GIRL POWER

So much to share this week. Let’s go…..My California granddaughters, Clara (L) and Emma, are 16 and 18. For nine years of their lives, Michael and I lived nearby, seeing them often. After he died and I moved home to Aspen, everything changed. My one hesitancy about moving 900 miles back to Colorado was just that – not being present for every birthday, holiday, and school activity. I shed tears over that, lotsa tears, with Melissa promising, “We’ll figure it out, Mom. We will.”

Two of the Aspen Junior Environmentalists who spearheaded the local climate march are Freshmen Isabella and Willow Poschman (Twins, Carrying White Signs). Their proud father, a Pitkin County Commissioner, told me jokingly that they were ‘out of control.’ We both agreed that was a good thing. (I apologize for not identifying the other two students. I tried) Deb Overeynder photo.

And, she did. Melissa decided every week the girls, 12 and 10 at the time, would each write me an e-mail. The e-mail was to be 3 paragraphs, each graph a different subject. I can just imagine the eye rolls, groaning and sisterly discussions over Mom’s new rule. And while Missy never threatens, I have been told there were bribes.

I, in turn, wrote them, utilizing every imaginative ounce of creativity I could muster to remain relevant and involved in their lives. Once, after seeing Common (an American Rapper) at the Aspen Institute, I even “rapped” my e-mail to them. Impressed, they “rapped” back!

https://marchforscience.org/

During the past 6 years, having received about 300 e-mail letters from each of them, I feel I’ve earned a graduate degree in understanding, on some level, Post-Millennial life (kids born in 1997 to present day). What I know for sure is my world is enhanced and invigorated by these younger generations, Millennials (born 1981-1996, 22-37 years old) and P-M’s.

Naturalist (and, Millennial) Adam McCurdy who heads up the Forestry Program at ACES led 4 different hikes through the burn zones of the Lake Christine Fire. Planning to do only one excursion, he just kept adding hikes until he exhausted the Wait List.

I’m not so eager to judge them against our generational standards. They are not Us, born of the three previous generations. Even more important, they don’t want to be Us. My activities the past few weeks revolved around two of their leading concerns, climate/environment and agricultural/food issues. I share those concerns also so I climbed aboard for the ride.

A Border Collie, a handler and Sheep. Let the Games begin. The sheep with red collars need to be separated from the others in timed events.

2019 NATIONAL SHEEPDOG FINALS

The gal holding the scorecard added a little flair to the event.

I just attended the 2019 National Sheepdog Finals at the 460-acre Strang Ranch located near Carbondale. This 50-year old ranch, with an easement secured by the Aspen Valley Land Trust and held in perpetuity, will remain rooted in agriculture for future generations. The county fair-like atmosphere (there were funnel cakes and bar-b-que’ed pork sandwiches) in combination with remarkable performances by the Border Collies and their handlers will be a repeatable experience for me.

LAKE CHRISTINE FIRE HIKE

You can see a reason for the hard hats in extremely distressed areas. You never know when a tree will fall.

The Aspen Center for Environmental Studies sponsored a day-long hike through the 12,000 acres of forest burned by the 2018 Lake Christine Fire near Basalt. Led by Naturalist Adam McCurdy, we hiked through the burn zones and observed the regeneration/recovery of the forest ecosystems that were affected.

This is an elaborate wasp paper nest that was constructed this year. Look closely and you will see the bald-faced hornets who live in the nest.
Adam is just ready to lead the group into the fire area.

GLOBAL CLIMATE STRIKE

Mayor Torre expected to speak to the climate crowd inside City Hall but we were too many. Instead everyone was invited to walk through the building, were greeted by employees, went out the back door and congregated in a nearby park. Most of these kids had never been in City Hall.

Last Friday many locals joined 401 school students during their coordinated march with the Global Climate Strike. Starting at the high school, picking up kids at the middle and grade schools, it ended at City Hall with a rally led by students and the Mayor.

Councilman Ward Hauenstein was the first speaker. Aspen has committed to a 2020 goal of a 30% reduction in greenhouse gas emissions.

COOK the BOOK FRIDAYS

While Dorie’s World Peace cookies are my all-time favorites, these Chewy Chocolate Chip Cookies loaded with crunch are truly taste-worthy. The are-you-sure-about-this ingredient is one cup of rolled oats. Thus, the crunch. “I can’t imagine a time when I won’t be creating a new chocolate chip cookie,” she says.

If you love chocolate, you’ll love these cookies. Here I am in the process of chopping up semi- and bittersweet chocolate bars.



CHEWY CHOCOLATE CHIP COOKIES by DORIE GREENSPAN, Everyday Dorie, The Way I Cook

Makes 35 Cookies

1 2/3 cups all-purpose flour (I always use High Altitude Flour in the mountains.)
1 cup rolled oats (not instant)
1/2 teaspoon baking soda
3/4 cup to 1 cup sugar
1/2 cup to 3⁄4 cup packed light brown sugar
1 teaspoon fleur de sel or 3⁄4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
14 tablespoons (1 3/4 sticks; 7 ounces) unsalted butter, melted and still warm
3/4 pound semisweet or bittersweet chocolate, chopped into irregular bits

DIRECTIONS
1. Position the racks to divide the oven into thirds and preheat it to 375°F. Line two baking sheets with parchment paper or silicone baking mats.
2. Whisk together the flour, oats and baking soda.
3. Working in a large bowl with a flexible spatula, stir together both sugars, the salt and cinnamon. Drop in the eggs one at a time and beat with the spatula to blend, then stir in the vanilla. Pour in the melted butter—do this in two or three additions—and stir until you have a smooth, shiny mixture. 4. Add the flour and oats all at once and stir gently until they’re almost incorporated. Add the chocolate bits and stir until the dry ingredients are fully blended into the dough. (You can wrap the dough and refrigerate it for up to 5 days or freeze it for up to 2 months.)
5. Portion out the dough using a medium cookie scoop (one with a capacity of 11⁄2 tablespoons), or use rounded tablespoons of dough, and place about 2 inches apart on the sheets—these are spreaders.
6. Bake for 10 to 12 minutes, rotating the sheets from front to back and top to bottom, until the cookies are golden and somewhat firm around the edges but still soft in the center — they’ll set as they cool. Let the cookies rest on the baking sheets for about 3 minutes before carefully transferring them to racks to cool to just warm or room temperature.
7. Repeat with the remaining dough, always using a cool baking sheet.

STORING: The cookies can be kept at room temperature for about 5 days or frozen for up to 2 months.

WORKING AHEAD: The dough can be made ahead and kept covered in the refrigerator for up to 5 days or frozen for up to 2 months. If you’d like, freeze scoops of dough and then bake directly from the freezer, adding a couple of minutes to the baking time.