September 1, Cabane du Mont Fort to Cabane de Prafleuri

Day summary:

  • 6.5 hours (Kev Time – hah!)
  • 8.5 miles
  • gain 735 m, lose 740 m (a little misleading)

This was one LONG day – made worse by the fact that Barry had developed blisters the day before, aggravated by walking all over Le Chable trying to figure out how to make our way uphill.  It actually started out beautiful and easy, walking along the side of the mountains to Col Termin.  Though the trail was on a steep incline, it felt safe and there were occasional cables to hang onto during nasty weather.  After Col Termin it got a lot rougher and the weather more harsh.  Hiking on a path is great; clambering over boulders, trying not to break an ankle, is a lot more difficult.  In fact, our Aussie friends detoured off the trail, heading down to Lac Louvie and a hut down there since she was not feeling well.  As we neared Prafleuri, we also experienced trail alterations due to glaciers melting more and more each year.  I think I’ll slap the next person who questions global warming!

Here is the trip summary for today:

We were slow getting out of the gate this morning – we spent some time trying to protect Barry’s blisters for the trail ahead.  I  used tape and cushioning to reduce the wear.  Everyone is in such a rush!  Sometimes because they are trying to cover an incredible amount of ground in one day.  I think there was one group trying to make it all the way to Arolla today – that’s just nuts!

The Cabane du Mont Fort was great!  Recently (?) redone or added onto?  We had a room to ourselves.  However, it was not cheap – and please believe that petit dejourner is VERY petite here.  Bread, butter and jam, and coffee, tea or cocoa.  Portioned out per table, you don’t feel like you can ask for more.  That’s it!

The first part of our hike was great – very exposed but with a mix of up and down and terrific views of mountains and valley below.  We finally reached Col Termin for a late lunch.  Then it got tough – there are just a lot of rocks to climb over.  We had two more passes to make it over, Col Louvie and Col Prafleuri.

The cowherd at Mont Fort had tried to warn us – he asked us if we were going to hike over the glacier, and we had no idea what he meant.  But after making it over Col Louvie, we had to scramble down rocks (again) and then ford a glacial river!  EEK!  I remembered all too well walking through glacial run-off on Mt. Baker (Washington State Cascades) – I didn’t even want to think about it.  There were some rocks placed along the way to help with the crossing, but it was still deep and long and COLD!  I looked up and around the tarn and thought I could make it around and over the “little” rivers closer to the glacier more easily.  Before Barry could talk some sense into me, off I went.

BIG MISTAKE!

Poor Barry, trying to watch and see if I was okay!  The waterways were wider and more difficult than they had appeared from afar.  And the terrain very squishy – giving way or causing me to sink really deep into the muck.  I did finally make it around, after cursing and falling and crying and getting wet and cursing some more.  Barry made the easier crossing with the help of two Brits that we later dined with.  He watched and waited and waited and watched – then we joined up, grateful to be together again (me, very contrite after making such a dumb decision), and we made our way up and over the col and then down to the cabane.  We were treated to an encounter with an ibex just as we were getting close to the cabane.

We were late arrivers for dinner at Cabane de Prafleuri – but not the last.  There was a guided group of 9 Japanese hikers that was VERY slow (but also older).  The place was hopping because it was hosting some kind of event for families of CAS folks.  There was a lot of wine getting passed around and singing going on.

We were all too ready to fall into our sleeping bags and get a well-deserved rest that night.

(limited journaling due to long difficult day and very unhappy feet)

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Sign along the way showing area wildlife


On our way – a little belatedly

More rocks than path

Exposure and views

Did we mention the views?

Can we stand to take just one more picture of mountains?

The weather did start to darken in the afternoon

Nearing Col Termin

Lac Louvie

Let the clambering begin

Just as we were flagging on our ascent over Col Louvie, we were treated to a small group of Chamois crossing the trail in front of us – it lifted our spirits!

At both cols we were teased by “false” fronts – we thought we were there, but then we weren’t.  And then we saw crazy cairns built by people with too much time and energy to spare (but the rock towers were pretty none-the-less).

Col Louvie

We’re headed that way!

Seriously, it looked a LOT wider in real life!

Are we there yet?

YES!  Can you see my relief?

Then as we were approaching the cabane – we were blessed with an encounter with an ibex bull!  This was the only one we saw on the trip.  He was pretty cool – and a terrific trail’s end to a LONG day.

The facilities at Prafleuri were much more dormitory-style than at Mont Fort – there were many rooms with many beds.  Comfortable, but not as private.  We were glad to have sleep sacks, ear plugs and breathe rights.  We were also fortunate to be positioned by the window, which we cracked open a little bit before going to sleep.  That many hot bodies in a closed room made it stifling by morning; at least we got an occasional breeze of fresh air.  And we were able to store our lunch items on the window ledge to keep them cool and fresh for the next day.

 

Settling into our space at Prafleuri

As we were readying to leave the next day, we ran into an interesting dilemma: the staff at Prafleuri claimed that their water was not potable – but since I saw CAS family members filling their water bottles up from the tap, I questioned that claim, and noted that the water for sale there was priced very high -hmmm?  Barry heeded the warning and bought a bottle; I filled up from the tap – and suffered no ill effects.  With that much glacial run-off, it’s hard to imagine it not being safe (and I’ve had Giardia before, so I’m no fool about this!).

Prafleuri was not as expensive as Mont Fort, and provided a better breakfast: the standard bread, butter and jam, tea/coffee/cocoa plus yogurt and cereal – with the containers placed out on the counter so you could help yourself to more.  Unlike MF, we were “assigned” tables for our meals – maybe because of the CAS event?  They sat us based on language, so we likely would have sorted ourselves out that way in end.  But it also meant that as late arrivals the night before, we were still sitting with people we could talk to, so that was nice.

As for “Kev time” – we think he’s just nuts.  But I’m sure there are some who can meet his times; and he does clarify that he doesn’t include any breaks, it is purely walking time.  I know that we were slower today because of Barry’s blisters and my insane detour, but still, we left Mont Fort close to 8:00 am and didn’t arrive at Prafleuri until after their normal supper hour (6:30-ish).  So I really question 6.5 hours.  Some of the crowd at Mont Fort (the ones trying to get to Arolla) took the shorter but steeper route over Col de la Chaux.  Although we had to scramble after Col Termin, I would not have wanted to miss the views.

Pork with Pomegranate Pan Sauce+


Yield: 4 servings (serving size: 1 pork chop and about 2 tablespoons sauce)


1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops
2 teaspoons olive oil
1/3 cup chopped shallots
3/4 cup pomegranate juice
1 tablespoon sugar
1 tablespoon balsamic vinegar

1. Combine first 4 ingredients in a small bowl; sprinkle over pork chops.

2. Heat oil in a large nonstick skillet over medium-high heat. Add pork chops; cook 3 minutes on each side. Remove and keep warm. Add shallots to pan; cook 45 seconds, stirring constantly. Add juice, 1 tablespoon sugar, and vinegar; bring to a boil. Cook for 5 minutes or until slightly thick. Serve pork with sauce.

CALORIES 232 ; FAT 8.8g (sat 2.7g,mono 4.6g,poly 0.8g); CHOLESTEROL 67mg; CALCIUM 34mg; CARBOHYDRATE 13.1g; SODIUM 352mg; PROTEIN 24g; FIBER 0.3g; IRON 1.3mg

Rosemary Mashed Sweet Potatoes with Shallots

4 points

Yield: 6 servings (serving size: about 1/2 cup)

2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3/4 cup thinly sliced shallots (about 2 large)
2 teaspoons brown sugar
2 pounds sweet potatoes, peeled and diced
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon coarse sea salt
1/4 teaspoon black pepper

1. Heat 2 tablespoons oil in a medium skillet over low heat. Add shallots to pan, and cook for 5 minutes, stirring occasionally. Sprinkle with sugar; cook 20 minutes or until shallots are golden, stirring occasionally.

2. Place potatoes in a medium saucepan; cover with water. Bring to a boil; cook 8 minutes or until tender. Drain. Place potatoes in a large bowl; beat with a mixer at medium speed until smooth. Add rosemary, salt, and pepper; beat until blended. Spoon into a bowl; top with shallots, and drizzle with remaining 2 teaspoons oil.


CALORIES 202 ; FAT 6.3g (sat 0.9g,mono 4.5g,poly 0.9g); CHOLESTEROL 0.0mg; CALCIUM 55mg; CARBOHYDRATE 34.9g; SODIUM 278mg; PROTEIN 2.9g; FIBER 4.8g; IRON 1.2mg

Teriyaki Mushroom, Spinach, and Chicken Salad+

4 points

Yield: 4 servings (serving size: 1 1/2 cups)

2 tablespoons peanut oil, divided
8 ounces skinless, boneless chicken breast, cut into small pieces
1/2 teaspoon black pepper, divided
1/4 teaspoon salt, divided
10 cup sliced shiitake mushroom caps (about 1 pound)
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic
3 tablespoons lower-sodium soy sauce
3 tablespoons mirin (sweet rice wine) or 2 tablespoons water plus 1 tablespoon honey
1 teaspoon rice vinegar
8 cups baby spinach (about 6 ounces)
1 3/4 cups chopped green onions

1. Heat a large skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add chicken; sprinkle with 1/4 teaspoon pepper and 1/8 teaspoon salt. Cook 3 minutes or until chicken is just done, stirring occasionally. Remove chicken from pan.

2. Add mushrooms, 1/4 teaspoon pepper, and 1/8 teaspoon salt to pan; stir-fry 6 minutes or until mushrooms brown and most of liquid evaporates. Add 1 tablespoon oil, ginger, and garlic; cook 30 seconds, stirring constantly. Return chicken to pan; add soy sauce, mirin, and vinegar. Cook 2 minutes, scraping pan to loosen browned bits. Remove pan from heat; stir in spinach and onions.


CALORIES 205 ; FAT 8.4g (sat 1.5g,mono 3.6g,poly 2.8g); CHOLESTEROL 33mg; CALCIUM 82mg; CARBOHYDRATE 13.4g; SODIUM 629mg; PROTEIN 19.3g; FIBER 3.1g; IRON 2.9mg

Bacon, Potato and Gruyere Souffle

Cooking spray
2 tablespoons dry breadcrumbs
1 3/4 pounds peeled white potatoes, cut into 1-inch pieces (about 3 medium)
3/4 cup low-fat buttermilk
1/3 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg
1 1/2 teaspoons butter
1 cup thinly sliced leek (about 1 large)
3/4 cup (3 ounces) finely grated Gruyère cheese
2 bacon slices, cooked and crumbled
6 large egg whites

Preparation
Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with breadcrumbs. Set aside.
Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until very tender; drain. Cool. Combine potatoes, buttermilk, and next 4 ingredients (through egg) in a food processor; process until smooth. Transfer potato mixture to a large bowl.

Position oven rack to lowest setting; remove middle rack. Preheat to 425°.

Melt butter in a nonstick skillet over medium-high heat. Add leek to pan; sauté 6 minutes or until tender. Add leek, cheese, and bacon to potato mixture; stir well to combine.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into potato mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 to 3 times to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of a 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean. Serve immediately.

Yield: 6 servings (serving size: 1 soufflé)

Bacon, Gruyère, and Ham Strata

2  cups fat-free milk
1  cup chopped green onions
1  cup egg substitute
1  tablespoon Dijon mustard
1/4  teaspoon ground red pepper
12  ounces sourdough French bread, cut into 1/2-inch cubes (about 10 cups), toasted
3/4  cup diced ham
Cooking spray
1  cup (4 ounces) shredded Gruyère cheese
4  bacon slices, cooked and crumbled (drained)

Combine milk, green onions, egg substitute, mustard, and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-quart baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Uncover dish, and bake at 350° for 20 minutes. Sprinkle with bacon. Bake an additional 15 minutes or until bread mixture is set and cheese is bubbly.

Yield: 6 servings

Thai Shrimp and Tofu with Asparagus+

I did not find this spicy at all.  Would recommend more curry paste and/or sriracha sauce.  Flavors not very complex (to this old tongue) – consider other spices? A few nuts or using a nut oil might also help.  It is a yummy combo with mushrooms and asparagus.  Could also use fish chunks instead of shrimp.  Serving size is large – could serve 4 with this.

1/3  cup oyster sauce
1  tablespoon fish sauce
2  teaspoons sugar
1  teaspoon Thai red curry paste
1  tablespoon canola oil, divided
1  (14-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
1/2  pound frozen peeled and de-veined medium shrimp, thawed
2  cups thinly sliced shiitake mushrooms (about 4 ounces)
1  cup pre-chopped onion
1  tablespoon bottled minced fresh ginger
1  tablespoon bottled minced garlic
1  pound asparagus, trimmed and cut into 1/2-inch pieces (about 5 cups)

Combine first 4 ingredients in a bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat; add tofu. Cook 3 minutes or until lightly browned; set aside. Heat 1 teaspoon oil in pan; add shrimp. Cook 2 minutes on each side or just until opaque; set aside. Heat remaining 1 teaspoon oil in pan; add mushrooms, onion, ginger, and garlic. Cook 2 minutes or until mushrooms are tender, stirring frequently. Add asparagus; cook 4 minutes or until crisp-tender. Add sauce, tofu, and shrimp back to pan; cook 1 minute or until heated.

Yield: 3 servings (serving size: 2 cups)

Steak Diane

5 points

Yield:  6 servings (serving size: 1 steak and 1 1/2 tablespoons sauce)

1/2 teaspoon salt, divided
1/4 teaspoon black pepper
6 (4-ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
1 teaspoon butter
1/2 cup finely chopped shallots
1/3 cup water
2 tablespoons Worcestershire sauce
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons dry sherry
2 tablespoons chopped fresh parsley

Heat a large, heavy skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and black pepper evenly over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm.

Melt butter in pan over medium heat. Add shallots, and cook 2 minutes or until tender, stirring occasionally. Add water and remaining ingredients, stirring with a whisk. Reduce heat, and simmer 1 minute. Stir in the remaining 1/4 teaspoon salt. Spoon sauce over steaks, and sprinkle with parsley.

CALORIES 197 (40% from fat); FAT 8.7g (sat 3.3g,mono 3.3g,poly 0.3g); IRON 3.5mg; CHOLESTEROL 73mg; CALCIUM 18mg; CARBOHYDRATE 3.8g; SODIUM 312mg; PROTEIN 24.2g; FIBER 0.1g