Saturday morning dawned foggy and a little bit windy, and the kids and I set out across the bay to Halibut Cove again with a great group of friends. We had intended to begin this trip on Friday night, but a small craft advisory forced us to hold off. Hard to be sad, though, when postponing means pizza, wine, game night, and squeezing in an unexpected run…
High tide was around 10 am, and we beached the boats to unload our gear.
After settling in, everyone packed up for a short hike up towards China Poot Lake. We scrambled over, under, and around a few fallen trees, but for the most part, the trail was clear, relatively dry, and very hikeable.
Luckily, Garrett had brought along ridiculous amounts of leftover pizza, so we were well fueled.
The fog burned off, the wind died down, and we soaked up the sun’s kisses as we enjoyed the fantastic view of Poot Peak.
After our hike, we headed down to the boats to do some beachcombing and then a little fishing when the tide turned. There were no bites, but a good time was had by all.
...And a very memorable howling contest designed by Claira.
And the winners are... Claira and Sawyer!! (Here they are practicing before their final round on Bird Point).
Before hitting the hay, we all ate puke and skunk flavored jellybeans while playing Bean Boozled.
Morning came, calm and clear. The boys leg wrestled on the bunks…
Selma practiced scooting…
Us girls colored and crafted…
And I enjoyed a perfect kayak before we packed back up and headed home.
Feeling blessed after another wonderful weekend at the end of the road.
Quick and Easy Reheatable Camping Breakfast Quiche
If you're like me, you don't like bringing a bunch of ingredients camping. It's also easier to enjoy yourself if you're not worried about cooking. Quiche simple but very tasty dish you can prepare ahead of time. Eat cold, or reheat by slicing and placing on a cookie sheet over the fire.
**Double recipe of your favorite pie crust
1 chopped onion or leak
1 cup chopped mushrooms
2 cups chopped spinach
1 lb. bacon
2 cups milk
2 cups shredded cheese
Preheat the oven to 450 degrees. Line a 9x13 baking pan with pie crust. Poke a few holes with a fork and bake for 5-8 minutes. Turn the oven down to 350.
Cup the bacon into 1-inch pieces and fry. Pat dry and place in baked pie crust. Reserve some of the bacon grease for sautéing the vegetables.
Sauté the onions a few minutes, then add the mushrooms, and finally the spinach. Place these in the pie crust on top of the bacon. Whisk the eggs and milk, then pour over everything in the pie crust. Top with the cheese. Bake 50 minutes at 350 or until a fork comes out clean.