
Beautiful Castle Crags Dome, with Mt Shasta off in the distance.
A week before Labor Day, still riding high from my camping-related good spirits from the Grand Canyon, I thought it’d be a great idea to go camping. Unfortunately, so did everyone else in Northern California. All of the campgrounds within a 150 mile radius were taken. Or so I thought…
I entered the wrong town by accident on the ReserveAmerica.com website and came up with Castle Crags State Park. It’s about 180 miles away, but a straight, quick shot up Route 5. Close to scenic Mt. Shasta, it was the perfect spot for a weekend getaway. Best of all, it wasn’t overcrowded — the trails were relatively quiet and we even saw some deer!

Entering the Shasta-Trinity National Forest. We hiked some of the Pacific Coast Trail too!
For one of the dinners, we had a very similar couscous meal that I had with SP at the Grand Canyon, except this time we also cooked chicken thighs, a la last year’s Big Sur camping trip. The next night, JY and NK whipped up their camping special: sausages with rice, beans, and corn. Quick, easy, filling, and delicious.

- It’s a well-known fact that fire-cooked meals always taste better. Especially when lit by headlamps.

- Bulleit. Campfire. Happiness.

- Marshmallow at the gangplank.
We hiked. We ate. We drank. We watched the stars in a grassy field. It was wonderful. Before we headed back home, we took a detour to McCloud River, home of three waterfalls and courageous chipmunks. Seriously, the chipmunks had no fear! Anyway, the McCloud waterfalls were gorgeous, especially the middle falls. I was tempted to take a dip, except that the water was 50 degrees! Submersion up to my knees was about as brave as I got.

Middle Falls, McCloud River. Breathtaking.

Self-timer shot of the whole gang. Mt Shasta in the distance.
November 12, 2010 at 9:59 am
What’s the whitish stuff below the rice in the third pic? I’m going to assume it’s onions, but my stubborn brainmeats insist it looks like palm fruit.
November 12, 2010 at 10:22 am
Ha, we’re not that exotic. It’s mushrooms and onions.