Day three was leftover day! We made some serious breakfast burritos using up the leftover roasted sausage, pico de gallo and guacamole. For lunch added the leftover smoked pork along with some kelp and celery to some Ichiban instant noodles. Instant noodles are perfect camping comfort food and throwing in some leftover meat is a great way to make a quick, gourmet ramen dish.
After a relaxing, pork-filled morning we decided to work it off on one of the many hiking trails in the park.
We hiked the 1.7km moderate High Pines trail where we passed numerous ponds, groves of hemlock and these beautiful tall pines.
The sun was starting to set as we walked through the pines right at magic hour, casting a gorgeous orange glow on the trees.
We walked to the end of the narrows, taking a break to watch the sun set over the lake and wishing we could just stay a few more days, weeks…months…
Moments like these are when I feel such a strong connection with nature. The peace fills my soul and I know that eventually I’ll spend the rest of my days among trees and near water.
We cooked over the fire for dinner, roasting eggplant, tomato, hot yellow peppers and red onion over the fire, adding the onion and peppers to some quinoa and mixing the tomato in with the eggplant for a creamy, smoky sidedish. We marinated a rack of lamb from The Healthy Butcher in some lemon juice, olive oil, rosemary and oregano and roasted the rack over the fire for a few hours. The lamb came out nice and smoky, juicy, full of flavour and paired nicely with the smoky eggplant and quinoa.