If you keep driving: beyond the outskirts, past the horses and hay bales, to the far side of split rail fences and civilization. If you keep going far enough, you enter God’s country.
That phrase means different things to different people, I’m sure, but the land I speak of is this:
Wide open spaces unmarred by structure and untrammeled by man. Where braided gravel bars and river corridors wend their way through a sponge of alpine tundra then tumble down waterfalls cut deep into canyon walls. Where mountains rise up from valley floors, criss-crossed with a maze of game trails. Where lakes collect deep and cold at the base of glacial ice; where wolves howl and elk bugle and bison wallow. Where grizzly bears roam wild and free, and wolverines whisper on snowshoe paws across wintry passes too treacherous for man.
Land where you realize you are part of something bigger–and a very small part at that. But by “small,” I don’t mean “meaningless.” To the contrary, to be small in this country brings meaning to everything. It brings presence. It awakens awe. It allows all the trappings and mental chatter drop away. It permits you to witness.
It brings gratitude and wakefulness; humility and grace. In his essay entitled “Walking,” Henry David Thoreau said, “In Wildness is the preservation of the world.” It is also the salvation of, and a salve for, the soul.
When heading into the backcountry, it is always good to have some food in tow. This time of year, roasted pumpkin seeds are one of my favorite hiking snacks. There are many recipes on the Internet for these tasty treats, but my favorite is simple and straightforward: pumpkin seeds, butter, and salt. The full recipe follows. Enjoy and happy trails!
Roasted Pumpkin Seeds
Ingredients:
- 1 1/2 C pumpkin seeds (from 2 sugar pie pumpkins or 1 large pumpkin)
- 2 T butter
- flaky sea salt
Preparation:
- Preheat the oven to 300 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Cut the pumpkin(s) in half, and scoop out the seeds and the pulp.
- Separate the seeds from the pulp and place the seeds into a strainer (it is okay if there is a bit of pulp still attached, but you want to get most of it off).
- Rinse the seeds, then pat dry with a towel.
- Melt the butter in a small skillet or saucepan.
- Place the seeds into a large bowl and pour the butter over them. Stir to coat.
- Place the seeds in a single layer on the parchment-lined baking sheet.
- Sprinkle with sea salt to taste.
- Bake for 30-45 minutes, stirring every 15 minutes. The seeds will be a light golden brown when done.
- Allow seeds to cool on the baking sheet, then place in an airtight container.
- Mine generally don’t last that long, but if you need to store them, place the container in the fridge and bring to room temperature before eating.
- Enjoy!
Beautiful pictures π
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Thank you so much! Iβm glad you enjoyed them. Itβs beautiful country.
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really beautiful!!
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i never knew Montana was so beautiful!
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The Northern Rockies landscape is spectacular! The photos in this post are from Wyoming (Grand Teton National Park in particular), though most of those in my other posts are from Montana. I hope you have the opportunity to visit sometime!
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Your blog today is so beautiful! I really feel like I am traveling with you when you describe your trip. The photos are beyond amazing. They capture exactly what you write about. And the recipe and pumpkin pix are quintessential autumn.
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Thank you so much! β€οΈ
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Wow love your writing & love your pictures. Reminds me of home -New Zealand, minus the bears and wolves etc. Looking forward to reading more of your posts, past and future.
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Thank you so much for your kind words! I am glad you enjoyed the post. And I completely agree with you on the similarities. I had the chance to spend some time in New Zealand about a decade ago, and the landscape (South Island) is very similar to Alaska and the Northern Rockies region. Itβs awe-inspiring and jaw-droppingly beautiful.
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Kristin, your words are always a pleasure to read and add to that breathtaking photography, such a joy!
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Thank you so much, Annika! For your support and for inspiring and encouraging me to get back in the blogging game β€οΈ
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I’m so glad you did!
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Me too!
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Stunning country, impressive photos β€
Ciao
Sid
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Thank you so much! It is such a beautiful landscape.
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Stunning scenery and well captured! Our mountains aren’t as big (or pointy) here in Scotland but the final mountain shot does remind me of the hills I walked a few years ago on the island of Arran just off our west coast. Pumpkin seeds look delicious…but they have made me hungry and in need of another coffee! π
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Thank you so much, Ken! I feel like I am always hungry and in need of another coffee π Scotland is on the list of countries I really want to visit. It looks incredibly lovely, and I am making a note to put the Island of Arran on the itinerary!
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From my old blog a number of years ago…the mountain shots of Arran are in there somewhere. https://fatdogwalks.wordpress.com/2010/09/04/ice-cold-in-arran/
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Your post confirms it! Arran is definitely on my Scotland itinerary. Thank you for pointing me to your blog and this link in particular!
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Not at all…my pleasure. π I really haven’t blogged much in the past number of years (the Arran post was from 2010) but recently I kicked off a new blog in an effort to get back into circulation. You are most welcome to pop into https://138stirlingstreet.com/ anytime.
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