Tuesday, November 22, 2016

Day 23, Tuesday, November 22, 2016, Matagorda Bay Nature Park, TX, Day 3

Cattle Crossing the Colorado
Tuesday, November 22, 2016, Matagorda Bay Nature Park, TX, Day 3, 100 Feet, 2105.1 Miles For the Trip

Today will have to be the record for the shortest move - about 100'. I'm now in site 47, another full hookup site that, because it is preferred, is up to $34.50 per night with the reservation fee & park entry fee. I'm here until Friday, at which time I have to leave for 2 days. There is an unofficial dry camping area near the loop at the end of the road; I'll probably stay there.

The big excitement for the day was a Texas cattle drive. According to the attendant at the Nature Center, they won't allow the cattle on the bridge that crosses to a rancher's winter grazing area, so he swims them across the Colorado River twice a year. Today is the day! They truck the cattle to a holding pen & drive them across at low tide. They had a bunch of cowboys (and girls) on horses guiding them, a couple of boats in the river (one of which had to lasso a cow that kept wanting to come back to this side of the river). I wandered around & took a bunch of photos, including one of my "interesting" tree images, and a flock of pelicans, all of which can be found on today's LakeshoreImages page.

After that it was time to make the pie for tomorrow's pot luck. I definitely need to learn to check supplies before I make a run to the store, particularly when it is 30 miles away. My recipe calls for one cup of sugar - I discovered only have a half a cup. Luckily, there is a small store in Matagorda, a town at the foot of the bridge that is at the beginning of the road to the park, and only 6 miles away.

I keep trying to make the pie less soupy. It tastes fine, but there is always too much juice, particularly if I use frozen berries. They were fresh today, and I added a bit more Instant Clear Jel than I've been using. The toaster oven is part of the problem - there isn't enough air circulation, at least not as much as in a 30" household oven. I added 10 minutes to the cooking time at a bit higher temperature, producing a nicely browned crust. We will find out tomorrow about the juice!

Dinner was the left over spaghetti.

Until Tomorrow -

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