Oh hell yes.
I have never really been one for superstitions, pre-game rituals, lucky keepsakes, or anything of the sort. However, as time has passed, I will admit that I have become somewhat ... oh, how do you say ... fond of certain things or activities that often preceed other activities which I treasure dearly. For instance, the careful lubing up process before slapping on the LS2000, or the stretching I do before putting on the Crotchless Sheep Costume.
One other such habit of mine that is unquestionably essential, inevitably unavoidable, fundamentally critical for my full enjoyment of an epic ski day is being able to have a good breakfast burrito to get me coreherent in the morning, and to power me through the mid-day hours without needing another meal.
And not just any burrito will do. Sure, all the different types of burritos have their places in the world, and yes, I like them all. We've already had the general-purpose burrito conversation here on the board. I'm talking about a bomb here, the kind that will power you up 5,000 vert and a nasty hangover alike. The kind that will stick to your gut and demolish any other substances still therein. Hot, cheesy, greasy, meat-mandatory, spicy, mmmm mmmmm good. Yeah, that kind of 'rrito.
So, after living in Bend for a year with no such concoction readily available, when The Old Mill Market opened up not 5 minutes from my apartment, with Sausage, Bacon, Ham, and Mixed ready to go at 6am, you can imagine I was overjoyed. I do believe I've even written about them here before. However, I've since moved back to CO, and while there is no shortage of general purpose burritos, mexican style burritos, or store bought burritos to be found here in the Mile High City, I've yet to find the equivalent of the Old Mill Market Mixed, particularly close by and on the way to the hills.
So, I determined to start producing my own. I researched ingredients, tinkered with cooking settings, changed proportions. And as of today, I am proud to announce that I have acheived success. 1 oversized tortilla, a bit of mystery meat, savory scrambled eggs, a serving of pan-fried hash-browns, a handfull of grated cheese, and a few other secret ingredients, and Ben's Backcountry Breakfast Burrito Bomb (the B5) was born. Make up 'em the night before and toss in the fridge; then stumble out of bed in the am and 15 mins in the oven at 450 - turn once after 10 - and they're good to go. Wrap in foil, throw down pants to keep your nuts warm, and you're ready to roll for the slopes.
Coming soon to a mountain near you.
