Wednesday, April 18, 2012
Franklin, North Carolina
Our first "Zero Day"
Zero Day! Why just the expression itself makes one smile as it rolls off the tongue… We won’t say we didn’t do any walking, ’cause we did, (even some uphill) but instead of counting on our AT total, these miles were all spent in doing town chores. Well, OK, maybe there were a few “want to’s” thrown in there with the “have to’s,” like X’s McDonald’s coffee, right across the street. After a diet of pop tarts, a sausage McMuffin tasted truly decadent!
Two loads of laundry, a haircut for N. Why the morning just flew by. One thing that went much quicker than anticipated was the food re-supply. When we inventoried what was left of our original bare minimum five day supply to get us here to Franklin, we found there was plenty enough left over to cover the next two days (27 miles) into the NOC. Our shopping list for the local Ingles was only three items: some dried fruit, something with a salty taste (we settled on Chex Mix, original flavor), and a little more Gatorade. No big weight gain for Awe or Shock here, thank goodness!
No stop in Franklin is complete without a trip to Outdoor 76, so we made several. We were pleased to see just about every thru hiker in town make a stop there as well. X’s purchase of note was a pair of toe socks, 2012’s “next big thing” for hikers.
“A Classic French Neighborhood Cafe. Caffé REL is named after Chef Richard E. Long. Saute, Pasta & Sandwiches offerings are found on his extensive menu in a casual setting. Our mission is “It’s about the Food.” The Caffe is a teaching restaurant as Chef REL was fortunate to be mentored as a young man first by Russian Chef Peter Macheska. Then by the great Chef Otto Indemauer, a third generation Swiss Chef. After seven years of training and learning he applied and was accepted in the renowned Greenbrier Hotel Apprentice Program in White Sulfer Springs, WV.
Due to the size, no reservations are accepted, so join us early especially in the summer and fall. No Credit Cards are accepted as we use every dollar to support our team and produce an excellent product at a reasonable price for all to be able to enjoy. Hours are extended in season.” -Facebook