When the state parks were granted a reprieve and reopened to the public, reservations only, my daughter and I both jumped at the opportunity to plan a picnic, meet in the middle, and have a mini mother-father-daughter-son-in-law reunion. Our state park of choice was Lake Somerville State Park and Trailway, the Nails Creek Unit on the lake's south side. A park unknown to either of us, but almost equally distant from both of us.Plans were to meet in the picnic area because, according to the map I checked at home, there was only one picnic spot available at Nails Creek, Rocky Point. However, upon driving into the park, we were given the option of turning either right or left to enjoy our repast. We turned toward Rocky Point. Under the blue sky, among the expansive vistas, families fished and played near the water. The sun was warm, the breeze, gentle. Birds soared. Blooming white thistles bordered the area, and picnic tables were in abundant supply and empty.
Heather and Brendan arrived with paddleboards attached to the roof of their car. It was strange to see them exit their vehicle and not be able to run toward my daughter and hug her. They had been waiting for us at the other picnic area. Heather could not decide where we should eat the lunch I packed. She loved the birds and the flowers that surrounded us, but Picnic Hill had trees and a dock, which equated to ease of launching their paddleboards. The trees and the dock won the day.
The gentle breeze turned brisk and we walked from table to table trying to determine which was the most sheltered. Michael forgot he was dealing with two females and followed us, toting the heavy picnic basket up and down hills, till finally he stopped. He stood and waited for us to make up our minds. Brendan just shook his head.
We agreed that a sunny table at the bottom of a hill would be perfect. The park was a lovely spot for a reunion. Mother Nature surrounded us with all her gifts: water, sun, a blue sky, white cotton clouds, leafy trees, green grass and the occasional bird soaring overhead. My only thought was that we should do this more often, even when a worldwide pandemic did not require us to social distance. The food tastes better, conversations are relaxed, and there is joy in the air, even in a time of medical turmoil. We forgot about the outside world for a while until it was time to say goodbye, and we still couldn't hug.
Lake Somerville State Park is big and sprawling. The 11,000-acre lake has 85 miles of shoreline, but not all the land surrounding it is part of the 8,700-acre state park. Lake Somerville State Park is comprised of Birch Creek Unit on the north side of the lake, while Nails Creek Unit is on the southwest side. The 13-mile Lake Somerville Trailway connects the two units.
Birch Creek and Nails Creek offer access to the lake for fishing, boating, paddling and swimming. On land at either unit, you can camp, picnic, hike, ride mountain bikes, geocache and go birding.
A Mini Family Reunion Picnic
Alsatian Onion and Bacon Tart
Minted Carrot Salad
Chocolate Chip Cookies
My picnic plan was for something pre-prepped and precooked. Simple. Tasty. I chose my favorite go-to lunch item for an entrée — a tart, accompanied by a delicious carrot salad and my favorite chocolate chip cookies for dessert. I had all the ingredients on hand, and we would only need a single fork for each of us.
The small cooler placed in the trunk, and the picnic basket on the back seat of my cute red convertible, Michael looked at me and said, "Is that all? This isn't like one of your normal picnics."
I smiled. "My new motto is less is more — at least for a while."
Minted Carrot Salad
4 Servings
• 2 tsp Dijon mustard
• zest from 1 orange
• 1 Tbs orange juice
• 3 Tbs canola oil
• 2 tsp honey
• ½ tsp salt
• ¼ tsp pepper
• 1 lb. carrots, peeled
• 2 Tbs chopped fresh mint
• ½-¾ C drained mandarin orange slices
NOTE: add honey, salt, and pepper to taste, if needed.
In a small jar, combine the first seven ingredients, shaking until ingredients are blended. Grate the carrots in a food processor or hand grater as finely as possible. Set aside. NOTE: May be prepared the day before. Cover and refrigerate. Chop the mint when you are ready to combine all of the salad ingredients. NOTE: When ready to pack for the picnic, add the last 3 ingredients to the dressing. Season to taste. Place in a cold insulated picnic tote. This salad does create liquid at the bottom of your dish, so include a spoon with holes for serving.
Chocolate Chip Cookies
42 Cookies
• ½ C shortening
• ½ C sugar
• ¼ C brown sugar
• 1 egg
• 1 tsp vanilla
• 1 C flour
• ¾ tsp salt
• ½ tsp soda
• 3 oz chocolate chips
NOTE: use room temperature egg, pack the brown sugar, and whisk flour to loosen before measuring.
Cream together the first five ingredients till light and fluffy. Stir together dry ingredients. Stir into creamed mixture. Add additional salt, peanut butter chips and nuts. Drop from a teaspoon, 2 inches apart, onto a greased cookie sheet. Bake in a 375˚F oven for 10 to 12 minutes. Remove from the sheet pan immediately and cool on a wire rack.
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.”
