oh, the places you’ll go.

Crater Lake, OR

Early mornings consisted of drinking black coffee as we meandered through the surrounding woods, looking for wildflowers. Once we harvested them, we took them back to camp to look at them closely for keying. Sometimes I was the designated ‘flower lady’ who carried our plants as we wandered.

The loot after a good morning’s walk!

We also went canoeing down the river for more specimens. We grabbed bunches of lupine, water hemlock, and other natives.

A close-up of Yarrow through the hand lens

The lovely Susan, in her natural habitat

the Redwoods

The Redwoods always seem to trigger within me some sense of awe and wonderment, and inspire humility looking up at these great giants.

Patricks Point, CA

We tiptoed and peeked over the edge of this cliff to look at the gentle evening tides before dinner.

Castle Crags, CA

Burney Falls, CA

I cannot tell you enough how a camera can’t truly capture the jaw-dropping size and scale of these falls, nor the almost un-real blue water below.

We ended up swimming under these falls! The water was ice cold, and my whole body was red-numb when I got out – but it felt so wild and refreshing.

Indian Petroglyphs

Captain Jack’s Stronghold

The Lava Beds National Monument

macaroni & cheese

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cast of characters:

2 cups elbow macaroni (7 ounces)
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp ground mustard
Pinch of paprika, thyme, cayenne pepper
5 cloves garlic, minced
1/4 tsp Worcestershire sauce
2 ¾ (or more) cups milk
2 cups shredded sharp cheddar cheese
4 oz cream cheese
Italian seasoned bread crumbs

the plan:

1. Heat oven to 350.
2. Cook macaroni as directed on package
3. While macaroni is cooking, melt butter in a 3 quart saucepan over low heat. Stir in flour, salt, pepper, Worcestershire, garlic, and spices, to taste. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in milk and heat to boiling, stirring constantly. Boil and stir one minute. Remove from heat. Stir in cheese and cream cheese until melted.
4. Add cheese sauce to drained macaroni. Pour into an ungreased 2 quart casserole. Sprinkle seasoned bread crumbs over the top. Bake uncovered 20 to 25 minutes or until bubbly.
5. Enjoy!

have fun, will travel

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I will be leaving for a 6 day field trip!

I am armed with a C.S. Lewis book, my loyal camera, and a mighty cup of hot cocoa.

snacks:

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Yes. I need LOTS of healthy(ish) snacks, because we won’t be making very many stops. Hmm … you think that’s enough to last me for a week? I sure hope so. We’ll see 🙂

In case you can’t see it very well, I have grapes, popcorn, homemade trail mix, homemade jerky, raw almonds, dried apple, banana chips, and granola bars.

By the way, have any of you guys ever tried the coffee almonds? Are they good?

music: I have the wonderful company of …

Norah Jones

Michael Buble

Sara Bareilles

OneRepublic

 

So here’s to you, kids! *clink*

pssst, i won’t tell anyone you ate the whole batch.

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{i made this on ipiccy.com.}

{insert michael buble’s “you make me feel so young”}

These are perfect for a long day hiking, or sports, or before/after an intense workout. It has a nice combo of protein + carbs. (Similar to Clif bars, but better for you.)

I will also mention that these are both GLUTEN & DAIRY FREE.

servings: (mine yielded a little over) 30

ingredients

  • 1 cup oatmeal
  • ½ cup peanut butter (or other nut butter)
  • ⅓ cup honey
  • 1 cup coconut flakes
  • ½ cup craisins
  • ½ cup mini chocolate chips
  • 1 tsp vanilla

directions

  • Mix everything above in a medium bowl until thoroughly incorporated.
  • Let chill in the refrigerator for half an hour.
  • Once chilled, roll into balls and enjoy!
  • Store in an airtight container and keep refrigerated for up to 1 week.