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This week, for me, has been one of those lucky-to-be-alive times to grab and hold tightly. In our family we accept Life as it comes, with its peaks —quite often, with its valleys. That’s why I’ve made a pact to not waste a moment of  “peakness”.  This week has been a whoop-de-doo, hoop and hollering cause for celebration. Nothing’s more delicious than Happy.

My week is best told in pictures.

While unpacking, nothing's more delicious than Goat Cheese & Strawberry Tartines

While unpacking, what could taste better than Goat Cheese & Strawberry Tartines 

First, please try this week’s French Fridays with Dorie recipe, Goat Cheese and Strawberry Tartine. Although this little bit of yummy is best served at cocktail time with a chilled glass of Chenin Blanc, I made this for a simple, quick and tasty lunch.

After dripping balsamic glaze on the strawberries, I let them rest for 5 minutes so the glaze can seem into the fruit.

After dripping balsamic glaze on the strawberries,let them rest for 5 minutes so the glaze can seep into the fruit.

Slice a baguette. Spread with goat cheese. (I used goat cheese with honey.) Place sliced strawberries on top and sprinkle with coarsely ground pepper. Finish with balsamic vinegar, if you wish. I chose to drip a balsamic vinegar glaze over the strawberries. The glaze disappeared quickly, seeping into the berries and, when eaten, creating a sensational burst of flavor in the mouth. After you slice your bread,  leave it fresh or toast it. I did both. Which is better?  It’s a draw.

Second, the construction and cleanup chores on my condo were finally completed so I could begin to move boxes from my storage unit to D-203. By the time you read this, I will have my kitchen in order. Unpacking old friends to hang on walls or put on tables and in cupboards turns a condominium into a home. I’m surrounded by the familiar and it’s a wonderful feeling.

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 Lastly, after an absence of nine years, I am now back in uniform. It’s official as of this week. Being a volunteer US Forest Ranger carries with it the responsibility of knowing and interacting safely not only with tourists but also with the natural world – the plants, birds and critters.  To that end, this week I’ve participated in wildflower and birding field trips, a botany class and an evening river float.  It’s tough duty but somebody’s got to do it. All part of Life back in the mountains.

Early morning birding at the Maroon Creek Wetlands in Aspen

Early morning birding at the Maroon Creek Wetlands in Aspen

2013.5.31 Maroon Creek Birding by S. Johnson (4)

 

An early evening float east of Aspen to see nesting Great Blue Herons. This colony of Blues, at  8,000 feet in elevation, is the highest one in N.A. and is the only one occurring in blue spruce trees.

An early evening float east of Aspen to see nesting Great Blue Herons. This colony of Blues, at 8,000 feet in elevation, is the highest one in N.A. and is the only one occurring in blue spruce trees.

I love Herons but this was my first Float e-v-e-r. I don't swim. I didn't wear the right equipment. My paddle got stuck in willows several times.  The water was cold. AND, as you can see, it was stormy!!!

I love Herons but this was my first Float e-v-e-r. I don’t swim. I didn’t wear the right equipment. My paddle got stuck in willows several times. The water was cold. AND, as you can see, it was stormy!!!

A full-day wildfire and birding field trip.  After a 7am meet-up aty the trailhead, we finally stopped for lunch at 12:30pm. I was thinking about my sandwich by 11am.

A full-day wildflower and birding field trip. After a 5am wakeup call for a 7am meet-up at the trailhead, we finally stopped for lunch at 12:30pm. I was thinking about my ham and cheese sandwich by 11am.

A round of applause to the Forest Conservancy, Aspen Center for Environmental Studies, Roaring Fork Conservancy, Roaring Fork Audubon Society, the City of Aspen’s Open Space & Trails Program and Mother Nature for providing these inexpensive/or complimentary opportunities to its members. As a volunteer Ranger and participant in the Master Naturalist Program, these programs are free. Mother Nature provides the classroom.

If you’d like to make this tasty tartine, find the recipe here. To see what kind of week my French Fridays with Dorie colleagues have had, go here.

 

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