- Expedition: Nov 4, 2005
- 2005 Family Weekend
- Yosemite National Park
On November 4, 2005 35 people came together for our free annual WildLink Family Weekend. The group consisted of WildLink alumni from the 2004-2005 school year and their families. We spent the weekend hiking, eating, laughing, learning, and sharing our stories. Read on to hear about the families' experiences in their own words, and to see some of the images from our favorite WildLink event of the year.
What I Want to Remember Most: A Group Journal by WildLink Families
-The eagle perched on the waterfall recording the memory of the day's journey.
-That when bears, in the summer, eat blackberries their scat turns Technicolor.
-Going up the steps to Vernal Falls.
-The experiences I had on my day walk around the valley and up to Yosemite Falls. It looked really cool and I wish I could see it in full action in the spring.
-How hard it was hiking up the Vernal Falls, but how it was all worth it when I finally got to the top and saw it up close; it was beautiful.
-The experience of being in the woods at nighttime, looking at the constellations in the clear sky; also the wonderful people I met.
-What I came here for. I love being out here. I don't want to forget my personal drive. It means a lot to me, too much to explain, but I will remember inside. I guess that is all that counts, forget what is said and forget what is done.
-The peacefulness I feel when I'm here. I feel very at home and comfortable. I love it! -The two squirrels that were up in a yellowish, red tree this morning at about 6:30. It was replenishing.
-Getting the family out for a good outing that all enjoyed.
-The amazing view atop Vernal Falls. The climb was worth it!
-Walking around Yosemite Valley for the first time and having a chance to look around as I liked. I did not have anything else to worry about (like kids...).
-How my legs were shaking as I walked down the trail.
-The bear we saw on our way over here.
-The scene of the waterfall.
-How kind the people at Yosemite were to me.
-The solitary feeling of the meadow near Sentinel Bridge.
-The feeling of the fire and a friend.
-Mandy's warm and caring attitude that shines always.
-The beautiful evergreen trees in the park.
-Reaching the top of Vernal Falls and saying, "Let's eat."
-When I saw Vernal Falls and wanted to jump off it "but not die!"
-The setting of the stars in the night with the darkness surrounding the woods; the cold that penetrated my body and the warmth of people who I met, letting me forget about the wild for instance; the hike who pumped my heart with joy to resist getting all the way to the top where the sky seems to be closer to me. Thank you for this wonderful experience.
WildLink Family Recipes
The Arnett Family: Breaded Chicken, Pork, etc.
This is my mom's mom's recipe. It is from a combination of places. It was my mother's favorite food. It is special to my family because it has been passed down from my mom's mother to our family. The best way to enjoy it is with your whole family and a nice conversation.
Ingredients: Bread crumbs Flour egg Your choice of meat, etc. ½ oil in a pan
Preparation: Allow 20 minutes for oil to warm up. Drop a tiny crumb into pan to see if it comes back up, then it is ready to use. Put flour, bread crumbs, and a bowl of egg to put the meat in. Do this before putting it in the flour. Put in four then put in bread crumbs. Then put in pan and fry until golden brown. Finally, eat and enjoy!
The Patterson Family: Mom's Camping Breakfast Burritos
This is my mom's recipe. It is from America. Our family has done quite a bit of camping and we always made this for breakfast. The best way to enjoy it is in the morning by a campfire.
Ingredients: 2 lb. ground country sausage 2 dozen eggs 2 cans diced green chilies (Ortega) 1 lb. grated cheddar cheese 1 jar salsa of choice 2 packages large/medium tortillas
Preparation: In one large skillet first brown sausage (crumbly); drain extra fat, add green chilies, continue to stir and let chilies cook. Scramble in eggs stirring constantly; cook to desired egg consistency. Wrap with cheese and salsa in a heated tortilla. You can prepare this on a campfire of campstove. It is even pretty good in your own kitchen.
The Sanchez Family: Tortillas
This is my great grandmother's recipe. It is from Mexico. My great grandmother used to always make it at all hours of the day.
Ingredients: 3 cups flour 1 tblsp. Baking powder 1 tsp salt 2 cups water ¼ cup oil
Need: Griddle-steel: Mexican section 1 rolling pin
Preparation: Sift together salt and flour and baking powder. Add oil to mix (sift) by hand. Add water ½ cup at a time. Fold into flour by hand. Knead together. Make balls for rolling out into tortillas. Preheat griddle. Roll out balls and cook on the griddle; turn on both sides until cooked. Place cooked tortillas to make a stack of tortillas into a dish towel to keep warm.
The Chavez Family: Porcupine Meatballs
This is from my recipe book. It's from America. I learned it in my first years in the USA. By 1986 I liked it (nothing special), with bread in a sandwich, or just like that.
Ingredients: 1 beaten egg 1 10 and ¾ oz. can condensed tomato soup ¼ cup long grain rice 2 tblsp finely chopped onion 1 tblsp fine snipped parsley 1 lb. ground beef 1 tsp Worcestershire sauce
Preparation: In a bowl combine egg and ¼ cup of the soup. Stir in uncooked rice, onion and parsley, ½ tsp salt and 1/8 tsp pepper. Add beef and mix well. Shape meat mixture into 20 small balls; place in a 10-inch skillet. Mix remaining g soup with Worcestershire sauce and ½ cup of water; pour over meatballs. Bring to boiling; reduce heat. Cover and simmer 35 to 40 minutes; stir often. Makes 4 to 5 servings.
The Harrington Family: Fruit Cobbler
This is my grandmother's recipe. It is from America. It is just a great and easy cobbler-best warm, served with vanilla ice-cream on top. The whole family likes it. It can be made with fresh or frozen peaches too.
Ingredients: ¼ cup soft butter ½ cup sugar 1 cup sifted flour 2 tsp. Baking powder ½ tsp salt ½ cup milk ½ cup sugar 1 #2 can fruit, drained-(cherries, sliced peaches, boysenberries or blueberries) 1 cup fruit juice
Preparation: Heat oven to 375 degrees. Cream together butter, sugar, until fluffy. Stir sifted dry ingredients in alternately with milk. Beat until smooth. Pour into loaf pan, 10 by 5 by 3 or 2 qt. casserole. Spoon fruit over batter; sprinkle with 12 cup sugar, pour fruit juice over top! Bake 45 to 50 minutes. During baking the fruit and juice to the bottom and a cake-like later forms on top. Serves 6.