Half Dome and Tabbouleh

Once upon a time, we decided a trip to Yosemite was needed.

In all honesty, it started out as a bit of a joke. We live on a street that is named after the famous national park, and we’ve been continually surprised at how many people mispronounce, misspell, or have never even heard of Yosemite as an actual place …. and not just a random pile of letters.




I could go on an on about the pronunciations I’ve heard, but this isn’t really about that.


When we started researching Yosemite, we quickly set our sights on being able to hike the famous cables to the top of Half Dome. After a last minute lottery entry won us a spot, we found ourselves making a quick pit-stop at a hardware store to purchase $8 gardening gloves so we were prepared.

I’m being sarcastic about being prepared. Sure, we had read a few travel website reviews of the hike on the plane ride to California and we had purchased a few granola bars to eat along the way, but that’s pretty much where our preparation ended. Ha.

Determined we were. Prepared we were not.


I thought about giving you a mile-by-mile review, but I could sum it all up by simply saying that some things in life (read: views, views, views) are more than worth fatigued muscles and blistered feet.

Sidenote: If someone could comment below on how to properly pose when you are standing on a mountain, I’d really, really appreciate it. I have a few too many extremely awkward, hands-over-my-head-tada-pose pictures.



Source: Ina Garten 
Printable Recipe

1C bulgur wheat
1 1/2C boiling water
1/4C freshly squeezed lemon juice
1/4C olive oil
1C minced green onion
1C chopped fresh mint
1C chopped flat-leaf parsley
1 hothouse cucumber (peeled, seeded, and diced)
2C cherry tomatoes, halved
1 tsp black pepper

Combine in a bowl, combine bulgur with the boiling water. Add in lemon juice, olive oil, and a 1 1/2tsp salt.
Stir and let sit at room temperature for 1 hour.
Once all the liquid has absorbed (about 1 hour), add in scallions, mint, parsley, cucumber, tomatoes, a pinch of salt, and the black pepper.
Taste and add additional salt and pepper if needed.
Enjoy!  (This tastes best after resting in the fridge for a few hours)


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