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Beet Week Day 6 – Seeing Red

Working with beets, it doesn’t take long to realize the opportunity for color. We’ve already produced hot pink cupcakes, deep purple salads, orange hued stews, all the while seeing red – everywhere; hands, counter tops, sinks, pans…

Rebecca Under the Influence of the Beet

So why not try it as a makeup?  Red beets provide a green alternative to the usual chemical dies found in commercial products and  can be unbelievably simple to apply.  For a light pink to deeper red lip stain, simply rub a raw slice of beet across your lips.  The color is safe and healthy and will last for several hours.

Want to create a more traditional lip gloss?  Simply mix beet juice with a small amount of olive oil and a touch of powdered sugar to thicken the mixture.  Other “recipes” call for melted beeswax and a mixture of castor oil and sesame oil all whipped together before introducing the beet juice. This recipe can be put in a container and used over time.

Beautiful, practical, healthy, easy and affordable.  Oh – and of course – tasty!  Get ready to kiss your old lipstick good bye!

The Otherworldly Beet

 

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Beet Week Day 5 – Let’s Spice it Up

хрін (khrin)

In Ukraine, this spicy sweet condiment or salad called khrin (хрін) is a traditional Easter dish, but it is known and used throughout the world under a variety of names and for a variety of purposes.   In the US, it is commonly referred to as Red <Beet> Horseradish and its bright pink color makes it an interesting addition to more typical condiments.

Ingredients

  • 2-4 stalks of fresh horseradish, grated
  • 1-2 raw beets, peeled and grated

Procedure

  • Peel and grate raw beets. Let them sit for a little while and then squeeze the juice out.
  • Grate the horseradish and put into a bowl (note: the grating of the horseradish releases an enzyme that creates its spiciness.  As the grated horseradish sits,  it will become spicier – to a point – however if left too long, it will lose that pungent flavor and become bitter).
  • Add the beet juice to the horseradish and mix (note: adding the beet juice counteracts the enzyme and stops the spiciness from perpetuating.  Additionally, the beets add a sweet flavor which further mellows the horseradish)

Khrin is a delicious accompaniment to any sort of cooked or cured meat.

On that spicy note – Happy adventures in Ukrainian cooking-with-beets! Leave a comment if you have other favorite beet-related or Ukrainian recipes.

Смачного (smachnoho)!  ~Tammela~

Other names this (or a similar horseradish) dish is known by:

Central and Eastern Europe – khreyn or keen.

Poland  – ofchrzan

Czech Republic – křen 

Lithuania – krienai

Russia – хренkhren 

Hungary - torma

Romania – hrean

Bulgaria – хрян,khryan

 Slovakia – chren


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Beet Week Day 4 – Cupcakes

If You Can’t Stand the Beet, Get Out of the Kitchen

I know what you’re thinking…beet cupcakes?! Sounds pretty crazy, huh? For a beet hater like myself, I’ll openly admit to my skepticism. To me, beets are sickeningly sweet, but when they’re baked into pretty little treats, they can actually taste amazing!

You’ve probably passed beets in the supermarket without giving them the time of day and I can’t really blame you, but what you might not know is that beets are actually an incredibly healthy food – super foods in their own right. Joining garlic, green tea and flaxseed, beets can help prevent cancer. They have no trans fat, no saturated fat, are low in calories, and are a great source of iron.

The perfect beet is hard to come by; it should be deep red with roots extending from the bulb. Crisp greens are also a good indicator that your beets are fresh. You’re going to cut these off for your cupcakes (trust me, I tried it, they’re disgusting in cupcake batter and frosting batter.)

Follow the steps to make beet puree  from the beet margarita recipe (Beet Week Day 3). In a nutshell, you’ll be roasting 3-4 beets wrapped in foil at 400 degrees for about 45 minutes. Unwrap, run under cold water and peel the skins off…they come off extremely easily.

Cut the beets into quarters (maybe smaller depending on the size of your beets), and put them in the food processor or blender.

3-4 beets will yield about a cup of beet puree. Set this aside.

Here’s your Beet Cupcake Recipe:

½ C Sugar

1 ½ C Flour

2 tsp Baking Powder

½ C Butter (1 stick)
2 eggs

½ C Milk

2 tsp Vanilla

1 C Beet Puree

Depending on how big your cupcake pan is, this recipe creates about 12 cupcakes.

First, combine the dry ingredients in a bowl (sugar, flour, baking powder). Cream the butter in a mixer; if you don’t have access to a mixer, soften the butter in the microwave for 10 seconds and use a spoon to soften it up for your cake batter.

Whisk your eggs in a separate bowl and add the milk and vanilla to it. Slowly add the dry mix to the wet mix and stir continually.

Once your batter is nice and creamy, fold (mix) in the beet puree.

Use a ladle or spoon to portion your batter into your cupcake pan and bake at 350 for 25 minutes.

And remember, a cupcake is nothing without frosting.

Vanilla Cream Cheese Frosting recipe:

½ C Butter (1 stick)

8 oz Cream Cheese (1 package)

1 C Powdered Sugar

2 tsp Vanilla

Cream the butter and cream cheese together in a mixer until malleable. Add the powdered sugar in SLOWLY; you don’t want it to splash back in your face. Finally, add in the vanilla and let the mixer go for 30 seconds or so. It sometimes helps if you take a rubber spatula and scrape down the sides so all of the deliciousness is contained.

I realize not everyone has pastry bags to pipe out their frosting (I’m lucky; my mom’s a chef!) Be resourceful though…plastic freezer bags can act as pastry bags. Put the icing in the bag using a rubber spatula.

Zip the plastic bag shut and squeeze the frosting down to one end. Hold the bag in a diamond shape so one of the tips is pointing down like this:

…and snip the tip off! Once your cupcakes are cooled, you can make them look pretty.

I bought all of my beets from local farmer’s markets. You might have one near you too! If you’ve never been to a farmer’s market, it’s a really cool place where you can buy fresh fruit, vegetables, and other goods to support your local farms.  As an added bonus, the  produce is usually much cheaper and fresher at farmer’s markets.  In Cleveland, (as in other places – see below* for a sampling) you can find them listed on one site: localfoodcleveland.org.

Enjoy your beet cupcakes! Please comment with pictures of your own cupcakes or other beet concoctions (:

-Rebecca-

*Many states, regions and cities have sites listing farmers markets- here are a few examples.

California

New York City

Chicago

Denver

Minneapolis/St. Paul

 

ps – during our experimentation with different recipes, we also tried these cupcakes with a canned chocolate frosting.  We found this to be a respectable (and tasty) alternative.

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Beet Week Day 3 – Happy Hour

BEET MARGARITA – SO WORTH A TRY!

We first discovered this margarita at Light Bistro  in the trendy Ohio City  in Cleveland, Ohio.  There were two of us – one a beet lover and one – well – not so much.  The consensus?  DELICIOUS!  Sweet and Tangy and smooth as could be.  This could be a game changer for folks who’ve always hated beets.

Beet Margarita Recipe

1.5 oz Tequilla (they used Jose Cuervo – but we love Leyenda del Milagro Select Barrel Reserve Silver)

.5 oz Triple Sec

1 oz Roses Lime Juice

.5 oz Lemon Juice (increase/decrease lime and lemon juice to taste)

.5 oz Roasted Beet Puree (see recipe below)

Mix ingredients in a shaker with ice and pour directly into a martini glass.

Note:  Other recipes call for orange juice, cilantro syrup, muddled oranges and agave nectar.  Some use a salted rim and some a sugared rim.  Some serve the margarita in a traditional glass over ice.   Be brave – be bold – be beetiful!

Roasted Beet Puree

Preaheat oven to 400 degrees

Using Fresh Beets:

Remove greens (cut them off close to the beet)

Wash beets to remove any loose dirt

Wrap each beet in foil and place in 400 degree oven

Cook beets for 45 minutes

Remove the foil wrapped beets and let them cool to the touch by running them under cold water.  Skin should peel off easily.

Discard skins and use a food processor or blender to puree the beets (as smooth as you can get them).

If you are adverse to beets, be sure to use cheese cloth or a chinois strainer to drain juice and avoid beet particles in your cocktail.  If you’re a beet lover, you might enjoy the little bit of thickness from the puree, especially if you are pouring your margarita over ice.

Follow recipe above and mix, pour and drink.  BEETlicious!

 

 

 

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Beet Week – Day 2 “Salat” Recipes

The BEET goes on in Tammela’s Ukraine kitchen…

As you all may know by now, I’ve been living in Ukraine as a Peace Corps Volunteer since September 2010 and thus have had plenty of time to taste – and sometimes cook – many traditional Ukrainian dishes. A lot of these dishes include the staple (mainly root) vegetables that grow so easily and abundantly here in eastern Europe: potatoes, carrots, onions, cabbage, and beets. It is amazing how many different combinations and variations one can create from just these five vegetables.

Most people are quite familiar and comfortable with cooking and eating potatoes, carrots, onions and even cabbage. But I have found that beets challenge and puzzle many cooks. They are a funny shape, have a thicker skin than potatoes or carrots, and are (usually) a deep red-purple color that stains almost everything it touches.

How the heck does one cook and eat a beet?

That is what I am here to tell you!

I developed a passion for beets several summers ago while shopping at farmer’s markets in the States. That first summer I experimented with beet preparation: I roasted, boiled, and sautéed beets, sometimes alone and sometimes with other root vegetables. Some dishes turned out well and some failed. Living in Ukraine for the past year and a half has expanded my how-to-prepare-beets horizons.  Following your introduction to Borscht, I shall now introduce you to some other classic Ukrainian dishes that feature beets.

These beet-sporting Ukrainian dishes, which are often made for holiday meals but are equally as good for regular consumption include salat vinehret (салат вінегрет), one of my favorite salads; and salat shuba (салат шуба; shuba means “fur coat”), which is a bit of an acquired taste.

Hope you enjoy!

Tammela

 салат вінегрет (salat vinehret) 

The vegetable proportions are generally about equal, but feel free to add more or less of anything, to your taste.

Ingredients

  • 1-3 small-medium potatoes, peeled
  • 1-2 medium beets
  • 1-2 medium carrots
  • 1-2 medium dill pickles (preferable homemade ones), diced
  • 1 medium onion, diced
  • Oil, to taste
  • Salt and pepper, to taste

Procedure

  • Boil whole potatoes, beets, and carrots until cooked through. The beets will take the longest to cook – 45-60 minutes – so put them in first.
  • Meanwhile, dice the pickles and onion and put them in a big bowl.
  • When the root vegetables are cooked, peel the beets and carrots and let cool. When they are cool enough, dice the potatoes, beets, and carrots.
  • Add diced root vegetables to the bowl and season with your preferred amount of oil, salt, and pepper. Mix, and enjoy!

 

салат шуба (salat shuba)

If you are a mayonnaise lover, you can add it in between every layer. But if you’re like me and are slightly mayo-averse, feel free to only add it to the top layer.

Ingredients

  • 1-3 small-medium potatoes, peeled
  • 1-2 medium beets
  • 1-3 medium carrots
  • 1-2 cups pickled herring, diced
  • Mayonnaise, to taste

Procedure

  • Boil whole potatoes, beets, and carrots until cooked through. The beets will take the longest to cook – 45-60 minutes – so put them in first.
  • Meanwhile, dice the herring and spread it out on a large shallow platter.
  • When the root vegetables are cooked, peel the beets and carrots and let cool. When they are cool enough, grate the potatoes, beets, and carrots but keep them separate.
  • Spread the grated potatoes over the herring, smoothing them into a nice, flat layer.
  • Spread the grated carrots over the potato layer.
  • Spread the grated beets on top of the carrots. Add a couple of tablespoons of mayonnaise and spread it around evenly, letting it mix a little with the beets.
  • This salad looks beautiful when served in clean-cut slices that reveal the colorful layers.
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Beet Week – Day 1 Ukrainian Style

Adventures in Ukrainian Cuisine: Beets

I have been living in Ukraine as a Peace Corps Volunteer since September 2010 and thus have had plenty of time to taste – and sometimes cook – many traditional Ukrainian dishes. A lot of these dishes include the staple (mainly root) vegetables that grow so easily and abundantly here in eastern Europe: potatoes, carrots, onions, cabbage, and beets.

I have found that beets are the biggest challenge. They are a funny shape, have a thicker skin than potatoes or carrots, and are (usually) a deep red-purple color that stains almost everything it touches. Living in Ukraine for the past year and a half has expanded my how-to-prepare-beets horizons.

Even if you know nothing about Ukraine or eastern Europe, you have probably heard of borscht, beet soup (or stew, as I prefer less water-to-vegetables ratio). Borscht is healthy, offering many nutrients and antioxidants and protein in its meat and/or beans.

There are two main kinds of borscht: green borscht and red borscht. As far as I can tell, the main difference between the two is the green borscht’s lack of beets and slightly different ingredient set (additions to green borscht include preserved young cabbage, dill, and hard-boiled egg). Red borscht is what probably comes to mind when a non-Eastern European thinks of borscht: that rich, reddish-purple soup set off by a dollop of bright white sour cream.

It’s important to note that every borscht is different. Every Ukrainian has her own recipe and it rarely turns out the same twice. Borscht gets better with age; third-day reheated borscht is, by far, the tastiest.

Український Борщ (Ukrainian Borscht), Tammela’s Version

Ingredients:

  • Meat of choice (I used two chicken drumsticks), or beans, or no protein at all
  • 2 medium onions, sliced thinly
  • 3-4 small-medium potatoes, peeled and diced
  • 1 large carrot, peeled and grated
  • 1 large or 2 small-medium beets, peeled and grated
  • 1-2 small-medium tomatoes, grated or chopped
  • 1-2 tbsp tomato paste (depending on how tomatoey you want your borscht to be)
  • ½ head of green cabbage, sliced thinly
  • Oil (Ukrainians use sunflower oil, but canola/vegetable oil would work fine)
  • Salt and pepper, to taste
  • Fresh dill, chopped
  • Optional: bunch of green onions, chopped
  • For serving: dollop of sour cream; hunk of brown bread; peeled raw garlic clove(s)

Procedure:

  • Bring water with meat to a boil, and simmer until it’s mostly cooked (cooking time will depend on the kind of meat you use; chicken cooks fast)Partway through, add the sliced onion to the water.
  • When meat is mostly cooked, add diced potatoes and keep simmering until potatoes are cooked, 10-20 minutes.
  • Meanwhile, grate the carrot, beet, and tomato, and sauté for a few minutes in a pan with some oil.
  • Add sautéed vegetables to the pot and throw in the cabbage, too.
  • Salt and pepper to taste, stir in some tomato paste, add the dill and/or green onions, and let simmer for as long as you like.
  • Serve borscht with a dollop of sour cream (сметана, smetana), a hunk of brown bread (чорний хліб, chornyy khlib), and (if you’re really brave) a clove or two of peeled raw garlic.

If you are not up for trying your hand at borscht, there are a few other beet-sporting Ukrainian dishes, which are often made for holiday meals but are equally as good for regular consumption.  You can check them out here over the next few days as BEET WEEK continues!

~Tammela~

Ready for more delightful beet recipes from the Ukraine?  Click here

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Road Trip West: The Wildfire (Part 4 of 4)

(Part 4 in a 4 part series)-

 

WILDFIRE!!!

By Megan Ritchie

…continuing on our journey out of  the Grand Canyon…we crossed the border into California just as the sun set.

The next day dawned bright and clear as I stepped out into the parking lot for my first view of California in the daylight.

There was desert. Everywhere. Palm trees, desert, and—there she was—the good old Ford Focus with the trusty U-haul trailer still attached. We packed up our bags and hit the road for our final day in the car.

At about 1 o’clock that afternoon, Chris and I pulled off for what was to be our final gas stop. He’d driven the whole morning, in preparation for our last few hours, when I would take the wheel in order to brave the big bad Los Angeles freeway system with a slow-moving trailer.

The saddest room in a gas station in CA

We fueled up, and then I swung into the driver’s seat and pulled out onto I-45.  About 45 minutes later we started to see smoke. As we got closer, we began making guesses at what it could be.  A house? Eh, who could say; it was too far away to tell. Bored, Chris went back to his book and I fiddled with the radio.

Then we hit traffic. Now, according to my handy-dandy smartphone (that I made Chris check, responsible driver that I am) we were about an hour, hour and a half outside of L.A., and part of me (the scared, “What if I hate this city? Can I actually do this?” part of me) was afraid that this was the edge of the fabled Los Angeles traffic. What if we were in this for the next couple hours? What if, for the rest of my existence, I find myself sitting in bumper-to-bumper traffic? What if–Alright, alright, calm down, it’s stop-and-go, at least we’re moving.

And then we stopped moving entirely. The smoke was right near us now, billowing in big brown plumes.  Hauling that trailer, we were in the far right lane, the truck and trailer lane, and we weren’t moving at all. Suddenly, we heard sirens. Out my side mirror I saw them: fire truck upon fire truck upon fire truck, racing past us on the shoulder. There were your standard red engines, but also larger ones, with “Wildfire Control” printed on the side.

“Uh, Chris?” I said.

He looked up from his book.

“What?”

“I think this fire is sort of big.”

“Yeah, seems like it.”

Back down to the page.

Then, above: thwup-thwup-thwup-thwup….! I ducked down to see the sky through the windshield. Above us was a helicopter, dumping liquid on the fire.

We still weren’t moving. The smoke was getting thicker and thicker. While it had started on the right of the car, suddenly there was smoke billowing on both sides. I looked around. On the opposite side of the highway, four lanes across, cars were starting to turn around, using the shoulder to drive the wrong way down the freeway, away from the fire.

“Chris? It looks, um, really big.”

He finally looked up from his book. To our right was an entrance ramp. We looked to see cars driving the wrong way up the ramp, fleeing the flames ahead of us. There was a huge semi in front of us; our view was blocked from how close we were to the fire and then suddenly: to our left, it breached the hill.

We watched in horror as a shed not a half a mile away from us was consumed by flames in milliseconds. The fire enveloped a flagpole and burned through an American flag as fast as we registered what it was doing.

“Oh. My. God,” I breathed. “What do I do? What do I do??”

I struggled not to panic. The flames were close, much closer than anyone would like, but I couldn’t see any fire trucks nearby… I kept looking for a cop or a firefighter or some kind of authority figure to tell us what to do and where to go. But there was no one. Everyone was too busy fighting the fire, and no one was there thinking about the bystanders just trying to get out of the way. No one.

But there was Chris sitting in the passenger seat, his book long abandoned, telling me in the calmest tones possible, “Megan, we have to wait for the truck ahead of us to turn onto the entrance ramp before we can go. We just have to wait for the truck to move and then it’s our turn.” I looked over: there was still a big line of cars driving up the ramp, fleeing the flames.  We had to wait for the truck to move or we could get stuck. The only way around the truck was on the shoulder to our right.  But the truck wasn’t moving at all.

I inched forward, very aware that I had not been at all trained in the art of backing up a car with a trailer attached. I heard my dad’s voice ringing through my head: “You could jackknife that thing, easy. Just make sure you never get into a situation where you need to back it up. Just always pull through.” The truck in front of us wasn’t moving and there was at least a truck’s length in front of it. In fact, the truck in front of us wasn’t even running.

“Oh my god,” I said, as it dawned on me. “The trucker—he abandoned his truck! He just abandoned it. He’s not there anymore! He just left! He left it!”

I couldn’t stop talking. Chris was stunned. In my rising panic, I briefly toyed with the idea of doing the same thing as the trucker, leaving all of my prized and not-so-prized possessions in the car to be consumed by the flames. Everything would be lost: my passport, my books, my clothes and camera and computer; even old love letters, tax returns, photographs. But we’d be safe. We’d run through the tall grass on the side of the road until we weren’t breathing smoke anymore. Then some weatherworn trucker would pick us up and drop us in the parking lot of the nearest hotel or gas station with a “Just be happy you got alive, kids,” before he cruised away. It’d be like straight out of an action movie.

With the smoke getting thicker around us, it felt like straight out of an action movie.

“What do we do? What do we do??” I repeated, feeling my hands start to shake.

At about that moment, we started to see even more cars driving up the shoulder, on both sides of the road now. If we decided to zip out on the right-hand shoulder to get around the abandoned truck, we’d risk a head-on collision with someone coming from farther down the freeway.  In fact, these cars were definitely from the frontlines because they were covered in bright orange anti-flame retardant, the stuff the helicopter–no, now three helicopters–were dumping on the wildfire all around us.

I looked around, and made an executive decision.

“I’m going to try to turn around,” I said. “We can’t go around that truck and so we have to get on the shoulder on the other side of the road.”

“But you can’t back up the trailer.”

“I’m going to turn around,” I repeated. “We have to get out of here. We have to get out of here.”

The smoke was billowing even thicker now, blotting out the sun. It reminded me of a solar eclipse I once watched through a tiny hole in a piece of paper in 3rd grade. I wondered, briefly, if I should be looking at the smoke through a hole in a piece of paper too.

Gripping the wheel hard, I turned on my signal and put the car in drive. Thankfully, we’d waited so long that the traffic had cleared out more: so many people had already pulled their cars around on the shoulder and fled before us that the lanes were more open.

We must have looked panicked, two kids with very out-of-state plates hauling a little U-haul trailer behind us, flushed in terror, because someone let us in immediately. I craaaaaanked the wheel and we held on as I started the turn. And then, at last, I exhaled: we’d made it, a full U-turn across four lanes of freeway, and clunked out onto the shoulder of I-45, heading the wrong way down the freeway. With traffic, much of it splattered in orange, but going the decidedly wrong direction down the road.

“We’re okay! We’re okay!!” we shouted and pumped our fists, like so many action stars before us.

After we made it off the freeway at last, I’d like to say we found an easy route around the wildfire and made it to L.A. without any further incident. I’d like to say it was the breeziest part of the trip. I’d like to say we spent the rest of our hour to hour-thirty minute trip marveling at the wildfire and our superhero brush with death.

None of this happened, of course. Instead, after we made it off the freeway at last, we pulled out a road atlas and picked out a new route along a nice county road. It seemed like a pleasant enough journey at first, until the mountains starting rising up in front of us in a sheer wall.

“That’s…that’s not our road, right, Chris?” I said, very aware that the car groaned with effort at even the slightest change in incline.

He re-consulted the map.

“Nah…”

We kept driving, heading closer and closer to the mountains.

“Chris…”

“Wait, wait, wait, hold on. Let me look at this…wait. What are these green dots on the road?”

“Green dots? What green dots??”

“Oh. Uhhh…the green dots mean ‘scenic route.’”

“WHAT!” I almost lost it.  “We do not want a scenic route! We want a decidedly UNpretty, UNeventful, UNscenic route! Pick another way! Find us another way!”

Chris held the map closer, squinting at the tiny roads.

“Hold on. Hold on. Uh. Megan? We might be in trouble…”

“Why?”

“Well, we’re trying to get through a national forest and I-45 was kinda are only main way, but that way is obviously, um, burning. But there are other roads!”

“So pick another road!”

“But here’s the thing: They’re…they’re all scenic routes!”

 

Nearly three hours later, after the car began to bottom out at literally 10 miles per hour, and after an old lady gave us the finger as she passed us in sheer frustration going the wrong way on a blind curve up a mountain, and after I thoroughly sweat through all of my clothes, we made it through the very narrow, very steep and very scenic mountain pass.

And then, after about an hour of that good old L.A. rush hour traffic, we made it to Los Angeles and my new home,  after a full five days of driving and nearly 2200 miles. We were nearly five hours later than we’d anticipated. Exhausted, we piled out of the car. And as we opened up the Uhaul trailer and began unloading my possessions into my new room, I couldn’t help but think, “Well, no matter what happens, no matter if I make it as a screenwriter here in Hollywood or go home crying and defeated, there is 100% no way L.A. can be as intense as that afternoon.”

And you know what, dear reader? On that, at least, I’ve been right.

~Megan~

Part 1 – Road Trip West Introduction

Part 2 – Wigwam Motel

Part 3 – The Grand Canyon

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Road Trip West: The Grand Canyon (Part 3 of 4)

(Part 3 in a 4 part series)

Onward…

By Megan Ritchie

The next day, Day 4 for those counting, Chris and I awoke, sore from our wigwam slumber and hit the road once again. It’s at about this time in a road trip, I think we can all agree, when real life starts to feel like a foreign thing, and all you have is a car, a radio, and, inevitably, an interesting collection of empty fast food containers crammed in various recesses throughout the vehicle. Yep, we were feeling the miles.

Thankfully, we were just in time for a detour of grand proportions. Now, when Chris and I were originally planning the trip’s route we were all, “Rockies! Rockies!” and my dad was all, “You’re insane and will kill yourselves/the car!” so, as I mentioned before, we chose the southern route. As a compromise of sorts we decided we would take a detour of about 100 miles, give or take, to see the Grand Canyon because, after living abroad for a year, all I wanted was some good old American splendor. And Chris and I, Midwesterners that we are, had never been to the Grand Canyon. And it’ the Grand Canyon, you guys. 100 miles ain’t nothin’ for something that awesome.

 So, over the river and through the woods, to the Canyon we went. When we arrived and hoisted our creaking bodies out of the car, the sun was blistering hot. Armed with sunscreen, sunglasses and some stylish hats, we made our way into the park office. After a few hasty conversations with people giving us impressively mismatched directions (“Isn’t this one of the biggest tourist destinations in the country? Shouldn’t this be more straightforward?” we asked ourselves), we managed to find our way onto a shuttle that would take us into the Grand Canyon National Park.

The bus ride was rather pleasant, mostly because we weren’t the ones responsible for driving. I kept craning to see the canyon, but it was shy and kept itself hidden from the road the entire time. In fact, it wasn’t until we were dropped off that I got my very first view of the canyon. We scuttled up a trail and spread out in front of us, stretching as far as we could see in both directions, was the Grand Canyon.

It was utterly breathtaking. For those of you who haven’t seen it, it is truly one of those places that photographs do no justice. In fact, trying to flatten out something so dimensional, so expansive, so rich in color and shadow and texture, seems borderline insulting. Not that I didn’t try. But after a few pictures, including one on my horrible camera phone for the fans back home (“Hi Mom!”), Chris grew a little antsy and so we headed down the trail.

It seemed the deeper and deeper we got in the canyon, the more beautiful it became. I was snapping pictures left and right, some of the canyon itself, but many of us with the canyon: Chris in an arch, me near the edge, Chris gazing out over the canyon; just call me Annie Leibovitz guys, ‘cause it was a regular Vanity Fair cover shoot.

I clicked on and on and–wait a second: Life was (somehow) continuing on the trail beyond our photo-shoot. In fact, the more we tuned in to our fellow National Park trail enthusiasts, the more we realized that everyone seemed to be from out-of-town. And, while we (obviously) were too, everyone around us seemed to be from a bit farther out-of-town…as in, out-of-country. Nearly everyone on the trail around us were speaking various European languages, and striding purposefully up and down the trail. The Americans, large and in charge, were up above on the shuttle buses, breathing heavily behind their digital cameras, while down here, svelte and workin’ it, Europeans were showing us who was boss. Chris and I decided we were done with the photo-shoot—we needed to pick up the pace…for America! We cruised down the trail a handful of miles to our turn-around point, a sturdy-looking outhouse with a water-pump nearby. It seemed to be a popular spot to stop and find some shade, no matter your country of origin.

After a quick bathroom break and a few swigs of water we looked around, glanced at our watches and decided it was probably time to head back up—we still had over 200 miles to drive before our stop for the night in scenic Needles, CA and the road was calling our names. So, up we went.

The hike down was easy-peasy, but the hike up, well, it. was. hot. Chris quickly ditched his shirt, and I just as quickly regretted having brought my stupid, heavy digital camera along (call me Annie Leibovitz, guys, but only if she comes with a camera caddy who carries all of her equipment for her). Cheeks blazing red, we strode along, and in a competitive push, passed a group of German tourists and an elderly French couple with walking sticks in one sweep, before collapsing in a heap on the side of the trail.

The Europeans quickly re-passed us.

Yet, after a few moments, or perhaps more than a few, we dusted ourselves off, took a final sip of water, and climbed back up.

The trail winded far more than I recalled it doing as we’d walked down, let’s put it that way. Finally, mercifully, at last I began to recognize some arches and vistas from our descending photo-shoot from what seemed like so long before (It had really only been about 90 minutes). We paused a moment to “take in the view” (ahem, for a breather) but were brought out of our reverie by voices behind us. Was that Italian? Without looking back, we quickly scrambled up the rest of the way to the edge of the canyon before enjoying a lazy, air-conditioned shuttle bus ride back to the car.

~ Megan~

Part 1 – Road Trip West

Part 2 – Wigwam Motel

Part 4 – The Wildfire

 

See also:

In Defense of the Family Road Trip

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Road Trip West: The Wigwam Motel (Part 2 of 4)

(Part 1 in a 4 part series)

The Wigwam Motel and other Southwest Adventures (Continued from Part 1 – Road Trip West: Introduction)

By Megan Ritchie 

 

After Americana bliss in Emporia, Kansas, Chris and I continued south for our second day on the road, skirting through Oklahoma along with David Sedaris (Me-Talk-Pretty-One-Day), and resting at last in scenic Amarillo, Texas. Amarillo was, as far as we could tell, simply a freeway lined with chain restaurants, a few strip clubs, and an impressive amount of abandoned fake hair.

Amarillo, TX

We tiredly checked into our hotel, the Super 8, and both quickly realized we’d hit the jackpot: It was, hands-down, the nicest Super 8 either of us had ever had the privilege of staying in. Truly. They gave us a suite for no reason. There was a mini-fridge. There were free cookies. Okay, our standards might be low, but it was still fantastic.

Next on the agenda was dinner. Now, Chris had lived in Texas for a year serving with Americorps and had one requirement for the night: Bar-b-que. We settled on a place a few storefronts down and wandered over. I’d never had real, authentic Texan BBQ before, and went for the pork sandwich. And it was de-licious. Maybe not delicious enough to move to Amarillo, Texas, but darn near close.

The next morning, we regretfully left Super 8 heaven and were up and at ‘em again.

The day passed fairly uneventfully as we made our way across New Mexico…

…and into Arizona.

I’d never been to the Southwest before, or not to that extent, anyway, and fell in love with the blues and reds of the place. Simply gorgeous. That night, we made it to lovely Holbrook, Arizona, where we checked into  what is quite possibly the coolest motel of all time.

Now, when mapping out our route the previous week, we’d booked hotels based on ease and reliability—chains, we decided, would work for our purposes, since they’re generally clean, inexpensive, and just off the freeway. There are, however, some spots where the chain hotels don’t roam—and one such spot is smack dab in the middle of Arizona. Not to be deterred, I poked around for a while online, and stumbled across the historical Wigwam Motel. One look at the pictures, plus the motel’s signature catchphrase (“Have YOU slept in a wigwam lately?”) and Chris and I were on board.

As we pulled in to the Wigwam Motel’s parking lot, we struggled with where to park the Focus and trailer combination.

Each wigwam also features its own vintage car, which, as far as we could tell, didn’t work, didn’t unlock and, generally, didn’t serve any purpose whatsoever. I generally love cars-as-decorations, so I was sold instantly.

We found a spot and, stretching our stiff legs from another eleven hours in the car, trudged into the motel’s office to check in.

The office turned out to be part gift shop (all the t-shirts were double-XL though, much to my sincere disappointment) and part museum. It featured displays on the motel itself (it’s listed in the National Register of Historic Places!), but also on the nearby Petrified Forest.  Since Chris and I hadn’t been able to stop at the national park earlier that day, we found it pretty thoughtful of them to have arranged a private viewing of some of the rocks from there for us. We got our key and made our way to our wigwam, which is perhaps the most fun word to say ever.

Suitcase in hand, I swung open the door to our ‘wam excitedly and saw: Two slightly stained beds, an old TV, a nightstand with a burned-out lamp, some tacky art hanging on one wall. Oh.

Okay, so it might not have been the nicest motel on the inside.  We might have discovered over the course of the night that the air conditioner sounded like it was going to take off,  and that the shower tiles were in need of a good scrub, and that the doorknob jiggled a bit more than we would’ve liked, but it was a wigwam, okay? A circular, cement, stand-alone motel room in the shape of a teepee, with a dead blue vintage car parked out front, and for that night only, it was ours. All ours. It doesn’t get any better than that, you guys.

 ~Megan~

  Ready for More?

  Part 3 – The Grand Canyon

  Part 4 – The Wildfire

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Road Trip West – Introduction (Part 1 of 4)

(Part 1 in a 4 part series)

By Megan Ritchie

I recently moved from my hometown of Minneapolis allll the way out to Los Angeles, some 2000-plus miles away. Here are a few tales of the drive across.

First, let’s lay out our cast of characters: We have me, Megan, age 23, and the one theoretically “in charge,” and Chris, my younger brother, newly 21.

 

We’re driving across the country in a red Ford Focus, character #3, and finally, our star to fill out the quartet, the whiney one, the high maintenance one, the one who weighs us all down: the 5’x8’ U-haul trailer packed full to the ceiling with all of my possessions, being pulled behind the car.

We left on a Monday morning at 6 am. My dad and I had been pouring over Google Maps stuff trying to decide the best route. We’d gotten in an argument, as young adult children are apt to do with their parents at times, especially when they’re being overly protective and you’re super strong and brave (and have lived in a foreign country…okay, Dad? I got this one.). I wanted to take the shortest—and therefore cheapest, as far as hotel stops and gas—route, right through Denver, where I could stay with a friend, and on through the Rockies, Vegas and finally to L.A. This idea nearly gave my dad a heart attack. “Driving through the Rockies? With a trailer behind a Ford Focus? Megan, are you insane?”

I relented, after looking at the elevation map and throwing a fairly unusual money temper tantrum (emotions were running high, okay?). So, our route was decided: Take Interstate 35 down to Oklahoma City, take a right, and take Interstate 40 to Los Angeles. That’s it. One turn. Thrilling, right? It was.

Now, Chris and I quickly discovered that driving a well-packed trailer behind a sedan was an interesting challenge. The U-haul folks in Minneapolis had warned me not to take the trailer above 55 miles per hour. I’d nodded along with them, but secretly scoffed at this at the time, thinking I’d be pushing at least sixty-five the whole way…I mean, I had 2100 miles to cover.But as we quickly discovered on the barely rolling hills of Iowa, the car couldn’t get to sixty-five with the trailer. The car couldn’t even get to sixty. And so we inched along at a (super pathetic) fifty-four miles an hour…for five days straight.  Any change in elevation and the car would scream in protest.

Wind Turbine Blows By Us on the Freeway

As it was, the car was going through gas at an impressive rate. Binge drinking, really. Instead of averaging about 300 miles per tank, we were checking in at around 180. Still, despite the gas and the speed, Chris and I were having a grand old time, mostly because of books on tape…which I guess we call audiobooks now because no one uses tapes anymore…or CDs, for that matter. Okay, fine, I just dated myself.

Time for another drink - Somewhere in Iowa

Anyway, on our first day, we listened to all of Tina Fey’s memoir, Bossypants.  If you haven’t had the privilege of hearing it, I’d highly recommend doing so. Fey herself reads the book and does all sorts of voices for her characters. Plus they use the actual Saturday Night Live clips that she discusses, which was extra fun.

That night, high on giggling along with Tina, we stopped in scenic Emporia, Kansas. We were, I admit, feeling quite proud of ourselves for having made it through three whole states (MN, IA and MO, for those keeping track) in one day.

Sunset in Emporia, Kansas

After checking into the hotel, I was quickly reintroduced to any Americana I may have missed in a dining experience in China by our nearby restaurant selections: Applebee’s, Pizza Hut, Burger King and Wal-Mart (does that count?). We were no fools; we chose Applebee’s and man, did we eat good in the neighborhood. Chris got a burger approximately the size of his head; I went a little less risqué and ordered the Southwest chicken salad because I’m trying to watch my figure. As it was, it was covered in tortilla strips, cheese, and creamy dressing. And was delicious. While we ate, someone across the restaurant had a birthday so the whole restaurant got to sing; I ordered about three Coke refills (for free!); and the waitress tried to get us to sign up for the Applebee’s reward program. Can you get any more American than that? No, no, you can’t. It was glorious.

Megan Richie

I couldn’t wait for the next day…

 

 

~Megan~

…And neither can we.  Coming Soon (we hope!)

The Next installments:

Part 2 – The Wigwam Motel

Part 3 – The Grand Canyon

Part 4 – The Wildfire

In the meantime, enjoy a few other stories by Megan Ritchie:

The World Really Is Flat

Running Five Polish Miles

Afterward