I love exploring the Grand Canyon this time of year, the weather is perfect. The Canyon never ceases to amaze me and I am always humbled by its vastness and beauty. There is a special energy in the canyon that always brings peace to my soul and perspective to my mind. I feel very grateful to have this wondrous place in our backyard. Everyone can enjoy the canyon whether that be a pleasant stroll along the rim trail or a more adventurous hike further deep down inside the canyon.
A trail that I only discovered recently is the Grandview trail. You can do a 11 mile lollipop. Its steep at the top but once you get through that first mile then there are lots of smooth sections down to the horseshoe mesa. It gives such delightful views that are different from the mainstream Bright Angel and South Kaibab. You can then continue past the Horseshoe Mesa and down switchbacks to the Tonto Trail (about 4.5 miles from the top down to the Tonto). Last time I was there I saw a Big Horn Sheep family! Once at the Tonto, turn left and go Westward for about half mile until you see Cottonwood Creek and a campsite. Follow the trail back up to Horeshoe Mesa and then back up the Grandview Trail.
Here is a map of the trail. Enjoy
Join us at Picture Canyon on the morning after Christmas and judge for yourselves how these beasts do in the Southwestern landscape. We will be attempting to cross the bridge across the Rio de Flag late morning. Exact time will depend on the cooperation of all involved, especially the furry ones. We are hoping for 11am-12pm timeframe. Snap a picture, post on social media and tag Willow Bend (or email it to moran@willowbendcenter.org), and enter to win a fun gift for participating in our Holiday Adventure Series.
The night before you want to serve the muffins (best when fresh), mix 2 cups flour, 1 cup milk, 1/2 cup starter and one Tblsp. Honey (Note: I used local honey from Willow Bend’s very own Melissa Eckstrom!)
Mix everything together
Cover the dough bowl with tea towel and set in a warm place overnight.
In the morning, dough should have grown and have small bubbles. Add 1/2 Tbsp baking soda, 1/2 tsp salt, and just enough flour (~Tbsp) so it’s not sticky.
Gently mix, just enough to incorporate the salt, soda, and flour.
Roll out on a floured surface approx. 5/8 inch thick.
Use a cookie cutter or glass to cut approx. 2 inch rounds. Spread corn meal on a cookie sheet and gently set the rounds leaving some space for expansion. Cover with a tea towel and let rise in a warm place for 2 hours. Pictured here muffins have already risen.
Heat a griddle or cast iron skillet on medium heat. Sprinkle corn meal on the griddle and cook rounds. Rotate periodically for even cooking. If the corn meal starts getting brown, turn down heat.
When lightly browned, flip and cook the other side.
Finish in a warm oven at 220 for about 10 minutes. This will help stabilize the doughy center.
Fork split and toast or broil until golden brown.
Final product, fork split and toasted. Enjoy with a little butter and or your favorite preserve.
While it is often difficult to understand the meaning of the petroglyphs, one seems to depict a hunting scene where about a dozen zoomorphic figures (animals) heading towards the keyhole shaped natural trap. Other petroglyphs designs of lizards, bear paws, deer, a garter snake, and an Arizona tree frog seem to tell the story of the animals that still live at and visit Keyhole Sink today. If you hike there in the early spring, you may even see a thunderous waterfall created by snowmelt from Sitgreaves Mountain.
