Saguro Nat'l Park - East: Wildhorse trail

Since I was too tired to post about our open house last weekend, I'm going to do a double post today and hope I can hold out. :)

We had a great time last week showing off and warming our my residence. About 20 people came over throughout the weekend and added the echo of laughter and goodness to the house. Several of my current and former running buddies and work friends came in as well as my friend from elementary school, Les. Crazy, crazy Lesley! David and I are so lucky to have friends that, even though they don't know each other, have so much fun together.

Pictures of the new place can be found on Fb. I also took a whole bunch of photos of people at the party, but afterward, DC (that's "Dear Chino") informed me that there was no card in the camera, so if you were there, you'll have to savor those memories in your mind and if you weren't, you'll just have to trust me that it was a great party!

The menu consisted of Vegetarian Planet's chilled mango soup (I left out the yogurt part), PA Dutch pepper cabbage, fried plantains (not plantations!), pigeon peas and rice, pork fricassee, fat-free vegan banana cupcakes, and shoo-fly pie. Every thing, even the banana cupcakes which I thought need help, was devoured with delight. We even needed to make more pigeon peas on Sunday!

So many people had questions about the whats and wherefores of shoo-fly pie (in-between bites, that is), so a reasonable history of shoo-fly pies can be found here. The shoo-fly pie recipe I use is my Uncle George's. He was a baker in the navy during WWII and was, at least among our family, well-known for his shoo-fly pies. Alton Brown comes close with this recipe, but I think Uncle George's would have a better texture since you're not mixing the flour with the liquid which would length the gluten strands in the flour and toughen the pie (I think).  This one has a gooey "wet bottom" as opposed to the more cake-like filling in a "dry bottom" pie.

Uncle George's Shoo-fly pie
 
Pastry for one 9-inch pie crust (I use frozen - grasp!)
 
Bottom part:                                                                 
3/4 cup dark molasses
1 egg (optional)                                                  
3/4 cup of boiling water
1/2 tsp. baking soda
                                
Top part:
1 1/2 cup flour
1/4 cup cold butter
1/2 cup dark brown sugar

Mix the molasses and the egg (if using). Dissolve baking soda in boiling water and add to molasses.

Combine sugar and flour and cut in the butter to make crumbs about the size of peas.

Pour 1/3 of the liquid in unbaked crust. Add 1/3 of the crumb mixture on top of it and use a fork to tamp down the crumbs into the liquid. Do NOT mix them!

Add 2 more layers ending with crumbs on top.

Bake at 375 for 35 minutes (approximately)

Makes one 9" pie. Das es gut, ya? 


OK, on to our hike today. This is the hike we should have done two weeks ago! It was easy, well-marked and the time estimate was much closer to the mark. In fact, if we factor in the time we spent getting distracted by pictures and Mother's day greetings, it was about perfectly timed, so I don't feel so badly about how slow we are!


We started out at the end of Speedway near Tanque Verde Ranch at the Wildhorse trail head. Well, here's the basic idea. We made a clockwise loop from north going south for almost exactly 4 miles as shown on the open street map and then the USGS topo map.

Basically, we took Wildhorse trail to Garwood, Carrillo, and then Deer Valley trails. We then followed Deer Valley wash for about a mile to meet up with Schantz trail back to the car. That's the quick and dirty, now's here the pictures which are worth thousands of hours of typing!

Our starting point

Since we started early, we had packed an on-the-go breakfast for the trail. After we had the first mile under our belts, we found some shade and had apples, oranges, power bars, and amaranth graham crackers.

Chino enjoying the shade & breakfast

The Garwood trail

We had some incredible views of the saguaro forest, including some pretty weird looking ones.

I've not seen this many saguaros growing so close together before

This one is shedding it's "skin" revealing the stalks that hold it up and bring it water inside

A close up

The next several are of a cristate or "crested" saugaro...

Scientists are not sure why some saguaros do this

but about 1 in 250,000 do!

Crazy, huh?

Sagauro blooming

Brown-headed cowbird - one of my least favorite birds since they add their eggs to the nests of smaller unsuspecting birds. The young cowbirds then crowd the smaller nestlings out :(

We also traipsed through strands of mesquite along the Deer Valley wash. They're all in bloom right now.

Deer Valley wash

That's me slogging it up the wash

Mesquites in the wash

Mesquite blossoms

As we neared the end of the trail, we found this cholla with funny scars on it.

This little guy was sooo cute!

Oh noooooooo, Mr. Cholla!

One last giant saguaro cactus

Take the picture already!

Here's DC (Dear Chino) still smiling at the end of the hike.

One thing that seemed to help today, besides the well-placed trail marker system, was the geo-caching GPS "toy" (Magellan eXplorist GC) that DC recently found at Target. It's meant to help find geo-caches, but he was able to put route flags on it from home last night that reassured us we were on the right path. That's sure to be helpful on those less obvious trails.



I attempted (without binoculars) to mentally tally the bird species today:


Mourning dove
White-winged dove
Brown-headed cowbird
Cactus wren
Curved-billed thrasher
Gila woodpecker
Lesser goldfinch
Gambel's quail
Greater roadrunner...


and lots I couldn't identify. Boy, my birding skills are feeble-izing! Next time I think I'll bring my bins to see what else I can find! 

In all it took us about 3 hours to hike the 4 miles. Much better than 2 weeks ago. We will need to be starting earlier very soon. It was a very comfy 56 degrees when we started at 7am, but 88 by the time we got back to the car at 10am! I also think we need to start bringing some bug spray. Lots of gnats around us today. I'd love suggestions on where we should hike next. Sabino canyon? Mount Lemmon? Tucson mountains? Some many hikes, so little time!


Wow! This has been a loooonnnngggg post and if you've read to the bottom, thanks! :) 

A new adventure: Pima Canyon hiking

As some of my friends may know, I've signed up for an REI travel trip in September with my good friend, Kimberly Rivera. We're going for 6 days of hiking in the Utah canyonlands and arches wilderness areas. I'm super excited, but I haven't really done all that much hiking in the past few years what with all the running and birding I've been doing. In addition, David and I have an opportunity to hike the Grand Canyon in November and he is in worse hiking shape than I am, so we've decided to condition ourselves now for the "big one."

This morning we hiked an "easy" hike (according to the Tucson hiking web sites I found). Pima Canyon is a 6.4 mile out and back hike with an 850 foot change in elevation and is listed as a class C hike - interpret that as whimp hike. At the end of the hike is a natural rock formation people like to call the "dam" which has Native American grind holes in it.  I had been there a few years ago birding with the Tucson Audubon Society and I remembered that it seemed long, but very beautiful. The guide said this was to be a 2.6 hour total hike - up and back.

We got a decently early start and began at almost exactly 7:30am. The weather was gorgeous - not too hot and not too cold.  I won't bore you with the details, but we hiked what seemed to be 4 or 5 miles up, got some great pictures, but we whimped out before we could find the damned dam. I'm sure we were almost there, but after 2.5 hours of hiking into the canyon - remember this was supposed to be a 2.6 hour hike altogether- we decided it just wasn't worth it. So, it's on our list of hikes to do again soon when we're a little more "seasoned."

One of the reasons we went took so was that DC was taking pictures of the interesting stuff we saw. Here are the best of them...

Blooming ocotillo at the trailhead

A beautifully heart-shaped prickly pear pad

An early cholla flower

The mouth of Pima Canyon

The only blooming saguaro we saw today

Hiker Inez

Don't know what kind of flower this is, but it's a pretty color

Thistle flower

David loved this very old, narly-looking tree

A spider's trap that DC found. If you look super close, you can see the spider inside.

The first Gila Monster we found. He quickly got away.

A second Gila Monster a little later was much more cooperative.

Yellow prickly pear flower

This is the craziest prickly pear pad I've ever seen. This is all one pad!

Itty bitty grapes

Saguaros

A prickly pear in bloom.

Ahhhhh! The bridge at the end of the trail!

I was soooo happy to see that damned bridge after not seeing the danmed dam!

So lessons learned from this hike:

1. Add a little more time to the guide's time estimate, probably about 75% more time right now. 
2. Get some good insoles for my boots. The boots themselves were comfortable - no rub spots or blisters, but my soles and arches hurt. Time for Superfeet.
3. Divide up the snacks. I carried the first aid and put the snacks in DC's bag. He was a few minutes behind and I was starving. He had the sushi roll and the cransins. All I had was my chocolate agave gel. Next time, we each carry our own snacks.
4. I should probably divide up the first aid kit now that I think about it. Some for him and some for me!
5. Be more patient - haha I could use that in about every aspect of my life!!

Next hike (in two weeks), I'm thinking maybe one of the hikes in the Monument East. Til then!

What What? I've never posted veggie hash?

Photo courtesy of Creativity+ Timothy K Hamilton's photos via Getty Images (Compfight.com)

I can't believe I've never posted this recipe! It's one of my favorites and when I made it the other night, I was thinking how I should post it, but then I was like, no, I already did that! This is one of our very favorite quick and healthy dinners. The vegetables are variable, but there's always some kind of potatoes, onions, and greens. Here's what I used the other night, but feel free to substitute to your heart's content and your family's tastes, too! It's a great way to introduce your family to greens.

Inez's Veggie Hash

2-3 medium potatoes, scrubbed and cut into 1/2” cubes

1 carrot, scrubbed and sliced

1-2 tablespoon olive oil

1 medium onion, chopped

1/2 green, yellow or red bell pepper

4 veggie breakfast “sausage” links or 1/2 package of Gimme Lean veggie sausage (optional)

1/2 - 1 teaspoon smoked paprika

1/2 - 1 teaspoon ground cumin

1/8 teaspoon or less cayenne pepper (if you like things a little less hot, use either white or black pepper)

1 teaspoon crushed oregano

1 large bunch  greens, washed and chopped

1 small tomato or a small handful of cherry tomatoes, chopped

1/2 cup shredded white sharp cheese

salt and black pepper to taste

Heat the oil over medium heat in a non-stick frying pan, add the potatoes and carrots. Cover and cook  until they are about halfway cooked through. You may have to add a little water to the pan to get them to steam through. Then add the onions, peppers and veggie sausage, if using, and continue cooking. When the onions are translucent, add the herbs/ spices and cook for another minute or two. Cover and cook until the potatoes are pretty much cooked through and then add the greens, the tomatoes, and about a tablespoon of water. Cover and cook until the greens are cooked. Salt and pepper to taste. Stir the mixture until everything is thoroughly combined, then add the cheese, put the lid back on the pan until the cheese melts. Serve. Serves 3-4 persons.

Almost any greens work in this dish. Good ones to start with are spinach, cabbage or dinosaur kale. Arugula, spicy Chinese greens, and harder varieties of kale are also good. have fun with this one. I'd love to hear the combinations that you have used!

Look what the UPS guy brought me today!

I'm so excited to get my new Blentec blender! That's right, I finally broke down and bought something powerful enough to actually blend smoothies, salad dressings, and all that good stuff. After almost a year of striving for a raw food diet and struggling with my old food processor - really asking waaaayyy too much of it (just look at that poor sad thing in the background!), I wanted to get just the right one, but the pros and cons of Vita-Mix vs. Blendtec had me in decision paralysis for the past few months.

But then I saw this. Ignore the creepy people and skip forward to 3 minutes and 30 seconds into the video and just watch for 30 seconds. My jaw dropped. This is the new Blendtec WildSide Total blender and it not only beats the pants off the older Blendtec model, but the Vita-Mix as well. Plus, it's easier to clean, lighter and shorter so it fits under my cabinets which means I can keep it on the counter and use it every day.

So what am I going to make first? I guess I'll try my super-duper deluxe breakfast smoothie first thing in the morning and hopefully I'll save some time by a) blending faster and b) not making a mess I have to clean up!

Super Duper Banana Smoothie

1 medium banana (peeled and frozen)
1-2 tsp. greens powder (I like the cocoa flavored stuff, of course!)
1-2 tsp. mesquite powder
1-2 tsp. protein powder
1-2 tsp. raw carob powder
2 c. cold water (I like mine a little more fluid than most smoothies)


Optional - one of the following:
1 Tbsp. peanut or almond butter
4 or 5 frozen cherries

Blend until smooth and enjoy!

Switch

Last week I started reading Switch: How to Change Things When Change is Hard by Chip and Dan Heath who also wrote another favorite of mine, Made to Stick. I originally got Switch to help me out with some major changes at work, but as soon as I started reading it, I realized I needed this book to help me make the necessary changes to my diet. the basic premise of the book is that we are all of two minds: the first, the rational/ thinking mind is like the guy driving an elephant from the top. The second, our irrational/ emotional mind is like the elephant. While the driver may know where he wants to go and may even make the elephant go that way for a while, that elephant is so big, it'll go where ever the heck it pleases. I can totally relate to that! Making the switch to raw food has been a limited success because my emotional mind keeps getting in the way. I don't WANT to have diabetes, I don't WANT to have to only eat raw food, and I don't WANT to not be able to eat candy, cakes, and other carbs! So in the next few weeks, I'll be reading and experimenting with my emotional mind to see if I can change the path of this elephant :-)

In the meantime, here's a great recipe, my daughter Kara sent me from her Vegetarian Times a few months ago. I made it tonight for tomorrow's lunch and OMG, I WANT it now!!! LOL!

---

Vegetarian Times - Live Hot and Sour Soup

1/2 c. mung bean sprouts
3 Tbsp. nama shoyu or soy sauce

Mix these two together in a small bowl and set aside while you make the rest of the soup.

5 dried apricots, soaked in water until plump and drained
1-1/2 c. chopped tomatoes
1/4 c. sliced green onion ( I used a regular sweet onion)
2 Tbsp. organic raw apple cider vinegar
1 Tbsp. peeled and minced fresh ginger
2 Tbsp. lime juice
1 Tbsp. raw agave nectar
1/4 tsp. cayenne pepper, to taste
pinch of sea salt

1/2 c. diced zucchini or cucumber
1 jalapeno chili, seeded and minced (I skipped this and just added more cayenne)
2 Tbsp.. chopped cilantro

Put everything except the last three ingredients into the food processor and blend until smooth. (Oops! I just noticed I was supposed to put 3 cups of water with that! Maybe that's why mine tastes sooooo good. Skip the water if you like).

Transfer to a serving bowl and add the zucchini/ cucumber, cilantro and jalapeno. Top with the sprout mixture.

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Spring treasures

One of the many things I love about spring is the arrival of several fruits and vegetables that, while they may be available now that there's commercial shipping, are at their very best in the spring. Two of my favorites are strawberries and asparagus. I've been enjoying the abundance of these in the past few weeks so i thought I'd share a few recipes - one asparagus, one strawberry and one strawberry and asparagus!

Last week, I spotted a line at the local farmer's market and, not knowing what to expect, I got into it. It could have turned out to be some meaty adventure, but it was purple asparagus! The farmer was selling it out of the plastic shopping bags he used to collect it and I have no idea how much I paid per pound for it. I just looked so beautiful, I couldn't resist piling more and more into my bag. Tonight I made a soup and topped it with freshly-made croutons and shaved Parmesan. It would be wonderful with a crisp Pinot Gris or chardonnay.


Separate the tough asparagus stems from the tender ones by snapping it in half. It will naturally divide the stalk into a tough lower part and tender upper part. Use only the tender upper parts to finish this soup. The tough parts are used to make the stock.

Cream of asparagus soup with seasoned croutons

1 lb fresh asparagus, cleaned thoroughly and separated by snapping.
1 medium onion chopped
1 T. EV olive oil
1 tsp. whole thyme leaves
1/4 tsp. saffron threads
2 c. water
2 T. white flour
1 c. half and half
1 tsp. salt
fresh ground pepper to taste

In a large pot, saute the onion in the olive oil and add the thyme leaves, salt, pepper, and saffron threads. When the onion is translucent, add the water and asparagus bottoms. Bring to a boil and reduce heat to a simmer for 15-20 minutes. Strain out the stems and discard. Put the remaining stock in a blender or use a stick blender to make a smooth broth. Pour most of it into a measuring cup, but leave enough broth to cover the bottom of the pan about 1/2 inch deep. Add the upper parts of the asparagus cut into 1" pieces. Stem over medium heat until tender-crisp.

Once the asparagus tips are tender, stir in the flour and stir until it is incorporated. Then add the remaining broth and the half and half. Stir until the soup thickens somewhat. Leave on very low heat until ready to serve.

Seasoned croutons

4 slice whole wheat bread
2 T. EVOO or 1 T. olive oil and 1 T. butter
4 cloves garlic, chopped
1/2 tsp. smoked paprika
1/4 tsp. cayenne
salt and pepper to taste

Cut the bread into large cubes. Melt the oil or oil and butter in a large frying pan over medium heat. Add the garlic and cook gently for 1 minute. Then add the bread cubes, paprika, and cayenne. Stir the bread cubes gently until they absorb all the oil and the garlic sticks to them. Salt and pepper as desired. Move the cubes around once in a while while they toast over medium to low heat. The point is to dry them without burning the bread or the garlic. When sufficiently dry, place them on some paper towels until they are cool.

Assembly

Ladle the soup into the bowls and pile the croutons in the middle of the bowl. Sprinkle with shaved Parmesan cheese. Yum!/

Raw Chocolate- Strawberry Pie

Crust
2 c. raw almonds, walnuts, pistachios (any combination)
1/2 c. Medjool dates, pitted
1 tsp. ground cinnamon or ginger

Chocolate layer
1/2 c. cocoa
1/4 c. raw agave syrup or honey
2 T. water

Strawberry layer
1 qt. fresh strawberries, washed and sliced

Assemble

In the food processor, combine the nuts, dates and spice until finely chopped and combined. The mixture will be moist and hold together when pressed. Press it into the bottom and sides of a 9" pie plate. Freeze 1 hour.

Mix the chocolate layer ingredients by hand until smooth. You may need to add more water to make it spreadable. Spread this on the pie crust once it comes out of the freezer.

Layer the strawberries on top of the chocolate and freeze for 1/2 hour or until set, but not frozen. try not to eat it all at one time!

Springtime salad

1 head romaine or red leaf lettuce, washed, dried and broken into bite-sized pieces
1/2 quart strawberries, washed, dried, and sliced
1/2 lb asparagus, washed, steamed until tender, cooled in cold water, then dried
1 c. walnuts, broken

Dressing

2 T. balsamic vinegar
1 clove garlic, chopped
1 tsp dijon mustard
salt and pepper to taste
2 T. EV olive oil

Mix the first three dressing ingredients in a large bowl until combined. Add salt and pepper. Then add the olive oil while continuing to stir dressing until the oil is incorporated.

Add and mix the lettuce with the dressing. Add the asparagus, strawberries and walnuts. Gently toss once more. Adjust seasoning and enjoy.

You've tried the rest..

Last night, after a long and exhausting day at work, David and I headed out for dinner. Neither of us were very hungry and we ended up just kind of driving east on 6th Street looking for a place to eat. I suggested Grimaldi's Pizza at 6th and Campbell mostly so that we would have a short ride home. As we were seated and ordered, I started thinking about pizza - how's it's become such a part of the American culture and where it's going.

I remember my mother telling me that she had never even heard of pizza until she was 18 or 19 and was dating an Italian guy who wanted to take her out for some pizza. She was a little resistant because he described it as "tomato pie" and the only tomato pie she knew was the green tomato pie her grandmother made which she didn't like all that much. However, once she got a taste of pizza, she was hooked as I guess most of America became in the 50's. According to A Slice of Heaven: A History of Pizza in America, the period after WWII brought pizza from the big cities into the smaller American communities. So it's really been only about 50 years that pizza has become popular among those without Italian heritage.

Growing up on the east coast, we mostly ate the hand-thrown thin crust pizza common in the mid-Atlantic states. A few of the good ones: Brother Bruno's in Mount Penn and the old Marti's pizza from the 9th and Spruce area - oh that sauce! It had tiny bits of tomato plus some of the seeds. I'm not even sure there was anything in Marti's sauce except tomatoes. It's a fresh clean taste I can't ever re-create. One of my fondest childhood memories was when my father's co-worker whose name I can't recall now, except that his first name was Ed (and we were NOT allowed to call him Mr. Ed) would bring a pizza or 2 over to the house for us all. Sometimes he would even get there so late that my parents would get us up out of bed to eat pizza! Now that was a party for four little girls!

When I first got to Tucson, I was hard-pressed to find good pizza. The pizza in Tucson is good, but it lacks that fold-able crust and oh-so-slightly-sweet, but garlicly sauce. Maybe it's the dry air, but the crust here is a problem. A decent pizza can be found at Brooklyn Pizza on 4th Avenue which has the added bonus of using solar energy to run their very popular joint. I swear the longer I live here, the better it gets :-P  If you check out the Tucson Shopper, you can sometimes find coupons for Brooklyn for $8.88 for a large plain cheese. Sweet! There's also a full moon special which is a pie for $9 and change.

For those that aren't that budget-conscious (and who isn't these days?), Grimaldi's is a very good pizza. They have a wood fired oven and a comprehensive listing of toppings. Small plain start at $13 and large at $15. Most toppings are $2 each. Last night, we ate the more expensive white garlic pizza with 2 toppings (kalamata olives and fresh mushrooms), I had a glass of wine ($9) and David had ice tea for a whopping $35. Yikes!

If you're in the mood for a thicker crust, Rocco's Little Chicago is a good pick. I like this place because it has an authentic Chicago feel to it with red-checkered table cloths and $1.50 cans of Old Style" beer (just like you get in Dad's refrigerator). They also are cool about making vegan pizza, a favor with some of my friends. I recommend the Fungus Humongous with portabello and white mushrooms. Take a few friends though because this pizza is very filling! Wait times for the pizza can be long, so don;t go when you're in a hurry, but DO get the Spicy Hot Sticks while you're waiting. They're basically pizza dough coated in cayenne and tomato sauce, twirled, baked and served with ranch or blue cheese dressing. OMG sooo good!

So what's in store for pizza in the future? I can't say for sure, but perhaps something...Indian? Chutney, curry, samosas... mozzarella?

What's your favorite pizza place and why? What kind of toppings would make your ultimate pizza?