Travels with Fred & Susan Magness: MONTEREY TO GOLD BEACH

Monterey to Richardson Grove Redwoods

Farewell to Montery Bay

We get a late start leaving Monterey and the Spendrift Inn. We just don't want to leave that warm cozy room. Not that we aren't anxious to start camping because we are. We just want more time in beautiful Monterey. But for the first part of our trip we have a schedule to keep. We want to be in Portland by Friday and so we have to get on the road.

I must be honest and admit that both of us have been a little uncertain about camping in the VW again. Most of our "camping" in the last few years has been in our motor home. But not to worry, we spend Tuesday night in Richardson Grove State Park in the magnificent California Redwoods and fall in step with the rhythm and beat of VW camping. Fred starts the campfire and I start the margaritas. Cha cha cha.

Camping at Richardson Grove State Park

Redwoods to Gold Beach

It's the off season and we have almost the entire redwood grove to ourselves. We fix some hot cocoa and toast and get on the road. Our destination for the day is lunch at Samoa Cookhouse just outside Eureka in the little town of Samoa. Meals are served boardinghouse style. You get what they're serving and nothing else. Our lunch is barley beef soup, greens with mixed bean salad, fried chicken, mashed potatoes and gravy, corn, and lemon cake. Everything is just like home cooking, well-seasoned and yummy. Our only complaint is the fried chicken is way too crispy and hard to crack into. If you are ever up Northern California way, give Samoa Cookhouse a try. They serve breakfast, lunch and dinner.

The day is getting away from us and we have to get back on the road. We want to get to Gold Beach and camp at Indian Springs Campground befois re dark. When we arrive we get a nice little spot by the creek. It's warm for this time of year along the Oregon coast so we unzip the pop-up flaps on the VW. We are lucky enough to buy some fresh caught Chinook salmon just before the fish market closes and Fred cooks it over the hot coals in the fire ring. I prepare a tomato, a peach, and a yellow squash for the grill. Then I chop up a potato and throw it into a foil pouch with some butter, and salt and pepper. This is tossed onto the red-hot coals. I have to tell you it is one of the beset meals we've ever fixed on the trail.