People aren’t kidding when they tell you West Texas is vast, wild and untamed. In fact, West Texas is the very definition of vast, wild and untamed. Look it up in a dictionary. I’m pretty sure it’s there.
Before today, I’d have said “You’re full of shit” to any one of these predictions
You will swim in a spring-fed pool that’s so deep, people go scuba diving in it.
And there will be fish and ducks swimming it it with you.
And it’ll be 57 degrees outside, because it’s the last day of November.
From the park web site, “More than 15 million gallons of water flow through the pool each day, gushing from the San Solomon Springs. The pool is up to 25 feet deep, covers 1.75 acres, and holds 3.5 million gallons of water. The water temperature stays at 72 to 76 degrees year-round.” Well hello there, bucket list item we didn’t even know we had!
Look. Some people need goggles, or nose clips, or a t-shirt for swimming. I happen to need shoes. I call them my magic shoes, I don’t care what you think, and I’m not giving them up anytime soon.
There be culinary challenges here, especially for holiday meals. A cooking girl’s gotta think outside the box that is her living quarters — and the even smaller box within that contains her kitchen — to make it all go down.
This year, my folks are cooking the bird and a few side dishes at their house, which is where we’ll gather this afternoon with our younger son, my brother, his wife and my niece and nephew. More cooking, serving and seating space for the win!
My assignments: two vegetables, rolls, and a pie.
To appreciate how small my refrigerator is, go stand in front of yours. I’ll wait. You there? Good. Now open the door. Note shelves that appear between your knees and your chin. That’s all the vertical space I’ve got.
But wait. It gets better. Now reach your arm in there and touch the back wall. Gotta lean in a little to make your fingers touch, yes? When I do that? My elbow rests just outside the front edge. That’s all the depth I’ve got.
But here’s how I made this half-meal happen, using only a 3-burner cooktop, a microwave/convection oven, and a fridge that isn’t even deep enough to hold a serving bowl.
Just… don’t ask me how I’m gonna store our leftovers. That’s tomorrow’s challenge.
Happy Thanksgiving to all, whether your space is large or small!