These days hard liquor really isn’t in vogue, it doesn’t bring to mind a modern healthy lifestyle.  It’s not sophisticated, sorry Scotch, the wine industry has that on lockdown. It’s also not in possession of the deep thinking yet non-threatening bohemian vibe that craft beers own.   From a pure marketing standpoint it does however have a distinct advantage:  When it’s time to throw a party with your most entertaining friends you want that casually potent, edge of out of control in-a-good way, bad boy/girl party lubricant: spirits.

Deciding to do a hard alcohol review turned out to be quite a bit more difficult than I thought it would be.  It doesn’t fit with our Food and Restaurant reviews, it’s not a locally produced product, and the idea seems somehow just a little…dark.  Ultimately, that may be what tipped the scales.

We’re starting this new series with the most neutral spirit, friend of the pro and amateur mixologist alike,Vodka.  Sazerac’s Platinum 7 Vodka.

According to Sazerac, Platinum 7 (P7) is made using high quality American grains, carefully distilled 7 times, then diluted with purified water down to 80 proof.  The result is supposed to deliver a “clean, refreshing, ultra-smooth taste that delivers a memorable drinking experience each time.”

Rules of Engagement.  1/2 of the product was put in the deep freeze for a couple of days in the original blue plastic 375ML bottle.  1/2 the product was kept in the refrigerator in a glass decanter with a glass stopper.  A small group of entertaining individuals with different levels of palette sophistication were assembled.  The “frozen” syrupy vodka was tested first, followed by the un-frozen product which was brought up to room temperature before tasting.

Tests: nose, 1/2 oz raw sip, 1/2 oz raw swish and swallow, fresh squeezed lime – graduated mix, fresh lemon – graduated mix, 2 traditional drinks: a Cosmoplitan and a classic shaken Martini, and finally a “best fit” ingredient.

In running these same tests against other Vodkas and “neutral spirits”, there have rarely been surprises.  Not so with P7. Keep reading to see what I mean, or, if you’re the impatient type, scroll to the bottom and see what we discovered.

The Nose:  A Brandy snifter with 1/2 oz of Vodka, aerate a little (swish), then sniff at the rim, then all the way in.

Result:This was unanimous: rubbing alcohol.  Both the frozen and non-frozen enjoyed this same trait.  It’s a good thing you are drinking it and not using it for aromatherapy, well mostly a good thing.

Raw Sip: 1/2 oz is shot down without lingering in the mouth.

Result: This was also unanimous: it burns…like rubbing alcohol.  The frozen sip was of course easier to take, but was not easier to enjoy.  The extra distilling steps likely purify the end product – P7 is developing a reputation as a no-hangover Vodka – but it also seems to increase the very distinctive raw flavor of the Vodka.

Raw Swish and Swallow:  1/2 of the amount is taken in, rolled over your tongue and up onto your gums then swallowed, followed by the balance of the sample.

Result: While we had a good time with this particular test – getting the non-frozen sample down while your gums are burning ended up causing several ejections from the test for “spillage”.  The spillage was probably caused by the laughter, but it’s just as likely it was caused by the alcohol.

Many neutral spirits are very abrasive in their raw form, particularly at room temperature so we didn’t let this deter us from moving into the graduated mix samples. For graduated mixes an ounce and a half of Vodka is mixed with 1/2 of the mix (per person) then sampled as in a Nose + Raw Swish and Swallow. This is 3 pours per person with additional mix added per pour until the mix is approximately 50/50 with the alcohol.

Fresh Lime: The fresh aroma of the lime did little to mask the rubbing alcohol nose, and even less to moderate the abrasive taste.  The initial taste nearly paralyzed everyone’s saliva glands.  Normally we try to do it with just the fresh juice, but we added some simple syrup to get us to tastes 2 and 3.  Nothing helped, it remained largely unpleasant to consume.

Fresh Lemon: This was the first really big surprise of the night.  None of us made it to the 2nd tasting.  For some reason, adding fresh squeezed Meyer lemon to the P7 brought out the most unpleasant smell I can recall encountering in a mix of any kind….including Red Bull and bad tequila.  It was reminiscent of a truck stop mens room…and that was unanimous.  We all did our first tastes of the frozen vodka, but only a couple made it past the room temperature sample.  To validate this I went and purchased a small bottle of P7 on my own and re-ran this test: same result.

Cosmopolitan: We should have tried the martini first because the Cosmo was pretty good.  It started to feel a little like a party and less of a test of intestinal fortitude.  The frozen delivered the superior experience, as could be expected.

Martini: Now we all enjoy a good classic martini, but whoo boy – this was more like a course in courage than an urbane intermission.  Not a drink I would try again with P7.

So far we’d been abused quite a bit by this little bottle of distilled grain, the Cosmo being the highlight and the lemon being something I’d like to forget happened.  The very biggest surprise was next:  the best fit mix.

Typically determining what the “best fit mix” is for a spirit takes some trial and error, often times never quite working out. Not so with P7.  The very qualities that were making the P7 a difficult spirit to mix pointed me to trying what turned out to be one of the best single ingredient pairings I’ve tried.

Black Pepper: 1oz of Vodka per person and a good solid twist on the pepper grinder and we all moved in for the last round, expectations low. We did our traditional last call salute, then cautiously tested the nose. In unison we all went hmmmm.  A deeper sample and straight to a taste.  Another hmmmm.  The black pepper had managed to not only remove any harshness from the sample, but it brought out a bite and smoothness in the P7 that was as good as any super-premium I’ve had the pleasure of drinking.  It also brought out subtleties in the pepper itself. After everything we’d been through, the pairing was a shock, this time in the best possible way.

Many spirits play well with only a narrow range of mixes and tinctures, Platinum 7 is proof of how narrow that range can be.  In our tastings, Platinum 7 required earthy aggressive compounds and mixes to bring out it’s unique strengths.  Your results may vary, but you may also find you agree that P7 could be the best vodka out there for making a distinctive and delicious Bloody Mary.

Platinum 7 Vodka is available in all Lane County Liquor stores and runs about $24.

Would you like to see more reviews like this?  Weigh in, we’re still deciding.

A backwoods bait trap

Although using live bait to catch fish is frowned upon in some circles, it is an old-school, highly effective way to get fish on the hook and to the dinner plate. Sure, you could go to the bait shop, and anyplace from Bi-Mart to hole-in-the-wall gas stations will have a tin of worms or some equivalent that you can purchase.

But here’s a quick tip that can help you harvest creepy-crawlies right from your own backyard: Get your hands on an empty coffee can. If you can’t find a coffee can, a Mason jar will do. Pick a shady spot that looks like a good place to hang out if you’re a bug. Bury your jar or coffee can in the ground up to the lip. Place a handful of grass in the bottom of the receptacle. Now put a small piece of board over the buried container with just enough room for the critters to slip under it.

Congratulations, you now have yourself a backwoods bug trap. For best results, set your trap the night before your fishing adventure, and check it in the morning before you get out on the water.

Happy April, Oregon. It’s trout season. Get out there and keep those lines tight.

Taste and Flavor: Sweet

Showing:
Monday, April 1– Friday, August 23, 2013

“Taste and Flavor: Sweet” includes work created by twenty- six Lane Child Center students, and fourteen Oregon artists. Adults and children are exhibiting artwork interpreting their idea of Sweet. Adult artists are: Lane faculty and staff Jim Bailey,

Kathryn Torvik, Tamara Pinkas and Tana Stuart; Lane art student Larena Cornell and local artists Katie Royce, Patricia Montoya Donohue, Phil Coleman, Robin Cushman, David Putzier, Anne McRae, Sandy Harris, Yunie LaNoue and Jill Ledet.

“Taste and Flavor: Sweet” artworks range from ceramics and Jell-O created pieces to paintings and collage interpreting the ideas, feelings, sensations, and tastes for “Sweet.”

This exhibit also provides a tribute wall, showcasing a collection of eclectic, photographic cutout fragments by artist David Joyce (1946-2003) for whom the gallery is named. David was an art instructor at Lane for 25 years and recongnizably known for his monumental flying people mural “Flight Patterns” at the Eugene Airport.

Location: 2nd Floor of the
Center for Meeting & Learning

Artist’s Reception: Thursday, May 23 from 4:30-6:00pm – Complimentary hors d’oeuvres and refreshments provided.

Call (541) 463-3518 for more information.

One of my favorite wineries in the southern Willamette Valley is Domaine Meriwether. Owner, Buzz Kawders, is not only one of the funnest people to be around, but he’s got a heart of gold and has an affinity for life unlike most. He has a great thing going: a state of the art winery that’s just outside of Oregon’s second largest city, Eugene, located on a beautiful piece of property with views of the nearby Coastal Range, and a stellar winemaker named Ray Walsh, who is well known for his success in crafting outstanding sparkling and still wines.

So, when I was asked to attend their inaugural Fine Dining in the Cellar event, it was marked on my calendar before I could say, “count me in.”

From start to finish, this Valentine’s Day themed cellar dinner at Domaine Meriwether blew me away.The food, wine, service and conversation were truly incredible – there was even a Conversation course offered after a five course meal and appetizers, it was an amazing evening.

Tasting room manager, Jennifer Sennett-Franklin has more events planned for 2013, and food and wine enthusiasts should be keeping an eye out for what’s to come at Domaine Meriwether.

Follow me over to my award-winning wine website, WineJulia.com to read the full story on this spectacular evening.

When you walk into Bellage’ Day Spa, Salon & Wellness, a sense of serenity over takes you.  You are greeted by soothing music and welcoming staff, promising a warm and relaxing stay. 

The meaning behind the name Bellage’  “Now is her time” or the Italian translation is “strong and beautiful woman”.

Krysta Albert of Belllage’ Day Spa, Salon & Women’s Wellness

Amenities offered at Bellage’ Spa’ 2700 square foot facility are skin care, anti-aging treatments, hand and nail care, an intimate 3 station full service hair salon, waxing services, massage therapy, reiki, reflexology, naturopathic services, chiropractic care and acupuncture, with plans to offer body wraps in the near future. You can even enjoy complimentary appetizers and sip champagne or wine while you relax as your feet soak in their custom Japanese Foot Spa.

“The primary focus of Bellage’ is relationships – it is our goal and desire to hold each client with familiarity of their likes, preferences and needs and to anticipate what those needs may be.”   Albert states.

But Bellage’ is not only a place to be pampered, it also provides free women’s health screenings under the Breast and Cervical Cancer Program (BCCP).

The BCCP was created to help low-income, uninsured and medically under-served women, as well as patients that have a high medical deductible, gain access to life saving screenings for early detection of breast and cervical cancers.  As hard as it is to believe, some insurance companies still do not cover preventive medicines or women’s health check’s.  BCCP provides services to women ages 40 to 65.

BCCP has been in around for approximately 20 years and is funded by the Centers for Disease Control and Prevention, the Susan G. Komen for the Cure Oregon, SW Washington Affiliate and the American Cancer Society.  Each year, approximately 7000 eligible individuals receive screening services, who may not have otherwise been able to afford these screenings.

Christina Whitaker, Physicians Assistant at Bellage’ has helped diagnose 13 women with cancer over the last two years.

“We teach women how to do self breast exams. You don’t need to know what to look for, you only need to know what is normal”.

According to Whitaker, funds are allocated to facilities based on the number of patients that are treated quarterly. There are always available slots and funds for patients to be seen.

“I always tell my patients, seeing you today, ensures another sister will be seen tomorrow” Whitaker states.

Bellage’ and BCCP will help many woman, who without this service may not seek medical treatment or could go undiagnosed because they lack financial ability or insurance coverage.

“Women drive two hours to come and see us for this program, some as far away as Portland, Bend or Coos Bay, as there are fewer clinics offering BCCP, or the wait list is simply too long”  Whitaker points out.

Bellage’ works with Peace Health Labs, Oregon Imaging, physicians offices and hospitals in their screenings. If there is a diagnosis of cancer, treatment is covered 100%, allowing patients to focus on getting well and not medical bills.

After completing BCCP, which include the woman’s check up and mammogram, the woman are referred internally to the the New Leaf Program lead by Carrie Janes, Nutritional Therapy Practitioner of Bellage’, providing cholesterol, blood sugar and blood pressure checks, along with nutrition and exercise counseling. Bellage’ accepts insurance, which sometimes covers other services at the spa such as therapeutic massage.

Bellage’ Day Spa, Salon & Women’s Wellness is located at 2868 Willamette St. Eugene, OR. Located at the Market of Choice shopping center. Hours of operation are Monday – Friday 9 a.m. to 6 p.m., with plans to open on Saturdays.  For more information please call (541) 684-3988.

To find out more information regarding BCCP please call Bellage’ today or visit www.healthoregon.org/bcc

I recently had the opportunity to travel to Puerto Vallarta. This was my first trip to Mexico and I had a wonderful time. There are some stark differences between this beautiful place and the United States. Here’s some quick observations.

A Warm Welcoming

After going through the usual airport check-in routine (Standing in long lines for customs and baggage claim), you are greeted by Hispanic men carrying shots of tequila and cups of margaritas. This is a genius way to welcome people into your country by the way.

Insane but Professional Drivers

They kind of do their own thing in Mexico when it comes to driving. You can kind of make out where there used to be lines separating lanes on the streets, but at this point, drivers just do whatever the hell they want and somehow, everyone obliges. There’s a method to their madness on the road and everyone just goes along with it.

The cab drivers are especially good. We almost got hit by a motorcycle, car and bus and the drivers are unfazed by it. Bobbing and weaving around vehicles that suddenly stop in the middle of the street, grinding over cobblestone instead of pavement we drive on in the states and avoiding pedestrians on foot or bicycle are a daily occurrence in Puerto Vallarta. These guys could give stunt drivers and New York cab drivers a run for their money.

They Love Their Tequila

I can’t tell you how many tequila shops I saw. In the airport when we arrived and left, in the city when we walked along the beach and in small towns where we hiked. And they love giving out free samples. We tried vanilla, chocolate and strawberry flavors and they were all tasty.

“Almost Free.”

Puerto Vallarta relies heavily on tourism and you can’t walk a mile anywhere without someone on the street or the beach trying to sell you something. There’s everything from jewelry, hats and blankets to wooden palm trees, bracelets and specially made bowls (Like the University of Oregon one I got!)

You kindly say “No Gracias” to them, but a number of times, they would say “almost free” in an attempt to sell you something. For many of these people, it’s probably the only english they know, but it’s still an effective selling point. For a majority of them, this is how they make their living and they will do so by any means necessary. After a while it can get a little annoying, but the people were never pushy. They seemed happy that we were visiting their beautiful country.

It was a fun trip full of warm weather, many alcoholic beverages, delicious food and picturesque scenery. I’ve included some photos I took of my trip below.

For their July, 2010 wedding Laurel and Matt Mathiesen decided to forgo the white wedding cake in favor of a new trend: cupcakes. “You can have more flavors and be more creative with how you display them, rather than just having one cake,” said Laurel. Photo: Honeysuckle Photography

The date is set for July 6, 2013. The dark blue bridesmaid dresses are ordered, and the bride’s dress is hanging in her closet at her home in Eugene, Ore. Everything is on schedule for the wedding of Sarah Brandenburg and John Mellgren. However, one thing is still up in the air – what’s for dessert? The two of them have been sampling cupcakes for about a month now, trying to decide on the perfect cupcake bakery to cater their wedding.

The word around the wedding altar lately is that cupcakes are replacing the traditional, four tier, white wedding cake of the past.

“I think cupcakes got really popular about five years ago, and they’re still pretty popular,” said Heidi Ellis, a wedding planner with Moxie Events who is working with Sarah and John.

“We had at least two weddings that did it last summer and one is already interested in doing it next summer.”

The buzz isn’t just here in Eugene. “The Cupcake Bubble,” a 2009 article in Slate Magazine said the trend started in Los Angeles and New York and just took over from there. Sprinkles in Los Angeles considers itself the first cupcake bakery and expanded from its base in Beverly Hills to five locations in California, Texas and Arizona. Similarly, Crumbs Bakery started on Manhattan’s Upper West Side and grew throughout the entire city; and the cupcake industry just keeps growing.

“It makes sense, you can have as many flavors as you want,” said Sarah. “In terms of more or less people, it’s easier to do plus or minus with cupcakes than one cake, too.”

Multiple options of flavors and presentation isn’t the only draw to cupcakes, though, price also has a deciding factor in the tasty decision. “They’re a lot cheaper,” said Sarah.

Alicia and Michael Heater got married on Sept. 29 in Eugene this year and had one of their close friends who is a pastry chef make their cupcakes. Alicia and Michael said that the cost of cupcakes is already cheaper than a traditional wedding cake, but having a friend make them cut down on the cost a significant amount as well.

They had several flavors: chocolate, vanilla, lemon, and red velvet that totaled about two hundred cupcakes, stacked in tiers, similar to how a wedding cake would be presented. Alicia said she’s seen other brides doing it as well.

“I think it’s definitely becoming more of a trend,” said Alicia.

Heidi said that at Moxie Events, approximately 30 – 40 percent of their weddings have cupcakes now.

Lindsey and Matt Toomb decided on a cupcake version for their wedding cake.

According to FoodBeast.com, cupcakes are “considered the fastest-growing segment of baked-goods from 2008 – 2013 and continues to be an unwavering topic in the blogosphere.” They said that cupcakes are over a $200 million industry now, and making more appearances at weddings. “Cupcakes are now served at 13 percent of weddings,” according to FoodBeast.com.

Not only can cupcakes be easier on your wallet, but they offer other benefits as well.

“I think it’s fun, you can be more creative,” said Heidi. “A traditional wedding cake, you know everyone’s seen it, and there’s only so much you can do with it.”

“Wedding cakes are really pretty and they have all this decoration,” said Sarah. “But, you’re paying extra money for the decoration, and it’s fondant and doesn’t really taste that good.”

Heidi also said there’s been an increase in couples seeking vegan and gluten-free options for their desserts, which can be easier to do with cupcakes.

“I think it’s kind of hard to accommodate everyone with just one cake,” said Heidi.

When Laurel and Matt Mathiesen got married, having the option of something gluten-free was a primary factor that led them to choosing cupcakes. Laurel is allergic to gluten, so they considered getting her a separate cupcake, and the idea grew from there.

“The biggest factor for us was that people could try more than one,” said Laurel. “That way if you didn’t like a flavor you could try a different one, rather than just having one flavor of cake.”

Laurel and Matt chose The Divine Cupcake in Eugene to cater their wedding

Laurel and Matt chose The Divine Cupcake in Eugene to cater their wedding, because their cupcakes are strictly vegan. There is never any dairy or egg ingredient in their cupcakes, and they also have gluten-free options. Thaddeus Moore, vice president of operations at The Divine Cupcake, said the movement towards more allergen awareness has strongly increased the cupcake trend.

“More folks are trying to be gluten/nut/soy/dairy/egg/sugar free than ever before,” said Thaddeus. “We can do all of that in one order, and in many flavors so every guest is happy.”

Standing behind the counter, with the glass case filled with an assortment of cupcakes to his right, Joe McFadden, a barista at The Divine Cupcake, said that he thinks weddings with cupcakes are becoming more popular all the time.

“Each year we keep getting a lot more,” he said.

They cater between 30 and 60 weddings a year, and Thaddeus said the summer months are always their busiest time.

“The offerings of different flavors for each guest and no cutting fees are very attractive to people,” said Thaddeus.

The Divine Cupcake can do any kind of decorations, different color frostings, and they have their own tier stands that can hold over one hundred cupcakes. Laurel and Matt had a pyramid display with regular and bite-sized cupcakes.

“They’re adorable on display,” said Thaddeus.

The transition to more gluten-free and vegan options in cupcakes is not all that’s made them popular. Social media may have also helped bring attention to them.

“I think it’s becoming a trend, especially more and more with Pinterest and those kinds of things,” said Laurel. “I think it’s more prominent because people are talking about it more.”

On Pinterest.com, there are multiple wedding themed “bulletin boards.” The board, “Hot Trends for 2012 Weddings,” has posts of cupcake accessories sold by Koyal Wholesale Weddings. You can get a plethora of items to customize your cupcakes including: cupcake toppers, custom made cupcake wrappers, and cupcake stands. For instance, you can special order personalized “Mr. and Mrs.” toppers to display on top of the cupcakes that are for the bride and groom.

Another aspect of media that has boosted the awareness of the creativity in cupcake making is the hit show “Cupcake Wars” on The Food Network. In each episode, four of the country’s top bakers face off in three elimination challenges until only one decorator remains. The prize is $10,000 and the opportunity to showcase their cupcakes at a winning event. This show has drawn a lot of attention towards cupcakes and the inventive things you can do with them since it first aired in 2010.

Sarah and John sit at their kitchen table, after dinner, with three different flavors of cupcakes in front of them. John takes a knife and cuts each one in half, giving half to Sarah and keeping the other half on his plate. They both taste each cupcake individually, and consider things like: frosting, moistness or dryness and the overall look of the cupcake. These cupcakes are from Hideaway Bakery, another local bakery in Eugene. After sampling cupcakes from The Divine Cupcake, Sweet Life Bakery and others, they’ve decided to commit to Hideaway Bakery.

“Their chocolate cupcakes were quite stellar,” said Sarah, chuckling.

John is also interested in having a vegan option, which Hideaway offers as well as gluten-free cupcakes. They want to be conscious of people’s nutritional needs, and they hope to be able to satisfy everyone. They’re also planning on having many options between flavors. They are anticipating having chocolate, carrot cake, white cake, and possibly a coconut flavor.

“John has a bit of a coconut obsession,” said Sarah.

The winter months are slow for the wedding business; however, the prediction from Thaddeus and Heidi is that the cupcake trend will keep thriving, especially as people continue to come up with more unique ways to do it.

“People are always looking for something new,” said Heidi. “It’s definitely still popular and I think there will definitely be more in the future.”

With almost 400 attendees, an entire banquet rooms’ walls were lined with tables that were filled with open bottles of wine from around the world – truly, a wine bloggers dream come true.

Wines from Greece, France, Italy and the United States, to name a few, were poured and tasted by hundreds of wine bloggers. Some of the many varietals available for tasting were: Champagne, Cabernet Sauvignon, Semillon, Chardonnay and Pinot Noir. I didn’t even come close to trying as many as I wanted to; however, from what I did try, I decided to write about each of my favorites from my preferred wine region from around the world-the Pacific Northwest.

With the exception of two California Cabernet Sauvignons, I tried a Washington Semillon from L’Ecole No. 41, two Pinot Noirs and one Chardonnay from the great Willamette Valley. I’ve reviewed and described each of these wines in detail on my award-winning wine blog: WineJulia.com – the Best New Wine Blog of 2012.

Follow me over to WineJulia.com to read more about the Night of Many Bottles and other great experiences that were had at the 2012 Wine Bloggers Conference.

This year, Portland, Oregon won the bid for the 2012 Wine Bloggers Conference, and the event took place at the Double Tree Hilton Hotel in downtown Portland. Aside from the main events happening in the hotel’s conference rooms and banquet halls, many pre and post conference events took place at the nearby Willamette Valley wineries.

Since my wine blog, WineJulia.com was a finalist for the prestigious award Best New Wine Blog from Wine Blog Awards, which I won during the conference, I was invited to some incredible winery excursions for luncheons, tastings and even wine blending classes. One of several excursions that I was super impressed with was a Lunch and Tasting with Sky High Views at Youngberg Hill Vineyards and Inn.

Youngberg Hill Vineyards and Inn is about an hour drive southwest of Portland, and is located among the lush, rolling, green hills that surround McMinnville, Oregon. When approaching the vineyards, it’s hard to miss the gorgeous Inn that sits at the top of the Vineyards – an Inn that offers expansive decking with unmatched views of the surrounding hills and mountain ranges.

With just eight other wine bloggers, we were the lucky few, out of hundreds that attended the conference, that got to spend the day at the Youngberg Hill Vineyards and Inn with owner, Wayne Bailey. We tasted the dynamic wines of Youngberg Hill, we ate fabulous locally produced food prepared by Chef Chris Czarnecki of the famed Joel Palmer House restaurant, and we soaked in the breathtaking views of the vineyards and beyond from the deck at the Inn. It was truly an incredibly awesome day.

For details on the wines we sampled and the foods we ate, follow me over to WineJulia.com and read, “Youngberg Hill’s Breathtaking Beauty.”

The Tam McArthur Rim above 3 Creeks Lake.

The Tam McArthur Rim trail is brutal but extremely rewarding. The 5.5 mile trail (round trip) gets its name from a mountainous wall, or rim, that forms a picturesque backdrop for 3 Creeks Lake. The rim was named after “Tam” Lewis A. McArthur who served on the Oregon Geographic Board.

To get to the Tam Mcarthur Rim trailhead head east on Highway 126 (you can go up the Highway 242 scenic route too) until you reach Sisters Oregon. When you reach Sisters take a right (south) on  Elm Street. Follow this about 17 miles, the last 2-miles being gravel, until you reach a pair of latrines on the left-hand side of the road. Shortly after the latrines you will see signage and a trailhead. You can park on the side of the road. If you begin to drive by 3 Creeks Lake you’ve gone to far.

The trail is dusty, sandy, stoney, gravely, snowy, and gains close to 1,300-feet in elevation, so it’s important to bring a good pair of hiking shoes on this hike. Sun screen, chapstick, food, and plenty of water are also essential for this hike.

Looking up towards the Tam McArthur Rim (TMR) can make this trail seem a little daunting, but if you keep hiking you will be up on the TMR before you know it. The trail is steepest at the beginning, and it switchbacks through ponderosa forests until you are on the (TMR). Once you reach the TMR the forest opens up and the trail becomes relatively flat with a few steep hills. You will also encounter a number of snow patches depending on how long the snow lingers. While you hike along the rim you can expect a clear view of Mt. Bachelor and an steep and rocky view of the TMR from above and 3 Creeks Lake.

The top of the trail provides a great view of the 3 Sisters.

After following the TMR the trail heads east towards Broken Top. You can expect more snow patches and one last steep push to the top of the trail. The trail ends on a ridgeline facing Broken Top. There are a few good sitting rocks where you can relax, eat lunch, and soak up the scenery. From the north to the south you can see Mt. Hood, Mt. Jefferson, 3 Fingered Jack, Mt. Washington, the Three Sisters (from north to south they are named Faith, Hope, and Charity), Broken Top (directly east), and Mt. Bachelor to the south.

I didn’t see hardly any wildlife along the trail other than few magpies. The bugs weren’t bad either. I only saw a few flies and one mosquito (it bit me).

After a rough hike like this its important to treat yourself. I recommend a soak in the 3 Creeks Lake. After spending 5-hours on the trail, I was dirty, grimy, and tired. 3 Creeks Lake is great for swimming; it has sandy beaches and cool-clear water. After swimming in the lake for half an hour I felt fresh and rejuvenated. There is also a store on the lake front that sells ice cream, candy and a few random items like chapstick. You can also rent a boat at this store.