Staying at Granite Park Chalet with food allergies

Last January, 4 of us were on the computer vying for a night at Granite Park Chalet as soon as the reservation system opened. With the burning of Sperry Chalet in August 2017, we thought the competition for a night at Granite Park would be greater, so we were thrilled when a couple of us managed to send in a reservation request. We were ultimately granted the time for July 14, a date we figured was late enough to be mostly free of snow, while still early for fires.

As soon as our date was set, the planning and excitement began, but as the time drew closer, my level of concern also exponentially increased. Granite Park Chalet is a little bit of heaven being able to stay in a historic – and incredibly well-built stone structure (I kind of geek out over these things)- in one of the prettiest places on earth, but when food can kill you, you look at things differently, particularly when there is no easy way to receive help. 

In our case, I don’t have a food allergy, but my son, Sam, does. And nuts, including all of those delicious, high-protein additives to trail foods, are the most dangerous. We avoid foods from facilities that process tree nuts or peanuts even in our ingredients (because everything from a frozen turkey to regular milk can be cross-contaminated) so staying at a place where people are constantly snacking on these foods – and touching the tables, chairs, doorhandles, or sleeping with their peanut butter smeared faces on the pillows – sent me into high alert. For weeks ahead of time, I woke up in the middle of the night going over every possible scenario. How can I keep him from accidental contact? What happens if he does have a reaction?

Granite Park Chalet is a 7.2 mile hike in from Logan Pass in Glacier National Park, or a 4 mile (and 2400 ft. elevation gain) hoof up from what’s called The Loop, a sharp curve on the west side of Going-to-the-Sun Rd. There is cell service from the chalet, and there is often a ranger on duty who can call in in case of an emergency, but that doesn’t mean anybody can reach you in time. Weather or logistics can ground a helicopter, and hiking either of the trails at night is sketchy because of grizzlies, as well as just being a long way out in an emergency situation. Even bringing 6 epi-pens, I envisioned backpacking my 75 lbs. child down the trail to The Loop, wondering how fast I could feasibly do it if he had a reaction and a helicopter wasn’t an option. These are the things that tap you on the shoulder at 3 a.m. so I intended to do everything possible not to have to deal with any of the worst case scenarios that ran through my mind.

As I mentioned, I had 6 epi-pens, plus Benadryl, but the trick was to keep the epinephrin within the acceptable storage range of 66-77 degrees F., which is a challenging when it can go from nearly freezing to 80 degrees in the course of a day. And that’s exactly what the weather did. On our hike into the chalet, the clouds hung low and it occasionally spit snow. Most of us had on winter jackets, hats, and gloves. I had the epis in pockets, as well as insulated as best as I could inside of my and Sam’s packs. (I always had a pair in his pack in case he had a reaction so I could just grab them without taking off mine.) At night, I slept with them like a clunky teddy bear to keep them relatively warm. The next day, I had to keep them next to the cooler water bladders and inside the Frio insulating pack because the temperature rose well into the upper 70s – and we opted for shorts –  on our hike out. 

As any food allergy mom knows, baby wipes are our best friends. Hand sanitizer does not eliminate food proteins so wiping off tables or anything else with it doesn’t help. Baby wipes do. My friend, Julie, was proactive and brought them, as well, and wiped down everything in our cabin at the St. Mary KOA the night before we hit the trail. From the door handles to the rungs of the ladders on the bunks, that girl had the cabin clean. When we were at Granite Park, I was careful to wipe off the table and anywhere Sam might touch. Of course, I got “the look” since an 11 year old, especially when he’s with two 11 year old friends, doesn’t necessarily want Mom fussing like a loon. But a loon I will be. I even brought a separate set of sheets to put over the ones they provided to be sure that there was extra protection between him and what a previous guest might have eaten. 

Surprisingly, the food wasn’t as big of an issue as some might think. Of course, this is what we live every day. We do need to try Mountain House freeze dried meals, as I’ve heard from a number in the food allergy circles that they are good about labeling and there’s no risk of cross-contamination, but I wanted to stick with known quantities for this trip. The crew at the chalet is always phenomenal, but they were particularly accommodating when I mentioned that Sam had food allergies so I hoped to keep everything separate. They did whatever I needed, which wasn’t much, but just having them be so willing was a huge relief. I packed our own cookware, including the pans to heat up the water, even though there is a fantastic kitchen with pretty much anything you might need, at the chalet, and planned to make everything with minimal outside contact.

For Sam’s dinner I packed up frozen chicken in an insulated lunch cooler with ice packs (since I’m equally anal about food safety and there was no way I would pack chicken without it being cold). No wonder my pack was 28 pounds. I also had dehydrated pasta and rice as a side. I ate my typical quinoa with lentils and veggies. For dessert, the apple crisp made with dried apples and a yummy, toasted oatmeal mixture was a hit. And,  for a hot drink in the evening, which is common during coffee hour at the chalet, I made our own hot cocoa mix using 1 cup Carnation instant non-fat dried milk, 1 cup powdered sugar, and 1/2 cup Hershey’s cocoa. A few tablespoons in a mug with hot water and you have a terrific drink on any cold evening. In the morning, he had the GF Harvest apple cinnamon instant oatmeal for breakfast before we hit the trail heading down to The Loop. 

Once we got to Granite Park Chalet, I was still on alert, but not as worried as in the weeks beforehand. Sam washed his hands and was careful, even if I did get the eye rolls, which made it easier. I can’t say I’ll be less apprehensive on future trips because the reality is I will probably consider every possible scenario before venturing on any backcountry adventure, but hopefully with preparation and caution, we’ll simply be able to enjoy making good memories, not scary ones.

 

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Opening Day at the Many Glacier Hotel

It’s cliche to ask where time went, yet here I am at the end of November recapping the summer since it was much more enjoyable to be on the trail rather than at the computer. But now is the time to recap a few of our favorite adventures.

For our mother/son excursion this year, John wanted to stay at the Many Glacier Hotel, and thankfully, I managed to reserve a room in January for their opening day on June 8. After the long, cold, snowy, horrible winter, I wasn’t sure what might be free of patches, or drifts, even in early June, but it was beginning to green with a few flowers blooming in the new warmth of the season.

It’s been years, long before the extensive renovations of the hotel, since I stayed there, and their fine work was obvious. Many Glacier isn’t fancy when you compare it to the modern hotels packed with technological amenities, but it’s very comfortable, clean, and is a perfect place to call home base anytime during the summer.  The staff was exceptionally sweet and accommodating, despite the long lines so early in the season, and we settled into our room with 2 twins at the end of the hallway on the second floor.

There were no epic hikes during this adventure. It was John’s trip so he chose what we did for the most part, and hoofing it for miles isn’t his idea of a good time. Eating the dining room was a big hit, and we ordered a huckleberry cobbler to enjoy on the dock of Swiftcurrent Lake later in the evening after a short stroll that was thwarted by the report of a young grizzly feeding in the willows a short ways down the Swiftcurrent Lake trail.

There were still a few snow drifts.
Huckleberry cobbler on the dock.

The next day we really hoped to take advantage of being there to play the tourist and go on a short horseback ride. Unfortunately, due to early season restrictions, the easy, 2 hour rides weren’t available, and I didn’t think John would be up for a half-day ride. (Especially since the horses are huge. Most, if not all of them, appear to be a draft-cross.)  

 

Instead, we hopped on the boat with the Glacier Park Boat Company during their first day of the season, and enjoyed the interpretive talk while basking in the gorgeous scenery. Even when a trip to Many Glacier doesn’t involve long hikes, there’s not a better place to be.

Sunset from the hotel.

 

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Stepping into hiking season

This past winter was one for the books, but the gloriously warm spring made up for it by melting the snow and giving us a fantastic wildflower display this spring. We’re warming up by taking the kids on several of our early season favorites, including Wagner Basin, as well as exploring new territory. As the snow melts in the high country, the higher elevation hikes are just around the corner.

Highwood Baldy

On National Trails Day, Samuel and I joined a group from Get Fit Great Falls to hike the service road to the top of Highwood Baldy in the Highwood Mountains east of Great Falls. The greatest challenge of this particular hike is reaching the trailhead, as the last 3 miles of the road are terribly rutted and would swallow normal cars. Thankfully, our leader, Dave, had a new Jeep Rubicon that crawled over the mess without hesitation. 

The actual walk up the road to the top was just under 3 miles and 2000 ft. elevation gain. While it was a steady uphill, it wasn’t terrible by any stretch, and the expansive views of green hillsides  made it all worth it.

The sun was out the entire day, but so was the wind, making it downright chilly at times.  Samuel was happy to have his down jacket when we reached the top.

It probably wasn’t the best day to experiment with packing ice cream on the trail, but it worked. I made vanilla ice cream the day before, and after it froze relatively solid in the freezer, I packed a few scoops in the Hydro Flask thermos   and kept it in the freezer. When we left the next morning, I put it in a softer lunch cooler where I packed Samuel’s sandwich. Once we stopped for lunch at the top, the ice cream was a little soft, but still a terrific consistency. The next time I’ll make it at least another day ahead of time so it can freeze harder within the thermos in the freezer. I think the kids will love having homemade ice cream during a hot day of hiking. 

At the summit, there are communication stations and lots of equipment (which we can see from near our house if we use binoculars), yet once again, the elevation gave us a tremendous view of the entire area. It was a good day to be on top. 

Wagner Basin – Sun Canyon

Several years ago, I joined a hike with the Montana Wilderness Association for a kids’ hike in Wagner Basin. While I’ve spent time in the Sun Canyon area outside of Augusta, I never really hiked the trails (chasing mountain lions over the hills with a camera doesn’t count). It was a simple walk through the gorgeous little area tucked along the mountains and the Sun River, and it’s now an annual trek. It’s as if hiking season doesn’t officially begin until we visit Wagner Basin. 

Friends joined us for this outing, meeting the boys and I at Sun Canyon Lodge where I interviewed Niki, one of the owners, for an article. They all decided we need to come back and stay together since it’s like a playground, including a terrific restaurant and daily horseback rides, within the larger playground of the Canyon. 

The path into Wagner Basin starts alongside limestone cliffs where you can see a few pictographs from the early people of this area before it opens up into the beautiful basin. Our first stop is always checking out the skull tree, where local artists paint wildlife scenes on deer or other animal skulls, then attach them to the tree. We also want to check on which ones still remain, as well as to notice if there are any new ones. 

From there, we went up. Wagner Basin can be an easy hike along the bottom, or you can gain elevation for tremendous views of the entire area. Last year friends and I hiked to the overlook where you can see all the way into Great Falls, but this year we only went about halfway up where we stopped for lunch. 

Afterwards, a group of kids wanted to hike higher so half of us continued to the tree line. And, since my focus early in the season is to train for a backpacking trip later in the summer, I’m always game to go higher. 

On the way down, one of the boys found a large rock embedded with coral, which is a distinct reminder that this landscape was once under water. Our geologist friend said it is called horn coral. We’ve also found oyster shell fossils along the prairie during a different outing, and from what I understand, Sun Canyon is a hot spot for the geology minded types. 

With perfect weather, great friends, and a beautiful location it was one of those days we reflect back upon when we’re hind-end deep in snow.

 

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In search of the rare Kelseya uniflora

Flowers make me happy.  And thankfully there is such a strong native plant community in our state that it’s possible to learn about the rare jewels we have in our midst. The Kelseya uniflora is one that I’ve wanted to see for years. So after our final pottery class this week, the other two families in our group, my friend Jean, and I, made the run to York, a small town 16 miles NE of Helena to find the diminutive flower that grows along the limestone cliffs of Trout Creek Canyon outside of Vigilante Campground.

According to the Montana Field Guide, there are very few areas where this unique – as in the only one in its botanical genus (hence, the “one-flower Kelseya” name) – can be found. Besides this beautiful little canyon, the Montana Native Plant Society’s newsletter (and I have to note that the Kelseya is the MNPS’s official plant symbol) said it is located along the Front near Augusta, as well as in the Centennial and Beartooth Mountains. Now that I know they are near Augusta, I’m definitely going to stay on the lookout to find another group of them.

It was discovered in 1888 by Francis Duncan Kelsey who came to Montana from Ohio, and was one of our first resident botanists in Montana who recorded a number of species, including his namesake. From what I understand, Kelseya is actually in the rose family, and is a low-growing mats with semi-evergreen foliage that thrive clinging to the rocky cliffs in these regions. The tiny, only about 1/4 inch in diameter, flowers are a bright pink and are exceptionally beautiful. It’s not hard to see why its such a celebrity in the plant world. It’s remarkable that something so gorgeous grows in such difficult terrain. I think there’s a metaphor for life in there.

When we made our little hike, we arrived at the Trout Creek Canyon parking area around 2, and with 6 kids and 5 adults, were on the trail 15 minutes later. The path itself is super easy with barely any elevation gain along a wide, flat former road. Within the first quarter-mile we noticed the Kelseya up in the cliffs, but continued walking until we reached the stream, maybe a mile down the trail. The stream was a source of concern for me this year because of the inordinate amount of snowmelt we’re experiencing, along with the subsequent flooding. I envisioned kids being swept away and went over every scenario (including turning back) when we reached the water. It was no big deal, at all. We all brought shoes to wade through it if that proved to be safer, but no one needed them. I even had my muck boots with me to be able to stand in the water to guide the kids across, but they stayed strapped to my heavy (because I also brought flower books) pack. In reality, the kids thought it was great fun to hop from the logs or rocks. And it was a good opportunity for us adults to practice our balancing skills. While we weren’t always graceful (and I almost lost my muck boots), no one would have made it on Funniest Home Videos.

Not long past the stream, the trail draws closer to the cliff and there were flowers all over it. Many of the plants were already passed their bloom time, but I was thrilled to find a few clumps still adorned with the pink blossoms.

We took our time heading back to the vehicles covering maybe 3 miles total, but overall had an enjoyable day with perfect temperature, no wind, and no mosquitoes. Ticks were definitely present. We saw one on the ground as soon as we got there, plus John found one on the back of his neck (thankfully not embedded) on the drive home, and Sara’s crew reported a couple, as well. It’s a reminder of why we always have to be vigilant at this time of the year.

Between the spectacular scenery of the box canyon with a profusion of flowers beyond the Kelseya, we’ll definitely be back to visit Trout Creek Canyon and the nearby trails.

Clematis were almost blooming

 

 

 

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Going home to Mad Betty’s

A lifetime ago, in a galaxy far, far away I built gardens, a business, and a home. On 14 acres in Coram (purchased from friends for $18K!), the first thing I did was try to build a garden. Using my tried and true methods of turning the soil, I put a shovel in the ground, jumped on it, and teetered back and forth. With all of the glacier till (read: rock) I was going no where in the duff.  Not to be dissuaded, I decided to dig up the rocks ultimately building 220 raised beds out of stone and filling them with the gorgeous topsoil from the Creston area of the Flathead Valley.

Poppies with Desert Mountain in the background.

Whenever we weren’t away filming, which was cyclical, as the nature of the filming industry is fickle, I created gardens and made dried arrangements (something I’d been doing since high school) since I wasn’t about to stay home and twiddle my thumbs. And as I built more beds, I wanted to show more people. Ever since I was young, I dragged visitors to the garden to show them what was growing, so now I intended it on a grand scale. Every year, typically when my mother visited (she called it her annual work camp), we threw a big “Garden Celebration” where people toured the garden, visited the gift shop filled with dried flowers, books, soaps, etc., and enjoyed garden-inspired refreshments. Friends helped throughout the day, and though exhausting, it was a good time running up and down the hill talking with people and answering questions.

Then, I walked away. The gardens allowed me to rein in my rage over my soul-sucking marriage that was making me physically ill, but even tons of rock and dirt wasn’t enough. My ex bought me out of my portion of the property and I moved on to a new chapter of my life.

The former sign said “Shady Side Herb Farm.”

Over the years, my ex sold off chunks of the land for others to build homes or cabins, then finally sold the house and roughly 9 acres. The house eventually burned, and the 9 acres was split and sold again. Fortunately, the lower 3 acres, the ones with the shop and a couple of the small buildings find its way to a wonderful couple, Linda and Chuck. A few years back, Linda contacted me asking where the well and septic were located. The best description I could give her was under the heart garden and the moon garden. They no longer existed, so I wasn’t much help at all, but it was certainly enjoyable to talk with Linda, another avid plant person, about the property. And when she showed me their listing on Airbnb for their cabin (formerly my gift shop) called Mad Betty’s,  I was super excited.

Now the gift shop is comfortable cabin for people to enjoy the area.

She said previous owners turned the small barn into a livable space putting in a kitchen where the wreaths once hung, and creating an incredibly spacious and welcoming bedroom from the attic where rows and rows of dried flowers were stored. Even the side structure, originally used for storing odds and ends, evolved into a family room with a futon where a couple of people could sleep. In my wildest dreams, I could not envision such a transformation. I was thrilled.

Last week I had meetings in the park for work, so we had the opportunity to stay at the cabin and finally meet Chuck and Linda.  It was an absolute delight all the way around. They are the nicest, most-welcoming people, and I felt like I’ve known them for ages. And while they might not have turned the shop into a cabin, they certainly gave it life and personality. When we walked in, there were scones on the counter, fruit in the bowl, fixings for s’mores, and a bottle of wine on the table. In the freezer, Chuck had ice cream bars for us, and there was basic food in the refrigerator and cupboards. Even though we came well-stocked, it truly is like coming home where everything is ready for you.

The coolest kitchen!

I loved the kitchen area, which was the main part of the gift shop, as well as how a gas fireplace now warmed the house near the front window. Upstairs, instead of ducking your head to avoid being smacked by statice, it was roomy and open. There is now a balcony off of the bedroom, which is the perfect place to sit and drink coffee in the morning or enjoy dinner at night.

What a view from the balcony.

Sam and John thought the futon was an engineering marvel, and were beyond thrilled with the flat screen television (yes, we are behind the times at home). There are books and games, and plenty of ways to relax indoors.

Who would think the woodshed would make a great family room!

Outside, on the lovely stone patio (big kudos to whomever put that together), there is a terrific fire pit with plenty of wood and tools to sit back and enjoy a calm evening under the stars. (Backyard fires can be tricky here in gusty Great Falls.) We had a wonderful time building a small fire during our second evening there totally overloading on sugar and relaxing after a busy couple of days.

Time for s’mores.
Sugar-filled bliss.

I was equally thrilled to see how much still lived in the gardens. It’s early in the season, but obviously the lavender, oregano, lamb’s ear, and artemisia still thrive; some beds even have their metal plant markers.  The witch hazel I planted next to one of the cascading ponds is taller than I am. And the little lodgepole I allowed to grow next to it is well over 20 ft. high. Actually, there are a lot of tall lodgepole pines growing within the garden on the hillside. That is the greatest difference in the overall landscape with the trees obscuring the gorgeous view of Desert Mountain (although I heard that is about to be remedied). Even the foundation and initial construction of the stone greenhouse I was building remain almost as I left it nearly 20 years ago.

Oregano rules most of the beds.
The ponds still hold water.

The best part of everything was to experience the life brought back into the place. Yes, the house, with all of its unique touches from basically being scrounged together (and having most of the framing lumber cut from the property), is gone, but the once gift shop has a brand new purpose of bringing joy to a lot of people. The guest book is filled with comments on how much the guests love spending time there. It is pure joy to see it and a privilege to watch the improvements Chuck and Linda continue to make as they offer a home away from home for so many people who love this area. Progress is a beautiful thing!

 

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Strength training routine to make hiking season easier

One of the greatest joys in life is learning something new, especially when it means improving something you love.  For me, this meant getting serious in the gym, relearning everything, to make packing weight up the trail exponentially easier and more enjoyable. It takes effort to reach high places. 

I am no stranger to the gym. Way back when, I was a national and world powerlifting champion, and for many years lifting heavy things – such as the rocks I used to build my 200+ raised bed gardens – was very useful. But with my focus changing, so did my workouts, particularly since I felt like I was physically falling apart with daily aches and pains. For nearly a year, my shoulder hurt to the point where I could barely grate a carrot. I thought surgery was unavoidable until I went to my chiropractor/miracle worker, Dr. Mark Stoebe of Great Falls Chiropractic Clinic. He said it was a mild impingement, and after a couple of treatments, sent me on my merry way with the instructions on exercises I needed to avoid. This meant no more overhead barbell presses, push-ups, bench presses, and other exercises that involved both arms moving the weight simultaneously, especially with a barbell.  The next issue is the diastasis recti I have due to multiple abdominal surgeries, so basically my goal is to keep muscles from separating any worse than they are.  It’s such hot mess that many traditional ab exercises are off the table.

So I turned to fantastic fellow homeschool mom and exceptional personal trainer Tamara Podry of Anchor Fitness. Tamara and her husband, Zach, started this very unique (at least for Great Falls) gym where personal instruction and focused fitness go hand in hand. It’s not a club open at all hours; instead they have a growing number of classes, along with invaluable one-on-one time helping people reach their health goals. I explained my new focus to Tamara, listed my limitations, and she took it from there.

After consulting with Dr. Stoebe, she understood what I couldn’t do as far as the shoulder goes, but came up with exercises to strengthen the joint – since imbalances or weakness are a significant cause of injuries – and we learned what core strengthening routines worked without feeling like my abs were tearing apart. She developed strengthening exercises for my legs, focusing a lot on my glutes and hamstrings since she said many of us are disproportionately strong in our quads. Plus, she included exercises for the lower back because, as any hiker knows, one of the first things we often do when we take off our packs is give a nice forward fold stretch. Hopefully, by strengthening this area I’ll need less of that even if I’m hiking 30 miles over a few days with 30 pounds on my back.

Here is one of the strength routines she put together, including the reasoning behind the moves:

Squat with one-arm dumb bell press – This is a dynamic move that incorporates the lower body, as well as excellent stabilizing and strengthening  of the biceps, triceps, shoulders, and upper back. It’s hitting a little bit of everything. I admit, I was concerned when she brought up this one because of the shoulder situation, but the dumb bells make all of the difference allowing a more natural angle. It’s been fine. 

Bent over rows – While the majority of hiking involves the legs, Tamara reminded me that we definitely use our back and upper body when we’re backpacking.  Whether it’s hoisting a fully loaded backpack up in the sky on a bear pole, having to use arms for a scramble, as well as simply using trekking poles for general hikes, it’s a full-body activity. The bent over rows (once again, with dumb bells) effectively works the upper back. After more of these, I believe they will even improve my rowing abilities in the raft.

Bent over row

Sumo deadlift – Although I always used the conventional form instead of the sumo, deadlifts were always my baby in competition. But the sumo deadlift, which is one with a wide stance and feet pointed farther out to the sides (not completely parallel), engages more of the gluteus medius that runs underneath the gluteus maximus and is important for single-leg weight bearing exercises, such as hiking. The trick, as least for me, is to focus on hinging at the hips and not overly relying on the quads, which is a natural thing to do. Tamara recommended using some sort of platform on each foot to allow for a greater range, then she gave a wicked little laugh, so I think that means a fair amount of pain. 

Good mornings – This is another lower back exercise that every hiker should do to make carrying a heavy pack that much easier.  Many times a barbell is used, but dumb bells are equally effective. Settle the weight on your upper back, or shoulders with the dumb bells, and hinge at the hips leaning forward to reaching roughly parallel from the floor. This is a good one to focus on reps and not necessarily heavy weight, and will really make a difference. 

Assisted pull-up – With the super-band, you don’t dare get the giggles or you might be shot up and over the rack. This incredibly strong rubber band helps  people, even if he or she couldn’t do a single pull up on their own, receive the full benefit of the exercise. Tamara showed me the dos and don’ts of stepping into the band, and helped me not kill myself, so I was able to complete pull-ups with my chin above the bar. I could really feel it in my lats (Latissimus dorsi) while performing it, and today I noticed how much my biceps responded to it. 

Bosu ball – I’ve long been intrigues by Bosu ball, but never attempted any of the routines myself since I wasn’t aiming to be on Funniest Home Videos. In reality, the Bosu is an excellent tool to work on balance and stability, especially in those smaller muscle groups that are often neglected. Tamara had me concentrate my weight on the stationary leg on the Bosu while tapping to the side with the other one, the bringing it up high in the front. That’s easier said than done, let me tell you! While my form wasn’t perfect, it will improve, and I can see how it’s going to help my ankles and supporting muscles. 

Plank with spiderman and twist – Despite my messed up abs, I can do planks. Tamara stepped up the effort by adding a spiderman, where one leg is brought up parallel and towards your upper body, followed by a twist. I can’t say that my form was textbook, but it really helps to keep the entire core stabilized. 

Side plank with leg raise – This is another one that helps stabilize the core. Last fall, I could only do them on my knees, but have progressed to full extension. Now Tamara recommended adding a leg raise as the best way to go to reap more benefits. At first she had me do 10 reps. No problem. The remaining 2 sets, she brought out the stop watch for 30 seconds each side with leg raises. I was dying. She wants my goal to be a minute. 

Stomping bear – This one looks easy until you try it. Starting on all fours, bring your knees just an inch or two above the floor, then alternate lifting your hands back and forth, just like a bear who is irritated might do. This hits a lot of muscles, including the core, legs, and arms. By the time we reached this final exercise on the last set, I was dripping with sweat. 

For this full-body strengthening circuit, which she recommends doing at least 2 times per week, we did 3 sets of 10-15 reps with minimal rest in between exercises. This bumped up my heart rate into the cardio level, which is an added bonus for the overall program.  The cardio work I’m adding to the program- a foreign world for me – will be addressed in my next installment of  since it is every bit as important as the strength aspect, and Tamara has done a lot helping me to understand the best way to go about it.

As challenging as it is, I am loving my strength program, and always look forward to learning something new. There’s nothing like having someone watch your form to ensure you’re utilizing the muscles the best way possible.  Numerous times throughout our training, Tamara corrects what I’m doing since I’m primarily focusing on breathing and generally not dying. There’s no point in cheating because it’s only cheating yourself in the end.  I would rather be sore now than have pain or extreme difficulty take away from the experience on the trail. 

 

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Early hikes of the season

The spring is off to a slow, cold start, but we’ve still managed to make it to local trails for a couple of days these past few weeks. Our first adventure was a walk in Tower Rock State Park. When the Lewis and Clark Expedition came though the area, Capt. Lewis climbed this area to gain a better understanding of where the plains end and the mountains begin. 

It’s a steep walk up to the saddle below the actual Tower Rock, but there are lots of neat areas to see and explore. We had significant mud, and a lot more snow, than I anticipated, but it was a good day to be outside. There was even a bonus sighting of the bighorn sheep band that frequents the area. 

This region along the Missouri River is particularly stunning in the late spring when the yucca are blooming, but even in the barren early part of the season, the geology of the region is remarkable. This particular rocky outcropping always caught my eye, so I was fascinated to learn that it was caused by a pyroclastic flow from a volcano southeast of Tower Rock and interstate 15, according to a geologist friend of mine who is always so good about answering my bazillion questions about such things. It’s hard to imagine volcanic activity like that, yet the rocks make total sense of it. The day ended with multiple pairs of muddy boots.  The good news is there were no snakes and no ticks (both significant considerations when the weather warms), and an enjoyable time exploring the beautiful area not far from Great Falls.

Last week we ventured to the First Peoples’ Buffalo Jump in Ulm. Normally, at this time of the year, the trail would be clear of snow, yet this season we had to trek over several smaller snow fields. 

Besides the increasing number of waterfowl we spotted in flooded fields along the way, we spotted a couple of marmots in the rocks along the trail.

Once again, this wasn’t an epic hike, but it was a nice way to spend a pleasant day. No bugs, no snakes, just breaking in the legs and enjoying the sunshine.

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Dehydrating our own camp meals

It’s March.  And although lower elevation trails should be clearing, there is still lots of snow on the ground. As a result, I fully admit being a wee bit twitchy. 

Beyond pouring over maps, checking calendars, and drooling over new gear while planning epic hikes and backcountry adventures, I am putting the indoor time to use by dehydrating our own camping meals so they are ready to go for even a last-minute trip. 

I’ve dehydrated fruits and vegetables for years, primarily for quick snacks or ways to preserve foods that don’t require freezer space or the time it requires to can them. But my eyes opened last year when I spoke with Chef Glenn McAllister, author of Recipes for Adventure and voice behind Backpackingchef. In his decades of experience, he’s learned you can dry just about anything, opening up a world of possibilities for camp cuisine. For another article, I later interviewed Judy “Heartfire” Gross of Lightheart Gear in North Carolina, as I quickly learned there are many ways to end up with fantastic and hearty meals. Besides making spacious and lightweight tents and practical gear and clothing, she is an avid backpacking who creates all of her own meals, often with the leftovers from daily meals. She was gracious enough to share some of her advice with me for another article setting me on the path of no return when it comes to ever buying pre-made trail food again. 

Having control over what we eat is especially important to me since my eldest son, Sam, has food allergies, which preclude us being able to use a lot of the freeze-dried meals on the market. And even those that are supposedly safe are a concern simply because I am fully aware of accidental cross-contamination issues that happen even under the best circumstances. The last thing I want is a reaction miles away from a trailhead or help. He and I (along with 4 other friends) have reservations at Granite Park Chalet this July where we are required to bring our own food, so I want to make sure it’s safe, as well as packed with plenty of energy and nutrition for exploring the area.

Stove at Granite Park

One of the first experiments, especially since it’s also something my picky boy will eat, was to make spaghetti with meat sauce. I used elk burger because it is naturally lean and made the sauce just like normal adding a can of Hunts tomato sauce and dried Italian seasonings. The only special consideration was making sure I chopped up the burger into tiny, tiny pieces. Once it was completely cooked, I spread it in the dehydrator and cranked the temp as high as it would go. My older Nesco reaches 155 degrees F., but a newer one, Snackmaster Express, I recently purchased goes to 160 degrees. As Judy mentioned, if it’s already cooked, it doesn’t matter if you dry it hot. The pasta is cooked like normal, although maybe a little on the al dente side, and is also dried. The one thing I’ll do differently on the trail is to use shells or a some other type of pasta to prevent the pokey edges of spaghetti from potentially puncturing a bag. This goes the same for chili, once again made with venison burger. When it’s time to eat, they can be mixed together and rehydrated with an equal amount of water. 

One of my recent favorites is what I call “Chicken and rice with vegetables.” I used Nature Fresh canned chicken (because it is safe for Sam), and because Chef Glenn told me that canned chicken rehydrates far better than freshly cooked chicken. I sauteed finely chopped (1/4 inch or less) carrots and celery in a little bit of safflower oil from The Oil Barn in Big Sandy, Montana. ( I do love knowing the source! ) Then I add the chicken, breaking up the pieces as small as possible. As it cooks, I add chicken broth and thicken it with a little flour. While the chicken and veggies are cooking, I make a big batch of brown rice then add a few big scoops of the brown rice and stir thoroughly. Spread the whole thing thinly on trays in the dehydrator and dry it on the high heat for 8-9 hours, or until it’s completely dry and brittle. I found mixing it up every couple of hours helps even out the process, although I try to be quick about it as I don’t want it to cool. 

As Judy recommended, I package the dehydrated meals in bags, mark them, and place them in the freezer. This way, I can grab individual meals whenever I’m ready to go.

To rehydrate, most of the meals seem to require roughly an equal amount of boiling water. This can be added directly to the freezer bag to minimize having to clean up any type of cooking pot. I’m also experimenting with using a wide mouth thermos since I’ve heard that it helps keep everything hot while rehydrating the meal. (Plus, another goal of mine with a thermos is to be able to pack in homemade ice cream on day hikes, but that will be a different post some day!) 

While some sort of meat is almost a necessity for Sam, I’m leaning towards vegetarian meals for my own travels. After my butter habit obviously did in my gallbladder this year, I dramatically changed my diet leaning heavily on plant based foods. It’s working beautifully and makes sense to continue on the trail. By dehydrating my own foods, I can make them power-packed with good protein sources and lots of vegetables. So I’m dehydrating quinoa, lentils, and tons of veggies. I never used to be a big lentil person – and I felt bad about that because Montana is the leading producer of pulse crops in the country – but I’m on a kick lately. A bowl of quinoa, lentils, and veggies dressed with a little fresh lemon juice is an excellent way for me to start the day so I’m going to do my best in recreating it for camp.

All food tastes better in camp, especially dessert. Since Sam does have a sweet tooth, I decided to try to make an apple crisp. For the crisp part, I mixed a cup of Wheat Montana oatmeal, 2 T. butter, 1/4 cup brown sugar, and 1 tsp cinnamon together. Then I spread it on parchment paper on a baking sheet and bake it at 350 degrees F. for 10-15, until crisp. For the apples, I used a handful each of dried apples (maybe a cup) and added a tablespoon of sugar and 1/4 tsp. of cinnamon, placing each serving in its own bag. To rehydrate, add 3/4 cup of boiling water to the bag of apples and allow it to sit for 15 minutes. Pour over the crisp and enjoy. This was definitely a hit! 

I truly have plenty to learn and do this winter to prepare for our hiking and camping adventures, and I am grateful for those who were willing to share their wealth of knowledge with me. Now I have to make the best use of my time indoors so we are ready to head for the high country as soon as the weather permits. 

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And so it begins

Friends endlessly tease me because they know I don’t like winter for a multitude of reasons. The first is it prevents me from hiking. I spend all winter making plans, but become frustrated when the reality is months away. Gardening is also fairly limited, as well as being able to feel my hands or feet.   To round it out, the roads are often terrible, which wouldn’t be so bad except that I see a whole lot of people out there who obviously failed physics. And – here is a little piece of advice –  just because you have a big 4WD truck doesn’t preclude you from the physical laws of nature.  But since winter is seemingly unending (another reason I grouse so much), I do try to make the best of it.

Winter Solstice

We kicked off the season by celebrating the Winter Solstice with lights around the patio and a fire in our little portable fire pit. Knowing the days will soon grow longer gives me hope. 

Serious winter weather tagged along with the official start of the season, so we’re doing our best to enjoy it. The boys are making snow forts using one of the tree containers as a mold. If this weather holds, it will be impressive because they are far from finished.

This morning was particularly frosty and beautiful. Even Kelo was tinged in frost, yet was toasty beneath his blanket. He was standing in the sun when I sledded the bucket out to feed, and I’m sure his warmed, soaked feed makes him feel good even when it’s so cold.

Frosty boy

In the afternoon, Sam joined me for about an half an hour on his new skis. The blue sky is stunning and, although we had a slight breeze and only 9 degrees, we were still plenty warm. After dropping him off back at home, I continued for another 40 minutes using it as an exercise time as much as just being outside. With so many big hikes planned for 2018, I need to grab every moment of training, even when I’m too big of a chicken to brave the whackadoodles on the road. 

So far I’m keeping my spirits up despite the short days and cold. As long as I can get outside to enjoy our beautiful area, ticking down the days until the sun – and hiking season – returns will be bearable.

The sun will gradually stay with us longer now!
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Homemade ravioli

Special moments are created in the kitchen. For weeks, Sam’s wanted to learn how to make ravioli since he knew it was a tradition with Grandma Elsie’s family. We tried a batch at home, but used too many eggs making the dough sticky and uncooperative. Sam called them “crumples” because the ones that didn’t fall apart were badly misshapen. It was time to call in the expert.

 

Last week we were able to go over to Grandma Elsie’s for her to show us the proper way to make them. Her parents are both from Italy and her mom made hundreds of ravioli each fall to eat throughout the year. This is their typical fare for holidays, plus they’re ideal to have in the freezer for a fast meal, which is a necessary when returning home from Taekwondo in the evenings.

She’d already made a substantial batch, so the pasta machine, ravioli mold, and the work surface was out and ready to go. Sam was first up with the pasta dough.  Using 1 cup flour, 1 egg, salt, and a little chicken broth she showed him how to make the dough that was elastic and smooth without sticking to everything or falling apart. He quickly got the hang of it.

 

Our friend, Darci, is the rolling pro so she showed them how to roll each half of the dough multiple times, adding flour as necessary, until it was rolled through the number 5 setting to create a perfectly sized sheet for the mold.

Prior to our get-together for the ravioli making, I cooked a couple of small pork and beef roasts, and after chilling them in the fridge, chopped them up with the food processor (I do need to chop it finer the next time). Then I added bread crumbs, 3 eggs, salt, and dried basil, oregano and thyme. Once the sheet of dough is placed on the mold and pressed to indent each one, they are filled with a dollop of the meat mixture.

Another sheet is placed over the top, pressed down, and a rolling pin is used to firmly seal the dough. It takes a lot of pressure, but John vigorously tackled the task. They came out perfectly.

We made 8 dozen during our initial lesson, and Sam was so excited about his newfound talent, that we made 6 dozen more then next day at home with both a meat mixture and one using ricotta, parmesan, mozzarella, and herbs. We still have finessing to master to be as good as Grandma Elsie, but after a few hundred more we might be close.

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