Off to SLC for the OR-

After the setup for La Sportiva…

Matt and I decided to shake a stick at some sport climbing while were in central/ SLC- We originally had plans to hike, camp and climb at the Lone Pine Cirque (according to Pablo- one of the two jewels of Utah- Zion being the second!) but unfortunately that week had numerous thunderstorms, so…we only had three days, so we opted for other options. Maple Canyon is out of Nephi about one hour + south of SLC and we knew that is was a cooler alternative to the sport areas surrounding the SLC. So we went for it . We opted for the park and climb alternative and Maple Canyon 100% fit the bill.

It was nice and cool in the shade on the first day, only threats of rain, lush greenery everywhere and lots of flowers! Here is Matt making brunch at camp just after we arrived!

Maple led it self to fun low-stress climbing- avoiding the mega crowds…LOTS of people- a very high impact area, the cobbles and the matrix in which they are molded into (sandstone?) make for looser rock on the routes and it is really not a place you want to hang below a bunch of folks. Of course, as always, we opted to climbing obscure routes here and there that we had no clue about…until we met two German men who were on a road trip from Munich who actually had a guide (ha! why didn’t we come up that!) so we were able to get our bearings a bit more….so we went climbing a little the next day and by mid-morning took off for another sport climbing area…we probably did a total of 20 or so routes in the various slots, quality and length varied, 5.9- 5.12….so we were able to sample the Maple love.

We took off to the classic American Fork- yep, American Fork limestone, classic, well maybe, more historical ! It was a blast, we were able to chat up some folks from all over that were attending the OR Show, some competing in the comp at the OR and others there to cheer their pals on- and we also recieved the “real” local beta from the author of the original guide book for the American Fork area- it was great- him, his wife and his awesome kids climbing-and they were clearly loving life!

While we were in the canyon- we also we able to hook up with our past employers/co- workers at ASCI- Adventure Sports Center International, that were also in SLC attending the show…Jesse Shimrock and Mike Shamblen….and they invited us to meet up with them and climb with them the next day in Park City- perfect! (and yes, we got them hooked on climbing last summer in Maryland). So off we went up the windy road.

We were introduced to Jesse’s pal- Julia- who was originally from Deep Creek, and is now residing as a climbing guide, ski bum, and the BEST bartender in downtown Park City- she let us crash at her casa and introduced us all to a spectacular climbing area in the Uintas-

Here is Matt and I with Mirror Lake behind us…

Matt and I decided at that point that there is really no other place to sport climb in the summer but there in the Uintas. Beautiful alpine setting, perfect temps in the sun and climbing at 10,600 ft. and perfect quartzite stone- and long routes- a real treat for sure.

No crowds- solitude and hanging with our pals - life is good to us!

Thank you Julia!!!

From Left to Right: Mike Shamblen, Matt Greco, Tam Hastie and Jesse Shimrock…

Thank you Mike Shamblen for the awesome images of our day climbing! You rock!

High Energy Muffin Recipe (the website has a print option for your recipe book/box)

Pass it on to a pal or two! You won’t be disappointed taking these with you climbing!!

Ingredients:

30 oz red kidney beans, canned and drained (2 cans)
1/3 cup fat free milk
4 tbsp margarine , softened
3/4 cup packed light brown sugar
3 eggs
1 tsp vanilla extract
1 cup white all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp mace, ground
3/4 cup seedless raisins (S&W)
1/2 cup packed light brown sugar
2 tbsp quick cooking rolled oats
2 tbsp white all purpose flour
1/4 tsp ground cinnamon
2 tbsp margarine , cut into pieces (cold)

***I add lots o’ chocolate chips because I believe that everything is better with chocolate! The nutrition information below is without yummy chocolate chips!

Instructions:

1 Preheat oven to 375 degrees F.
2 Using a food processor or blender, puree beans and milk until smooth.
3 Using electric beaters, mix margarine, brown sugar, eggs, and vanilla until smooth.
4 Combine egg mixture with bean mixture. Mix flours with baking soda, salt, and spices. Stir flour into bean mixture. Add in raisins.
5 Spoon mixture into 24 cooking spray coated muffin tins.
6 For Cinnamon Streusel. Mix brown sugar, oats, flour, and cinnamon. Cut in margarine to form a crumb.
7 Top mixture with Cinnamon Streusel. Bake 20 to 25 minutes.

***The beans add nutrients and texture not flavor***

Nutrition Facts

Makes 24 servings

Amount Per Serving Calories 234.3

Total Carbs41.6g

Dietary Fiber8.9g

Sugars16.7g

Total Fat4g

Saturated Fat0.7g

Unsaturated Fat3.3g

Potassium0mg (add a banana or two to increase thisJ)

Protein8.7g

Sodium142.4mg