“Hospitality consists in a little fire, a little food, and an immense quiet.”
— Ralph Waldo Emerson
We live in the Bitterroot Valley of the Bitterroot Mountains that form a rugged, glacier-carved border between Idaho and Montana. The Montana side of this border is called the Bitterroot-Selway Wilderness while the Idaho side is called the Selway-Bitterroot Wilderness and both are dominated by towering ridges broken with raw granite peaks.
We have hiked every trail on our side of the mountains, so this year had to explore the Idaho side. In the great state of Idaho, there is the Selway River Trail in the wilderness canyon at the end of a dirt road patiently awaiting avid explorers. This deep canyon path is covered with thick coniferous forest with Ponderosa Pine dominating open grassy slopes along the rivers. The trail itself was fairly level and easy to traverse, and in some areas overgrown with dense grass and vegetation but the colorful wildflowers, white sand beaches, and our own dank camp food made for quite a memorable and relaxing trip.
With a little fire, a little food, and the serenity of the forest, the Selway Bitterroot Valley proved itself to be a beautiful and hospitable host. For our full story subscribe to MtnMisfits.com for the recipe keep reading.
As foodies, you probably already know that grilling bratwurst over an open fire is a time-honored tradition in both the East and West as it’s simple, informal, and unpretentiously delicious not to mention that it is completely idiot-proof to prepare.
Caramelized onions and peppers are our usual go-to toppings to spruce up brats, but before you think this is another same-old-same-old brat recipe splattered all over the internet, remember firstly,
“Cooking and eating food outdoors makes it taste infinitely better than the same meal prepared and consumed indoors.”
–Fennel Hudson
It’s Time to Dine Fine.
