Brunch with the Bristlecones

Great Basin National Park – A very inviting group of bristlecones and limber pine hosted us for brunch on Thursday. Our camp is at 9,800 ft; we hiked up to a grove at about 10,500 ft.  Looking up at crags outlined against an amazing azure blue sky , we feasted on jerky made by Steve’s brother Bob (yes, Randy, we raided your Christmas stash in the freezer); dried pears, plums, and peaches from Carlos (see our June 20 post); mixed raw nuts, featuring Oregon hazelnuts from niece & nephew Susannah & Ethan,  and Texas pecans – a Father’s Day gift from son Randy. Does it get any better than this?