This morning we woke up at almost 7AM (Atlantic Time) way late for us usually. I lost whatever unspoken contest we had, and got out of bed to turn on the heater! We like keeping the heat off overnight and sleeping in the cold rather than having the heat kick on and off.

We decided to drive to the beach to see if we could see more than last night, and we ended up finding a very nice board walk with some great views

From there it was only a 3 hour drive to our campground on Prince Edward Island. I can’t imaging what a zoo this place must be during the summer but at this time of the year it was very quiet. They had assigned us a pretty lousy campsite but the nice person checking us in just said to drive around and pick whatever spot we liked, and give her a call on the off chance that someone else was going to be here and had booked that site. Even with all of that it took us more than an hour to get situated. The sites were so uneven and once we got the camper in a decent position the steps would not go down far enough! In and out, up and down… Usually it takes us about 10 minutes to back in and level up. It took us almost an hour!

We had hoped to bike, but it was very cloudy and windy today so we didn’t have any desire to bike. So we drove the coastline, and around the area. Here’s a very attractive photo of the shoreline with a not so attractive picture of my shirt blowing in the wind.

A more interesting picture of the beach.

The National Park closed last week, and things have shut down very quickly. So most of the shops and attractions were closed for the season. Thankfully our dinner place for the evening was not one of them!

It was a four course dinner experience. You got a 1 pound lobster plus unlimited chowder and mussels and salad and desert. it was all very good and we had the nicest server who talked with us and answered all of our questions about the area. This place goes through 20,000 pounds of lobster and 90,000 pounds of mussels every year. They have a huge lobster holding area that they feed with fresh and salt water to keep them happy/slightly sedated before they are cooked for us. The mussels are also locally “cultivated” and were delicous.

Here I am diligently working on my Lobster!