Monday, November 3, 2025

All Aboard! Durango to Silverton Train Ride

 

A government shutdown and flooding in Colorado may have caused us to tweak our vacation plans a bit. But we made the best of things. (We are farmers: You learn to roll with the punches.) We traveled to Colorado (via a Garden City detour - more on that later) from October 13 to 20.

We knew before we left home that Randy's guided tour of the Mesa Verde National Park cliff dwellings would be scratched - unless there was a miraculous end to the government shutdown. There wasn't. 

However, we didn't know about the aftermath of flooding in southwest Colorado. Our hotel didn't have water the first night. However, the restaurant we visited - Steamworks Brewing Co. - did. So it could have been worse!  

Our tickets were for riding the train from Durango to Silverton. However, flooding impacted the tracks, so our trip was condensed from Durango to Cascade. And while that could have been disappointing, we realized how lucky we were: We were the first group of passengers to be able to travel on the Durango-Silverton train at all that week. Some of the passengers the previous Saturday had to be bussed back to Durango. 

Taken at the turnaround point at Cascade

The train trip ended up being our vacation highlight, despite the abbreviated route.  

 

Durango was founded by the Denver & Rio Grande Railway in 1880. The railroad arrived in Durango on August 5, 1881, and construction on the line to Silverton began in the fall of the same year. By July of 1882, the tracks to Silverton were complete, and the train began hauling both passengers and freight.

 

From the very beginning, the railroad was promoted as a scenic route for passenger service, although the line was constructed primarily to haul mine both gold and silver from the San Juan Mountains. It is estimated that more than $300 million in precious metals has been transported over this route.

Though there was some drizzle and even rain during our trip, the railroad certainly proved its reputation as a scenic route. 


 These were some of the scenes from the windows as we made our way toward Cascade.

The sun also made an appearance, enhancing the fall colors along the roaring Animas River. 

 


The narrow gauge track out of Silverton was laid in 1887. In 1893, 10 large mines in the Silverton district were forced to close when silver prices dropped from $1.05 an ounce to 63 cents an ounce. Just three years later the Yankee Girl and Guston Mines played out. In Durango, the fire of 1889 virtually destroyed downtown. The first automobile arrived by train in 1902. By 1906, Mesa Verde was designated a National Park, increasing the potential for tourism promotions.

However, by 1947, the Silverton branch was in danger of being abandoned. Then Hollywood discovered Durango and the railroad. During the next 10 years, several movies were filmed in the area showcasing the train: Ticket to Tomahawk, Across the Wide Missouri, Denver & Rio Grande, Viva Zapata and Around the World in 80 Days.

 

These scenes could be out of a western movie, right? This was the Horseshoe Curve, but we also traveled over the High Bridge and the Animas River Gorge. We also saw workers shoring up the train tracks during our travels. 
 
 

During the latter part of the 1960s, the Durango-Silverton was registered as a National Historic Landmark. In 1969 the railroad abandoned the tracks south of Durango, isolating the line and leaving the future of the line in question. Hollywood continued its fascination with the area and the railroad with the filming of Butch Cassidy and the Sundance Kid. As the railroad prepared to celebrate its 100th birthday, Charles E. Bradshaw, Jr. purchased the Silverton branch and with the restoration process complete, engine #481 returned to service after 20 years in retirement.

The passengers ride in the restored train cars, giving a glimpse of nostalgia from years gone by.   

 

Throughout the 1980s, the railroad continued to build on the scenic tourist railroad industry. In 1985 the railroad purchased the Silverton Depot, returning it to service. By 1986 there were four trains running to Silverton with a fifth running to Cascade Canyon Wye.

Because of the flooding, our train took us to Cascade.

 

They even had a fire lit there.

At Cascade, we were able to get off the train and wander around for about an hour, before leaving to go back to Durango.
 
 
It gave us a little closer look at the swollen river and the beauty all around us. 





The train route takes passengers into the Rocky Mountains with views of the San Juan National Forest.

Today the Durango & Silverton Narrow Gauge Railroad continues to provide year-round train service, operating a historic train. The locomotives used to pull today’s train are either oil-fired or coal-fired steam-operated and diesel. The steam locomotives are 1923-25 vintage. 

The coaches each feature bathroom facilities and are heated during the winter months. Open gondola cars provide a panoramic view of the mountains. We were in a closed car, but were able to open the windows, if we wanted. The Durango & Silverton is owned and operated by American Heritage Railways. 

We recommend it. 
 

Tuesday, October 28, 2025

Pumpkin Spice Snack Mix

 

Let's face it: Pumpkin Spice can be a bit overdone. You have to admit that Pumpkin Spice toilet paper is just plain weird. In 2020, Kraft produced a limited run of pumpkin spice mac and cheese, mostly sold in Canada. In 2019, Pumpkin Spice Spam was a limited edition canned meat product offered online from Hormel. They suggested using the Spam - with a blend of cinnamon, clove, allspice, and nutmeg - in fall-themed recipes, such as adding it to savory breakfast dishes like waffles and cornbread, or using it in hashes and grilled cheeses. Well ... OK ... I guess?

Those just scratch the surface of weird pumpkin spice products. 

But, when the list went around to sign up for foods to bring to a museum reception at the Vernon Filley Art Museum, I jumped on the pumpkin spice bandwagon. My assignment: a pumpkin spice snack mix. 

I am known for making multiple varieties of snack mixes at Christmas time. So it was definitely in my repertoire. But I didn't have a pumpkin spice mix in my tried-and-true arsenal. So, like every modern woman, I Googled it until I found one I wanted to try.

This version was found on the blog, Chelsea's Messy Apron. Of course, I had to make a trial run - just to make sure it was good, you know! Randy and I - as well as my Mom and Dad - gave it a good review. 

It reminded me of the Churro Snack Mix that's a favorite. Cinnamon is the only "fall" spice in that snack mix. It's one of the snack mixes I typically make at Christmas and give as a gift from the kitchen. It was also one I used for Brent and Susan's wedding welcome bags. 

The snack mix got good reviews last week at the museum event. So, if you're looking for a tasty treat for a Halloween gathering or a fall tailgate, here's a pumpkin spice recipe to try. It beats Pumpkin Spice Spam, right?  

   Pumpkin Spice Snack Mix
 
4 cups Cinnamon Chex cereal
4 cups Honey Nut cereal
1 cup pretzels (I used Butter Snap) 
1 cup fancy mixed nuts, salted
1/2 cup butter (cut into 1 tablespoon pieces)
1 cup brown sugar
1/4 cup light corn syrup
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla extract
2/3 cup granulated sugar
2-3 tsp. pumpkin pie spice
1 cup add-ins (like Reece's pieces, candy corn, M&Ms of any variety, etc)
 
Preheat oven to 350 degrees. Line a 15 X 21-inch sheet pan with parchment paper. Grease generously with cooking spray.
 
In a large bowl, combine both Chex cereals, pretzels and mixed nuts. 
 
In a medium pot, combine butter, brown sugar and corn syrup. Place over medium to medium-high heat and stir constantly until butter is melted. Continue to stir until mixture comes to a rapid boil. Boil for exactly 1 minute, stirring constantly. Remove from heat. Add baking soda and salt. Stir to combine. Add vanilla and stir to combine. Pour over cereal mixture, working quickly to coat dry mixture. Pour coated cereal mixture into prepared pan and spread out. 
 
In a small bowl, combine pumpkin pie spice and granulated sugar. (Use 3 teaspoons of pumpkin pie spice for stronger flavor.) Sprinkle evenly over the cereal mix. Don't mix the spice sugar into the cereal.
 
Bake for 5 minutes, remove from oven and toss using a metal spatula. Spread mixture again to an even layer. Return to oven and bake for 4 more minutes. Remove from oven and toss again. Spread in one even layer and let cool for 5 minutes. Add mix-ins and toss to combine before spreading out into an even layer. Let stand at room temperatures for 30 minutes to 1 hour to fully harden and set up. 
 
Notes:
  • The Butter Snap pretzels catch the spice sugar mixture in the crevices of the pretzels, but any pretzel can be used.
  • The original recipe called for leaving the pretzels out of the sweet syrup mixture, instead, adding with the add-ins. I went ahead and coated all the dry ingredients with the syrup mixture. 
  • If you especially like sweet and salty, you could add additional pretzels, Bugles or mixed nuts to the sweet mixture after baking. That would lessen the sweetness level.  

Tuesday, October 7, 2025

Celebrating Milestones: A Farm-To-Table Experience

 

Jill celebrated a significant birthday in September. (I'll let you ask her which it was.) She chose a birthday meal at Saltwell Farm Kitchen, rural Overbrook. The route took us up and down hills and over dirt roads to a beautiful farm setting nestled among mature trees. 

This particular celebration was an adults-only gathering. She and Eric invited Randy and me, as well as Brent and Susan. They didn't figure the girls would appreciate the six-course tasting menu and the leisurely 3-hour supper.


But the rest of us certainly did.

Saltwell is named for the salty wells built on the original 1856 McKinzie Farmstead, Saltwell Farm Kitchen is 20 minutes west of Lawrence and 20 minutes east of Topeka, nestled in a grove of walnut trees and native Kansas prairie land, just around the bend from Clinton Lake Beach Park. Advance reservations are required.

 

They serve 50 guests per dinner seating each Friday and Saturday night. 

 

The tables are far enough away that you don't hear other diners' conversations. Each table is set with vintage linens and mix-and-match vintage china. 

 

During the months of May through early October, guests dine outdoors near the Potting Shed bar and culinary gardens. 


From mid October through the end of April, guests dine inside the old farmhouse around the antique wood-burning stove in a candle-lit dining room and bar.

 

Inside or outside, diners can add signature cocktails and mocktails to their evening for an additional charge.


The Saltwell Experience is a farm-to-table menu inspired by the seasons, local ingredients, neighboring farmers, and foraged foods.

 

We got there in plenty of time to walk around the grounds and enjoy the beautiful evening.
 
 
 
 
We entered through a vine-covered arch into the seating area.
  


 Waiters delivered each course with an explanation. 

Our first course was focaccia boule, flavored with aged cheddar and poblano, served with cream cheese Saltwell honeybee butter. Yum!
Course two was Crimson rosado gazpacho with coriander queso fresco and sumac tajin. The gazpacho included watermelon, cucumbers and tomatoes. It wasn't the favorite course for anyone at our table, but it was still fun to sample something we'd only heard about on Food Network. 

Third course was Goddess Roots - fresh herbs and tender greens with feral Green Goddess dressing and crispy cassava root. (It was definitely not like Green Goddess dressing from the bottle!)


 Fourth course was called Southside Southpaw - a Chicago-style hot beef arepa, a type of flatbread corn "pancake."

Beef was on the main course menu - a black pepper rosemary sirloin, served with smoked potato salad and garden succotash.

And the sixth and final course did not disappoint. It was Dubai Choco-Taco - a Dubai chocolate cannoli with dark chocolate whisked ricotta, pistachio phyllo stuffing and a pistachio whipped topping.


 (The photos probably don't do the food justice, but as it got darker, it was harder to capture good photographs.) 

 But the atmosphere was even better as the sun went down with the fire pit and the lights strung above the tables.

  

 

It's not every day that you eat food prepared by a James Beard-nominated chef - Rozz Petrozz. It is expensive, but it was a memorable experience to celebrate a special occasion. 

 

LIFE LATELY 

I've posted on Facebook, but the rest of this post is for me. We had a wonderful September, following Kinley's 8th grade tennis season. We definitely "kept the road hot" as I tell my friends, driving back and forth to Topeka to catch the action. And we wouldn't trade a minute of it.

 

Kinley had quite the fan club at some of her games. Our fellow grandparents - Alan and Christy - helped cheer her on. At another, Uncle Brent and Susan caught the action (though I missed a photo). 

The trip was a little shorter the day we went to Wichita Collegiate for tennis!  

 

At her season finale, she won 5-0 and took home the first-place medal in No. 1 singles!  

 

She started playing tennis at Genesis several years ago, and all her hard work certainly paid off. 

Her little sister has not yet made a total commitment to tennis. She's still playing the field - so to speak - with volleyball, basketball and softball. She says she's thinking about cross country when she gets to junior high competitions. So, time will tell.

But at one of our trips to Topeka for Kinley's tennis, we got to watch Brooke at her tennis lesson. So we'll see ...

However, she has totally committed to being a bookaholic, like her grandma. 

She did watch her sister play tennis. But she also read during others' matches.

I tell her - and her parents - that I'm happy to feed that habit. Jill asked if we could be to Topeka soon enough to take Brooke to Barnes and Noble so she could spend her birthday gift card. How fast could I type, "Sure!" (Pretty fast!)

I've supplemented the public library a couple of times in the last month. Once, the book Brooke wanted wasn't in their collection. The other time, she had been "waiting and waiting" for The Hunger Games. Grandma ended up buying it before she left town. (And Brooke finished it in a day!) 

 

We book addicts have to stick together.

It's always fun to have family with us at K-State football games.  

Kinley wasn't there, but Jill, Eric and Brooke joined us for the UCF game September 27.
 
We even got a win!


 Let's hope for a repeat this weekend. It's homecoming vs. TCU.