Big Springs, Idaho - the begining of the Henry's Fork

About five miles from Henry's Lake is Big Springs. Here, waters from the Yellowstone Plateau have percolated down through the basalt and come out, thousands of gallons a minute, forming the headwaters of the Henry's Fork of the Snake River. From 1929 until 1953, a German immigrant named Johnny Sack lived in this little cabin he built himself, which is now open for visitors and run by the Forest Service. See the moose?








This is just one small "corner" of the springs, where the water flows out of the ground.












Trout and whitefish gather at the springs to feed and spawn, depending on the time of the year, and these huge trout were just hanging in the water below the bridge.









This young moose was enjoying his lunch of rich vegetation from the springs.

Upper Mesa Falls, Idaho

As I type this, we're camped at Henry's Lake State Park in northeastern Idaho - about 15 miles west of Yellowstone. A couple of days ago we took the Mesa Falls Scenic Byway, and came to Upper Mesa Falls. Henry's Lake and the Island Park area are in a giant caldera, similar to the one at Yellowstone. The Henry's Fork (of the Snake) originates here, and flows south and "off" the edge of the caldera at Mesa Falls. We visited the upper falls, which has an old inn/lodge and pathways with viewpoints. Since we visited in the morning, we caught the sun in the right place to see the rainbow!

How I Spent My Birthday, Part 3: Red Lodge to Cody

The next morning, we partook of the free breakfast at the hotel (carbs, carbs, carbs - the only protein was a hard-boiled egg), and headed back to Cody. Back up we went, this time stopping at the West Summit for a while for some picture-taking. To the left, in the center of the photo, is the Bear Tooth, for which the mountains and the highway are named.






If you look closely, you can see a lone mountain goat grazing in the lower center.














































I really don't like having my picture taken, but I've been told that it's necessary for "posterity."










This picture, to the right, is now in at least five other vacationers' photo albums. We stopped at Little Bear Lake for a while, so Don could try fishing that one. So many people stopped, got out, and exclaimed, "Look, a fisherman. What a great picture!" or something along that line. Indeed, it was a beautiful shot.






Here he is, letting go of a small brook trout from Little Bear Lake.

How I Spent My Birthday, Part 2: Cooke City to Red Lodge

The Beartooth Highway leaves the valley of the Clark's Fork and goes up, up, up, to the "Top of the World," where Beartooth Creek flows along the road for about two miles. Of course, Don could't resist getting out his rod and giving it a try.

About the third cast, he got a strike, and caught (and released - he always releases) several small brookies.




















From the "Top of the World," which we learned really isn't the top, the road begins to wind its way upwards, past dozens of lovely alpine lakes, including this one. I made Don slam on the brakes so I could get a picture of these two, just because I thought they were so beautiful.








After you reach the summit, there's a lookout to the west at the top of Rock Creek Canyon. See the U-shape? That's a classic example of a (formerly) glaciated valley.










My camera doesn't show the depth here - it's really much steeper down to Gardner Lake than it looks.












Here's another view of Rock Creek Canyon, from the place where you start heading down.












Back to the geology lesson - doesn't that rock look like Yosemite's Half Dome? That's because it was formed exactly the same way. Once upon a time, it was a rounded huge granite knob, and then the glacier, through centuries of grinding, cut it right in half as it passed.








I just love taking pictures of alpine lakes.





From here, the road drops down into Rock Creek Canyon, and goes north into Red Lodge, Montana. We had a reservation at Rocky Fork Inn, a nice-looking bed and breakfast. We pulled into an empty parking lot, confused by the signs in the window that said "No Room at the Inn." We assumed that all the rooms were taken, so we proceeded to take our bags out of the truck. As we headed for the front door, the owner came out to inform us that her sewer line had broken, so she couldn't give us a room. Ack. What to do? She said that all the other B&B's in town were full, and it was a loooonnngg ride back to Cody. So, we took a room at the Comfort Inn. Not exactly plush, nor was it the "Romance Room" I'd booked at the B&B. But we made the best of it, and enjoyed a great dinner at a local restaurant- probably the best filet mignon I've ever eaten. Don had a buffalo ribeye and proclaimed it excellent as well.

How I Spent My Birthday, Part 1: Cody to Cooke City

July 10 was my 51st birthday, and we decided to really have some fun. I'd made reservations at a bed and breakfast in Red Lodge, Montana, and we drove the famously beautiful Beartooth Highway to get there and back from our campground west of Cody.

After an early breakfast, we drove north out of Cody through some beautiful country, and went up to the top of Dead Indian Summit. Way back in the late 1800s the Nez Perce made their infamous run through the northwestern U.S. in an attempt to escape the cavalry and get into Canada. Chief Joseph led them down the Clark's Fork of the Yellowstone and up over this pass, which back then must have been horrendous. One of their party fell ill and was left to die at the summit, hence the name. From the top you can look west into Yellowstone country, with views of the Absaroka Range and the canyon of the Clark's Fork.


















The rest stop/viewpoint is populated by dozens of little chipmunks, who apparently have been fed by humans and expect handouts from everyone. This little one was hoping I had some treats on my toes!








It was windy and cold up there, so we were glad we'd brought jackets.












Along the road into Cooke City we stopped to fish Fox Creek and the Clark's Fork. Don hooked some nice cutthroats and brook trout.

It's All About the Buffalo

On Friday, we left Red Cliff Campground to go to our next destination near Cody, Wyoming. On the way we had to drive through Yellowstone National Park, where the only traffic jams were those caused by buffalo. This one held up traffic for only 5 minutes or so on the road between Norris Junction and Canyon.


This is part of the enormous herd that was sprawled all over the Hayden Valley. Near the Mud Volcano, we were stopped again by one stubborn buffalo who stood in the middle of the road blocking traffic for 20 minutes!!!!!! It was almost comical, but I'm sure that folks were getting a bit aggravated about the backup of hundreds of vehicles. We were about fifth in line, and could see him just standing there, chewing his cud, and refusing to budge. When he finally began moving, everyone who had been standing around gave sighs of relief and got back in their cars to move on.


After the drive through Yellowstone, we came out the East Entrance, picked up the road along the North Fork of the Shoshone, and stopped at our "home" for the next 8 days, Yellowstone Valley Inn and RV Resort about 15 miles west of Cody, Wyoming. Yesterday we did what we've been looking forward to for this stop, which was spend the whole day at the Buffalo Bill Historical Center. It's 5 museums in one complex - one dedicated to the life and times of Buffalo Bill (William Cody), another to the Plains Indians (that was my favorite), another to the natural history of the Greater Yellowstone Ecosystem, another to western art, and one to firearms. We spent 6 1/2 hours there - and probably could have stayed longer if our knees and backs hadn't started hurting from all the walking and standing. What a great place to go!!!!

I also located the local needlework store - Iron Kettle Needlework, and picked up some patterns and supplies. I want to go back when I have more time!

Don's already been fishing a great deal on the North Fork of the Shoshone - it runs right next to the campground. Right now he's upstream a few miles - trying out some spots recommended to him by the owner.

Red Cliff Campground, along the Gallatin River

We spent four nights on the Gallatin River, about halfway between West Yellowstone and Bozeman. There were two things I really liked about this campground: 1 - it had electricity, and everyone knows about the heat wave we've been having. We were able to use the air conditioner when it got hot! 2 - we had the site at the end, where no one was next to us, and it was about a 20-yard walk to the river. The only down side was that we didn't have water or sewere hookups - meaning no shower for 4 days!




This was our "front yard" - trees and the river.














Our second night there, we were joined by some friends of ours who used to live in Yucaipa but now live in Bozeman. Doug and Margo are such wonderful people with huge hearts, and they've raised four fabulous kids. That's Daniel, their second-oldest, who was a student of mine in 9th grade English. He played on two soccer teams with our son Kenny. Taylor, their oldest, isn't in the picture because he went fishing before dinner. They have two daughters, Maggie and Hayley, who were also students of mine when they were freshmen.


Margo took this shot of Don and me so you can see what we look like these days!





Doug and Margo had just finished taking a course on using dutch ovens, and they brought theirs along to use for special dish. All I can remember is that it had red rice, diced squash, tomatoes, fish sauce, and Chinese 5-spice powder. While Don, Doug, and Margo liked it, Daniel, Taylor, and I didn't. Oh well. Maybe too much of the 5-spice powder.



It was such a fun time catching up with them on everything, and finding out what their lives are like in Montana. I didn't know that they lived there before they came to California. Doug recommended a fishing spot on the Madison River between Hebgen and Earthquake Lakes, so we went there the next day. Talk about beautiful! And since it was the fourth of July, it was pretty busy --must have been 50 people on the 3-mile stretch between the two lakes. But he had a nice time, and I spent it cross stitching. That will be the subject of other posts.

Sula, Montana

Our first extended stop was at the campground at the Sula Country Store in southwest Montana. This used to be a small KOA - and it's got to be one of our most favorite campgrounds. It's right on the East Fork of the Bitterroot River, where Don can step out back and fish for browns, cutthroats, and rainbows. He spent lots of time out on this river, but we also went to several other great fishing spots. One day we drove up Skalkaho Creek to Skalkaho Falls - and the photo at right doesn't really show how high they are.




Lots of Bighorn Sheep live in the area around Sula, and we were pleased to spot a small herd (about 12) grazing on the hill right above the campground.







Another day trip took us to Lake Como, which is about the size of Big Bear, but had a fraction of the people and none of the development. The road doesn't even go around the lake, as it ends right at the campground and picnic area.

450 More Miles, Idaho Falls

From Beaver, Utah, we drove 450 more miles up the 15 to Idaho Falls, where we're camped for the night at the Snake River RV Resort. The last time we stayed here it was the Idaho Falls KOA. The weather's a little cooler, the campground is full, and we're looking forward to getting to Sula tomorrow. I don't know when we'll have internet access again, so bye for now!

On the Road Again!

Thanks to WiFi, I'm posting this from the Beaver, Utah KOA, about 450 miles from home on the way to Montana! Thanks to our daughter's quicker-than-expected recovery, we were able to leave this morning and head north. We left town at 5 am, had breakfast at Peggy Sue's Diner east of Barstow, lunch in Mesquite, and made it in to the KOA at 4 pm. It's HOT here, but we now have a trailer with a real air conditioner in it (instead of our old popup), and the heat's not bothering us at all. It's started to cool down a little, and we might be able to sleep with the windows open. It doesn't matter either way.

Dinner was hot dogs, but I made some spicy cole slaw to go with it that I thought I'd post about. Two weeks ago I had something similar, made by a colleague, and decided I'd try to duplicate it. It's simple - and since it doesn't use mayonnaise like my regular cole slaw, it's a nice change.

Spicy Cole Slaw


3 teaspoons sugar or Splenda granular
1/2 teaspoon crushed red pepper
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
3 tablespoons vinegar

Whisk together sugar, red pepper, salt, pepper, oil and vinegar, and pour over cabbage and carrots. Toss to combine. Serves 2.


Our plan is to make it to either Brigham City, Pocatello, or Idaho Falls tomorrow - it all depends on how Don feels when we get there. Then on Monday, we'll make it to our first long stay - Sula, Montana. I'll tell you all about it when we get there.

I also want to share this pic of T - only one week after having surgery she was shopping with me and using the motorized cart to get around the store. Doesn't she look great?!

Low-Carb Cooking

For low sugar, this is pretty darn good! I really love pecan pie - but it's got way too much sugar for me to have it unless I can figure out a way to lower that sugar. So I experimented and adapted, and came up with this. I used Mrs. Butterworth's Sugar-Free Syrup, though I'm sure any brand will do. The filling wasn't as transluscent as regular pecan pie, but hey, the flavor was there!

Low-Sugar Pecan Pie

3 eggs
2 teaspoons Splenda Brown Sugar Blend
5 teaspoons Splenda granular
1 cup light or sugar-free pancake syrup
⅓ cup butter, melted
1 cup pecan halves
Pastry for 9" pie

Preheat oven to 350 degrees˚.
Mix eggs and sugar. Stir in the breakfast syrup and melted butter. Stir in the pecan halves. Line a 9-inch pie pan with the pie dough and pour in the pecan pie filling mixture. Bake for 25 minutes with edges covered with foil or pie crust protectors.
Remove foil from the edges and bake for another 25 minutes. Cool on a wire rack.

Dinner was a recipe from Martha Green (a local bakery owner with her own cooking spot on the NPR ratio station). I didn't like it at all. But Don did, so it must just be a matter of personal taste. I think I've decided I don't like hoisin. I'm not sure what it was about the sauce, but I bet the sauce I make with Chicken Satay would go with this chicken - or even some sweet and sour sauce.

Sesame Chicken with Spicy Peanut Sauce

6 tablespoons warm water
¼ cup creamy peanut butter
¼ cup hoisin sauce
1 clove, garlic minced
2 teaspoons red pepper flakes
2 tablespoon chopped fresh cilantro, or 1 tsp. dried
¾ cups sesame seeds
1-½ lbs chicken tenderloins
6 tablespoons vegetable oil

Whisk water, peanut butter, hoisin, garlic, pepper flakes and cilantro in bowl. Place sesame seeds in shallow dish. Season chicken with salt and pepper and roll in sesame seeds, pressing to adhere.

Heat 3 tablespoons oil in large nonstick skillet over med-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 3 minutes per side. Transfer to large plate lined with paper towels, wipe out skillet, and repeat with remaining oil and chicken. Serve with dipping sauce. Serves 4.

To go with the chicken I made one of my favorite salads, one that you see a lot a potlucks. I like the combination of flavors, and have made this relatively low carb by using Splenda instead of sugar.

Oriental Cole Slaw
Dressing: 1/4 cup white vinegar
1/4 cup vegetable oil
1 teaspoon sesame oil
2 tablespoons Splenda granular
1/4 teaspoon salt
1/4 teaspoon pepper

Salad:
1/2 medium cabbage, shredded
4-5 green onions, thinly sliced (with tops)
2 tablespoons sesame seeds, toasted
1/4 cup slivered almonds, toasted
1/2 package dry ramen noodles, crushed

In a jar with a tight lid, shake together dressing ingredients. Combine salad ingredients in a large bowl, and pour dressing over. Mix well. Serve immediately so the ramen doesn't get soft.



Surgery Update: T had to have a transfusion due to low hemoglobin, but is now getting up out of bed and sitting in a chair to eat her meals. She still has the catheter in (WHY?) and hopes to lose that tomorrow. They stopped the intravenous pain meds, and switched her to oral ones. I hope that when I go see her tomorrow I can join her on some walks around the 4th floor. Still no word on when she'll be coming home.

Some "Exotic" Flavors

This past week we tried a few new things, and ended up with some flavors I hadn't really used a lot of in the past. The first is pan-roasted corn, but with some cumin added to give it a New Mexican taste.

Santa Fe Roasted Corn

4 ears fresh corn
½ cup chopped red bell pepper (other colors will do-I used yellow this time because it was all I had)
½ cup chopped green onions
¼ cup chopped fresh cilantro
1 teaspoon ground cumin
salt and pepper to taste
Using a sharp knife, cut the kernels of corn off the cobs and into a large bowl. Heat a nonstick skillet until fairly hot. Pour in the corn kernels all at once,. They will start to brown in the hot dry skillet, thus roasting the corn. Stir occasionally to roast the corn evenly. When about half the kernels have taken on color, add the bell pepper and green onion. Cook for another 4 minutes and add the cilantro and cumin. Continue to stir and cook until the vegetables are crisp-tender. Season with salt and pepper if desired.

I decided that this is a fantastic way to eat roasted corn - no standing over the grill outside, and it's already cut off the cob so it's easier to eat. The flavor is almost as good as if it were done on the grill. The next time I cook corn this way I'll try it without the cumin, and add some butter, and I bet it'll be wonderful!

To go with the corn, we cooked some fish on the grill - and tried a wet rub that was in the last Cooking Light magazine. While this was very tasty, I don't believe it was better than my Korean Barbecued Fish, which has similar flavors. I wish the flavors were more intense, I guess.

Korean Barbecue Wet Rub


¼ cup packed brown sugar
1 teaspoon salt
2 teaspoons low-sodium soy sauce
2 teaspoons dark sesame oil
4 cloves garlic , minced
Combine all ingredients. Refrigerate in an airtight container for up to 1 week. Rub on fish, steaks, pork, or dark chicken just before grilling.

On another night, I tried a chicken recipe with some pork chops. I've started to do that lately, as I realized that a lot of the sauces and coatings I use with chicken can do just as nicely with boneless pork. The main difference is that the pork doesn't come out as tender - boneless pork seldom does unless you try brining or slow cooking. So we just accept that it'll be a little chewier than chicken.

This recipe would qualify for a 30-minute meal - and it's very simple. The flavor is divine, and makes enough sauce to serve over rice or couscous.


Pork Chops with Apple Cream Sauce


4 boneless pork chops, 1/2 to 3/4" thick
1 tablespoon oil
1 cup apple juice
1 teaspoon lemon juice
½ teaspoon dried rosemary, crumbled
½ teaspoon salt
⅛ teaspoon pepper
1 tablespoon cornstarch
½ cup heavy cream
1 teaspoon dried parsley

In a skillet over medium heat, cook the pork in oil for 2 minutes on each side or until browned. Combine the apple juice, lemon juice, rosemary, salt and pepper; pour over chops. Reduce heat; cover and simmer for 10 minutes. Combine cornstarch and cream until smooth; stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Serve with rice or couscous.

Surgery Update

T's surgery took 6 hours; it wasn't the minor one we'd thought it would be. Instead, it was a complete re-do of the one she had back in October - a reconstruction of the j-pouch that had been created and was no longer functional. Wednesday night T was much more alert than she was in October - most likely because she was healthier going into this one and didn't have all the residual steroids in her system. Today she's having a blood transfusion, though, because her hemoglobin count is low (or something like that), and the doctor wants her up and moving around by this evening or tomorow morning. We don't know when she'll go home - Dr. H is hoping he doesn't have to do another surgery in a few days. Apparently, when the first surgery doesn't work, as it didn't for her, the second one probably won't work either. If you're interested in more information about what she's going through, visit the j-pouch website.

Why I'm Not Posting Much

We're winding down the school year, and with contract negotiations settled, I've been busy with member issues, meetings about the new charter school and special education, and getting ready for our long summer trip. In addition, my daughter's having surgery again, on Wednesday, so I'm not really focusing on the blog much.

After her surgery, my daughter's expected to be in the hospital for about 3 days, and then home for a few days --this is a minor surgery compared to the first one, but it has major implications on whether or not she'll be able to eventually get rid of the ileostomy. Her doctor has warned her that this will most likely not work, but agrees with her that they should give it a try since she's still so young (25).

Once she's home and taking care of herself (which shouldn't be but a couple of days), we'll hit the road for a trip to Montana, Wyoming and Idaho. I'll occasionally have WiFi, and might try to do some blog posting and updating - with pictures!

2 Cooking Light Recipes - Korean Cucumber Salad and an Upside Down Cornmeal Cake

I like cucumber salad, and have usually made it my way, with a little vinegar, sugar, salt and pepper. But I like spicy foods, too, so when I saw this recipe in Cooking Light, I had to give it at try. The most interesting part of the recipe was squeezing the liquid out of the cucumber - therefore leaving me with wrinkled cucumber slices and a lot smaller salad than I'd originally planned on. After giving it a taste test, I added an extra teaspoon of Splenda.

Korean Cucumber Salad

3 ½ cups (1/16-inch-thick) slices English cucumber (about 1 large)
2 teaspoons kosher salt
2 tablespoons minced green onions
1 tablespoon rice vinegar
2 teaspoons sugar or Splenda granular
½ teaspoon crushed red pepper
½ teaspoon dark sesame oil

Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry. Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.

Notes:
Use a mandoline or food processor to slice the cucumber uniformly thin. Salting the cucumber causes it to wilt and draws out excess moisture. It also gives the dish a pickled quality similar to kimchi, Korea's spicy and pungent fermented cabbage condiment.

I served this salad with the grilled pork chops I planned yesterday to have with more of the tomato jam I made.

For dessert, I tried another Cooking Light recipe, but had to improvise since I'd already used up my blueberries. I had plenty of blackberries, so I doubled up on those. This is what it looks like when you first take it out of the oven, and below, what it looks like once you've flipped it out onto a plate.







Nectarine-Blackberry Upside-Down Cornmeal Cake
adapted from Cooking Light

1 cup (1/4-inch-thick) nectarine slices
2 cups blackberries
1 teaspoon fresh lemon juice
Cooking spray
1 tablespoon butter, melted
1 cup plus 1 tablespoon sugar, divided
1 ¼ cups all-purpose flour (5 1/2 ounces)
½ cup stone ground yellow cornmeal
1 ½ teaspoons baking powder
¼ teaspoon salt
5 tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350°.
Combine first 4 ingredients in a medium bowl; toss gently. Coat a 9-inch cake pan with cooking spray. Brush pan with 1 tablespoon melted butter. Sprinkle pan evenly with 1 tablespoon sugar. Pour nectarine mixture into pan in an even layer; set aside. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl, stirring well with a whisk. Combine remaining 1 cup sugar and 5 tablespoons softened butter in a large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture; beat just until combined. Spoon batter evenly over fruit mixture. Bake at 350° for 40 minutes or until cake is set and light brown. Cool in pan on a wire rack 5 minutes. Place a plate upside down on top of cake pan; invert cake onto plate. Serve warm or at room temperature.

Notes:
The wooden pick test isn't accurate for this cake since the fruit makes it appear wet when it's really done. Look for the cake to brown on top as a good sign of doneness. I had to cook it for an hour, though I was using my toaster-convection oven, where things are usually done in shorter times, not longer. As for nutrition, this cake really shouldn't be in Cooking Light magazine. What' s light about it? Sugar, refined flour, butter, fruit - not what I'd call low-calorie in any way. It's absolutely delicious, but not light. What's funny is the Cooking Light website lists on its nutrition chart for this cake that it has zero carbs. Ha ha. A little proofreading needed, dontcha think?