Our friends Steve and Scott went up to complete the Death Ride, a grueling 129-mile bike ride through five mountain passes with a 5,000+ feet change in elevation give or take. A bunch of us weaklings/non-death bikers went up to hang out. On Saturday we hiked to High Loch Leven Lake or as I kept referring to it, Liz Lemon Lake. It kind of sounds like it if you say the name really fast.
It was gorgeous.
But it was exhausting and rocky with very steep parts. The trail was about as difficult Mt. Diablo but much prettier and not as exposed. We showed up so unprepared. All the hikers we passed on the trail had on hiking boots, huge backpacks, camelbaks, walking sticks, etc. We were carrying small water bottles and a tiny Eastman high-school throwback backpack.
The trail was split up with train tracks. We rested at the tracks for a bit trying to balance on the rails. Chris even put down pennies on the rails to see if a train would flatten them (we found two flattened pennies later that day!). And no, coins on the track do not seem to derail a train.
We also noticed that almost everyone had a dog but us! So unfair. We met this lovely woman and her dog, Spencer. Throughout the 3.6 miles to the lake we kept on leap frogging each other on the trail. Spence, as we came to call him, was such a trooper. It was very hot and dry that day so I can only imagine how awful it was for him.
But we all made it to the lake! It was so worth it. Chris, Jeanna and Kevin decided to take a dip in the lake while Courtney and I stayed back to make sure all the food gets eaten.
After half an hour or so we started to head back. At this point we were all pretty much down to our last drop of water. It took us about an hour and a half to trek the 3.6 miles that we came from. By the end when we finished, all of us were so dehydrated that not even a trip to Dairy Queen was that tempting since all we wanted was water. I mean, we ordered ice cream of course, but we didn’t really enjoy it. Obviously that is a lie.
In the evening Steve and Scott came back tired but elated to be done with their long day. For dinner we grilled up some chicken and beef tri-tip skewers, BBQ chicken wings, and corn. We also made a romaine salad with radicchio, strawberries, almonds and feta. For dessert, we went with something so easy a monkey or small child could make – a peach crostata. We cheated with store bought pie crusts and just threw in some sliced peaches, brown sugar, cinnamon and nutmeg. It was super easy and fast!
We made some margaritas, enjoyed the hot tub and clonked out at midnight. It was a long day for all! Sunday morning, I really wanted to make some blueberry scones. I like making scones especially mixing the batter by hand because it’s fun to get messy. There was quite a lot of cream left so I also made peaches and cream biscuits with the leftover peach from the night before. See below for the peaches and cream biscuits recipe.
Steve made some scrambled eggs and bacon and we made a fruit bowl with any remaining fruit. It was a feast for sure. After we digested we headed out to Donner Lake. It was very picturesque. We played some tennis and beach volleyball, lounged a bit, and grilled some more. It was the perfect weekend in Tahoe with friends. Can’t wait to do it all again.
Peaches and Cream Biscuits
Recipe adapted from Smitten Kitchen
Makes about 12 biscuits
- 2 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup sugar
- 1/2 teaspoon salt
- 6 tablespoons, cold, unsalted butter
- 1 cup chopped very ripe peaches
- 1 cup heavy cream, and some extra for brushing
*Preheat oven to 425 degrees F. Grease a baking sheet with cooking spray and set aside.
*In a large bowl, whisk dry ingredients together. Add butter either cutting with two knives (which is what I did) or with a pastry blender, breaking it up until the mixture is crumbly with pea-sized bits of butter. Add the peaches and gently stir until coated, then add the cream and stir. Mix until everything is mostly combined making sure not to overwork the dough. Knead once or twice to gather all the pieces of the dough together.
*Generously flour your counter. Transfer your dough to the counter and generously flour the top of it and with your hands gently press the dough to a 3/4 inch thickness. Cut with a floured biscuit cutter pressing straight down and now twisting (this makes for nice layered edges). Transfer biscuits to prepared baking sheet, leaving a couple inches between each.
*Using a pastry brush, brush the tops of the biscuits with cream. Sprinkle with sugar if desired. Bake for 12 to 15 minutes or until bronzed at the edges. Cool in pan for one minute and then transfer to a cooling rack. Serve warm or at room temperature.