#553 In the field: Wilderness aesthetics, con't . . .

Please start this series of blogposts with #549, Wed. July 23

 Last month, we spent the week of my birthday in the Colorado high country.  We explored lower
elevations in the vicinity of our cabin as well and encountered different flora and fauna . . .
the change of terrain was dramatic.  We followed familiar roads that, for the most part, followed
the creeks and tributaries that cut through the wilderness meadows to the beautiful, rolling foothills.

Below, is a landscape panorama showing the mountains in the distance and the
open country that we experienced in the foothills.

Fishing sunlit waters for Brook Trout, we looked for cut banks, overhangs, and shadows since brookies are
very secretive and one must sneak up on them.  The wild trout are only 4 to 10 inches and the creeks are
typically narrow with an occasional beaver pond that always promises action.  The best fishing is off the
beaten path and hiking is necessary.  Public land abounds and a BLM map will show you the way.

Below, is a stringer of brookies for the frying pan . . . although small, they are delicious and have very dark red meat.

Below, we saw lots of Pronghorn and Mule Deer as we made our way down from the high country to  lower elevations.

Below, are drawings and etchings of Mule Deer and Pronghorn.

Below, is a bronze sculpture entitled Muley hunter's Hook

Below, is an original etching entitled, "Lunch".

Below, is my recipe for trout pate'.

4 freshly caught gilled and gutted small trout
Fry trout in butter, canola oil, olive oil, or bacon fat, 4 to 5 min. per side
then take off skin and debone.
Mix flaked trout with 1 8oz. package of cream cheese and season with
lemon, hot sauce. lemon pepper if desired.
Mix in mayo for a nice consistency.
Mix in only ONE of the following ingredients . . . more that one confuses the taste buds.
Capers, onion, horseradish, green olives, black olives, tapenade, dill pickle relish,
sweet pickle relish, chopped pepperoncini, porcini, garlic, etc.

Note: The following herbs go well with trout . . . dill, chives, thyme, rosemary, parsley, cilantro.

Put mixture in a covered crock, refridgerate . . . spread on crusty bread and enjoy with red wine.

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Blog, text, photos, drawings, and sculpture . . . © Sandy Scott and Trish