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Even trying to “sleep in” we both were plenty awake at 6am local time (9am east coast).

We decided to go for a run down to Red Rocks State Park (the back way, along Verde Vista Road). It felt really good to run after taking a couple days off and being stuck in a plane, plus we were surrounded by gorgeous views and enjoyed cool temps (mid 60s). We got back in time for breakfast at the inn – starting with coffee, cucumber water and a smoothie.

Followed by sweet potato and apple fritata, a delicious polenta bread (like herbed corn bread) and crisp maple bacon.

Then we decided to hike a loop that Whitney recommended for its variety. We started out hiking up to a mesa.

After that we hiked into and out of the Canyon. I found this nice spot to sit along the way.

There were natural caves eroded from the red rock cliffs.

We saw a spectacular sink hole called Devil’s Kitchen.

as we hiked over the saddle and completed the loop back to the parking lot.

For dinner we enjoyed a more casual restaurant, the Oak Creek Brewery and Grill. We enjoyed a plentiful Vortex Veggie Plate with brie, swiss, crackers, grapes, apples, strawberries, oranges, grilled zucchini, carrots and celery sticks. We also had to try the fried pickles. Their Baja Burger was also excellent.

Tomorrow we pick up Dan and head to the Grand Canyon!