Byrd’s Branch Campground, Elkin, North Carolina
If you are pleased with me, teach me your ways so I may know you and continue to find favor with you. ~ Exodus 33:13
It is said (somewhere, by someone) that there’s at least a smidgen of truth in all the old sayings. Things like “A stitch in time saves nine.” Or “Early to bed and early to rise, makes a man healthy, wealthy and wise.”
Today, I finally realized the truth in walking uphill both ways. You’d think, after all my years and all my time spent outdoors, I would’ve got it before today, but sometimes I can be a little dense. It happened on our hike today as we were walking uphill both ways. And then it dawned on me that I’ve been walking uphill both ways for years! Of course, most of you already realized this. But it was a revelation for me! 😊
But more on that later.
I want to tell you about this campground Blaine found for us. There are only 11 sites. It’s dark at night. It’s quiet. The office is waaay up the hill. It has a beautiful tent camping area.
And cows.
Granted, there’s a little fence between us and them. But still. Cows come to visit. Of course we went to the fence to talk with them, but they’re not very sociable. It’s fun to look out our front window and watch the adults meander and the little ones cavort. Never had that before, and chances are, we never will again. 😊
The owner told us of another trail just up the street – walking distance. So today, we checked that one out. It was during this hike I had my revelation.
Once we returned, Blaine offered to bake a cake while I blogged. He takes on a lot of extra chores so I can put this thing together and I appreciate him! This time, it was a Pineapple Sunshine Cake. Yummy! And a piece of cake to make! (hahaha!) Blaine seems to have a knack for making messes. This project was no different. But at least he always cleans up after himself. 😊
PINEAPPLE SUNSHINE CAKE
1 box yellow cake mix
4 eggs
½ C. oil
1 (8 oz.) can crushed pineapple (with juice)
1 (8 oz.) tub Cool Whip
1 small box instant vanilla pudding
1 (8 oz.) can crushed pineapple with juice
Preheat oven to 350 degrees.
Mix together the first 4 ingredients. Spread in a 9 x 13 pan. Bake for 25-30 minutes and cool completely.
Meanwhile, mix together the last 3 ingredients. Spread over cake. Keep refrigerated.
HINT: I make this in a 9 x 9 now so it fits in my toaster oven. It took about 45 minutes at 325. Also, if you store the topping separate in the frig, you don’t have to make room for the cake in there.