10 tips for a dog-friendly road trip

During our big cross-country road trip last year (and in the months after), there’s one topic that we’ve gotten a lot of questions about: how we managed two months on the road with our dog, Callie.

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If you know anything about me, you know that I am OBSESSED with my dog. (Yes, I’m one of those dog people, and I will fly my freak flag proudly.) The truth is, like most aspects of dog ownership, road-tripping with Callie wasn’t always easy—but we wouldn’t have even thought about doing it any other way.

So for anyone who feels the same way and wants to plan a trip of your own, I put together a few tips and suggestions based on we learned from our experience. Whether you’re setting out on an epic adventure or just driving cross-country for a move, hopefully this can help you plan a smooth, stress-free trip for you and your pup!

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Grand Teton National Park: Backpacking the Paintbrush-Cascade Canyon Loop

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Bonus points if you can find Chris in this picture 😉

Oh, Grand Teton National Park! Of all the places we dreamed about visiting on our two-month road trip, I think I was MOST excited about the Tetons. A quick Google photos search will show you why I had permanent heart-eyes daydreaming about this place.

Of course, with our adventure pup Callie in tow, our options for national park sightseeing were mostly limited to scenic drives and the occasional paved trail—because those are (generally) the only spots where you’re allowed to take dogs. But we simply couldn’t visit the Tetons without a little backpacking action! After researching local kennels, we decided to board Callie for a few days so we could get out in the backcountry.

As for which trail to hike, the choice was obvious: the 19-mile Paintbrush-Cascade Canyon loop. This popular trail circles through the center of the park, cutting into the mountains through Paintbrush Canyon on one side and Cascade Canyon on the other. In between, the trail reaches its pinnacle at the Paintbrush Divide: a 10,700 ft. vista offering a sweeping 360-degree view of the Tetons’ signature rocky peaks.

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This is the route, as outlined on the free map that the park provides. Green areas are where camping is allowed (but only on designated sites and with a permit).

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Roasted winter veggies with pecans & goat cheese

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Happy Friday!

It’s been a while since I’ve done a recipe post, so I wanted to pop in today to bring you one of my tried-and-true favorites.

I had thought that posting this recipe now would be a little more timely… but despite the fact that it’s barely March, around here it feels like Spring sprung a while ago. The daffodils all bloomed weeks ago, and the tulip poplars and Bradford pears weren’t far behind. So even though Punxsutawney Phil promised that we’d have several more weeks of winter, it sure doesn’t feel like it.

Nevertheless, in hopes of at least one more cold snap (and one more cozy night by the fire) before we’re into warmer weather for good, I wanted to share one of my absolute favorite recipes. Its backbone is the perfect trio, the three Bs of winter veggies: butternut squash, Brussels sprouts, and beets. I tend to make it most in the winter, since that’s when they’re in season—and these hearty, earthy flavors, hot from the oven and brightened up with tangy goat cheese, really hit the spot on a cold night. But, with that said, it’s delicious enough to eat year-round.

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