FromSwamptoSummit

Once it became clear that our permits to camp in Baxter State Park and climb Katahdin in Maine were going to linger, unused, in my desk drawer – thanks to the fact that Floridians are generally unwelcome in many spots – a Plan B was in order. Where could we go for a few days before venturing to the North Carolina beach that would allow at least a semblance of adventure?

J stumbled across a website with the improbable name of Hipcamp – an Airbnb type application for those who are interested in staying in yurts, tents, RVs, tiny houses – basically anything that might cause most people to ask, but “why?” It seemed to list the perfect spot for J, me, daughter S, daughter A and boyfriend N – a cabin with no electricity reached via a steep uphill hike of a couple of miles. Just the thing, we said! Well, J and I said. The girls were not enthralled with the lack of electricity and N wisely made no comment.

After a logistical puzzle that involved an automobile adventure from Florida to Asheville, plane flights from Austin, Texas and Providence, Rhode Island, and a rendezvous in an Aldi’s parking lot where A and N met us with a rental car, we organized ourselves and all our mountain gear into the appropriate back packs to head off for adventure. There’s something inherently difficult in packing for both beach and mountains.

The parking area for the starting point of our hike was about 45 minutes from Asheville, past lots of large estates that ultimately morphed into much more modest dwellings. Eventually we ended up at our turnoff where a large homemade sign announced that we were about to start a 24 mile drive on “The Rattler.” The road lived up to its name but after miles of literally hair raising turns we found the mailbox that marked a small parking area. I had worried about leaving things in the cars for two nights – but we were so far in the proverbial boondocks there was no need to fear.

The trek to the cabin lived up to its reputation, at least as memorialized in the online reviews. It was seriously uphill; probably 1500 to 2000 feet of altitude gain. J and I were carrying about 30 pounds apiece (started to wonder about bringing beer at a certain point!), but we persevered nonetheless, and it felt so good to be away from Covid and the generally sad state of the world for a while.

Rhododendrons were in full bloom and wildflowers edged the trail, interspersed with meadows of tall wavy grass. It reminded me a little of the rhododendrons on the lower part of the Everest Base Camp trek, but instead of splashes of fuscia, these were white, fading into a pale pink.

Once we reached the cabin, our hosts, a young couple who lived in two small rooms on the bottom level of the cabin greeted us. Their goal was ultimately to farm, and they had several ambitious looking gardens planted at the 4500 foot or so elevation. They also had an absolutely adorable part Siamese cat, Kasmar, who provided an endless source of entertainment.

The cabin was originally a 19th century barn. Its owner was a 99 year old, former pilot and physician to coal miners who had bought up old barns and similar structures in the Appalachians and turned them into rental cabins. The downstairs had a kitchen and living area and one of the cleanest bathrooms I’ve ever seen. An old claw foot tub with a shower, and plank floors that absorbed water with no need for any mat. Despite the lack of electricity there was a propane stove for cooking with a full range, and a large hot water tank, so we felt we were living quite the life of luxury.

The five of us slept in the upstairs loft, up a ladder to a semi divided attic with dormitory style beds. Very reminiscent of some of our Balkans accommodations.

The porch overlooked a meadow – little Sandy Mush Bald (more about balds in my next installment). The ridges of the Blue Ridge were iridescent against the sunset. And the NY Times recipe for ramen noodles, eggs, and precooked bacon, all of which we’d lugged up the mountain, actually made something approximating mac’n cheese. Who knew that dried Parmesan would actually turn into cheese. That, with some boxed wine, boded well for the start of a pandemic vacation.