Ethan spent the weekend with friends. They rented a cabin in Estes Park so that they could watch the beginning of the Elk mating season. This is when the Elk bulls bugle to win the favors to the females. It is also the time when younger bulls try to take away some of the females to start their own herds.
They got up super early to do the drive and get there at sunrise.
Ethan said that there was a group of four coyotes that were hoping to find an elk alone, but the elk cows stood their ground, one even charged the coyotes and ran them off. He also said that they got to see the elk bulls fighting, or at least posturing to gain dominance.
Estes Park suffered greatly during the flooding recently. There were parts of the town that were under many feel of rushing water. This beautiful church was spared. Thankfully, someone had the clarity of thought to build it up on a bit of a hill. Other parts of town were not so lucky. Roads were washed out and many businesses are closing. Tourism is way down.
I'm glad that Ethan was able to have an adventure this weekend and I am hopeful that others will return to Estes Park soon and help the little town survive.
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Here's a lovely recipe that Natalie gave to me. I made a double batch of it.
Pumpkin Seed Trail Mix
Via: Natalie
2 Cups Pumpkin Seeds
1 Cup Shelled Sunflower Seeds
1 Cup Sliced Almonds
1 Cup Coconut Flakes
1/4 Cup Ground Flax Seed
6 TBSP. Maple Syrup
1 Cup Dried Fruit (cherries, cranberries, apples)
Coarse Salt to Taste
-Preheat oven to 300 and line baking sheet with parchment paper or spray with non-stick spray.
-Mix all ingredients except dried fruit and salt.
-Spread evenly on baking sheet and cook for 20 minutes or until brown,
stirring several times.
-Let cool and add dried fruit and salt to taste.
-Store in air tight container at room temperature.
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