We’ve got the two best spots in in the group Sage Loop, 3 & 4 which are the furthest away from the street, and closest to general store, we’ll be on either side of the horse stalls, so we’re hoping that parking will be a little more laid back. We’re also be at a safe distance from the bathroom with that light that’s on all night.
The weather’s been perfect the past few years, so we’re due for rain, so bring your EZ ups and hopefully we’ll stave off the rain. We’ll follow the same schedule, Thursday night we’ll do a mixer so everybody gets to meet everybody, Friday everybody’s on their own to hike, shop, nap, or some combination thereof.
Saturday evening we’ll going full Sausagefest. Happy hour at around 5ish, then we’re doing polish sausage with pierogi, Italian sausage sandwiches with marina, Wieners with all the fixings, Chorizo and some Mexican sides to put in a tortilla, and something vegetarian for those who are not into the glory of a good sausage. We’ll provide some kind of happy hour adult beverage, and ask that everybody bring some kind of side or dessert to share.
If you’re new to this, or can’t remember anything anymore, here are the basics. The two sites we’ve reserved are for tenters. If you have an RV, you need to reserve your own spot; check out www.recreation.gov or call 877-444-6777. The closest hotel rooms are located at the Yavapai Lodge, which also has a mediocre restaurant and free Wi-Fi.
There is a pretty decent general store that has an amazing selection of food and liquor and a decent snack bar. It’s a half an hour walk to the rim from our campsites and elks and deer have frequently wandered through the neighborhood. Decent toilets, mud sinks to do the dishes are nearby and showers are available nearby—bring quarters and flip-flops or river shoes.
This is not roughing it. There are people who bring no food and just a cooler for adult beverages who manage not to starve to death.
We ask everybody to RSVP as usually Stan buys food up in Williams, but the sausages will be bought in Phoenix at Schreiners so we want to get a handle on who’s coming so we don’t waste good sausage.
Any questions, Jeff’s the guy, this one last time: cell 623-670-8909 email@example.com