Last Friday (3/7/14), I went back into Arizona to meet up with two of my In Ice Axe We Trust co-hosts, @jestheccc and @moosefish to climb Humphreys Peak in winter. As Jes has done an excellent job discussing the backstory to the climb on her blog, I’m going to stick to just the facts relating to the climb, and the conditions. In short, the most difficult part of this climb was finding the snow and ice, as there was none to climb upon for several weeks prior. As I’ve discussed before on my blog, California is experiencing an extreme drought this year; and these conditions have extended into Arizona. Fortunately for us, the week before the climb, both Arizona and California received a number of small storms that did drop some snow in the higher elevations. While the storm totals weren’t as high as everyone would have hoped, they were enough to cover Humphreys with snow down past the standard Humphreys Peak Trailhead at the Arizona Snowbowl (elevation 9,200).
Ahoy-hoy listeners and readers! If you’re not listening to In Ice Axe We Trust (“IIAWT”), you are missing out! March was a great month of podcasts for IIAWT, and we had three fantastic guests, @jesthecc (Her website here), @jenniferwoods (Her website here), and Jonathan House (his website here). We discussed two big peaks - Mt. Humphreys and Mt. Hood; and had some fun debates along the way, including to trekking pole, or not to trekking pole - a timeless and eternal question.
March 13, Episode 5: Humphreys Peak, Arizona.: the IIAWT How-to climb guide. I previewed this episode here a couple weeks ago, but on it, we had two great guests, Jes and Jen, and we discussed all things Arizona, including its highest point. Catch it here, or on iTunes. (Update! Read to the bottom to learn how to make your own homemade Larabars, courtesy of Jen!!)
March 27, 2013, Episode 6: Mount Hood, Oregon: the IIAWT How-to climb guide. We were lucky to have a great guest, Jonathan House, who shared his story of how he climbed Hood just last year; and in case you missed it, you can listen here, while viewing his fantastic photos here. This show had a great discussion of the considerations that go into roping up, and more importantly, which Oregon team you should root for in collegiate sporting events. Don’t believe it? Listen HERE, or on iTunes.
Coming Shows: We will be back on the air on 04/10/13 with another mystery guest or two, and we will be discussing thepeakseeker's climb of Mt. Hood, my time on Mt. Whitney, and our upcoming climb of Mt. Rainier. Stay tuned to us on Twitter to find out who or whom!
Giveaways/Sponsors: On March 27, 2013, we had a winner in our COLD giveaway, and it was WalkSimply, with her great story about encountering a snake on Sitton Peak. While we're not sure what our next giveaway will be, you can be certain that it will be interesting! If you’re interested in entering any contests or sponsoring the show, contact myself, or thepeakseeker, and be sure to tune in!
Recipe for Homemade Larabars:
Homemade Lärabars: Mango Lassi Bars
1 1/2 cups unsalted almond or almond pieces (raw or toasted/roasted)
1 cup medjool dates
3/4 cup dried mango
1/4 cup unsweetened coconut (shredded or curls)
1/4 teaspoon cardamom powder (use up to 1/2 teaspoon if you love cardamom)
pinch sea salt
Line an 8x8 square baking dish with parchment or waxed paper. First, pulse the almonds in a food processor (or a blender should work) until they are finely chopped (but not so much that you’ve created a nut butter).
Pour nuts into a bowl.
In the food processor (you don’t have to clean it out) add the remaining ingredients and process until you’ve created a uniform paste. If you need to add tiny splashes of warm water to get it to come together, feel free to do so. If your mixture has turned into a ball, turn the machine off and use a spoon to push the mixture back down into the blades.
Add back the nuts and then process until it’s a uniform consistency again.
Press the mixture into your baking pan so that it’s even. Dipping your hands into a bowl of water helps tremendously here. Place the pan into the refrigerator for at least a half an hour to make it firm up enough to easily cut into bars.Wrap in a cloth, or squares of parchment or waxed paper and take with you for your adventure on the trail.
Tonight, March 13, 2013, we will be talking about the tallest mountain in Arizona with jestheccc and jenniferwoods, two Arizona bloggers and podcasters. In honor of this, check out jestheccc's post about her climb of the mountain HERE and Matt Mills' post of his climb of the mountain HERE. Also, for your viewing pleasure, check out the photos of the peak below, courtesy of Matt Mills, and of the surrounding San Francisco Range in winter, courtesy of me. Be sure to tune in to the show HERE and tell a friend!