This is where I spent last weekend with my husband - at the beautiful Mount Washington Hotel. We had been there with all the girls about 18 years ago but decided to go back by ourselves for a little fun in the woods. The leaves are just starting to turn so I am sure it will be gorgeous there for a few more weeks. The mornings were in the mid 30's but during the daytime the temperatures got into the high 60's.
This is the view from the hotel looking at the White Mountains in the Presidential Range. The mountains are 6 miles away from the hotel. Mount Washington is the highest mountain in the range at 6,288 ft.
We took this cog railroad up to the top of Mount Washington. It takes an hour to get to the top on the train and the view is amazing. They have an observation building at the top with a weather station and a gift shop. It was such a beautiful day we decided it would be more fun to climb down the mountain instead of taking the train down. Five hours later we made it to the bottom with feet and legs that were a little sore. We had so much fun we want to go back and climb up the mountain on a different trail.
These are the hotel decorations as you pull up to front door. It just puts you in the "fall" mood.
I brought this Zucchini Carrot Nut bread with us for the 6 hour car ride. I found this recipe on www.food.com
3 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp grated nutmeg
1-1/2 cups sugar
3 beaten eggs
1 cup vegetable oil
1 cup grated zucchini
1 cup grated carrot
1 cup chopped walnuts
Preheat oven to 350 degrees. Spray two 9x5 loaf pans with PAM. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
Add sugar and blend. Mix the eggs with the oil and add that to the flour mixture. Mix again. Mix the zucchini, carrots and walnuts. Add and mix in.
Pour this into two greased loaf pans and bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. Let cool before slicing.
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