Brantley Lake State Park

After a nice day at the caverns, we found a nice state park not too far away.  It had been a while since we've had electric and water, and we were due to refill and flush our tanks.  Steve also had a few minor Lazy Daze projects, so we stayed here two days.

Here's our first "D'oh" moment on this adventure.  As we were checking out the campsite, we both got out of the cab and closed the doors ... only to find ourselves somehow locked out, with both sets of our keys still inside.  After the panic subsided, Steve was able to open the dinette window that had not been locked, slide open the screen, and now just needed to figure out how to climb in without impaling himself on the door holder.  Fortunately, another camper nearby had a step stool, and we were back inside!  Let's just say that other provisions have been made to prevent this issue from happening when we are alone in the boonies.

Steve on Trail, Brantley Lake State Park, Carlsbad, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Flower Shadows, Brantley Lake State Park, Carlsbad, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Colorful Silhouette, Brantley Lake State Park, Carlsbad, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

And we had another great meal -- this time home-made veggie burgers (see the recipe below, they are one of Carol's specialties), grilled asparagus, and more salad.  Oh yeah, and some more wine!

Carol's Inside Cooking, Brantley Lake State Park, Carlsbad, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Veggie Burgers and Salad with Grilled Asparagus, Brantley Lake State Park, Carlsbad, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

"Crispy" Scott Jurek's Lentil-Mushroom Burgers. (These are an adaptation of his recipe, and perfected to make them stay together so they can be grilled or whatever, hence the "Crispy" prefix.)

1 cup dried green lentils (2 1⁄4 cups cooked)
2 1⁄4 cups water
2 teaspoon dried parsley
1/2 teaspoon black pepper
5 garlic cloves, minced
1 1⁄4 cups finely chopped onion
3⁄4 cup finely chopped walnuts
2 cups quick cooking oats
1⁄2 cup ground flax seed (flax seed meal)
3 cups finely chopped mushrooms
1 1⁄2 cups baby spinach
2 tablespoons olive oil
6 tablespoons balsamic vinegar
4 tablespoons Dijon mustard
4 tablespoons nutritional yeast
1 teaspoon sea salt
1⁄2 teaspoon black pepper
1 teaspoon paprika
1/4 cup potato starch (or corn starch)

In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1⁄4 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft.

While the lentils are cooking, combine chopped walnuts, quick cooking oats, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.

Sauté the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a coarse mixture.

In a large mixing bowl, combine the lentils, sautéed veggies, and oat mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more.

Using your hands, form burger patties to your desired size and place on parchment paper. Bake on 350 degrees (20 mins on first side; 15 minutes on flip side). Serve immediately, or freeze for later in plastic bags -- they keep very well. Thaw and griddle before serving.

Makes a dozen 4-inch diameter burgers -- yummy and healthy!