The weather was perfect as we began our journey toward Lockhart State Park. Sunglasses were in place, and my faded Life's Good baseball cap kept my hair from flying as we drove along country roads that made my heart sing with joy.
Checking into the park, we bypassed the picnic section and made our way to the campsite area that is only very occasionally open to non-campers. Choosing a sheltered table surrounded by golf course views and expansive lawns, we noticed a family of three in the middle of the green space playing croquet. We discovered they had owned the croquet set for twenty years, and this was the first time they had ever used it.
Our exploration of the park took us to the camping site beyond the one where we enjoyed our noon repast. There was a creek that edged part of the campground, so we left the car and explored on foot, making our way down Mother Nature's natural staircase created by a tangle of roots. I wished for my walking stick to steady my descent; however, I did make it to the water's edge without a mishap.
I found a smooth stone near the creek where I could sit and be and absorb my surroundings for a while, wondering out loud where the trail across the way led. An unstable, slippery log bridged the gap between here and there. I remained seated.
A woman and her six-year-old son traipsed down the trail, giving me the answer. The young boy was having a good time. Not daunted by the log that spanned the creek, he jumped on and slipped off. Undaunted, he continued his trek through the water, splashing as he went.
Lockhart State Park consists of 234 acres of forests, streams, and eleven trails, all less than a mile long, rated from easy to challenging. There is also a nine-hole golf course, a recreation hall, places to fish, and a swimming pool that opens on Memorial Day Weekend for the summer months. There is a playground for children, pets are allowed if kept on a leash, and the green-fee golf course rents golf carts and pull carts. There is something for everyone at this charming oasis.
Lockhart State Park stands today because of the Civilian Conservation Corps, founded by Franklin D. Roosevelt, established to relieve unemployment during the Great Depression. It provided national conservation work for young, unmarried men. They built parks, planted trees, built flood barriers, and maintained forest roads and trails. So, when the US suffered from the effects of another national disaster, it seemed fitting we had the CCC and FDR to thank for our bucolic reprieve.
A Semi-Homemade Picnic:
Smoky Brisket
Deconstructed Deviled Eggs
Quick Aioli
Pickles
Yukon Gold Potato Salad
Ultra-Quick Home Baked Yeast Bread
Brown Sugar Meringue Squares
Red Grapes
Deconstructed Deviled Eggs with Charlotte's Quick Aioli
Serves 2 to 3
•3 large eggs, steamed
Spice Mixture
•1½ tsp cumin seeds
•½ tsp coriander seeds
•1 tsp salt
• ⅛ - ½ tsp cayenne
Aioli
•⅓ C mayonnaise
•1 lg garlic clove, pressed
•2 tsp olive oil
NOTE: All components may be prepared a day ahead of time.
For the spice mixture: In a small skillet, dry-roast cumin seed and coriander seeds over moderate heat, shaking the skillet until fragrant. Be careful not to burn them. Using a mortar with a pestle or an electric spice grinder, finely grind the seeds, add spices to a
For the aioli: Combine all ingredients in a small bowl.
To steam eggs: Bring 1 inch of water to a rolling boil in a large saucepan. Place eggs in a steamer basket and gently lower them into the boiling water. The water should not touch the eggs. Cover the saucepan with a lid and steam for 13 minutes. Immediately after 13 minutes have elapsed, remove the eggs from the steamer basket and lower them into a bath of ice-cold water. Cool for 15 minutes. Place the eggs and about ⅓ cup of the ice water in a plastic container with a lid, shake vigorously, and crack the eggshells. Slip shell off eggs and dry eggs with a paper towel. Cut each egg in half lengthwise. NOTE: you can steam a dozen eggs at a time.
To serve: Arrange the egg halves on a plate, sprinkle with the spice mixture, and place a dollop of aioli on each egg.
Yukon Gold Potato Salad
Serves 2 to 3
•2 Tbs olive oil
•¾ tsp salt
•½ tsp pepper
•1–2 Tbs white wine vinegar
•2 lg, finely cut scallion, including green top
•3 medium-size Yukon Gold potatoes, scrubbed clean
•1–2 Tbs chopped parsley for garnish (optional)
Combine the first five ingredients in a medium-sized bowl. Set aside.
Place the whole potatoes in a large saucepan and cover with water by 1-inch and boil the potatoes with skin on until you can pierce them with a sharp knife, about 30 minutes. While the potatoes are hot, cut in half lengthwise and slice each half in ⅛ to ¼ inch thick pieces. Place warm potatoes in the olive oil mixture and toss to combine. Taste for seasoning. NOTE: If you don't want a rustic potato salad, peel the potatoes while hot and then continue following the directions.
A lifetime food enthusiast and cook, Charlotte Caldwell loves to entertain and enjoy fine food in the beauty of the outdoors. She has catered everything from weddings to charity events and, of course, picnics for family, friends and organizations who can’t get enough of her recipes. She is the author of “Charlotte’s Texas Hill Country Picnics,” from which these columns appear. To learn more, contact [email protected] with the subject line “COOKBOOK.”
