Difficulty: Moderate – lots of ups and down, but shaded
Time: Less than 2 hours (lots of stops for dog training and resting at the falls)
Rating: Good hike, close to home! Shaded so not terrible in 80 degrees, should try again in the fall, see the colors.
I had done this hike with a friend a few years ago, but never found the falls. This time i did a smidge more research, and knew hubby and the boys and I could find the falls!
We got up at an acceptable time, got ready and headed out to evergreen. I got a little nervous when it was only 9am and 80 degrees on our way out of town… When we reached Evergreen the temps dipped to 75… good think we were going into the woods!
We found street parking, not terrible – and ran across the street to the trail head! Careful of the sharp blink curve, and of note, no trash cans at the trail head, to pack in and out your poop. Thanks boys! (TMI – paco pooped twice and winston once – sigh!)
The trail was up and down and up and down and up and down! Not too terrible but definitely not flat! There were a couple stream crossing, and when we eventually got the falls, as you can see – nothing spectacular, but still fun and cute!
Last weekend – the last weekend prior to the 4th – which will now become an annual event, i got 2 fabulous campsites right on a reservoir and invited a bunch of different out doorsie people to join me/us!
Here is the campsite to the left
To the right, and closer to the right, you can see the tree in both! Great place to be!
We had found this camp site last year and decided to come again this year but get both the sites in what i call a “culdesac”
We had good times around the fire and enjoyed some serious relaxing and bonding time
Saturday was a hike we had attempted last year and were thrwated by the mosquitos! this year we were prepared and so were the pups! We had deet they had puppy spray – lemongrass and catnip and they are on heart worm! Suprise lake! It’s a portion of a much longer hike (9.3) – we did the 2.6 each way one!
It was the first time i had hiked with such a big crowd since girl scouts, but it was great!
Most of the time we were in the woods, mosquitos swarming, but not too too hot! Views were amazing and the columbines were gorgeous!
Hubby and another of the fellas say the hike was straight up hill… I thought it was ok! ;)
Definitely hope to do the whole 9.3 next year, or at least hike around Surprise Lake, it was so pretty!
The deflate portion of the air pump for the air mattress is amazing
Found this recipe for more cakes for the pups! I changed it up a little, like i don’t have brown rice flour and i don’t frost cupcakes for my pups… They don’t know the difference and I was making mini muffins
3/4 cup oat flour
3/4 cup whole wheat flour
1 cup skim milk
1 cup peanut butter
4 tablespoons honey
4 tablespoons olive oil
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees Fahrenheit. Mash the banana in a large bowl. Add the skim milk, 1 cup of the peanut butter, 4 tablespoons of the olive oil, honey, eggs and vanilla and mix together until well combined. Combine the flours, baking powder and baking soda and mix well or sift together. Slowly add into the wet ingredients until blended.
Divide the batter evenly between the cupcake or muffin cases. Bake for 15 to 20 minutes until the cupcakes have risen and spring back when pressed with a fingertip. Insert a knife into one of the pupcakes; if it comes out clean, they’re done. Remove the tray from the oven and let the cupcakes cool completely on a wire rack.
It’s coming up on the boy’s 4th birthday! Time to create new treats for them!
Found this site and this recipe! The only change i made was i didn’t have unsweetened apple sauce, and i added a little water. Well and i didn’t bother with the frosting – and i made them in mini muffin pans. Next time i would cook it for 20-30 and check on them after that.
2 cups shredded carrots
1/2 cup applesauce, unsweetened
2 tsp. cinnamon
1/2 cup rolled oats
3 cups whole wheat flour
8 oz. low fat cream cheese, softened
1/4 cup applesauce, unsweetened
Preheat oven to 350° F
Lightly spray cups of muffin tin.
In a large bowl stir together the carrots, eggs and applesauce. Set aside.
In another medium bowl whisk together the cinnamon, oats and flour.
Slowly mix in the dry ingredients. Stir until well blended.
Spoon mixture into muffin tin. The dough will be thick, so you may wet your fingers to press the dough into place.
The dog cupcake will not rise very much, so do not worry about over filling the muffin tin.
Bake for 25 minutes.
Cool completely on a wire rack before frosting or serving.
Blend both ingredients with a hand mixer until well blended.
Spoon into a pastry bag for easy decorating.
Storing: These dog cupcakes will keep fresh in your refrigerator for 2 weeks. You can freeze them for up to 2 months. If you are going to freeze them, do not decorate with the frosting until they have thawed. For more information on how to store homemade dog treats please review our tips.
2 teaspoons macadamia nut oil (just cause i didn’t have grapeseed, use whatever!)
4 cloves minced garlic
1 tablespoon minced peeled fresh ginger
4 dried hot red chiles
2 cups thinly sliced red bell pepper
2 tablespoons sherry
1 tablespoon low-sodium soy sauce
1 tablespoon black bean paste
1 teaspoon dark sesame oil
Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into 1/2-inch cubes.
If using eggplant, peel and cut into cubes (salt and sit etc if desired) Pan fry
Pan fry tofu – hubby doesn’t like squishy, so i get as much surface crunch prior to starting the recipe
Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and chiles; stir-fry 30 seconds. Add bell pepper, and cook 3 minutes or until tender (i don’t like crunchy peppers, so it was more like 10… maybe next time do the peppers first), stirring frequently. Stir in sherry; cook 3 minutes or until heated through, stirring frequently. Stir in tofu; cook 30 seconds. Remove from heat; stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.
Verdict – very easy, very delicious and very quick!! Sad that i waited so long to try this one!