Today’s hike found us climbing one of our favorite mountains in western Maine. We love the fact that we can ascend along various trails and change it up if we want with up and back routes, circular routes and ridge-line routes.
Since we chose the Southwest Ridge Trail, we drove to the parking area on Denmark Road. Ours was the only vehicle, but trail conditions and a single Stabilicers™ ice cleat indicated many others had traveled this way recently. As for those ice cleats, my guy informed me he’s sold tons this winter and he has STABILicers™ Powder Straps for sale as well, so they don’t end up as trail sign decorations.
The beginning of the trail was mostly covered in frozen snow. Immediately we wondered who had used the trail more–humans or deer? The imprints of the latter spoke of timing. The smaller skipper on the left, must have moved this way after a recent warm day and the adult, which I suspected was a doe, earlier when temperatures were colder and the snow firmer. With temps a bit lower than yesterday, we found it rather firm for our purposes.
At least seven different deer runs crossed the trail between the parking area and first ledge.
Being on the southwestern side of the mountain, the snow level was significantly less than elsewhere and one run was completely open to the leaf litter, making it easier for food foraging.
Conditions kept changing for us as well. A friend from Florida had been asking about signs of spring, and this trail certainly hinted at a change of seasons.
In fact, we experienced a bit of every season, from snow and ice to leaves, mud and water.
About an hour into our climb, we found two rocks meant for a pause. And so we did.
Lunch Course Number One: Pineland Farms Creamery’s Salsa Jack cheese on crackers.
Our break gave us time to take in the view toward the White Mountains where we’d hiked yesterday. Though our visibility was rather good for a cloudy day, it was obvious that those mountains were again in the mist.
A bit further on, the bright orange-red fruit clusters of staghorn sumac brightened our day. As vibrant as they are, most of the pompom fruits remained, waiting for songbirds, turkeys and grouse. Apparently, they are not a preferred food source and will often remain until late winter. Though I’ve never tried it, the crushed fruit can be used to make a lemonade-like tea. And the tannin-rich bark was used to tan hides.
The “staghorn” part of the common name derived from the fact that the stem is covered in reddish-brown hairs and features a manner of growth that somewhat resembles the velvet-covered horns (antlers) of a stag (male deer).
We solved the problems of the world as we continued up, all the while looking down to choose the right foot placement so we were both surprised when we realized we’d already reached the teepee at the summit of the trail.
Lunch Course Number Two: Black Bean Soup.
The recipe was shared with me eons ago by my friend Carissa. When our sons were young, they loved to help me make it. And I was thrilled when our oldest asked for the recipe last week. I thought you might appreciate it.
Black Bean Soup
1 lb plum tomatoes, halved lengthwise
1 large onion, halved and cut into wedges
1 lb carrots, peeled and quartered
3 lg garlic cloves, chopped
1 Tbsp olive oil
1/2 tsp dried oregano
4 C vegetable broth
3 1/4 C cooked black beans or two 15oz cans black beans, rinsed and drained
Combine first six ingredients and roast at 350˚ for one hour, stirring occasionally. Set carrots aside. Purée other roasted veggies. Pour some broth into roasting pan and scrape up bits. Hold aside one cup beans. Purée other beans, using some broth if necessary. Chop carrots. Heat everything together. Add salt and pepper to taste. Serve with a dollop of plain yogurt.
We enjoyed the view and talked about the Hike and Bike Trek that Loon Echo Land Trust hosts each year. This is the spot that my friend, Marita, and I spend the day at as we perform our hostess duties for the six-mile hikers.
Before we began our descent, we took one last look at the teepee, created years ago by the late George Sudduth, director/owner of Wyonegonic Camps, the oldest camp for girls in America.
Back down we went, carefully picking our way. We were actually surprised at how quickly we finished, the climb down not nearly as treacherous as at least one of us had anticipated.
We’re expecting a Nor’easter overnight into tomorrow and hope it’s an all snow event (despite the prediction for freezing rain and sleet after the snow) because we aren’t ready to give up winter yet.
Lunch Course Number Three: Two Dark Chocolate McVitie’s Digestives when we reached the truck. A perfect ending to a Progressive Lunch Mondate on Pleasant Mountain.
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