Patience Prevails

During the hibernating years of COVID in the early 2020’s we discovered the opportunity to get away and off the grid was by purchasing some camping equipment. We reserved sites in primitive wilderness settings with granite boulder outcroppings amid aspen and ponderosa forests. The Rocky Mountains rise in the distance. 

covid camping early 2020s
in the aspens

We depended on what we brought with us meaning food, water, and supplies. In the beginning we forgot many things considered essential to “sleeping rough” but began making lists and fine tuning our gear before packing for a night or two get-away. (High Winds is a story of early camping mishaps.)

Three years ago, we were gifted a large 6-person tent with a door you could walk through. This came via friends who were moving overseas and downsizing possessions left behind. For two tall people, we were hooked on the idea of walking in, standing, and sitting inside a tent instead of crawling in on all fours. Plus, lots of room for a small game table and personal gear.

Then my husband took a job with the Department of State just as COVID retreated. When he came home to work remotely, or visit, we did other activities with family and friends, but not wilderness camping. This summer he is back in Colorado full time. 

When grandchildren, ages 7 and 6 came to stay with us for a week, sans parents, we decided to take them on an overnight camp-out for one night. After all, we had that big old tent lying in the garage and four sleeping bags. The children were excited, because as Sloan said, “I’ve NEVER in my whole life slept in a bean bag.” She was corrected several times before learning there is clearly a difference between bean bags and sleeping bags.

Tent Trials

The sister/brother duo were in day camp during the week at the local YMCA of the Rockies, three miles from our home. It was a great success. They learned many songs with gestures and dance moves that were repeatedly performed for us.

Mark and I decided that the camping trip would occur on the last day of the week after picking the kids up from the “Y”. As it turned out we were wise to move everything out to the site at noon to assemble things before retrieving them at 3:00PM. That big tent had only been set up by us one time, with the owner present, when we received it. There were no instructions. There were only bags of things. Many sizes of poles, mis-matched stakes, and a daunting rain fly that we finally mastered at the end. 

The small plastic ground cover from our own 4-person tent was what we had to use as a base. The weather appeared to be clear enough, but the mountains often surprise. The first challenge was that with no instructions and no remembrance of how the dang thing went together; we had to engineer our way through figuring out which pieces went where to get it standing. It took 2 1/2 hours! 

With more than a bit of frustration and some selective vocabulary, patience prevailed.

finally standing

I left to pick up the children while Mark assembled pads, laid out sleeping bags, and organized the cooking equipment for supper. When we got back, he had discovered a hole on the side of the tent large enough for insects or rodent-like ground creatures to enter freely. He drove home for duct tape. (Now on our list of must haves.)

At first, the children were clearly out of their element. It was a strange wilderness environment. They wanted to sit at the picnic table and play “Go Fish” with the cards I brought. After one game, I suggested they follow a path up the hill through some boulders and go “explore things” so they could come back and tell me about it. They started out cautiously, but the possibility of adventure and discovery made them stronger together.

After a while, I couldn’t hear voices anymore and started calling, “Can you hear me? Please respond, so I know where you are.” They did. And eventually found their way back to the campsite by a different route. How perfect.

Dinner was hamburgers on the camp stove, and they were delicious. Then there were rocks to pick up and sort, and gopher holes to poke sticks into or fill up with rocks.

As dusk descended, we settled them into cozy sleeping bags and told them to talk themselves to sleep as we were just outside sitting by the picnic table. We would join them later.

There was much talking and giggling and peeking out the tent door to see what we were doing and if we were still there. By 9:30 it was dark. We entered the sleeping-bag-lined-tent-castle, and everyone settled down quickly.

The Storm

One hour later, I awoke to all four sides of the tent billowing in and out with fierce, roaring high winds. A squall line was moving through. I watched the wall where Sloan was sleeping drop completely down on top of her sleeping bag before it popped back up. She woke and sat up, as did Mark. We looked at each other thinking, “Should we go to the car?” Isaac remained unaware as only a child can amid gale force winds. He didn’t move the entire time.

Sloan and I switched places because the wall on her side was pulsating wildly. We held hands and waited. Then, after half an hour, almost as suddenly as it began, the wind slowed and stopped. We were both still awake when she said, “Can I move back to my sleeping bag because I like it better?” She did. Storms end. The night passed uneventfully thereafter. 

Patience prevailed for a second time that day. 

In the morning, as we packed up after breakfast and Cribbage games and playing with piles of discarded ice from the cooler, there was a dual refrain, “Can we do this again next year for TWO nights?” 

happy morning campers

Camping Updated

The next weekend brought 50% off Fourth of July sales at REI–the Mecca of USA camping and outdoor gear. An easy decision followed: out with the old, in with some new. 

A stand-alone-six-person tent was purchased with pop-together poles, heavy-duty stakes, and a substantial rain fly alcove. It had visual instructions. The mummy sleeping bags from decades ago were switched out for something roomier for grownups who like to move, roll over, and change positions frequently during the night.

We were ready for a renewed camping life. Winter and summer droughts brought “Open Fire Bans” throughout the Rocky Mountains. Although used to that after two years of dry weather and forest fires, we wanted to get back in the woods, even forgoing morning and evening campfires.

I booked two days and nights in a new campsite for us that was remote and beautiful in the way we love. Trees, views, shade, and trails. The afternoon we set out began in light drizzle. When it diminished or stopped (briefly), we attempted to set up camp only to be driven back into the Jeep by a downpour. Several times we laid down the tarp, staked it, and then hurriedly folded it back up.

We played Cribbage on the car console in the front seats. Mark made me a Gin & Tonic in a tin cup. We watched drops roll down the windows and listened to rain beat on the car roof. And waited. Even deliberated about going home to try the next day.

watching and waiting

But then the light began to look brighter in the west, so we sat and watched the sky. And waited some more. Eventually, a bit of sun poked through the clouds.

Camp set up easily with the new open sky tent and a rain fly we would surely need. Chili supper was consumed before sundown. A final Cribbage game with a glass of wine. As we tucked in, the rain began in earnest, off and on throughout the night. We were snug and dry.

I awoke to the sound of coffee percolating on the camp stove and sun shining through tall pines to the east. With tin cup in hand, I walked around some boulders and down a ravine, soon realizing there was nothing but acres of Larimer County Open Space behind our campsite. Sat on a sunny rock to finish my coffee under cloudless lapis skies.

morning spire in the sun

At midnight the second night when I went outside, the full moon was bright, so I snapped a picture through pine boughs. When I woke again, the moon had shifted to the west and there were lovely leaf play silhouettes on the wall and ceiling above my head.

After breakfast, before packing up, we looked at each other over a final cup of coffee, grateful that patience triumphed over frustrating beginnings, turbulent storms, and incessant rain.

We know we can out wait many things to enjoy a perfectly fine getaway.  


Photo gallery of how they grow

the cousin foursome

Everything that was to happen had happened and everything that was to be seen had gone. It is now one of those moments when nothing remains but an opening in the sky and a story–and maybe something of a poem.

–Norman MacLean, “USFS 1919”, from A River Runs Through It and Other Stories

Caught in a Monster Jam

Subcultures are made up of people who share a passion about a specific interest that is often stereotyped. Hippies, bikers, skate boarders, NASCAR racers, bird watchers, body builders, punk rockers, break dancers, to name a few. Recently, I learned about an American subculture that has been around since 1992 but escaped my attention for a couple of reasons–geography and interest. 

We were living in Cyprus and Taiwan in the 1990s, and I was involved in learning quirky details about other cultures rather than paying attention to what was going on in my home country. Also, the subculture I recently witnessed in California was about 180 degrees outside of my normal interests. Possibly because it involves five and six-ton vehicles doing impossible tricks–jumping in the air, spinning donuts, flipping over, standing on two wheels, and racing in circles. It is a competitive spectator sport of huge trucks with notorious names and drivers. This is Monster Jam.

While visiting a four-year-old grandson who is obsessed with cars, trucks, and trains–basically anything with rotating wheels, I was notified by his father that we would be attending a Monster Jam rally with the entire family on Sunday afternoon. I watched a YouTube video that told me, “If you don’t know what Monster Jam is, you are a certified city slicker.” 

Monster Jam is a live motorsport event under the auspices of U.S. Hot Rod Association, based primarily in North America. The Monster Truck series is the longest running and most successful competition of big trucks in the last 30 years.

Monster Trucks are special off-road vehicles with heavy duty suspension, 4-wheel steering, and oversized tires. The tires are a monstrous 66 inches tall and 43 inches across. Each truck is built like “an engineered fighter jet airplane” but only used for competitive entertainment. They cost $250,000.

The drivers work on teams, performing in seasonal rallies that tour the U.S. with famously known and named vehicles–Grave Digger, Son-uva Digger, Zombie, Whiplash, El Toro Loco, Megalodon, or Jurassic Attack. Currently, there are 14 female Monster Truck drivers in a predominantly male circuit. All driving teams are salaried and receive no prize money.

Monster Jam is one of the safer driving sports. Drivers are protected from head to toe in custom-made fire-resistant suits, helmets, and gloves. They are completely strapped in with head, neck, and body support. When a truck flips upside down or catches fire, most drivers walk away unscathed.

It’s very LOUD when turbo-charged engines rev up and grind away in competitive stunts for several hours. Six-year-old Leila and four-year-old Archie wore protective headsets with flashing lights over their ears. We stuffed orange and white foam plugs tightly into each ear canal. The arena was packed with fans of all shapes and sizes, ages, and genders, defying stereotypes. Families, couples, and singles gathered for the same purpose, waiting for their favorite Monster truck to take center stage and perform.

And so, the show began.

Exactly on starting time, overhead lights dimmed. Multiple Monster trucks vroomed into the stadium flashing headlights, painted in bold designs. The first competition was racing around in a circle. Followed by the Two-Wheel event where each truck has two attempts to show their strongest skills on two wheels, either front or back. Drivers could choose to spin in a whirlwind of donut dust as an alternative in this category. The final competition was Freestyle, where trucks showcase any, or all, of their abilities in timed competition from ramp jumps and diving, flips, or wheelies. 

Like any subculture, Monster Jam has its own vocabulary. Cyclones are high speed donuts. Doing an endo is not cool. This is where the truck does a front-end rollover and crashes. Pagos are good and applauded loudly. It means doing a wheelie and bouncing forward on the rear tires. In contrast, riding the wave is bouncing up and down while standing precariously on the front tires. The hot shoe is the top driver who scores the most points overall. Grave Digger driver, of course.

During our show, the lone female driver attempted a flip…but failed. The indoor venue was a bit small for this maneuver, but she was the only one who tried. Then had to be rescued from sitting on her head by a massive crane that re-righted her machine. She emerged smiling and waving to the cheering crowd. And won the Freestyle event.

It’s a formula that works and has gained popularity over the decades. For adult spectators, large-can beer drinking is involved. For children, sticky blue and pink cotton candy from a bag is preferred. For any age, heavily breaded chicken nuggets and french fries smothered in ketchup. American dining not at its finest. But this is Monster Jam! 

We said “yes” to it all and were caught in the uplifting atmosphere of a new experience. It was about participating in the enjoyment of a boy who knows the names of all the big trucks and has a fine collection of them at home. He owns this subculture, for now. 

Here’s to boys and girls everywhere who love to push, [even across the street on the way to breakfast] or drive, big wheels that go around and around and sometimes even upside down. 

Monster Jam. Know what it is. Don’t be a city slicker.



Frozen Euphoria

One of my favorite M.F.K. Fisher quotes is: Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures. To this I would add another companion comparison from my own recent experience: children and ice cream.

In 1686, the first café in Paris, Le Procope, opened in Saint-Germain-des-Prés with a Sicilian chef at the helm. His recipe of milk, cream, butter and eggs, an early Italian gelato, made ice cream available to the general public for the first time. For centuries it had only been enjoyed by the aristocracy. Over in America, it wasn’t until 1790 that an ice cream parlor opened in New York. George Washington, Thomas Jefferson and Abraham Lincoln were known to have an affinity for this creamy icy treat. Ice cream’s reign as an indelible taste of summer is in the hearts of people around the world. Perhaps children most of all.

When I was growing up, the seasonal ice cream truck rang its bell through the streets of our neighborhood in St. Louis once or twice a week every June, July, and August. Parents doled out pocket change. We shouted and ran to the ice cream man who opened his portable freezer filled with drumstick cones or chocolate coated vanilla ice cream on a stick or ice cream sandwiches. It was a race to eat as fast as possible in the heat and humidity while trying not to lose precious drips on the way home. There was usually some kind of messy “plop” on the sidewalk which was left for the ants.

There are, of course, other foods typically consumed in the summer besides ice cream. Fresh corn-on-the-cob or s’mores made around a campfire are two of them. Food happiness, measured individually by expression, is certain to occur when delicious things are eaten by young children for the first time.

In April, we drove across two states to care for a two-and-a-half-year old grand-daughter and her eleven-month-old brother while their tired parents flew somewhere else for adult R & R. We brushed off muscle memory around the heavy lifting required with infants and toddlers. By the third day, it was time for a change of scenery away from the house, backyard, and front porch. Some kind of field trip. 

Because of the previous fifteen months of shutdown life during Covid, I thought an outing for ice cream might be just the thing for young and unsuspecting palates. Also, it could be accomplished outdoors on a warmish spring day.

With the 2-year-old, things began with the anticipation of a drive somewhere new. There was curiosity to stand at a window, place an order, and be held up to see what was going on inside. There was eagerness when a cup of vanilla ice cream smothered in rainbow sprinkles was handed through the window. There was barely contained excitement while carrying it to a red iron bench and sitting down with a spoon and her own multi-colored delight.

While husband fed tiny tastes of ice cream to infant brother, the independent “I-dood-it-myself” girl spooned one transformative bite into her mouth. After one or two more she discovered a faster method.

It was the hand-to-mouth-vacuum-cleaner-technique. Her eyes narrowed momentarily as the heady sensation of cold and sweet sank in. Both hands tipped the cup to vertical maximum.

There was a moment of selfish possessiveness as she huffily pulled away from brother’s outreaching hand. Letting the remainder of the icy creamy semi-liquid slide into her mouth, she paused to consider what had just happened. Then, with a smug and satisfied grin, what was left was an empty container and face, hands, and clothes covered in sticky.

The success of the outing was summed up in one final moment. It was the kind of moment that captures the best part of kids and ice cream. With a timely click of the camera, a small girl was framed in a spontaneous second of joy…and ice cream euphoria.

Happy Summer.


Guest Ready Sweetness

hazy smoke sunset over Long’s Peak
blood red sunset due to nearby wildfire
smoky mountain views in RMNP [drone photo by Jeremiah Green]

To say it has been an atypical summer in the mountains is an understatement. Forest fires burning around us since July, ash and haze obscuring mountain outlines, no rain in three months, statewide fire ban, surging global pandemic, and a lack of visitors except for children and grandchildren.

rocks and a river

I’m more than ready for next season’s return to normalcy if it works out that way. By ready, I mean that I have three exceptional recipes to satisfy the sweet tooth of any person or group that drops by, sits around a campfire, or stays overnight.

idle campfire ring [drone photo by Jeremiah Green]

Maddy’s Caramel Bars, Patricia’s Double Chocolate Brownies with Sea Salt, and Jean’s S’mores Bars are unbeatable for chewable bites of sweetness cut out of a 9×13 inch-baking pan. 

As all great passed-on recipes should be, these come from stories about friends.

Last summer’s road trip in 2019 was to Maddy and Cabby’s cabin on the Methow River [A Guest Room Under the Porch] in eastern Washington State. Maddy is a great cook and hostess. Their log home, with overflow teepees and tents, is a revolving door of family and friends. She offered us her always-on-the-counter pan of caramel bars and said, “Try these. People love them! They are my go-to for company all summer long.” We sampled and agreed. Caramel bars with chocolate chips and pecans were prepared over and over for our own guests, with rave reviews.

Patricia, whom I have written about in several adventures, Cocoa Cake With My Curry, Please, Sunshine on the Back of Your Knees] vacationed in Colorado in August. She rented a cabin bordering on the National Park just down the road from us. The double chocolate brownies she brought to our front porch originated from a friend in Wisconsin. Richly chewy, with texture from chocolate chips inside, these brownies are for every chocoholic. I switched out the garnish of powdered sugar for flaky sea salt sprinkled over the top. Et maintenant ç’est plus délicieux. Chocolate and salt can’t be beat. Except by caramel and salt. Or almost anything with salt. 

The last recipe came onto the scene this summer because of the harsh no burn season. We invited neighbors for a socially-distanced outdoor cookout around the fire ring. S’mores were requested for dessert. Except a campfire couldn’t be lit. Our friend, Jean, came bearing S’mores Bars baked in the oven and cut into bite-sized squares. These are even better than real s’mores, which often feature charred marshmallows blackened over red-hot coals. 

With baked s’mores you can revisit the original in one chewy, not overly sweet, bite of marshmallow and chocolate chip cookie dough over a graham cracker crust. There is melted chocolate on top so licking fingers is required. I substituted dark chocolate for traditional milk chocolate. [S’more better.]

baked s’mores

I’m anticipating the return of a next summer’s season of sequential guests. This winter while I drink coffee next to the picture window with the wide angle view of Long’s Peak, I will muse about the return of daily summer afternoon rainstorms followed by rainbows, campfires by sunrise, sunset, or moonrise, and baking pans full of dessert bars to sweeten everything that happens in between.


CARAMEL BARS  [Maddy Hewitt]

First Layer:

  • 1 C melted butter
  • 1 C flour
  • 1 C oats
  • 1 C brown sugar
  • 1 ¼ tsp baking soda

Combine dry ingredients in a bowl. Pour melted butter over and mix in. Reserve ¼ of the mixture for topping. Pat the rest into bottom of a 9 x 13 inch baking pan. Bake 15 min. at 350 F. Cool 5-10 min.

Second Layer:

  • 1 bag Kraft Caramels, wrappers removed
  • 3 ½ Tbs butter
  • 3 Tbs cream [or Half & Half] 

Melt all together, SLOWLY, in cast iron skillet over low heat. Stir constantly. When melted, pour over cooled crust.

Third Layer:

  • 1 C semi sweet chocolate chips [or dark chocolate chips]
  • ¼ to ½ C pecan pieces

Mix together and sprinkle over caramel layer

Fourth Layer:

  • Using reserved crust mixture, sprinkle over the top of chips and pecans

Bake 10 min. more at 350 F. Allow to cool completely before cutting. Store in tins. Freezes well.

caramel bars

DOUBLE CHOCOLATE BROWNIES WITH SEA SALT FLAKES  [Patricia Green-Sotos]

  • 4 oz. unsweetened chocolate
  • 1 C butter
  • 2 C granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 1 C flour
  • 12 oz semi-sweet chocolate chips
  • 1 ½ C miniature marshmallows
  • Flaky sea salt crystals 
ingredients for brownies with sea salt

Melt chocolate and butter slowly in a saucepan over low heat. When melted, add sugar and set aside to cool slightly. Beat in eggs, one at a time. Stir in vanilla and flour. Mix well. Fold in chips and marshmallows.

Bake in a parchment paper lined 9 x 13 baking pan [or grease the pan] for 30-35 minutes at 350 F. Top may be bubbly. Don’t overcook. Sprinkle with sea salt flakes and cool completely before cutting. Store in tins or plastic ware. Freezes great.


S’MORES BARS  [Jean Adam]

Crust:

  • 1 ½ sleeves graham crackers, crushed with rolling pin in zip-loc bag
  • 2/3 C melted butter
  • 1/3 C granulated sugar

Mix together and press into bottom of 9×13” pan lined with parchment paper. Bake 7 min at 350 F. Cool slightly.

Cookie Top:

  • 1 C butter softened to room temperature
  • ¾ C brown sugar
  • ¾ C white sugar
  • 1 tsp vanilla

Cream together. Add: 

  • 2 eggs

Stir in:

  • 2 ¼ C flour
  • 1 tsp salt
  • 1 tsp baking soda

Mix in:

  • 1 C semi-sweet or dark chocolate chips
  • 2 ½ C mini marshmallows

Drop by large spoonfuls of dough carefully over crust and press into graham crackers without disturbing the layer underneath. Bake 15 min at 350 F or until golden brown on top. Quickly remove from oven and cover the top with broken pieces of Hershey’s dark chocolate bars. [2 large ones or 3 small]

Return to oven until chocolate melts ~ 3-5 min. Don’t overcook or let the top get too brown.

place broken chocolate bars over baked cookie dough layer
heat in oven just until melted

Cool completely before lifting parchment out of pan and cutting into small squares.

Refrigerate to slightly harden. Freezes well.

Summer’s End…

“It was now one of those moments when nothing remains but an opening in the sky and a story–and maybe something of a poem.”
–Norman Maclean, “USFS 1919-The Ranger, the Cook, and a Hole in the Sky” from
A River Runs Through It