Hocking Hills: Camping Trip + Fireside Peach Pie

Last week, we got away for few days to Hocking Hills. We had never heard of it until a couple months ago, and it’s a spectacular state park in southeastern Ohio. Hocking Hills is only a four-hour drive for us, and so we were bound for the perfect camping trip! The rock formations and waterfalls make it a scenic wonderland.

The cool of the deep gorges was a nice respite from the sun, although the trails were also mostly wooded and shaded. We hiked through forestland framed by spectacular sandstone rock recess and caves. I was surprised at how potentially dangerous the deep cliffs were! The names of the trails are so mysterious. How could we leave without making it through all of them?! Old Man’s Cave, Conckle’s Hollow, Whispering Cave, Devil’s Bathtub, Ash Cave, Rock House, Cantwell Cliffs, and Cedar Falls did not disappoint.

We each had a favorite hike, but mostly the children can’t stop talking about the wading in clean, clear water and filling their canteens and water bottles at the many springs and waterfalls. We were surrounded by what seemed like a jungle. So much moss and fern made everything feel exotic and tropical. Can you tell one of the kids had just finished reading Jurassic Park?

Of course, it wouldn’t be a camping trip without roasting marshmallows and a late-afternoon fishing. Nathan grilled our hearty suppers over the fire. Burgers and brats never tasted so good!

As we made our way back home through gentle hills and rolling emerald pastures, we shared our blessings and the joy of spending time together. Having breakfast and Bible reading, the girls learning to pack lunches (waaaaay too much mayonnaise), and encouraging each other on to keep going as we all felt tired (6 hours of hiking each day) are some of the sweetest memories of our camping trip. Kudos to Nathan who carried Samuel in the back-carrier for all of it!

Fireside Peach Pie (Nathan’s creation – yum!)

  • peach pie filling can

  • white sandwich bread loaf

  • butter

  • Cinnamon sugar

Butter the bread slices, and add two or three spoonfuls of pie filling to one of the unbuttered sides of the bread. Top with the other unbuttered side. Sprinkle each buttered side with cinnamon sugar. Place pie in the cast iron sandwich maker (here). Cook for 3 or so minutes over the embers or until golden (grilled cheese looking). Enjoy the warm pie!

with love. Damaris

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