Horseshoe Meadows, Cottonwood Lakes Holy Camoly Golden Trout!!

I am beyond excited I made this short but amazing journey!  By short, I mean 6 miles with a full pack at altitude – and by amazing I mean a lake in the Sierras nearly to yourself!

We have been a little overwhelmed with the crowds at the national parks lately – although we love a good national park we were looking for something less crowded and boy did we find it!

This hike to Cottonwood Lakes from Horseshoe Meadow has been on my bucket list since a ski trip to Mammoth and a curious mind led me to the road to the trail.   From there an online reservation and we were all set to explore.

We started out from home (Corona) at 2am and drove to the Cottonwood Lakes trailhead (3.5 hours) – I would not suggest doing it that way as lack of sleep and altitude made for a difficult hike.  They have a campground which is free to hikers; a better way to acclimate.

We drove to Lone Pine visitor center and picked up our passes –  from the center head south on 395 to Lubken Canyon Road (corner of Boulder Canyon RV Park/store) and go right – and then left on Horseshoe Canyon Road (up the mt) and about 15.7 miles you will see the signs – Cottonwood PASS or Cottonwood LAKES – from there it’s well marked.

The hike was easy if you’re young, a little strenuous if you’re me – but so worth it!  First you come across a series of small creeks (after mile one you have good water supply – we had a filter) and hike along a meadow – after a bit you’ll hit some uphill that opens up to a beautiful view of the mountains.  Follow the trail sign and you’ll come across your first lake – Keep going and to your left is Cottonwood Lake #3 which is where we camped.  Dry camping – 100 yards from the water and keep your food in bear vaults and you’re all set! Note, we saw no signs of bears.

Cottonwood Lakes Basin has many pristine alpine lakes and creeks located between Mount Langley and Cirque Peak.  Side trails include to Muir Lake, Hidden Lake, South Fork Lakes, Cirque Lake.  If you’re very ambitious the New Army Pass heads to Long Lake and High Lake in the John Muir Wilderness. Climbing over New Army Pass the trail continues into Sequoia National Park and eventually joins the Pacific Crest Trail.

The Cottonwood Lakes are home to California’s state fish, the Golden Trout (Oncorhynchus mykiss aguabonita).  The rules for the lakes are barbless hooks/catch and release – and we caught several – what a beautiful fish!  We used flies, mousetails, and did well – even I caught 4 gorgeous fish – in the morning and evening they were jumping from the water… I don’t like to hurt them (I know) so catch and release is fun for me!  In the creeks and outer lakes the rules are different; you can find on the fish and game website.

We camped for two nights – it was chilly in the mornings, cold at night, and hot days – so layers worked best.  The stars were the most I’ve seen in my life!  What an amazing place.

Cottonwood Lakes information –  Cottonwood Lakes Information

Permit – Recreation.gov Website

Golden Trout Information:  Wildlife California Information

Location:  Link to the map –  Link to Cottonwood Lake #3 map

Trail map: You can purchase a detailed map of the area (suggested) – here is a general information map:  General map of Horseshoe Meadow area

Rules – Inyo National Forest Information

After our hike – we headed down to Lonepine for lunch at a cafe in town – several options to choose from – we like the Alabama Hills cafe and bakery however they close early on some days – there are other good options in town such as Mt Whitney cafe, pizza, Chinese food at the Merry Go Round (good) and several other great options.

Wilderness is a necessity… there must be places for human beings to satisfy their souls…

John Muir

Coahuila

Coahuila

https://goo.gl/maps/BdSxQVq5Xmw

Palm Desert – Spring has sprung…

Saw my first wildflowers this past week – that’s right…winter has eluded California this year and spring is upon us – the time change in effect I hear the desert a callin!

We were tossed between a camping weekend in Joshua Tree (Most campsites there are first come, first served and very busy this time of year) or Pete’s place in Palm Desert Greens…. so Palm Desert here we come.

Swap Meet at College of the Desert

The swap meet at College of the Desert is really a good one – open on weekends until around 4pm they have many unique items – if you’re looking for golf attire or jewelry, this is the spot.

Heck yeah – let’s hit those trails – Indian Canyon, Bump and Grind, lots to see…

Map of the area

This time of year is amazing for hiking – especially if you go early in the day – last month Chip and I tried a trail called “Bump and Grind” – it’s a switch back and more of a workout than a leisurely walk- all the locals know about it and you can ask anyone (that’s what we did) – The trailhead is behind a grocery store – Albertsons

One of my favorites is Indian Canyon (cost to enter park – around 9.00 I think) – there are many many trails – Palm tree oasis, creek, old mines, Indian artifacts, and miles of trails…
http://indian-canyons.com/

Golf anyone?

My husband loves to golf – now, while it’s not 100 degrees, is a great time to hit the green. I, of course, will be poolside waiting for them! As much fun as driving the cart can be I think R&R is on the schedule for me this weekend.

Palm Trees and Beautiful Skies

In summary – if you haven’t explored Palm Springs, Palm Desert, La Quinta this time of year you are missing some of the beauty California has to offer – word class restaurants, The Living Desert Zoo, casinos, golf, shopping, or an inexpensive weekend poolside; Palm Desert is amazing.

Happy Travels – Barb and Chip

Cedar Glenn – 2013

Chiricahua National Park AZ

http://www.nps.gov/chir/index.htm

Anza-Borrego

Nice weekend in Anza – always nice to hit the pools of Agua Caliente County Park after a day of hiking in the canyons.

We went in search of the infamous Mud Caves and what a hidden gem that was!  Long tunnels through the canyons of the park –  armature hikers and get quite a ways before you have to “commit” to the tighter caverns (I backed out at that point) but even kids were going the distance!

The Wind Caves are a little bit of a hike – but worth it if it’s not too hot out yet – great views and a few places to chill – cooler at the top than in the canyon below.

We met up with a group of “Jeep-ers 4×4” (and a few Broncos) – they pushed our little Cherokee to the limits –  With “Diablo Drop” and a field of boulders, we had to work to get to civilization again – but what a blast! Kudos to my husband, Chip, who made it all seem easy.

Some of the wildflowers are popping; although, not like we have seen in past years.  Some splashes of yellow with the Brittlebush flourishing – some apricot mallows and a few reds / penstimons

The Barrel cactus are flowering the the Ocatillo are popping their red flowers at the top / sometimes covering an entire range, painting the desert a beautiful color – especially at sunsets.

http://www.sdcounty.ca.gov/parks/Camping/agua_caliente.html

Went to Church in Borego Springs – a great area to visit – this time of year Anza Borego Rocks –

Don’t forget a stop in Julian for some pie!

 

Thyme Lemonade – Recipe

This version of lemonade is not too sweet, and infused with lots of herbally goodness.  The cucumber slices just heighten it’s freshness and make it perfect for a summer’s day.

Thyme Lemonade 

From Everyday Food, June 2008

• 1 1/2 cups superfine sugar
• 1 bunch fresh thyme sprigs, additional for garnishing
• 2 cups fresh lemon juice (I needed about 13 lemons)
• Persian cucumber for garnish

Directions

In a medium saucepan, bring sugar, thyme and 1 cup water to a boil; stir until sugar is dissolved, about three minutes.  Stir in lemon juice and 6 cups cold water, strain into a large pitcher. Refrigerate until cold (will stay for about a week). Serve over ice and garnish with thyme spring a a few thin slices of Persian cucumber.

Tip: 8 ounce mason jars are perfect for serving the lemonade, and can be found in most supermarkets and online.

Zion National Park – March 1 2013

Zion National Park is one of my favorite spots –  When we ski in Brian head, a day trip through the canyon is a “must do” –  We’ll be heading there next week so wanted to get prepped and primed with my geological and Botanical information.

I have hiked many of the back trails in the area – the Red Rocks, Slot Canyons, and Flora/Fauna are some of the most amazing in the world.

Geology – Zion National Park is located along the edge of a region known as the Colorado Plateau. The rock layers have been uplifted, tilted, and eroded, forming a feature called the Grand Staircase, a series of colorful cliffs stretching between Bryce Canyon and the Grand Canyon. The bottom layer of rock at Bryce Canyon is the top layer at Zion, and the bottom layer at Zion is the top layer at the Grand Canyon.

An amazing place -we go time and time again. Been pretty lucky in the Big Horned Sheep sightings – especially on East side of Park  (by the tunnel) –

Safe travels…

Ponderosa – Stay in a covered wagon

Dripping Cavern

Dripping Cavern – pretty cool hike above it (switchbacks / Observation Pt)

Check this out – Virtual Hike to Angel’s Landing – cool

 

Zion National Park – Sept 2012

The fall colors are just beginning, the weather is perfect and the National Park was awesome as always.

With the Geology team from Irvine Valley College we trudges the paths of the backcountry – a 12 mike hike that began at East Canyon and dropped down to the switchbacks above Dripping Cavern.  We found some slot canyons with enough water to swim in – I love that area….  

Enjoy the pix – next stop, Blythe for some off-roading!

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Vanilla cupcakes – Caramel filling

I’m always looking for a good, vanilla cake/cupcake – Gonna give this one a try tonight!  Found it on Pinterest; thought I’d share!

 

 

Vanilla Cupcakes Adapted from Crazy About Cupcakes by Krystina Castella 

Ingredients:

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar

1 tsp vanilla
2 large eggs, separated, at room temperature
1 1/2 cups all-purpose flour 
1 1/2 teaspoons baking powder 
1/4 teaspoon salt 
1/2 cup milk 
1/8 teaspoon cream of tartar

 

Directions:

1. Preheat the oven to 350°F. Line cupcake pans with liners.

2. With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar, and vanilla, and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition. 

3. In a separate bowl combine the flour, baking powder, and salt. 

4. With the mixer on low speed, alternately add the flour mixture and milk until combined.

5. In a small bowl with a clean mixer on high speed,  beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not over mix.

6. Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan

Yield: 12 cupcakes  Enjoy!

 

Vanilla Butter Cream Frosting

Ingredients

1/2 c butter, room temperature

2c. powdered sugar

1 tsp vanilla extract

1/4 c more or less milk, or half and half I used almond milk

 Assemble the Cupcakes:

Use a paring knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces, eat them, or use a cupcake corer.  I used the cupcake corer. Spoon caramel filling into the cupcake.  Frost with Butter Cream and drizzle with more of the Caramel sauce!!  Enjoy!

 Caramel Sauce

Thick Caramel Sauce From Monet@ Anecdotes and Applecores
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can sweetened condensed milk
2 tablespoons whipping cream
2 teaspoons vanilla
1-2 teaspoons sea salt

1. Attach a candy thermometer to a heavy saucepan. In saucepan, bring butter, brown sugar, corn syrup, and sweetened condensed milk to a boil over medium heat, stirring with a wooden spoon. this may take several minutes.

2. Carefully and slowly stir in whipping cream. Be careful, cream will boil rapidly and can burn.

3. Continue to stir mixture until caramel reaches 238 degrees, the soft-ball stage. This will take anywhere from 5-15 minutes. (It took mine about 12 min.)

4. Remove from heat and add vanilla and salt.

5. Store in a glass jar after the mixture has cooled slightly. If your caramel is too hot, there is the risk of glass breaking.

Note: As caramel cools, it thickens. If you aren’t using caramel right away, you can store for 1-2 weeks in a glass jar. When you’re ready to enjoy your caramel, spoon out a chunk (yes, it will be that thick), add a dash of cream, and then microwave in 15 second increments until smooth, or over a double boiler, just above the simmering water.