Kings Canyon– family vacay, part 2


Hi friends– wanted to add a few more pictures (or maybe a lot more pictures!) of our family camp trip– to Sequoia and also Kings Canyon National Parks.  So much beauty (and so much fun)– Just tucking it all in here to look back on.

Micah led us on a gorgeous hike around Zumwalt Meadow– along the river, skirting the meadow, up and over granite hills.
     

     

     

     

Then we headed over to the Road’s End–where the pool’s deep enough for a swim– and a crazy jump off of a huge boulder into the water–John you’re courageous!!
      

One morning, we trekked down from our campsite to the General Grant Tree– past stands of redwoods and along a meadow’s edge to see the giant Sequoia!

   

      

And there were campground meals, noisy card games, naps, late night hot chocolate, walks for ice cream, a campfire Ranger Talk and just hanging around our little cluster of cabins at Grants Grove.

     

If you’re still reading– thanks!!  Just remembering all the sweet times with our kids and the beauty all around us (Thanks John for your amazing photo of the Milky Way above the trees).  So thankful.

Chocolate Pecan Bars & a Hike

IMG_3269 His there–  Here is a batch of chocolate pecan bars that we took down to my brother’s house for an after-the-fact Thanksgiving on Sunday.  We hiked down together into Wood Canyon, with views across the hills and through stands of old California Oaks.  After the hike we headed back home for that traditional Thanksgiving fare– tacos!  And pecan bars.  It was a grand day together.

CHOCOLATE PECAN BARS

CRUST
1 stick butter (1/2 cup)
1/3 cup brown sugar
1 1/3 cup flour
1/4 tsp. salt

With a mixer, combine the butter and brown sugar until creamy.  Then beat in the flour and salt until it’s crumbly.  Press the dough into an 8″x8″ pan sprayed with cooking spray.  Bake it at 350 degrees for 20 minutes.

TOPPING
1/4 stick butter
1/2 cup brown sugar
6 tab. honey
1 tab. cream or half & half
1 rounded cup of chopped pecans
1/2 cup mini chocolate chips

Meanwhile, as the crust is cooking, drop the butter, brown sugar, honey and cream into a heavy pan.  Cook over medium heat until the mixture simmers for just one minute (no more!).  Take it off the heat and stir in the pecans.  Spread the the pecan mixture over the half cooked crust and sprinkle the mini chocolate chips over the top. Return it to the oven for 20 more minutes.  Cool them as long as you can stand to wait, before cutting them into neat little squares.  Delish!

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Hikers ready to take to the trails…  Thanks for the great day Mark and Joanne!!