We set out early on Saturday, arriving at the foot of the mountain right before lunch time. Gear and dinner supplies divvied up we stepped onto the trail. 6 miles later we arrived at our tried and trued camping spot.
Over the last 2 years we've regularly come back to this spot with an established camp fire ring, a perfect rock edge that doubles as the camp kitchen counter, and a rocky slope leading into the lake.
Camp set up; we break out our new axe and start to breakdown some fallen trees. As we get the fire roaring dinner preparation starts. Clara's planned a quinoa, shallot, and mushroom salad, with chicken and steak on the side. The night before we threw 4 chicken breasts and two steaks each vacuum sealed into the freezer. Then packed deep in our packs by the time we arrived at camp all where nearly thawed and ready to cook. Potatoes wrapped in foil cooked in the fire while we cooked the chicken and steak on a small rack we brought with us. In the end Clara had created one of the best backcamping dinners we've ever had.
In the morning Conor and Hannah had prepared breakfast. Hard boiled eggs with sriracha mayo on toasted baguettes. Accompanied by aeropress coffee we ate our excellent breakfast lake side as the sun rose.
After a refreshing weekend in the woods we headed back the 6 miles to the car and drove for NYC.