The weekend weather forecast included slightly cooler temperatures, with highs only reaching the mid-90s and lows dipping to the mid-70s. Considering eight of the last 10 days saw temperatures in excess of 100 degrees, the slight dip was a gift from the climate gods. We actually were able to spend time outdoors–dining al fresco, walking along the lake, enjoying the sights and sounds of summer. Triple-digit temperatures are forecast for the next 10 days, so our much-needed break will be short-lived.

When we arrived on Friday afternoon, the cabin temperature was 104. It took about 90 minutes for the air-conditioner to lower the temperature to a more tolerable 85. After concluding our work day, we indulged in a Lemon Drop martini ahead of Date Night dinner. Chef Cliff served a tenderloin, grilled to perfection, along with asparagus spears, peppers, and a fluffy baked potato–all accompanied by our favorite Ravenswood Zinfandel Lodi. After cleaning the kitchen and walking the dogs, we watched the 10 pm news and turned in for the night.

Saturday found us engaging in our typical pursuits: reading The New York Times, watching “CBS Saturday Morning,” enjoying alcohol-free breakfast cocktails (thanks to Cliff’s new blood pressure medication), brunching, napping, etc. Dinner under the pavilion included grilled pork chops, macaroni and cheese, and steamed broccoli. We ended the evening by re-watching the episode on the Renaissance from Rick Steves’ six-part series on the art of Europe.

Sunday morning was gloriously mild–ideal for walking amid gentle breezes and birdsong, and then relaxing under the pavilion. After brunch and a nap, we packed up for the trip back to Hampshire. The hardest time to leave camp is when conditions are so optimal, as they were this weekend.