Finding My Vertical Limit on Forbidden Peak 🏔

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Last week I set off on another adventure with my son Ryan. He calls these “mom and Ryan adventures.” We have had several of these in the past, not all of them have been, what you might call routine😂 We have had some, let’s go with interesting, escapades.

This one was pretty straightforward. We would drive 3 and 1/2 hours north to a town called Marblemount, where we would obtain a backcountry camping permit. Then hike 4 miles (with 3,000 ft+ elevation gain) to the base of the glacier and make camp. The next day we would hike up the glacier, climb Forbidden Peak (which is a traverse across the top ridge at 8,816 ft) tag the summit, then reverse the climb, rappelling back onto the glacier, hike down back to camp, break down the camp and hike the 4 miles back out.

Simple, right 😳

It all started out as planned. We made it to the ranger station at Marblemount by 6am and obtained the last permit! We made our way to the parking lot and set out on the hike.

The thing about this type of hiking is that you need to carry EVERYTHING with you! That means it’s all on your back, and I had to borrow a pack that, of course, did not fit me quite right. But, that was ok, I can handle a 4 mile hike. On the way up we were treated to some pretty views

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We had several river crossings to complete to get to the campgrounds. Ryan took a few videos of me (slowly) making my way across.

 

Ryan took a moment to point out our climb! He pointed out this ridge as “Forbidden Peak”

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Our route would be to ascend up the gully on the left, then traverse over to the summit under the arrow on the right.

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Ok, so I am fine with that!! It looks fun😍 and we keep hiking. Until Ryan, who is quite far ahead of me, suddenly stops. I figure he is waiting for me, but when I catch up to him, he doesn’t advance. I say “what’s wrong” to which he replies “bear”

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Huh, this is new! We have never run into a bear on our adventures. In fact, I was really hoping to see some mountain goats, this was pretty cool! He wasn’t too interested in us (fortunately!)

Our path went up and around, away from the big critter, so we just kept on going!

We made our way to the campsite, which had gorgeous views! And this creek was our water source.

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We pitched the tent, next to another two climbers. It didnt take too much longer before our buddy, the black bear, wandered into our camp 😂

You can see him behind our green tent.

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The bear crossed between our fellow camper/climber and the other man, who was next to Ryan and myself.

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I took a video of him as he went on his way!

 

With the bear exiting and the excitement abated, Ryan immediately took a nap!

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And I had a cup of instant coffee!

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And went for a look around as Ryan brilliantly snoozed. Looking back I wish I had tried harder to get some sleep, not really knowing how taxing the next day would be! But, instead I went for a walk around.

Check out the composting toilet in the lower corner of this pic. Not much privacy or comfort, but what a view!!

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I got a closer look at the gully we would be approaching early the next morning.

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I had an unflavored snow cone from this snow pack 😋

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When I got back, we ate dinner, watched Meru on Ryan’s phone, and went to sleep. Well, Ryan slept!

The alarm went off at 4:30am, a proper alpine start for our long day. We got up, ate and geared up for the hike and climb. One thing that is significant to this story is that I have never used crampons or climbed a glacier before. This is not a huge glacier but it is very steep! This also meant that we would spend the entire day, hiking and climbing, in 3/4 shank snow boots (not climbing shoes and this was very new to me!!)

The sun began rising as we made our way to the glacier

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Getting up the glacier with crampons and the ice ax, went slowly but overall, not too bad

We were getting closer to the actual rock!!!

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Finally, it was time to start climbing! 🌟

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The next few hours saw Ryan and I simul climbing the route. He did stop a few times to belay me or place some pro, just in case. But overall we moved pretty efficiently!

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We stored our snow gear here for the return trip

 

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Summit selfie and video. It only took 6 hours to hit the summit

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Now, to get down 😲 This is where I struggled!

Check out Ryan working the boulder problem on the turn around

 

Yes, I did this too, but not as gracefully! We had a series of short rope sections as well as several rappels, which were fine with me. It was when we rapped onto the very steep glacier where my world began to disintegrate!!

We landed on the glacier at 3pm, just when the sun had been on it for most of the afternoon, so the snow was too soft for crampons and Ryan showed me how to do a self arrest. This is when you are sliding down the glacier and need to use your ice ax to stop your fall.

Sure enough, I slipped and went hurtling down the steepest section of the glacier. I twisted and dug in my ax but didn’t stop for about 35-40 feet 😳 Ryan was just setting up his save of me, when I finally stopped myself. It was terrifying for me, and of course it happened again, but Ryan grabbed my pack when I went flying by him!

I was going so slow! Trying to kick in my steps so that it wouldn’t happen again! So it took a long time to get back to camp. Once there, we still had to eat something, pack up the camp (back onto our backs) and start the 4 mile hike out!

We started that hike at 7PM, and we really wanted to get across those river crossings before dark. Of course I was getting slower as it grew darker so we didn’t make it to the car until 11PM, and I was shot! EVERYTHING hurt!

We were both exhausted, Ryan slept some while I started the 3 and 1/2 hour drive home. We stopped at a Denny’s around 1am, I needed coffee to stay awake and we both needed some food.

We got to bed around 3am, a full 22 hour day!!😩 talk about exhausted! My feet were thrashed, and it would take a week before I could even put some of my shoes on!

So, did I enjoy this climb? Yes! The climb, not the glacier😤 Even the hiking would have been fine, if we had done this as a three day trip, instead of two.

Tomorrow, I leave for a climbing trip, just climbing!!! No glaciers in site!🗻

 

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Sally’s Baking Addiction: July, 2019 Challenge: No-Bake Cheesecake Jars👩🏻‍🍳

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Boy, did I get lucky this month! 😲 Sally set a really easy and fast challenge for July, which I appreciated! I had a lot going on for the month of July, so a quick, No-bake Cheesecake dessert was perfect timing😊

Three layers, all simple and tasty. First was the two ingredient graham cracker crust.

1 cup (about 8 graham crackers) were crushed in a food processor until crumbs formed, then 2 tablespoons of melted butter were drizzled in until a sandy mix formed.

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Sally used mason jars, but I chose to use some mini dessert cups. These were filled with the crust and set aside until the filling was ready.

 

The filling is just as simple. 1 cup of cold, heavy cream was whipped into stiff peaks and set aside.

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Using a stand mixer with a paddle attachment, 8 oz. of cream cheese, 1/3 cup granulated sugar, 2 Tablespoons of Greek Yogurt (Sally used sour cream), 1 teaspoon of lemon juice, lemon zest and 1/2 teaspoon of vanilla were mixed until smooth.

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Then the whipped cream was gently folded into the cream cheese mixture.

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This was spooned over the crust filled cups.

I put these into the fridge to set while I made the toppings. I couldn’t decide between chocolate, strawberry or blueberry-so I made all three 😂

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All three of these sauce recipes are from Sally’s site and are super easy to make as well. And, bonus! They are all great over yogurt or ice cream 😋

All that was left was to add the toppings

Chocolate 🍫

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Strawberry 🍓

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Blueberry and lemon 🍋

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These were delicious!

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Next time I will add more of the crust!

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I have a very busy August as well, so I hope I can keep up with Sally❤️

Sally’s Baking Addiction: June, 2019 Challenge: Angel Food Cake😇

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Yum, Angel food cake 🍰! This is one of my favorites😋

I admit that I have made many angel food cakes in the past. In fact, this time last year, I was working on a gluten free version for a yoga retreat that I was catering. Still, I was excited to bake this one for the June challenge

If you haven’t tried this yet, I definitely encourage you to give Sally’s version a go!. She has a helpful video as well. There are only 6 ingredients needed for this creation.

All the leavening for this cake will come from the whipped egg whites, so you need to start by separating 12 eggs

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It’s very important that no yolk get into the whites, or they will not whip up properly

Set the egg whites aside to come to room temperature, as cold egg whites will not achieve the proper volume for this cake.

 

This cake is exceptionally light, so regular granulated sugar is too heavy for the batter. I used to just buy super fine sugar at the grocery store, but couldn’t find any😳 Sally has that covered however, as she recommends grinding granulated sugar in a food processor. So, I placed 1 and 3/4 cups of granulated sugar in my processor and let it run until the sugar was a fine consistency.

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Check out the sugar “smoke” coming out of the machine 😂

1 cup of the (now) fine sugar was removed and set aside, while 1 cup + 2 Tablespoons of cake flour and 1/4 teaspoon of salt was added to the remaining sugar, and pulsed to combine

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This is now the dry ingredients that will be added to the whipped egg whites

Now it’s time to beat the egg whites. But, before I added the whites to the mixing bowl, I used a trick that we were taught in culinary school. Egg whites are extremely sensitive to fat, meaning if ANY fat is present in the mixing bowl, they will not whip up.

This is why there can be no yolk in the whites to begin with, and why I always use an acid in my mixing bowl.

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take a cut lemon and rub it all over the interior of the mixing bowl. Do not juice the lemon and don’t worry about any pulp that is left in the bowl

 

The lemon does not flavor the whites, but the acid will help the whites to climb the bowl as the air is incorporated. Cream of Tartar is added to stabilize the whites as well.

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start the whites and cream of tartar on slow, until bubbles begin to form

Once the whites begin to take on some volume, add the reserved cup of sugar, slowly!

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Do not over whip! The whites need to be at soft peaks, not stiff! This is not a merengue.

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Continue until the whites form a gentle peak, in the above picture you can see how the whites hold shape but the tip curls over.

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Now that the whites are whipped, the vanilla is added and quickly mixed in. Next the dry ingredients need to be added, in three additions, and folded (carefully) after each addition.

Remember, you don’t want to knock all the air out of the whites!

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1/3 of the dry mix is sifted over the whites, and folded in

After all the dry ingredients are incorporated, it is time to add the batter to the UNGREASED tube pan. If you grease the sides, the batter will not rise up!!!😲

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Into a 325F oven for about 45 minutes and bake until a toothpick comes out clean

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Immediately invert the hot cake and allow it to cool for about 3 hours, this will prevent the light cake from collapsing on itself

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Run a knife around the outside of the pan and the inner tube to release the cake. I also run the knife across the bottom of the pan

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The cake is great as is! However, I like to add a lemon glaze and some fresh berries 😉

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Then we chow down!

 

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Another awesome Sally challenge😇

Next month will be Sally’s 30th Challenge!! I am excited to say that I have participated in all of them so far 🌟 Looking forward to the next one!

 

Climbing Adventures at Smith Rock State Park

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I am finally sitting down to write up our wonderful trip to Smith Rock State Park 🏔😊

We went as a family, all four of us, two years ago. This is where I did my first outdoor lead, and I was so excited to return with Ryan! This time I went as one of his paid clients. Ryan, and another guide, Simon Swalwell, are both working for Miyar Adventures. The two of them were in charge of myself, Ed Murray and a new outdoor climber, Brandon Harker.

We had five days to fit in as many climbs as possible! Ryan and I left Redmond, WA on a Sunday. It takes about 6 hours to drive to Terrebonne, Oregon

So we packed up my car and started driving

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It was the Sunday of Memorial day weekend, but we were still able to get a great campsite. The Bivouac campground has some really great facilities, including a hot shower and charging station for your electronics. I was rather pleased with that!

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And, you can’t beat the view! It was a long day of driving and we were pretty hungry. So, the first, and let’s be honest, several more stops that week, was at the Terrebonne Depot.

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We met up with Simon and Brandon to discuss logistics for the next day over dinner. And, we filled Ed in later at the campsite. We had a good plan and we were all happy to be there.

Let’s take a moment to meet the group! As I said before, Ryan and Simon are the tireless guides, Ed and I have been to Smith before and Brandon was the greenhorn 😊

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Day1: Our first objective was to climb “Voyage of the Cow Dog” which would put us at the top of Picnic Lunch Wall. This is a 5.9, three pitch climb that is generally straight forward and a great way to start the trip. This was also Brandon’s very first outdoor climb, so we really wanted to ease him into it.

We first had to hike to the base of the route, which was a nice view all on its own,

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Brandon supervised the guides as they organized the gear😂

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Ryan led Ed and I up first

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Then Simon and Brandon came up

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The weather was good and the view, great from the top!

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Brandon totally crushed it!

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This was a gorgeous climb 🌟

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While this was only three pitches, it took the majority of the day. Brandon was definitely thrilled to complete this climb, but he did seem to be rethinking the need to do multi pitches 😂😂😂 We decided to get back to the campsite and head to The Redpoint. This is my new favorite store! The have coffee, beer and gear so, something for everyone!

We regrouped and swapped photos and I had several cups of much needed caffeine ☕️

Day 2 was “Dirty Pinkos” day. Brandon wasn’t feeling well and decided to take the morning climb to recover. So, it was Ryan, Simon, Ed and I on this one.

The four of us hiked over to the Red Wall for this “classic” route. This was my first time up Dirty Pinkos. It’s a four pitch climb, but with a long traverse on pitch 3.

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Getting ready to go

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I am belaying Ryan on the traverse pitch, while Simon is on his way up

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Ryan got all three of us in this shot.

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At the top!

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A video from the top

 

We made our way down the Misery Trail (appropriately named😳) and met up with Brandon, who was not a lot better but still willing to do some single pitch climbing.

We went over to the Dihedrals to climb “Cinnamon Slab”, and a few other routes, including “Wherever I May Roam”. But, I don’t have any pictures 😲

DAY 3 found us all a little tired, so we decided to play it closer to the ground. We made our way back to the Dihedrals for some sport climbs

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I sent a couple lead routes

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Brandon did a great job👊🏼

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In the afternoon, Ryan ran a trad class for a couple of us

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Back up Cinnamon Slab!

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This was the hottest day of the week! I made a water run at one point, and was definitely ready to head back to camp for a cool shower.

On the way back I ran into these cute marmots, which are all over central Oregon

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Day 4 was the morning that we said good-bye to Brandon and Simon, as they were only there for three days.

That meant that Ryan, Ed and I were now on our own! Something that I should mention here is that Ed was my coffee hero!!

Every morning, I would make a pot of coffee on the camp stove

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But it was never enough! Ed would also go to Redpoint in the morning and bring me a delicious Latte!☕️ Thank God for my coffee fairy❤️ because, each day, I was getting sorer and more tired😅 and we still had some serious climbing to do!

Day 4 was “Marsupials Traverse” day! This is a long day, to be sure! It’s quite a hike to get to the wall, and then we had 10 pitches and 3 raps to complete, all before the weather rolled in. Spoiler alert: We made it💕

The view is totally worth it!

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This pitch has a rather unique squeeze!

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I love this picture of Ed!

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This was his first time on this route, and I think he really enjoyed it!

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Ryan is always happy out here 😊

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lunch break, and check out the dark sky!

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Ryan and Ed starting a rappel

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This was an awesome, and long day! This also marked our last night at the camp as we all would be leaving after the climb the next day. So we hit the “town” and had one last dinner together.

Day 5, the final day, and I was tired😳 Had a few blisters on my feet, and the hands were definitely missing some skin 😂

But this was the climb I had been looking forward to the most! Monkey Face. It is hard to get a good pic of the rock when you are on foot, so I grabbed on from the internet

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This is a 350 ft tower, and the depression at the top is a cave, known as the mouth of the monkey. The red line indicates one of the routes, we did a variation.

We went up the Pioneer route which includes an aid climbing route, that was new to me!

Ed has done this climb before, and as a guide, Ryan has done it several times.

I was so excited!! We went up the Misery Trail, which was as fun as it sounds.

 

Here is Ed, coming up the second pitch

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At the bottom of the third pitch, the aid route

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Ryan led up

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Then it was Ed’s turn

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Then I had to figure it out! Ed took these photos of me, flopping my way up😂

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But we were in the mouth!!

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we were not alone in the mouth! This is Shane, and he was rope soloing this climb!

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Rope soloing means you have the safety of the rope, but no one is belaying, so Shane had to rig a lot of rope on his own

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This was his Tyrollean Traverse set up, so he could get down after his summit

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We made it!! The summit of Monkey Face🐵

 

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All that was left was the 250ft rappel 😉

What a blast this trip was! I was so tired by the end and Ryan and I still had more climbing to do in Colorado (but that is for another post😆)

I am so grateful to Ed, Simon, Brandon and Ryan for making this such a fun trip. If you are looking for some excellent, knowledgable and safe guides, check out Miyar Adventures! They know rocks🏔

 

 

Friends with (Climbing) Benefits: MT Lemmon Style👊🏼

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I am just days away from heading off to yet, another climbing adventure, with the child on top of this rock with me. And, I realized that I have not posted about all the fun we had the first 4 months of this year 😳 I am so behind on my blog!!

One reason I haven’t blogged about this period of time is that I had soooo many pictures to sort through! Much like the trip I made this time last year, with my blog buddies in Montreal. I have been blessed with an abundance of riches 😊 Just like then, I had to sit down and force myself to pick the best moments out of a mountain of happy memories. So, here it goes!

Our first stroke of good fortune was that our son, Ryan, decided to spend the winter months with us in Tucson. He stayed from January to April, which meant I had an outdoor climbing buddy at all times 😆 The second was that our dirtbag pals (a dirtbag is a person who lives in a van, traveling from one climbing area to another for weeks, months or years at a time) made a stop at our place! Joan and Dean are on a mission to climb and visit every national park and climbing area in the US🌟

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Left to right: Dean, Dennis, Joan, Ryan and me

There is no way I could document every time we were out cragging. Often there was some subset of this group out, and with other local folks mixed in, climbing, biking, or at an acro yoga class! This was an intense period of physical activity to be sure! So I will attempt to hit the highlights.

One of the earliest trips up the mountain involved all five of us. We made our way up to Goosehead rock, which has several routes of varying difficulty. This is a mile past Windy Point, as you head up MT Lemmon.

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Dean belaying Dennis

 

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Dennis is on the left, at the top and Ryan is leading a harder route on the right

 

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Joan and Ryan met while working at Vertical World, and have been serious buds ever since!

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Joan on the left, cruising past me on the right 😂

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Yes, Dean is wearing shorts even though there is snow on the ground. That’s just how he rolls👊🏼

As you can see, we had a colder than usual winter in Tucson this year. More snow and rainfall than usual. This meant that we had to get out whenever we could get a weather break. And, sometimes we had to head indoors to get in a climb.

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Dean is patiently waiting for me to figure out this 5.10c lead beta, he looks thrilled! 😂

We did get another chance to make it up to the Windy Point climbing area. Unfortunately Dennis was working and Joan was not feeling well, so it was just Ryan, Dean and myself. I say it was unfortunate because this was, by far, my favorite day of climbing😊 The sun was out and we hit up two of the most picturesque climbing areas on the mountain.

We set our sights on Hitchcock Pinnacle Rock first. I have wanted to get on top of this the moment I laid eyes on it last year 😍

We had the area to ourselves, and made a simple plan. Ryan would go up first, leading the easiest route on the right (5.7) and then belay up me, and then Dean.

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A huge thank you to Dean for these great photos! I will cherish these always❤️

Now it was Dean’s turn!

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Of course, summit selfies at the top of all of us!

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Dean is King of the World! 

 

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I love the reflections in Ryan’s glasses

 

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There is another route, a slightly harder (5.10a) on the left side that we wanted to try. So we rappelled down and went back up! Check out the right side of the tower, see that ledge? near the base? The climber has to pull over that roof.

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After we finished playing here😆 The guys wanted a bigger challenge. We made our way a short distance to the other side so they could climb Steve’s Arete.

This is a gorgeous climb and a 5.11a, not something I wanted to try, so I just took the pics

I believe that Dean went first

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then Ryan

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Both of these guys are strong climbers, and they struggled at times to send it. When Dean said “now it’s DeeDee’s turn”, I said “pass”! Next time😲 maybe.

Of course, they were interested in the harder route on the right, “Green Ripper” is a 5.12b and it took Ryan several tries to send it, but he got it!

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You can see his climb here: on his youtube channel! Its a three minute video.

After this the weather turned cold again, so our next two trips out had to be at lower elevation on the moutain. We made our way to La Milagrosa canyon a couple times, which required passing through some water. Off came the shoes😂

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The first time found us at a crag called “the beach”, mainly because it is always in the sun☀️ Ryan spent a long time working an overhanging 5.12, he came close but didn’t quite send it. It did make for some pretty pics!

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The second time we hit up the “Main Wall” I really liked this area, even managed a few lead climbs myself 👊🏼

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Joan on lead, with Dean belaying

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the belayer does not seem to be paying attention!

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Ryan’s happy to get this 5.12b “Ecstatic Electricity”

The weather shut us down for a few days for climbing. So Joan and I did some partner yoga🧘🏻‍♀️because of course, who wouldn’t!

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Did I mention that Joan is crazy!! I guess I am too 🤪

Our last climb was back at Windy Point, but Hawk Rock this time

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Dean in space

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While the guys worked on a couple routes, Joan and I climbed up the back way to watch from the top. We also wanted to take a look at a slack line that was set up on a nearby peak.

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It was such a windy day, we never saw anyone try to cross this!

 

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Dean topping out

 

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I’m just goofing around here, but the rock was a little sharp 😉

After a few other climbs, here and there, Joan and Dean departed for Red Rocks in Vegas. They would be meeting up with Ryan while he worked his way northward. It was sad to see them go, but we are all planning on climbing again next winter.

It was time for our daughter, Alex, to visit for the weekend. Alex, Ryan and I went to “Crags Against Humanity” which is low on the mountain and very easy to get to from the car. We went so Alex could get in a few climbs, and to help Ryan train for a rock rescue drill that he needed to perform at his AMGA rock guide II course that he would be taking at Red Rocks.

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Alex’s first lead at MT Lemmon

 

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My turn to lead

 

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Ryan “rescuing” me, I am supposed to be unconscious! 

 

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And I am saved!!

So now I am caught up!! Until Monday (three days from now) when Ryan and I start climbing at Smith Rock State Park. We went as a family two years ago! I wrote a post about it but I haven’t been back, until now.

So excited, and lucky, to get to climb with my kids💕

If you want to learn more about Joan and Dean’s adventures, you can find them on Instagram @love2dirtbag

Ryan is on IG @rtillson_  and he posts climbing videos at youtube: Ryan Tilley

OR click here: https://www.youtube.com/channel/UC6kqvEAyZZHVkIjfLCRo0Yw

 

 

 

 

Sally’s Baking Addiction: May, 2019 Challenge: How To Make Perfect Scones👩🏻‍🍳

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When I saw that Sally had set scone baking as the May challenge, I was both excited and disappointed at the the same time. Excited because I love scones! And so does my family, which means I have baked a lot of scones over the years. I don’t find them to be that difficult, mainly due to all the practice I have had 😂

So I was not expecting this to be much of a challenge. But then I took a closer look at Sally’s recipe. Her method of cutting in the butter (a crucial component to scone baking) was one that I have seen before, but have never tried. More on that later!

The first task was to choose which flavor to make my scones. Sally has quite a large variety from which to select! She has savory recipes as well as the more common, sweet options. We were having house guests this month, so I selected the tried and true, blueberry, which would please all of us for breakfast during their stay.

The first step was to combine the dry ingredients: flour, salt, baking powder, cinnamon and sugar.

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Then I chose to mix the wet ingredients and keep it in the fridge, while I cut in the butter. Keeping everything as cold as possible, for as long as possible is crucial to getting fluffy and light scones. Not an easy job in a hot Tucson kitchen 😆

I mixed the heavy cream, vanilla and egg in a 2 cup measure with a spout. I added another ingredient, not specified by Sally’s recipe: Lemon zest 🍋 I love lemon and blueberries together, so you will see the zest in the picture.

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This was whisked up, and placed in the refrigerator for later.

Now comes the new part, for me anyway. Normally, I will cube the cold butter into smallish pieces and use a pastry cutter to work the small cubes into smaller, pea sized pieces. And, that has always worked well! But Sally, and others that I have seen, will use frozen butter and a box grater. IMG_5800

I admit that this has always struck me as messy and time consuming. And, if you are making more than just 8 scones, it is a lot of butter to deal with! In this recipe, there is only 1/2 cup, or 1 stick. So I decided to give it a go.

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This was added to the dry ingredients and cut into the mix, which did not take long given how small the butter pieces were from the grating process.

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The cold, wet mixture was then added..

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as were the blueberries.

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The batter was stirred until the components came together in a loose ball. This was turned out onto a heavily floured counter, and molded into an 8″ circle. As I mentioned before, this was cut into 8 triangles.

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I put these on a tray and left them overnight in the fridge, as I wanted to bake them off, fresh in the morning, for our guests.

The next morning, the scones were brushed with cream and dusted with course sugar. They were baked at 400F for some amount of time (I forgot to set the timer 😉)

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Until golden brown 😋

 

Then it was time to chow down!

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So, was it really necessary to grate the butter?

These scones were delicious! No doubt about it! But they were just as tasty as recipes where I just cut up the butter into very small cubes. I would say, if there is a small amount of butter needed, then grating would be fine. But for those recipes where you are making more than just 8 or 12 scones, and you like to cube the butter, then go right ahead. That will be my plan moving forward.

Do try Sally’s scone recipes! I love her flavor combos ❤️

 

Sally’s Baking Addiction: April, 2019 Challenge: Soft Dinner Rolls with Honey Butter 🍯😋👩🏻‍🍳

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I was thrilled to see that Sally’s Baking Challenge was to be Soft Dinner Rolls this month😊 Our family is very serious about our bread consumption!! This is the house that gluten built 🌾

I bake bread and rolls so often that I keep a wide varitey of flours in my pantry at all times 😂 Of course, Sally provides an excellent video tutorial to help the “yeast adverse” bakers out there. But, honestly, if you are at all worried about yeasted bread baking, this is a very simple and delicious recipe.

There are only 7 ingredients and the dough comes together rather quickly.

I warmed the milk in the microwave until it reached a temp of 100F. I used 2% as that is what we usually have in the fridge. I whisked in 1 tablespoon of regular sugar and 2 1/4 teaspoons of instant yeast.

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As I mentioned before, I bake a lot of bread, so I purchase my yeast in 1lb bags and store them in the fridge. That way I have yeast whenever I need it and I am familiar with how this yeast will perform in my kitchen, every time I bake. It takes a little of the guess work out of yeasted products.

The warm milk, sugar and yeast were allowed to sit for about 5 minutes to activate.

 

 

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Sally gave us the option to use either all purpose flour or bread flour. I have several types of bread flour that I like to use, but often go with King Arthur, which I did this time as well.

 

 

 

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Once the yeast was active, I added the rest of the sugar, egg, butter, salt and 1 cup of the flour. IMG_4712

This was mixed on medium for about 1 minute, then the rest of the flour was added. After another couple of minutes, a ball formed and pulled away from the sides of the bowl.

The mixer ran for several more minutes until the dough was properly kneaded.

It was time for the first rising. I placed the ball into a lightly greased bowl, and covered it for 2 hours.⏲

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After the dough had doubled in size, it was time to shape the rolls. I greased a 9 X 13 inch pan and divided the dough into 15 equalish portions.

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I weighed the bowl and dough together, then removed the dough and punched it down, and weighed the empty bowl to ascertain the total dough weight.

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The weight of the dough, divided by 15,  gave me the sum of ~ 50 grams per roll.

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These portions were shaped into balls and placed in the pan for their second rise.

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And, about 1 hour later, ⏲ they were ready for the oven

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The rolls were baked at 350F, on the lower shelf in the oven, for ~25 minutes.

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Sally’s last suggestion, which was optional, was to melt 2 tablespoons of butter with 1 tablespoon of honey, and spread over the hot rolls. This is optional, yes, but don’t skip it!! So good 😋

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My husband and son really devoured these quickly! I managed to get one of them before they finished them off, and yes, they were deilcious🌟

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