Desert Faces and Flowers

So after yesterday's hike we decided to head in another direction today.  And this one took us toward rocks that look like various faces, whilst passing lots more flowers, among other things.

Skull Rock, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Face Rock, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Tiki Head or Easter Island?, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Geologic Time Line, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Amazing how some of those rocks really do look like faces, or perhaps a better explanation is how much our minds find shapes and ascribe meaning to them.  Good ol' evolution ;-)

On another outing, we came across quite a few more desert plants and flowers.  Amazing how much diverse life there is in the desert.

Sand Wasp?, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Colorful Cacti, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Pin Cushion for Carol?, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

I Heart You (Beavertail Cactus), Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Flowering Yucca, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Another Bloomin' Yucca!, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

As the sun was setting, we noticed what appeared to be some musicians perched on some rocks, and then made ourselves dinner ("we" as in Carol ;-).  This was followed the next day by a very healthy breakfast as we departed this great (and large) National Park.

Jammin' at Sunset, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

That's a Wrap!, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Looks Yummy!, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo  to enlarge]

Morning Bowl O' Health, Jumbo Rocks Campground, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Joshua Trees frame San Gorgonio Mountain, Departing Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

I think I posted these recipes before, but I like these pictures, so just in case you haven't seen it but wanted to, here are the recipes (with minor updates):

Carol's Chickpea-Artichoke Spread (Vegan)
2 cans (15 oz) garbanzo beans (drained and mashed)
1 can (15 oz) artichoke hearts in water (drained and diced)
1 cup chopped sweet peppers
1 cup chopped celery
1 cup grated carrots
1/4 cup chopped scallions (or diced onion, or dried onion)
1/4 cup sweet pickle relish
1/2 tsp ground black pepper
1 TBS dried parsley
1/2 cup Vegannaise (UPDATE:  we now just put a little of this on each tortilla itself when serving)

Mix together and chill. Makes 8 servings (wraps). Roll up in a tortilla with sliced cucumber, sliced tomato, greens (optional), and sliced avocado (optional).

Carol's Bowl O' Health Oatmeal (Vegan)

We make up a large batch of oats and then reheat each morning. Boil 8 cups water, add 2 cups steel cut oats, turn down to low boil and stir occasionally. Should be creamy after 30 minutes. Then turn heat off, re-cover pot, and let sit for 5-10 minutes.

For each serving (~1/2 cup oats), add:
- 1/8 tsp allspice
- 1/4 tsp powdered ginger
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 Tbsp ground flax seed
- 1 Tbsp raw shelled hemp seed
- 2 Tbsp raisins
- 1/4 cup walnuts
- UPDATE:  we just added Pomegranate Seeds, and they are yummy (2 tsp per serving)!
- and add 1/4 cup Almond milk if reheating (in a pot or microwave) the following day

(Note: we have grown accustomed to this level of turmeric -- you may use less if just starting out. But turmeric is a miracle spice, so it's worth having as much as possible.)

To the warm oatmeal mixture, add fresh berries (e.g., strawberries, blueberries, blackberries, raspberries), if available, or if not, add brown sugar to taste. A banana is also good. Then add more almond milk to get your desired consistency.

Mastodon Trail and the Super Bloom!

This southern part of Joshua Tree National Park is not as well known as the northern portion.  And there really aren't any Joshua Trees down here.  So we felt a bit relegated to the hinterlands, at least, until we took one of the hikes out of the Cottonwood Campground.

The Mastodon Trail is a loop trail, which also includes a visit to a former gold mine, Mastodon Peak, and also happened to include a good number of blooming plants and lizards.  It was a wonderful and visually spectacular hike.  Have a look:

The Force is Strong, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Canterbury Bells, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

The Force is Strong with This One Too, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Flowering Beavertail Cactus, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Dwarfed by the Rocks, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

As we turned the corner from Mastodon Peak and headed back in the direction of the campground, we noticed not one, but eventually, three lizards sunning (sounds like part of a Christmas song ;-).

Side-Blotched Lizard, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Juvenile Chuckwalla, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Adult Chuckwalla, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Heading back to the Cottonwood Campground, we saw more beautiful desert flowers.  I guess we were getting the benefit of this year's desert super bloom!

Desert Dandelion, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Sand Blazing Star, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

A Rose between Ocotillo, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Mojave Aster, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Notchleaf Phacelia, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

After we arrived back at our campsite, we relaxed and then settled down for one of Carol's yummy Vegan Patty Melts, adapted from the carnivore favorite we found at The Shack in Hawaii.    The vegan recipe follows:

Vegan Patty Melts, Mastodon Trail, Joshua Tree National Park, CA, April 2017 © Steven Crisp  [Click on the photo to enlarge]

Carol's Vegan Patty Melt Recipe (4 servings):

(Note:  we use Crispy Scott Jurek Burgers, and that recipe can be found at the bottom of this post.)

1 large sweet onion (thinly sliced)
8 oz (small box) of crimini mushrooms (thinly sliced)
Saute onions slowly until carmelized (we use water only, as needed)
Add mushrooms and sauce until browned, and set aside

Next make sauce:
1/4 cup Vegannaise
1/4 cup Grey Poupon or Stoneground mustard
1/4 cup diced Dill pickles (remove excess moisture)
Dash of Cayenne pepper
Mix all together and set aside

Toast 8 slices Dave's Killer 21-Whole Grain Bread
Defrost (first) and then heat 4 Crispy Scott Jurek Burgers on griddle
Once hot, add one slice of "Follow Your Heart" American-Style vegan "cheese" to each patty

Divide sauce evenly and spread on 4 slices of toast
Place hot "cheese" burger patty on each slice of toast with sauce
Divide and spoon sautéed mushrooms and onions on top of each "cheese" burger
Top with other slide of toast

Place on griddle, and cover with cutting board with some weight and heat the patty melt on low
Flip once desired brownness occurs (check after 2-3 minutes), and repeat on second side
(Note: our griddle is "seasoned" so we do not need any Earth Balance spread, but a small amount may be needed if your griddle is not yet non-stick.)

Remove from griddle when browned and cut in half, and serve with potato wedges or side dish or salad of your choice.

Time for a Run

After all that exploring, I thought on our final day I would leave the camera in the RV, and just go for a nice long run.  Here's a tip for you photographers:  never leave the camera ;-)  Turns out my run took me to some amazing places just over the ridgeline.  So I did the best that I could with my iPhone, and took a few movies as well.

Stevie Needs a Shave, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

King of the Hoodoos, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Hoodoo Shadows, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

And speaking of movies, here are four videos that might give you a feel for what was over that ridgeline.  I will say it is a good reason to go for a long run.  But next time, I'm also bringing the big camera ;-)

As I was exploring the hoodoos, I saw someone drive up in a yellow jeep and check out what I was up to.  His dog looks pretty mean in the first photo, but it turns out "Joey" is a sweetheart.  And Chris, a local, explained where I might want to run, he then waited around until I got back, and had a cold bottle of water ready for me!  (I had not brought any with me.)  And then he gave me a ride back to our campsite.  Now that's a Good Samaritan!

Looks Kinda Vicious, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Chris the Good Samaritan, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Joey is Friendly, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Back at the ranch, Carol whipped up some of her vegan Chickpea-Artichoke spread for brunch.  Yummy!  Recipe is at the bottom.  She also finished sewing her wall hanging (a gift for a friend), and it is now ready for quilting.

Brunch Time, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Ready for Quilting, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Finally, as we prepared to depart the next morning, and head toward the Grand Canyon, it was as if the sky, sun, and clouds got together to bid us adieu.  What a wonderful sunrise show.

Colorful Sunrise, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Time to Move On, Glen Canyon NRA, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Carol's Chickpea-Artichoke Spread (Vegan)

2 cans (15 oz) garbanzo beans (drained and mashed)
1 can (15 oz) artichoke hearts in water (drained and diced)
1 cup chopped sweet peppers
1 cup chopped celery
1 cup grated carrots
1/4 cup chopped scallions (or diced onion, or dried onion)
1/4 cup sweet pickle relish
1/2 tsp ground black pepper
1 TBS dried parsley
1/2 cup Vegannaise

Mix together and chill.  Makes 8 servings (wraps).  Roll up in a tortilla with sliced cucumber, sliced tomato, greens (optional), and sliced avocado (optional).  Goes really well with potato chips, but don't tell anyone we said so ;-)

Moonset and Sunrise at Ghost Ranch

So the sun was going down, and we needed a place to stay.   Well, we weren't far from Ghost Ranch, and we knew they had some nice hiking trails, so we decided to head back (just a few miles).

We got there after the office had closed, so we just picked one of their camping spots and settled up in the morning.  Dinner tonight consisted of homemade pizza using a pizza kit from COSTCO.  The recipe is at the bottom of the post.

Leveled Up and Plugged In, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Pizza Anyone?, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

One of the reasons we went back to Ghost Ranch was we had learned about some of their hiking trails.  The one recommended by the office, when she saw my camera, was Chimney Rock Trail.  So I woke up before sunrise (as is the norm), and headed out.

Early Horse Gets the Grass, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Full Moon before Sunrise, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Chimney Rock Comes into View, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Sunrise on Chimney Rock, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

I knew this would be a scenic hike, but I figured I would probably just get a good view, like above.  But the further I hiked, the higher I got, and pretty soon I was standing on that mesa you see just to the right of Chimney Rock in the picture above.

Mind the Gap!, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

Steve's Shameless Selfie, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

So Close You Can Almost Touch It, Ghost Ranch, Abiquiu, NM, March 2017 © Steven Crisp  [Click on the photo to enlarge]

This was an amazing place, and I was all alone, just soaking up the sun and the scenery.  Let the record show, there are still places left in this country where you can kill yourself buy getting too close to the edge, or stepping back while taking a photo ;-)   Somehow I thought we had become too protective as a nation -- maybe back East, but not out here, that's for sure.  It was quite exhilarating.

If you have the bandwidth, here's a short 50 second iPhone video to give another view of where I was standing.

And here is Carol's vegan recipe for pizza.  We try to keep a pizza kit on hand because it makes for a pretty quick and easy dinner, when we pull in late for the night:

Crispy Vegan Pizza Recipe

Pick up an Organic Molinaro's Pizza Kit from COSTCO (less than $8 for four pizzas).  It comes with stone baked pizza crusts and individual packets of tomato sauce.

Add your choice of veggies, but Carol usually includes:  thin slices of sweet onions, sweet peppers, mushrooms, artichoke hearts, asparagus, black olives, zucchini, banana peppers.  Shake on dry sweet basil, italian spice and crushed red pepper.  Finally, we add Daiya mozzarella-style cheese (non-dairy) on top.

Bake on a pre-heated pizza stone (if available) at 420 degrees for about 12 minutes.  Let it set for 5 minutes and cut.  This makes a thin, somewhat crunchy pizza, which also reheats well in the microwave if we don't finish off the whole thing in one sitting.  For the RV, we also use parchment paper under the pizza to make cleanup even easier.

Mate with a nice salad (we make up a large tupperware bowl full we keep in a cooler and have this with most meals), a glass of wine, and some candles.  How's that for 20 minutes preparation?

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!