Sunday, July 21, 2013

The Teton Crest Trail

Some are aware that Joe and I recently embarked on another backpacking trip.  This one slightly shorter than the past, Uinta Highline Trail, Wyoming Range Highline Trail, the length of the Wind River Range, or the John Muir Trail, but still 38 - 41 miles (depending on who's GPS you believe) is still worth a WooHoo!  So, here's a little info and a lot of pictures from the trip.


We completed the Teton Crest Trail in 4 full days and 3 nights.  This was another trail happily hiked with our great friends, Lorna and Marco. 

Day One
We hiked this trail from South to North we entered the Teton Crest Trail at Teton Pass.  These days many people take the tram up and start there, but no ... that is not acceptable to our men as it's not the official start.

Day one was a day of rolling green up hill climbs, expansive views and flowers, such as the below Arrowleaf Balsamroot.



We took a break around Phillips Pass late morning.


Marco took some really great pictures, like the one above and the next two and many throughout this post.  We are very grateful for his pictures as our camera went dead during the afternoon of day 3.  It's pretty much impossible not to look silly in these hiking hats, but one needs shade during long days of hiking in the sun.  Here's a picture of Joe and I after the break.


Here's Joe with quite the expanse behind him as we head down the other side of Phillips Pass into a new valley with Moose Creek at the bottom.


Day one we camped in the Middle Fork area.  Here you can see the favorite first activity when we are done hiking.  Lorna and I are pumping (filtering) all our water for dinner, the evening and morning coffee, while getting to soak our tired feet in the cool ... ok cold, water.  There were mosquitoes on this night, but it turned out to be the worst night of the trip - which means, surprisingly not too bad!




Day 2
Day two started out gray, but it's kind of nice to have some clouds to keep the sun at bay.  We actually broke camp and hiked a couple miles to Marion Lake to have our breakfast and coffee there.  It turns out I shouldn't hike a couple miles on an empty stomach - live and learn.


It cleared to a partly cloudy/partly blue sky day. 


On day two we saw the Grand for the first time and we began our experience with Marmots.  Our first view of the Grand Teton.


The beginning of the marmots.  After this we saw a lot of  marmots, especially at camp.  On night 2 we hung our packs in the trees to keep the marmots from chewing on them, but they still managed to chew the handle on Lorna's walking pole.


We also saw this grizzly print on day two.  Sorry we didn't put our foot next to it to show you how large it was, but trust me - it was large!  We saw sign of bear, but never an actual bear.


Our lunch spot on Day two was on the edge of the Death Canyon shelf. 


Just a little later we saw this beautiful view of Death Canyon.


On Day two we had a variety of trail types to walk over and through including snow and water. We would end up walking through quite a bit of snow by the end of the trail, which is tiring as it's a bit like walking in sand.


We had two river crossing on the afternoon of day two and Lorna and I like to take our boots off and wear our sandals across.  It keeps our boots dry and always feels so good on the tired feet!


I love my chacos for this and for changing into in camp.


Here, we hiked down toward our day 2 camping spot near Sunset Lake.


We enjoyed our camp spot seen below from the dinner rock.  It was amusing at first to watch the marmots, but we soon realized they were serious.  We finished dinner, hung all the packs, and as we were getting inside our tents rain started to fall.  We were treated to a real storm complete with thunder, lightening, and hail as we lay in our tents.


Day 3
Day 3 started out beautiful!  We packed up and climbed up and out of our basin toward Hurricane Pass.  We paused in our climb to take this picture back over the beautiful Alaska Basin that had been our home the night before.


The morning of Day 3 was exhilarating.  It was a good climb up to the pass, but the person who made that trail did a great job and we just kept climbing up and over.  Then we just all stared.


And took pictures and stared some more....


For this was it, the holy grail of hikers and climbers alike in the Tetons.  The Grand, Middle, and South Teton mountains all lined up for us.  To top it off, three in our party, Lorna, Marco and Joe, have summited Grand Teton.  It was really special for them to see the mountain from this side.  The Grand is the first one in the picture from the left.

The valley below the mountains was almost as impressive and we knew that was our next destination, so after a few more pictures we headed off.


Unfortunately, we didn't take the easy way down.  We missed the trail and ended up belaying down a bit. Joe belayed us all down and then from below a marmot showed us the trail so he backtracked and took the trail down. But turns out it was good practice for day 4! If you look closely in the next picture you'll see me on belay backing down.


The views and valley were as impressive as promised, full of flowers, views, and waterfalls.


In an interesting turn of events as we headed down South Fork of Cascade Canyon the clouds came in and we ended up hiking the last couple miles in rain.  I didn't mind the rain so much, and I was tired that afternoon so just kept hiking headed for our destination of North Fork Cascade, instead of stopping and waiting for the rain to break.  We got there in the rain, but it soon cleared and Joe and I were able to make camp without rain.  The view from camp, yet another view of the Grand, didn't suck.


That night the boys figured out a way to hang our packs from this rock, clear from the marmots.


Day 4
Everyone agreed to get up early on Day 4 as we had a long hike out.  The morning dawned clear and beautiful with the sun rising on the Grand, making it easy to get moving.

After we broke camp, we headed up to Lake Solitude for a brief stop.  We were at the lake by about 7:50 AM.  This is a striking lake.  In the following picture, the lake behind us is so clear you can barely tell the difference between the mountain and the reflection.


We hiked out on Day 4 and it was a full days hike out to String Lake.  Looking at the map you'd think, "can't be too bad, it's all down hill."  You'd be wrong, day four was complete with belaying, using the ice axe to cross long snow fields and then a long down.  The down hills are always harder on my body than the up hills.

In the next picture we are standing at the bottom of a very steep snow field after Paintbrush Divide.  We actually ended up belaying down first snow then rock in the upper right hand corner. The climb up to Paintbrush Divide and then the roping up took a good chunk of our morning.  We are standing here at 11:13 AM.


We then headed down Paintbrush Canyon and out, with increasing views of Leigh Lake, Jackson Lake, and the valley beyond.


At 1:35 PM we took our last break to pump some cold water and soak our feet one more time before heading out and not stopping again until String Lake.


We cooled off briefly at String Lake and then had to head to pick up the other car at Teton Pass.  Joe and I drove back to Missoula that evening, getting in around midnight. 

This was a beautiful, but hard trip.   I ended the trip with only one dead toenail, but my feet were sore for many days.   That said, I'm glad we did it.  To see Grand Teton for three days every time you look up is amazing, not to mention the views, flowers, birds and all other aspects of the trail. 

Wednesday, June 26, 2013

Asian Lettuce Wraps and Bok Choy Slaw


It's summer!  Do you know how I know this?  Well besides the warmth and amazing flowers all around, I'm reminded every Monday when I pick up my CSA vegetables.  Yes, I once again live somewhere with local farmers and I'm wasting no time taking advantage of this! 


I pick up my vegetables between 4:30 - 6 PM on Mondays.  Now I admit, sometime I leave here at 4:30 to drive across town at that hour and I'm tired and not so excited, but I come out with my bags of vegetables and a big smile on my face.  It feels like my birthday every Monday!  Really I get one of everything?!!?

This week my box consisted of:
  • Mustard Greens
  • Kale
  • Lettuce
  • A bunch of Beets w/ the greens
  • A bunch of Carrots
  • A bunch of radishes,
  • A large head of Bok Choy
  • Spinach
  • 1 Zucchini
  • A bunch of Green Onions
  • Mizuna
I know some of you don't quite embrace greens to the extent that I do and so you would be less excited about the above haul.  And I admit it is a challenge to use all of them with just the two of us, but that's a challenge I'll take on every week. 

I've been enjoying the Bok Choy as it's not a vegetable that's been a regular for me in the past so last night I took the Bok Choy on and I won!  Here are a couple ideas for you if you are overwhelmed with your greens.
  1. Don't forget you can use any green in a quiche.  I made a crustless quiche the other night with a ton of kale and chard.  We had it with a salad for dinner and then small slices went well the next few days for a breakfast or lunch for me on top of .... yes you guessed it, another pan full of sautéed greens.  In this case it was usually beet greens. 
  2. You can always take care of a few handfuls of greens with a green smoothie for breakfast or lunch.  It's true, blenders aren't only for Margaritas!  Don't let Smoothies be harder than they are, throw a bunch of spinach in that blender, top with a handful of blueberries, 1/2 a banana, celery, an apple, whatever feels good.  Add your choice of liquid, almond milk, milk, whatever you want.  Still feels like you need something else?  Chia seeds are a great addition for energy.  Blend for a long time and enjoy.
  3. Try Pesto - there is no rule that says this needs to be made with Basil.  I'm going to make a Mizuna Pesto.  I'll let you know how it works out.
  4. Or enjoy the below meal of lettuce wraps and slaw.  Bok Choy makes a great slaw!
Asian Pork Lettuce Wraps : I made up these lettuce wraps, but here's the general idea.


Finely Shred:
  • 2 carrots
  • 1 scallion
  • the greens to the bok choy from the slaw

  • Sauté the vegetables in a bit of Coconut or Sesame Oil until soft. 
  • Take out of pan and add 1 pound of ground pork (preferably from a very happy pig that your local farmer provided).
  • Saute pork until all pink is gone and add vegetables back in.
  • Mix in following dressing and serve with lettuce leaves.
Dressing: I used the following, but you could easily use any Asian dressing you might have on hand, or make something up!
  • 1/4 cup of Anne's Lite Gingerly Vinaigrette,
  • 1 Tablespoon Soy Sauce
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon honey


Oh - I toasted some chopped almonds and sesame seeds and this topping made Joe very happy!  Wrap and enjoy - these are fun for adults and kids alike!

Bok Choy Slaw
  • Bok Choy stems thinly sliced
  • 2 carrots sliced to same width
  • 1 scallion sliced
  • 1 handful of cilantro chopped
  • Bok Choy leaves can also be chopped and added.
Dressing:
  • 1/4 cup Rice Vinegar
  • 1 Tablespoon Sesame Oil
  • 2 teaspoons honey
  • 2 teaspoons Dijon Mustard
  • 1/4 teaspoon salt
I used my mandolin here and sliced the bok choy stems and carrots.  Then added all other salad components and mixed it with the dressing.


Do you have a fridge full of vegetables?  Take that on as the best challenge ever.  A challenge that won't do damage to your waistline and will improve your health!

Saturday, June 1, 2013

Gardens and Napkins

It's a busy spring here in Montana as we enjoy hikes and visitors, while working in our gardens and outside, all mixed up with plenty of work travel. 

There's lots of Lupine on our land, but this beautiful one in my flower
bed is half purple and half pink, so pretty!

Here's a quick update on a fun project I attacked recently with some of my current favorite flowers from the garden.  I apologize, my camera wasn't taking the best pictures today - I'm sure it had nothing to do with the picture taker!

I've had this blog post for quick and easy cloth napkins saved for two years now, http://kirtsy.com/2011/07/25/cloth-napkins-how-to/?kp=YToxOntzOjE6ImkiO2k6NDAyO30


Well, I finally broke in my new sewing machine with these easy napkins.  I plan on making more, but so far I've made three different versions with fun fabrics I found.


Each version has one main fabric and then two other fabrics that go with it.



I've made eight of each type of napkin. 


My goal is to have a whole basket full of fun napkins that we can just grab as needed and then throw in the wash.


The gardens on all sides of the house are coming together and it seems each day something different is blooming. 



I'm just amazed by these white bleeding hearts.  Love them!

I'll leave you with this pretty purple columbine (I think that's what it is).  I have pink ones in the front flower beds and purple in the back.  I hope all of you are taking on your challenges with as much joy as this little flower did when it didn't let these rocks get in it's way!

Sunday, May 12, 2013

My Recent Blooms

My Mom ....
She left me with early memories and a love for bleeding hearts, little bleeding hearts


and larger bleeding hearts.

 
She gave me the ability to enjoy digging in the dirt, and pulling weeds while exclaiming over the first forget-me-knots,


and geraniums, maybe a Sticky Geranium.


She gave me the wonder that makes me look out the window each morning to see how many new little flowers are in the strawberries,


or what bushes have suddenly turned yellow.


She taught me to be excited for each little violet popping up around the yard and even in the sidewalk,
 


and to look in wonder each day at my chives as they grow and
I guard them from the deer.
 

She handed down the desire to know where my food comes from and to be excited for any food I can grow myself, so I watch my new orchard of apple,
 
 
and pear and plum trees,
 
 
and raspberries each and every day.


I'm sorry nothing was blooming when you came out Mom. Thanks for giving me this love of plants, those that grow things and those that have pretty blooms. 
Happy Mother's Day!





Thursday, May 9, 2013

Date Bars

I hope everyone is enjoying this beautiful spring.  Spring has definitely sprung in Missoula. 


The trees are blooming and the first farmers market was full of vegetables, raw honey, sun, and fun!


I finally got back to a recipe I've been wanting to tweak before posting.  I'm personally a big fan of dates and while this recipe may get set in the back of the folder until next fall, I look forward to many more date bars next winter.  It's full of good fiber and gluten free.


My husband had a bar for breakfast this morning and last night he enjoyed them with the only thought that ice cream would be a nice addition.


Gluten Free Date Bars

Fair warning - I don't like to skimp on the middle date layer and I like nice buttery crumble.

Ingredients for Crust and Oat Crumb Topping
1 cup rolled oats
1/4 cup flaxseed meal
1/3 cup brown sugar
1 cup Gluten Free Flour Blend (I use King Arthur's Gluten Free Whole Grain Flour Blend)
1/4 cup almond meal
1/3 cup pure maple syrup
5 oz butter (or a little more than 1/2 cup)
1/8 cup (or to taste) chopped unsweetened coconut


Ingredients for Filling
1 3/4 cup dates, pitted and chopped
2/3 cup water
2 Tablespoons lemon juice


Directions:
  1. Preheat oven to 400 degrees and lightly spray a 8x8 or 9x9 square baking dish.
  2. In a bowl mix together oats, flax, brown sugar, flour and almond meal. 
  3. With a spoon, mix in maple syrup.
  4. With a pastry cutter, cut in butter.  (Fingers would also work!)
  5. Press 2/3 of the dough into the prepared dish, pressing down into a crust and slightly up the sides.
  6. Bake the crust for 6-8 minutes.  It just needs to be set, not browned.
  7. In the meantime, simmer your dates, water, and lemon juice over low heat.  Stir regularly until water is absorbed and mixture is getting creamy.
  8. Into the remaining crust crumbs, mix in the coconut.
  9. After you pull the crust from the oven, top with the date mixture and crumble the remaining crust on top.
  10. Bake in the 400 degree oven for 15-20 minutes or until golden on top.
  11. Cool completely and cut!
Layer One: Baked Crust

Layer Two: Topped with Dates

Layer Three: Topped with Crumble:

Additional Notes:
  1. I think a 1/4 teaspoon cinnamon might also be a good addition to the top crumble.
  2. Trying to cut out butter?  My next efforts are going to be to replace some of the butter with coconut butter!  If you try it let me know.
  3. Any type of date will work.  I used two different types in here.  I splurged for the pitted dates because it's like cleaning shrimp - why if you don't have to?
  4. Could you substitute honey for maple syrup?  I don't see why not!  The maple is a good flavor with the dates though.

Happy Blooms!


Friday, May 3, 2013

Time to Smell the Flowers

Well, that's enough meatloaf, but I don't quite have the time to type of some of the recipes I've been working on the past couple weeks and they still need a couple more tweaks and tests, so I've decided to share some of my favorite things from the past week.


Last weekend I was lucky enough to spend the weekend with my beautiful friend Debbie.  We got to take in the Garden of 1,000 Buddhas.


I barely fed Debbie after she got off the plane before we headed to the Garden.  I've been waiting for someone to visit this garden with me!


I look forward to enjoying this garden of peace and reflection over and over again.  It was the perfect start to a women's yoga retreat weekend.


We had a brief respite from spring, for a different type of May Day.  But within a day that welcome moisture was melted and we were back to spring.  Two nights of freezing temps didn't even seem to daze my first flowers.


I've been spending time in my new gardens, although the more time I spend, the more I realize I have yet to do before summer really takes hold! 


I am truly enjoying these first little flowers that I find as I clear out old growth.


Yesterday they really made me smile and relax into the sun, realizing just how lucky I am.  I've been making an effort to be kind to myself, have a little self-compassion.  What does that mean?  For me, it means to stop and smell the flowers.  To remember that whether the garden looks perfect now, in three weeks, or never - the flowers will still bloom.


I wish you all a weekend of self-compassion.  Find a reason to smile today and forgive yourself for not getting everything on your list done perfectly.