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Wednesday, June 6, 2018

John Day River trip - old friends, peace, and elaborate geology

I wasn't expecting much from our mid-May float trip on the John Day River in North Central Oregon.

A couple decades ago, PK and Chris (when he was between 8 and 11) floated the river a few springs with two other dads and their young sons. I heard stories about fishing, sleeping on tiny prickly, rocky beaches with rattlesnakes, and running one significant rapid.

No thank you.

Not once did my husband or my son mention the John Day River's fantastic scenery and fascinating geology. I'm glad I saw it. I came away with a camera load of eye candy and warm feelings induced by longtime friendships forged, in part, by shared river trips through the decades.

Sue Orris nearing the top of an overlook behind one of our John Day River camps. 


The John Day cuts through 281 miles of Central Oregon's high desert before converging with the Columbia River. One hundred and forty-seven miles of the John Day are designated Wild and Scenic, including the 72-mile stretch we navigated. It is the longest undammed river in Oregon, and one of the longest undammed rivers in the USA. On the map, our put-in at Clarno is just off the bottom (sorry) and the take-out is at the Cottonwood Bridge. In between is a serpentine river whose curves and canyons have been formed over millions of years. On the scenic scale, I give it a 7+ with the Grand Canyon being 10.

I all but gave up river trips about 14 years ago.  (Links to river-related blogs follow.)

However, running rivers remains WAY high on PK's must-do-whenever-possible list. I've I agreed to one trip a year with him. This year, I'll do two. The John Day trip was the first. 

The trip reminded me of what I like about river running, and what I don't.
What I really like is great scenery, and crazy geologic features such as this.
And this jumble of folds, creases, and layering.
Next time, we must have a geologist along to interpret. Google led me to the fact that the John Day basin is part of the massive Colombia River Flood Basalts, one of the largest of such formations on the planet.

The outrageous rock formations and land forms just kept coming.
What's good about river trips
  • Camping in sublime surroundings with a few good people.
  • Being untethered from technology - five days and the only screen time witnessed was me using my iPhone to take photos.
  • Experiencing total quiet, except for river and wildlife sounds. (Occasional 💤 noises coming from certain tents)
  • Starry skies without light pollution
  • If the trip is longer than a few days, getting into nature's rhythm: up at dawn, to bed when darkness descends.
  • Seeing wildlife up close, even bears and snakes. (Not rattlers, though)
  • Beautiful natural surroundings - of course
In addition to osprey, we saw bald and golden eagles, ducks and geese, California big horn sheep, scarabs, thousands of swallows and boatloads of small mouth bass.

  • Being self and group reliant
  • Traveling with my life partner, who is happier on the river than anywhere else, except perhaps with his grandchildren.
  • Photographing everything. It helps me see and appreciate.
  • Clarno Rapid is the only significant rapid on this section of the river. We scouted on the left and also ran it on the left. At this water level, it was probably Class 3.5 on a scale of 6. It is reportedly not runnable at low water. The boating season ends sometime in June once snows in the Strawberry Mountains, where the river's water originates, dry up, and agricultural operations continue to draw irrigation water. The water quality when we ran the river in May was already compromised by agricultural run-off.

    Cattle (pic below) are a major pollution source. These guys were miffed because we took their spot our first night out. It was evident that they favored this campsite as cow pies of various ripeness were all over the place. PK and I pitched our tent not too far from a fresh pile, which we marked with a shovel, and also a red ant hill, over which we placed sticks so as not to step on it.


What's irksome about river trips
  • Getting ready - requires planning, packing and prep sometimes out of proportion to trip enjoyment.
  • Setting up our 30-year-old old Moss tent. The damn thing never wears out!
  • Lugging heavy containers up steep river banks, then down again to the raft
  • Sitting for hours at a time, even with great scenery (Even in the Grand Canyon!)
  • But the worst thing? Using the loo.
The loo is always situated in a private spot with a scenic view.

The lid opens to a plastic bag, supported by a mesh bag, with a scoop of chemical beads that somehow renders the contents acceptable for tossing into waste receptacles. 

Once closed,  the plastic bag, called a Wag Bag, joins previous days' bags in a plastic bucket with a secure lid. Then somebody gets to carry it on his or her boat. Lucky us!

Overall, this toilet system is good. Common sense and wilderness etiquette dictate that human waste — all waste— be carried out. No trace left behind, even it it comes from behind. Ha ha.

But here's the thing. Liquids are are no-no  in the loo. Instead, river trippers  pee in the surrounding area, the river, or into a can. Only solids are directed into the Wag Bag.

I find separating elimination functions problematic, as may other women past a certain age. Enough said!


Overall, this river trip leaned heavily into the pleasure category, despite the few disconcerting moments at the loo or fleeting boredom floating for hours at a time. 

    Just the dog and I were up early enough to admire the sunrise at this, our first camp of the river trip. Three nights to go. I loved this camp. Loved them all, really.

The John Day River experience reminded me that a majority of people who read my blog (thank you!)  haven't experienced self-guided wilderness river trips. Here's what it's like.

First somebody gets a river permit, or a wild hair, and sets in motion the mandatory planning and preparation, which I do not enjoy.

In our group of eight, Beth and Jeffrey had the wild hair and they instigated and led the trip. Permits are required, but anybody can get one. (On the John Day River, at least. Other river-permit applications are lotteries that disappoint the majority.)

Once a permit is secured, meals, transportation, shuttles, toilets, trash disposal, composting, water, clothing, etc. etc. must be organized, which requires people with better-than-average organizational skills.

I admire well organized people.

I'm not one, but I'm married to one, and at least four in our group could be in that category.

Beth is top dog. She has her shit together, always. On this trip, she used a 20+-year-old guidebook, plus experience with two previous trips on the John Day, to help us locate camps, petroglyphs, and keep track of historic events that had transpired along this stretch of river. Although a current guide lists 92 camps (!), few are obvious.


Beth may be addressing the wind on this blustery day.
She is unable to organize wind and weather.
Beth rows as Jeff, a fishing aficionado, tempts small mouth bass with lurid flies. He was not disappointed. The catch-and-release victims did not like the surprise, I'm guessing.

But back to the beginning.

Somebody gets the river trip urge. We plan. We pack. We drive close to 300 miles (on this trip) to the river. We look at all our stuff piled on the boat ramp. We balk.

Rafters are not minimalists. The packing-light conversation happens but does not result in restraint. Gotta have options. Right? We got em.

The put-in for our 72-mile trip on mostly flat water began at Clarno, where a bridge crosses the river and easy access is provided by the BLM, which manages the area.  According to the BLM website, one other party was putting on the river this day, but we never saw them. We had the ramp and river to ourselves


A fraction of our gear stacked up at the Clarno put-in.

What do we need for our river trip?

Everything! Including a toilet, water treatment (and/or clean water in containers from home), tents and sleeping bags, pads, food for five days, shelter in case of rain. We also bring a kitchen including stoves, Dutch ovens, charcoal, and every person's coffee-brewing device.

On a long-ago river trip, someone even brought a gasoline-powered blender to make margaritas. At least we got over that.

But I may be the worst offender since I packed clothes I never wore, food we never ate, and
a recently purchased solar panel to charge devices I never used. 

Finally we're on the river, which meanders through agricultural flat land for several miles before squeezing into scenic canyons.  In mid-May the river was still flush with snowmelt from the Strawberry Mountains, where it originates. We had strong currents, gentle wind, moderate temperatures and ideal spring conditions. By the end of June, I understand, snowmelt stops, and irrigation draws down the river until li's suitable only for canoes or kayaks. Agricultural runoff was evident even with spring flows. 

Downstream vista under a cotton tufts  sky.
What goes out of the raft must be repacked and reloaded, which requires
a couple hours each day, altogether. 
Sue and Ferron brought their dog, which fulfilled our needs for canine charm. The dog was easy to pack. I like that about well-behaved dogs. He also scarfed up leftovers.

Curry, rescued from the Curry County Animal Shelter, worries about his people.  He doesn't want to be apart from either one, hence he traipses back and forth, benefitting from their patience and skillful rowing. A reluctant swimmer, he fell in only once.
The kitchen set up includes two three-burner stoves and three tables.The tarp was erected because we'd had heavy but brief rain earlier in the day. 
PK spent hours every day performing catch and release operations on small mouth bass.
Sometimes I rowed while he fished.
I loved that Beth figured out where some hard-to-find petroglyphs
were located and led us to them, despite our doubts. 

Who were the people who survived this harsh land without
portable toilets,inflatable mattresses, and more food than they could eat?

 More resourceful than we are, no doubt. But it's unlikely any of them
lived as long as our group of mostly sixty-somethings.

Lichen decorates petroglyphs.
Margaret has been rowing for at least 30 years. Greg isn't interested, but he goes along for the ride. Near the end of the trip here, I bet he's thinking about baseball. 
We saw scarab beetles in most camps. 
Sheep in the John Day River wilderness are primarily California Big Horn sheep, which are smaller than Rocky Mountain Big Horn sheep. We saw a lot of them, including one that picked its way down an impossibly steep cliff to reach the river as we watched from our camp.

Our tent across from the cliff navigated top to bottom by a sheep.

Lichens, natural rock hues and a bit of photo enhancement give this wall a mid-day
glow. I'd love to see this in magical light - sunrise or sunset. 
A wind turbine and power towers signal we're back to civilization.
We'll see hundreds of these on our way to Moro.
Goodbye, John Day River.


Posts about earlier river experiences






Friday, January 26, 2018

Around the Horn - Happy New Year 2018!

A typical scene off the southern part of Argentina from a cruise ship. Cape Horn is not far away. This area encompasses a park called Tierra Del Fuego, which is part Argentina, part Chile. It is also part of Patagonia, which encompasses the southern-most reaches of each of the two nations. They don't always like each other.
We celebrated New Years Eve sailing around Cape Horn - the southernmost tip of South America - with our son, Chris Korbulic and his partner, Chelsea Behymer. The experience - and the entire month traveling that it included - was stellar, way more than we could have hoped for back in late October. That was when we discovered that our original winter travel plans had been crushed.

What we'd planned—two to three months on the Baja Peninsula in our camper van.

Why it didn't work — Van requires ultra-low sulphur diesel fuel, which is not yet widely enough available in Mexico. 

What we decided, on a whim, to do instead — try for a last-minute cruise deal in South America.  

So en route home from visiting our Reno family, I began searching. An outfit called Vacations to Go includes last-minute cruise deals. The site asks for trip preferences to narrow your search, so I put in two: Depart in early December and start from Chile. 

Only one result popped up, a 15-day Celebrity Infinity cruise starting in Santiago, Chile, sailing around Cape Horn and ending in Buenos Aires. 

Interesting!  Cape Horn!

But wait! I felt my heartbeat quicken. 

I asked PK,  Isn't Celebrity the cruise line that Chelsea contracts with for her naturalist programs? And isn't she expecting to do her first contract in South America sometime this winter?! 

I texted her.

Seconds later she confirmed. YES!

Random and wild. It gets better.

Not only would she be on this ship, but if we could wait a couple weeks and embark in Buenos Aires, Argentina, instead, Chris would be with us, too. 

Unbelievable. Unstoppable. A gift from the Universe.

Within a few hours we went from doldrums and searching blindly for a destination, to anticipating a sea-and-land journey beyond our imagining. Three days later we were booked for the trip of a lifetime. 

We also made plans to spend a few days with Chris in Argentina before the cruise, and for a two-week road trip in Chile afterwards. I hope to write a series of posts with words and photos highlighting some of the best days ever.

Here's the first, New Year's Eve 2017, sailing around Cape Horn and then through the Beagle Channel.
We spent a lot of time on our cruise ship veranda with binoculars and cameras on December 31, 2017, and many other days. Even though December and January are officially summer, we were, for a time, just 400 miles from Antarctica. The days are long and can be cold. We used every bit of winter clothing we packed. This was one trip where we did not succeed in getting by with carry-on luggage only.


The cruise highlights, for us, were mostly contained within this mapped area. After our leisurely look at Cape Horn,(see below) the Infinity made its way to Ushuaia via the Beagle Channel, named after a ship that did the first hydrographic survey there. On its second voyage the HMS Beagle had on board an amateur naturalist, young Charles Darwin, who paid his own way while gathering information that led to the the theory of evolution as described in his book, Origin of the Species. 


Albatrosses were thick on this day, December 31, 2017. Hundreds, if not thousands filled the air and the sea. This image represents a fraction of the multitudes. What are they doing? Most likely feeding on sealife brought by upwelling as currents from the Atlantic and Pacific oceans collide. The oceans were in a rare state of calm, defying the Horn's reputation as weather hell. 
Albatrosses flying solo, or in small groups, were common.

For the first time in three years, the captain announced the Infinity would pause at Cape Horn, and he would guide the ship on a lazy 360 turn. Passengers were invited to the helipad, usually closed. I was disappointed that we missed the drama of high seas, but was grateful for the long look at a historical place. Part of our journey was reading nonfiction books (on small devices) about early explorations, primarily about Magellan. More about this later.
As the ship paused at Cape Horn, Chelsea was invited to bring "her family" up to the captain's bridge to enjoy the view. We did. Plus it was fun seeing the command post.

Imperial cormorants. The only ones we saw.
Lack of brilliant color didn't detract from the pleasing effects of light and clouds, land and sea, in all directions. 

The next stop: Ushuaia, Argentina, and a New Year's Day hike I'll never forget. Well, we didn't take any hikes on this trip that I will forget. But this was the first hike of 2018. And after hiking, came Glacier Alley. Unforgettable, of course. Pictures coming. 

If good fortune is leading you toward a cruise, spring for a
cabin with a balcony, or veranda, as they're called.
The extra cost was worth every peso. If you go around the Horn
from Buenos Aires, be sure to get a starboard cabin. Best views!

Tuesday, September 19, 2017

New take on marinara, time-saving tips and gardening ambivalence - UPDATED 8/26/2021

The basics for a grand marinara sauce are right here: Sun Gold, Brandywine and San Marzano tomatoes, garlic, onions and basil. Even a few Romas.
I've been making homemade marinara sauce since we started gardening lo these 40 years ago. If that sounds like a lot of years to you, believe me, it sounds even more unbelievable to me. The years fly by and blah blah blah.

So maybe I've learned a few things? Well. Maybe. If so, among the tidbits is a new revelation; when making marinara fresh from the garden, use the sweetest, ripest, and most tasty tomatoes no matter the variety. Duh!

Usually, those are not Roma types, which have been the mainstay of ALL previous marinara/tomato seasons. Every single batch! This year, it dawned on me, after searching around for new ideas for marinara, to simply use the tomatoes with the best flavor. WHAT A CONCEPT!

Our generous garden obliged with luscious Sun Gold cherry tomatoes, succulent Brandywines, and the marvelous San Marzanos. The San Marzano is a cherished Italian tomato grown in a specific soil type in a small area. We have three wild San Marzano plants, snaking their indeterminate tendrils in all directions.


Thick, rich, almost creamy marinara made mostly with San Marzano tomatoes. If you don't grow San Marzanos, as we didn't for most of our gardening years, they're also sold in cans and are reportedly excellent for making sauces.
San Marzanos define tomato goodness. They're super sweet when ripe, and meaty, meaning that they don't have a lot of seeds. They're not bomb-proof like Romas, but they have a deeper flavor. 
I was able to make one batch primarily with San Marzanos from the garden. But other batches made with mixed varieties have also been good. My stainless steel fry pan holds five quarts of whirred-up tomatoes and estimated quantities of other ingredients are based on starting out with five quarts of liquefied tomatoes.

A typical harvest. Most above are Roma types with a few San Marzanos
in the white box, and small Brandywines peeking out from below.


Guidelines for making fresh-from-the-garden marinara and time-saving tips*

If you're hunting for a recipe with precise measurements, this is not for you. If you're an adventurous cook eager to make it work with what you have, stick around. The idea is to use tomatoes in season and freeze the resulting sauce to produce wow-worthy dishes during the dark days of tasteless expensive supermarket tomatoes. (Isn't it odd that mealy tasteless tomatoes can be found in supermarkets even during tomato season?) 

I HAVE DISCOVERED THAT SOME OF THE MORE EXPENSIVE COMMERCIAL MARINARA PRODUCTS ARE ALMOST AS GOOD AS HOMEMADE.  SUCH AS FROM SONOMA WITH ❤️


* Do NOT peel the tomatoes!

Well, you can, but I NEVER do when making marinara, and no one has noticed. Peeling is time-consuming and unnecessary.

I've had enough of dipping tomatoes into boiling water and "slipping off the skins, ha ha" to last a lifetime. Done with that!

In perusing recipes online I noticed that peeling skins from tomatoes, or not, is a point of contention with purists. Let them contend! Maybe they don't have food processors or good blenders, maybe they have all the time in the world, maybe they like peeling tomatoes. But if you don't have the time or inclination, but have a kitchen device to do the trick, use it!

For years the Cuisinart food processor was my marinara friend, but recently I bought a Vitamix blender, which does an even better job of pulverizing lumps, seeds, and skins. Plus it can handle a greater volume, making for even less work.

What you'll need, more or less
  • Enough dead-ripe tomatoes, preferably heritage, sweet cherry tomatoes, and/or San Marzanos, but also Romas, Celebrities, Big Boys, and other varieties, enough to make around five liquid quarts. The tomatoes must be ripe ripe ripe. About 15 pounds of fresh tomatoes.
  • One large or two medium onions, preferably not sweet, chopped
  • Six to eight large garlic cloves, or more, chopped
  • Salt to taste
  • Generous handful of fresh basil to add late 
  • Dried blend of Italian herbs (not herbs that have been languishing in your cupboard for 10 years, but recently purchased or dried by you. The fresher the better.)
  • Olive oil to saute onions, garlic, and herbs, but not the fresh basil
  • 4-oz can of organic tomato paste if you choose to reduce cooking time
Onion, garlic, Italian herbs. Saute before
 adding blended tomatoes.  
SKIP IT! THIS IS A WORTHLESS STEP
Seasoning your sauce

There's also a camp that goes super simple using canned tomatoes, preferably San Marzanos, maybe a bit of onion and/or garlic, and a sprig or two of fresh basil. The basil is added late to the party, and is dragged through the sauce to extract flavor.

Maybe they do this in Italy. Doesn't work for me. I'm good with fresh basil, without stems, added late, but just leave it in the sauce.

Depending upon what's in the larder or the garden, I may add, along with ingredients listed above:
  • chopped sweet peppers 
  • chopped hot peppers, just a kick for back flavor
  • garlic chili or serrano sauce, a Tbsp or so
  • crushed fennel seed (love this flavor in marinara) 
  • a sprig of fresh rosemary (remove after cooking) 
Directions

First prepare the onions, garlic, and herbs, and lightly brown them in olive oil in the same pan you'll use to cook your sauce.* Browning, according to numerous sources, adds depth of flavor whether you're making soup, gravy, or sauces.  OK TO SKIP THE BROWNING 

Then rinse, core, and cut in half the tomatoes before whirring up in a food processor or blender, about 15 pounds in batches. You should have enough liquid tomatoes to fill a five-quart heavy metal pan, preferably a stainless steel skillet. A soup pot may be used instead, but it takes longer for evaporation to produce a rich thick sauce.

Simmer for 3-4 hours until the volume has been reduced to roughly half. A 4-ounce can of organic tomato paste hastens the process, in case you're planning marinara sauce for dinner. 


More - if you're interested in my mental state, plus links to earlier garden-fresh recipes 

If you've read earlier posts, you know I have a continuing struggle with gardening, trying to cut back so we're not tied down. Trying to get a grip on the reality of being retirees and getting older every minute, and not needing all this food and work—spending hours in the kitchen chopping, blending, and trimming to can, freeze or dry the tons of stuff that lands in the kitchen. No no no!
THIS SOUNDS EXACTLY LIKE WHAT I WAS THINKING THIS MORNING. 

But then there are the other parts. The tender parts. The pleasure, during the drab winter days, or even spring, while tomatoes are still a dream, of grabbing a bag of frozen tomato deliciousness and turning it into an easy feast. STILL TRUE.

The spring asparagus feasts. The blueberries all winter. The onions and garlic hanging in the PUMPHOUSE IN THE GARAGE.  

And also the garden immersion experience, which occasionally transports me into the sweet world of birdsong, bees, and butterflies. The wild randomness of volunteer sunflowers, cosmos, clover, spearmint, and dill make a fragrant disorder that somehow creates order in my life. Even the work - the tomato harvesting, the weeding, the flower deadheading - is a methodical Zen practice where my hands and body do the work but my attention is elsewhere. Floating.  
I AM STILL TALKING MYSELF INTO IT!

I can lose myself writing (once I'm at the computer and get started) but also in gardening chores, which need to be done. How can I give this up? How can I not? 

There is a time, turn, turn, turn, you know the Pete Seeger song made famous by the Byrds?  One of my favorites.
To everything - turn, turn, turn There is a season - turn, turn, turn. And a time to every purpose under heaven.A time to be born, a time to die. A time to plant, a time to reap. A time to kill, a time to heal. A time to laugh, a time to weep.
Now. Which way to turn, turn, turn?

I loved being in the messy volunteer garden recently, with the wildfire smoke rendering breathing unpleasant but whose eerie light heightened colors. The garden is a reliable rest and release valve, a place of comfort at being alive. Why do I sometimes resent it?

SIGH. PK AND I ARE STILL TALKING TO OURSELVES AND EACH OTHER ABOUT SERIOUSLY CURTAILING GARDENING.  NOT GIVING IT UP ENTIRELY, BUT NEXT YEAR RATHER THAN 13 TOMATO PLANTS WE'LL HAVE 3 OR 4. ZUCCHINI - 1, WE ARE, I BELIEVE, MOVING CLOSER TO THE REALITY OF TURN, TURN, TURN. A TIME TO PLANT A TIME TO REAP. OR NOT.


Earlier posts about feasting from the garden

Our go-to salsa recipe - We keep returning to this one, cutting back on the black beans
Tomato Love Casserole - Too good!
Rich, thick homemade marinara sauce - this precedes the recipe above, but is still good, using Roma tomatoes.
Eggplant Parmesan with Low-Carb notes - I went through a serious low-carb period and posted lots of recipes. If you'd like to see some, type "low-carb" into the Search box on the upper lefthand corner of the page.  Warning: some of the older posts have lost their photos. No idea why. 
Ratatouille with Rosemary - Roasted, not fried. 

spaghetti squash lasagna is here - Our spaghetti squash crop failed this year, but half a squash is all that's needed for this and most recipes. I hear they have spaghetti squash down at the Farmer's Market.


Monday, August 7, 2017

Big Bend National Park. Sigh.

An expansive view from one of Big Bend National Park's many tread-worthy hiking trails. Hmm. Wonder how and where Trump's wall would fit in here? Big Bend borders Mexico.
I added a new national park to my LOVE list during our spring 2017 SW road trip -  Big Bend in the far southwestern reaches of Texas. I'd visited there in what seems another lifetime, my twenties, long before the Internet provided easy access to everything you need to know before you go anywhere, do anything.

In the 1970s I knew nothing, about the park, took one short, steep, HOT walk and was on my way. I had no idea what I was missing!

PK and I, bolstered with online advice, were revved up for Big Bend, having read how great it is and also how the park's precious campsites, both in established areas and in dispersed sites, are hard to come by during peak seasons, one of which is early spring. Reservations are possible, but we didn't have any.  If you're a member of the didn't-plan-worth-crap club, of which I am president, you would be subject to the first-come, first-served method of securing a campsite.

This involves getting up early and maybe waiting in line, as we've endured at national parks elsewhere. We were up before 7 a.m. at Marfa, (see post) where we'd spent the previous night (don't laugh, that's early for us) and then on to Marathon, the small town closest to the park's Panther Junction headquarters 69 miles south.

At Panther Junction we learned that all the coveted backcountry sites were booked out for four days  They may not have worked for us anyway as they're all on gravel roads, many requiring 4WD, which we lack. They were booked four days out. 

A surprise about Big Bend NP is that it encompasses an entire mountain range. The Chisos Mountains provide much of the park's stunning scenery - a green island in a desert sea, according to park literature. The park is huge, 1,252 square miles, and the Rio Grande forms a 118-mile border between Texas and Mexican states. We headed to the campground at 5,401 ft elevation, fingers crossed that a first-come, first-served site would be available. 

We were in luck! An incredibly cheerful volunteer campground host greeted us the moment we arrived and  guided us to one of the remaining sites, which happened to be among our best ever. The view was spectacular, and because we were on the bottom tier of the hillside campground and we had only a couple neighbors. If you want to camp at Chisos Basin, and can score a reservation, ask for site 60 or 59. Sixty is the BEST. (Somebody beat us to it) No complaints! Neither would work for large RVs. Our Roadtrek Agile is 19 feet long.
A Torrey yucca decorated our camp area, which was also a great birding spot. Another bonus of this campground is that it is way cooler than at lower elevations. While campers at the popular Cottonwood Campground were enduring temps in the 90s, we were basking in the mid-70s. Spring and fall are the best times to visit. Low elevation camps are closed in summer when temperatures on the ground can reach 180 degrees! Instant death!

The road into the Chisos Basin provides a campground overview and a look at the Window, that deep V between mountains. The Window is a popular hiking destination, and we found out why.
The Window at sunset viewed with a telephoto lens close to our camp.The trail leads to the point of the V. 

Here's PK at The Window's V. The drop-off is a pour
over for flash floods and is scary high. The path

has been polished slick by hiking  boots. We did not
go any closer fearing death or inconvenience from
a misstep. 


 The trail leading to The Window is equipped with carefully carved or constructed
 stairs. PK, in his trendy khaki outfit, is camouflaged. 

Rocks I loved.
  And more rocks. The park's geology has been described as a 
geologists' paradise due to all the exposed rock strata. According 

  to park literature, the abundance, diversity and complexity of rock

outcrops is "staggering." For me, their beauty is staggering.


Wildflowers, including numerous cacti varieties, were around every bend in the trail and along roadsides at all park elevations.

Claret cup cactus.
Prickly pear cacti were flagrant show-offs.

A century plant, which actually lives about 30 years, blooms once and dies.
We were fortunate to see this grand specimen.
Ocotillos made art all over the areas we explored.
This jay appears to be giving us the stink eye. Dozens of jays and other birds and butterflies delighted us en route to The Window. The park attracts around 450 bird species throughout the year. 

One of hundreds of unidentified butterflies along The Window trail.
Santa Elena Canyon of the Rio Grande dwarfs  a
kayaker. The canyon is a stopping point for tour
buses and one was disgorging tourists when we pulled in. The short 
hike up the canyon has a few steep spots. Combined
with the 90+ degree heat, it was a challenge to
some of the elderly sightseers. Later an ambulance
was called to the canyon to rescue someone who'd
collapsed on the trail. Because of heat at lower elevations,
we confined most of our hiking to the Chisos Basin. 
We hiked a couple other trails out of the Chisos Basin, in addition to The Window, and weren't necessarily smart about it. The popular Lost Mine Trail, on the road to the Chisos Basin campground, is only a few miles long. We intended to hike it in the morning, but by 9 a.m. the parking lot was full. Later, when we decided to give it a try, much of it was in the sun and even at high elevation, it was  bloody hot.  It's steep, rocky, and strenuous. It was worth the effort for the panoramas at the top, but we wish we'd had an earlier, cooler start.

The bottom line about Big Bend National Park is that
it's well worth your time and energy to explore. We stayed but three nights, having reservations and obligations down the road, but I understand how many other visitors tromp the trails and ride the roads for a week or more.

Big Bend National Park has a comprehensive website.

Earlier posts about Spring Road trip 2017


Marfa, TX, a lesson in road-trip planning

Arizona, a zone of its own

Joshua Tree National Park