Central Pennsylvania

  After a somewhat frustrating start due to the well-meaning, but incomplete directions of some fellow campers, we are at Little Buffalo State Park. The park has a long history that can be traced back to the American Indians.  Buffalo once ranged in the area that is now enjoyed for its lake fishing, hiking, swimming, and camping in the summer.  There is also a public swimming pool, and several historic items of interest.
  If you desire to spend the night here, there are 40 campsites, camping cottages and a modern cabin that sleeps 12 people. The campsites mix RVs and tent campers--not necessarily a good thing for those that are trying to "rough it" on their camping outing. The campground sits on top of a mountain and is a little small.  The sites are closely spaced with not a lot of natural fauna. Our full hookup site was $39.50/night, not terribly expensive but I wish the setting was more woodsy.
  Remembering as a child when our family camped, I and my brothers wondered why people would ever want to camp in an RV.  Now as a much older adult with a husband and two dogs, I completely understand. Besides, if someone told me that I had to live in a tent and car camp while budget traveling the United States, I don't think we would be here today.  Life is just so much more pleasant with your own comfortable bed and a convenient bathroom while on the road.
  This morning Randy and I only hiked a portion of the 8 miles of interconnecting trails, which took about 2 1/2 hours.  The routes were short, but challenging because of the steep climbs. Its a good thing we fueled up with a great breakfast of Randy's famous buttermilk biscuits, turkey bacon, and yogurt with fresh blueberries and my homemade granola.

Featherweight Biscuits (Bon Appetit 1998)

Makes 12 biscuits

• 2 cups unbleached all purpose flour
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 cup chilled buttermilk

Preheat oven to 450°F. Sift first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms.

Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out dough to 1-inch thickness. Using 2-inch-diameter biscuit cutter or cookie cutter, cut out biscuits. Gather scraps; roll out to 1-inch thickness and cut out additional biscuits.

Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm.