Camp Life

Opening Day weekend flew by at breakneck speed as it always does. I sometimes find myself sniffing a jacket with the lingering aroma of campfire smoke just to bring me back there. For three nights and four days, we transformed a landowner's shooting range into an impressive camp with enough food, drink and firewood to stay a month. We lucked out with dry weather for the duration and tested our sleeping bags with a hard frost the first morning. While we may not see each other for months at a time, our crew is like a well-oiled machine at camp. It's hard to top the cuisine year after year, but somehow we manage. Between the seafood paella, eye-of-round, four types of whiskey, 100 Wellfleet oysters, and array of cheese and cured meats, it was sensory overload all weekend. We even got out of camp by noon on two days to fish. It was one hell of a celebration of spring and everything that comes with it. Until next year...