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Crag Cooking

We are reminiscing on a cold, overcast morning in the middle of COVID-19 quarantine about sunnier days in Moab, which is currently discouraging visitors. Like we posted last week, we've been happy to have time at home to cook our meals. Greta made this meal, shared at the end of this post, last summer on the side of the road one sunny afternoon while they were climbing with friends on Wall Street in Moab. It is where we long to be, wanting to escape the uncertainty of the human world and find the peace of the natural one. But for now, we're keeping ourselves as put as possible and we encourage you to do the same. However, you still can make a quick skillet of this from the confines of your kitchen, and it's just as good either way.

In all seriousness, we hope all of you stay safe. We've been personally torn about how to spend my time, and even though we'd love to be on Wall Street, we value human life and humanity much more than we do an afternoon climbing. Katie Bouè, another SLC local wrote some things about social distancing and getting outside that touched us last week, and we couldn't have said it better ourselves.

"... Please stay home. Do not hit the road.

I’ve seen a lot of chatter about “now is a great time for a road trip to the desert or national parks!” and the thing is: it isn’t.

Yes, hanging out in the sprawling expanse of sandstone and sage sounds like an idyllic way to spend your self-quarantine, but it’s incredibly selfish.

The small, rural communities that are the gateways to our favorite outdoor spots are NOT prepared for the spread of this virus. Is your little road trip getaway more important than the health of a community without easy access to health services?

Spoiler alert: it’s not.

I recently learned that Moab’s hospital has THREE ventilators, intended for transportation to larger hospitals (all about 5 hours away). Is your climbing trip more important than preventing a health crisis in a small town? Unless you’ve been tested negative for coronavirus, you could be carrying it and not even know. Do you want to be responsible for spreading the virus to a vulnerable community?

So do the un-fun thing and stay home. I’ve already canceled speaking engagements, personal trips, filming the pilot episode of a new series I am hosting, and a trip to plan a new podcast. I’m losing income, opportunity, and quite a bit of joy.

But that doesn’t matter, because it’s the right thing to do.

Do the right thing. Stay home, wash ya damn hands, share resources with neighbors, take breaks from social media, use your time off productively, and take care of your community members who are hurting through all this.

And of course, get fresh air when you can do so responsibly. Trails still seem to be a good place to practice social distancing and recharge your burnt out brain. But be so, so conscious of where you could be spreading.

Don’t let fear take control, but do think critically and act smartly. It’s all about community y’all, protect yours."

Brined Shrimp and Charred Corn Salad


1 tablespoon kosher salt

1 quart water

1 pound large raw shrimp, peeled and deveined (canned shrimp work in a pinch, although fresh is always better!)

3 cups fresh or canned yellow corn kernels

1 cup thinly sliced baby red bell pepper rings (or just diced bell pepper)

1 cup sliced red onion

2 tablespoons fresh chives (fresh basil, parsley or thyme would also work wonderfully)

2 tablespoons white wine vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoons chili powder

How to Make It

Step 1 Combine salt and 1-quart water in a medium bowl, stirring until the salt dissolves. Add shrimp to brine; cover the bowl. Place in refrigerator for 30 minutes.

Step 2 Heat a large cast-iron skillet over medium-high. Add corn, bell pepper, and onion; cook 5 minutes or until vegetables are lightly charred and tender. Place corn mixture in a large bowl. Stir in chives, vinegar, and oil.

Step 3 Wipe skillet clean; return to medium-high. Remove shrimp from brine; pat dry between paper towels. Sprinkle shrimp with chili powder. Add shrimp to pan; cook 1 minute on each side or until done. Serve shrimp with salad.

We also lined our favorite bowls with tortillas leftover from our lunch wraps and added some sliced avocado on top!

I hope you enjoy! Feel free to share any recipes you've been loving with us through email or in the comments below.

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