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Amtrak has a slogan they use: "Change how you see the world." It appears on their navy and white paper coffee cups. As a family, we decided to take them up on their offer.

On Thanksgiving Day, Jan, Lydia and I, along with some oil-coleslaw and a mighty fine-looking almond tart which was resting very nicely on a narrow vintage rose pressed metal serving tray, boarded Amtrak in Rugby.

Thanksgiving Day was one of those perfect late North Dakota fall days and riding on Amtrak was truly as luxurious as the whipped cream on a thousand pumpkin pies. We did change the way we normally travel to Williston, and by doing so our eyes were treated to a landscape smorgasbord. Near Berwick, we enjoyed seeing ducks in migrant flight and a once vivid goldenrod now displaying its frosty diamond dust. A masterpiece of ruby red shrubs stood tall against the azure sky by Towner, and they too had been painted with the silver brush.

Coming into Minot we witnessed a few ribbons of orange still aglow that reminded us why autumn is such a showstopper. By the depot was a weary wooden fence enhanced by the final coppertone bracelet of fall. It was easy to see the other fall jewels that had adorned it before and now they lay scattered on the ground below.

As this beautiful autumn day continued to unfold, and we traveled west across the lofty Trestle bridge, we witnessed murmuring, peaceful creeks, harvested land turned to a blanket of gold, and we realized that autumn's stretch in the limelight was slipping away. Beams of warm sunshine streamed into our train car, weaving patterns of warmth and cheer like a harvest cornucopia.

We were greeted at the Williston depot by Jan's parents. It is interesting to note that the Williston Depot from the outside is a mirror image of Rugby's depot. However unlike the Rugby depot, which still retains its original beauty inside, the Williston depot's interior has given way to plastic and chrome.

We enjoyed a wonderful Thanksgiving dinner with Jan's aunt and other family members. Before we knew it, Mother Nature had dropped her purple sheers from the sky. Riding above them was a swirled valance of orange and pink that delighted the sky. It was our signal that we should start our return journey homeward. We boarded Amtrak when night was hung and enjoyed seeing the lights of cities and the towering lights of the numerous soaring oil rigs.

As we settled into our seats for a leisurely ride back to Rugby, we reflected on a perfect day. Amtrak had kept its promise of truly changing our view on traveling to Williston. Soon this landscape will blanketed in snowflakes and when it is we will enjoy recalling this glowing autumn farewell. We are blessed in Rugby to have such a wonderful train schedule.

An added delight to our journey was to pick up and read the fall winter edition of the Empire Builder Magazine and see that Rugby is featured in this edition in article entitled, "Rugby: The Center of it All." Who knows? Others may realize that Rugby is the perfect place for a day trip on Amtrak.

Recipe

I share with you a recipe that we have taken on many train journeys.

My introduction to this Grand Granola came while skiing in Vail, Colorado. It was served at the inn where the Minot State University Vagabond Male Chorus lodged while performing at Easter Sunrise Service. It took a bit of cajoling to get the chef to hand it over. My appearance was daily at the kitchen door either before hitting the slopes or when returning. Fulfillment came when my brilliant hand-knitted, cable knit aqua ski scarf was bestowed to the chef. Once again we are reminded of the power of knitting. We have enjoyed this crunchy snack on numerous train jaunts.

Grand Granola

3 cups oats

1 cup bran

1/4 cup wheat germ

3/4 cup sunflower seeds

1/4 cup sesame seeds

1 cup roasted soy beans

1/2 cup finely chopped cashews

1/4 cup honey

3/4 cup raisins

1/2 dried cranberries

1/4 cup coconut

Mix the first seven ingredients together.

Add honey, about a third of it at a time, mixing well after each addition.

Preheat oven to 250 degrees. Spread mixture thinly on a couple of cookie sheets. Bake for 30 to 40 minutes until mixture is golden brown. Stir occasionally.

When removed from oven, blend in raisins, cranberries and coconut.

This makes 12 servings.