Back in December when a crew of us ran the Ridgecrest 50k, Morgan ‘Goat‘ Beeby suggested a Run and Curry Day: a trail run in the San Gabriel mountains and post-run Balti at his place in Pasadena (recipe below!). This past Saturday opened up for a few of us and we decided to go for it. Stoked.
Ends up my friend Maria from Chicago, fresh off her win at the Rocky Raccoon 50-miler, would be in town hanging with the Moeben crew and free to join us. A friend of a friend who just moved here from Pittsburgh via Colorado met her and I at Union Station for the train ride to Pasadena. In true Morgan style and British politeness, he met us at the train on his bike, took our extra stuff and rode it to his house while we took a rapid bus to the base of the mountains. Minutes later he rolled up, locked his bike and we were ready to run.
They look a band! L to R, Morgan, Chris, Maria, Matthew.
I love the San Gabriel mountains (I was devastated when the fires hit them hard). So much adventure has been had there, but mostly by mountain or road bike. I’ve hiked there a few times, but, like many cyclists, hiking feels too slow. Could trail running be a ‘slower than riding but faster than walking’ mix of adrenaline and nature? We headed through Alta Dena on streets before hitting Eaton Canyon and heading up steep, exposed, Mt Wilson Toll Road. I hate the first climb of the day! Especially in the heat. I wanted to call the WHAAAmbulance, but I knew I’d settle in and we’d be out of the sun shortly. Poor Matthew had a stomach issue from the start and never recovered, but continued on.
At Henninger Flats we saw some ultra runners on their way down (I imagine they don’t start at 1pm! haha). They may have thought we were making fun of them, but our excitement is genuine! From here we climbed a dirt road for another mile before it turned left across a bridge onto Idlehour trail. Here we met Morgan’s friend Chris and the single track began. I had never been on this trail and it was super fun to run. Almost two miles of technical downhill. Morgan dropped the hammer in his boat shoes and I could barely hang on. Within 15 minutes we hit the beautiful Idlehour campground, located deep in the canyon, almost completely tree-covered. Morgan and I couldn’t resist the draw of the open water and took a very quick, very cold dunk in the stream.
All three photos are on Upper Sam Merrill Trail, above Echo Mountain. This is looking West.
A few miles uphill, doing a mix of running and fast hiking, and we were at Inspiration Point. From here we hit Upper Sam Merrill trail, which I have ridden before. Again Morgan set the down hill pace and it was exhilarating!
Morgan and I separated from the others and we were chatting away, jumping off and over rocks and railing the tight turns, when we heard someone yelling from a canyon deep in the mountains. We stop and notice someone waving their arms. Is someone hurt? Shit. Then we hear, ‘It’s Jeff!’ Crazy! He was going to come on our run, but had decided that morning to ride road to Mt Wilson instead. When he got home and it wasn’t dinner time yet he drove up to Pasadena and tried to run toward us. Ha! He was descending from Inspiration Point on another trail but had heard our voices. I guess being loud and talking a lot has its advantages? We all headed toward Echo Mountain and regrouped before the final 2.5 miles of trail down to the road.
It's hard to see, but this is looking South-ish toward downtown Los Angeles. You can see the Palos Verdes penninsula and Catalina Island in the distance.
Back at Morgan’s we all helped with the final steps of the Balti. It has been so long this I have eaten this dish! We grubbed hard and reflected on the beautiful 15-mile run. Friends, trail running, cold water, huge mountains, huge views and curry = awesome day.
This Balti is from an old-time LA bike activist named Oisin, who I believe moved from LA in 2006. He raced the very first Feel My Legs (photo here). I really had to dig to find this recipe! I kept the weird UK English for authenticity.
The Balti Sauce
Makes 1L (~1 3/4 pints)
3 Tbsp veg oil (olive preferable)
2cm cube (3/4 inch) grated fresh ginger
1 large garlic clove pressed or minced
5 onions chopped fine
4 tomatoes (plum/roma are best)
2 tsp ground coriander seed
1 tsp ground cumin seed
1/2 tsp ground turmeric
1/4 tsp chili powder
1/2 tsp paprika
1/2 tsp garam masala
2 bay leaves
4 brown cardamom pods (slightly broken open by crushing w/ knife blade)
1 1/2 tsp dried methi (the leaves of fenugreek)
1 1/2 tsp salt
1. Heat oil in large saucepan
2. stir in ginger and garlic
3. add onions, saute til translucent
4. add 250 mL water, bring to boil while stirring
5. add tomatoes, all spices
6. cover pan, turn heat to low, simmer for 30 minutes
7. remove bay leaves and cardamom pods
8. cool and liquidise
You can make a still very tasty version with just oil, onions, ginger,
garlic, tomato, turmeric, paprika, cumin, coriander, chili, salt, fresh
coriander (1/4 cup)
Pepper, Potato, Mushroom Balti
1 lb potatoes peeled
1/2 – 3/4 lb mushrooms sliced
4 large green and/or red peppers sliced
8-10 Tbsp veg. oil
1 tsp cumin seeds
2 onions chopped
4 cm cube fresh ginger grated
6 garlic cloves crushed/pressed
1/2 tsp chili powder
1/2 tsp salt
1 pt (600 mL) Balti sauce (see above)
1 heaped tsp garam masala
2-4 Tbsp chopped fresh coriander
1. boil potatoes in salted water until just tender. Drain. Cube.
2. heat 4 Tbsp veg oil add onions and saute until translucent. remove from pan.
3. heat remaining 6 Tbsp oil. add potatoes and lightly brown for circa 8 minutes
4. add garlic and ginger and cumin seeds
5. stir vigourously making sure to coat potatoes for about 30 seconds
6. add chili, salt, stirfry 1 minute
7. add mushrooms, green peppers, stirfry 2 minutes
8. add Balti sauce, stir
9. add garam masala, coriander
10. turn heat to low, simmer for 10 minutes stirring often
Note, the oil content can be reduced to make it healthier, but I figure I’d rather just eat less of it and have it taste good. I use olive oil because I think it makes it taste richer, but you can use any vegetable oil. If using olive oil then bear in mind that it burns at a lower temperature than canola/sunflower. I also add lots more red and green peppers and sometimes okra.