Deep in the hot Sonoran desert, the city of Hermosillo, nicknamed “The Sun City“, capital of the Mexican state of Sonora, is considered the legendary birthplace of the Sonoran-style Mexican hot dog.  Some trace the history of the hot dog back to Frankfurt, Germany, where pork sausages (frankfurters) were served in a bun.  Vienna, Austria, is the home of the wiener, a sausage made of a mixture of pork and beef.  Around 1870, German immigrant Charles Feltman began selling pork sausages in rolls on Coney Island.  In 1900 Oscar Mayer and his brothers built a thriving sausage business in Chicago.

Sometime after WWII, the American hot dog made its way to Hermosillo, where it was wrapped in bacon, placed in a bolillo, and topped with Mexican and traditional American condiments.  See the informative and entertaining YouTube video, “Hot Dogs Hermosillo Sonora“.  The Sonoran-style hot dog, also known as the estilo Sonora or estilo Hermosillo hot dog, eventually traveled 217 miles north to “The Old Pueblo”, Tucson, Arizona.  Hear or read the NPR story, “The Sonoran Hotdog Crosses The Border“.  Some say the Sonoran hot dog is the quintessential food of Tucson, which possibly has over 250 hot dog stands.  In summer locals especially enjoy street food at night.

I got excited about this story while recently watching the Travel Channel’s Man v. Food program segment, “The Sonoran Dog in Tucson“, which follows Adam Richman on his culinary quest for the authentic taste of Tucson, while visiting El Güero Canelo, an authentic Mexican restaurant started by the Contreras family in 1993 and listed as one of the “Top 10 New Places for Hot Dogs” by Bon Appétit.  Some say that Philadelphia has its cheese steak, Chicago has its deep-dish pizza, and Tucson has the Sonoran hot dog.

Earlier this year the Travel Channel returned to Tucson to cover the epic Sonoran hot dog battle that has been raging on 12th Avenue on the south side since the 1990’s.  See the Food Wars video of Travel Channel’s visit to the contenders: El Güero Canelo and BK Carne Asada & Hot Dogs.  Some people become quite passionate about the Sonoran hot dog.  This war sometimes pits siblings against siblings, which is covered here in the Circle of Food Blog.

Here in San Diego, the Sonoran Dog is sometimes called the Tijuana Dog or TJ style hot dog.  Since all of the ingredients for the Sonoran-style hot dog are readily available in San Diego, I thought it would be fun making my own, based, in part, on this recipe.  Fresh, whole-wheat bolillos and hot dogs were purchased at Pancho Villa Farmer’s Market.  I then prepared the toppings, including chopped onions, tomatoes, avocado and grated Cheddar cheese.

I mixed the mayonnaise with a small amount of lemon juice and hot sauce and placed it into a squeeze bottle.  I brought out the mustard and put Larry’s homemade sausa verde (tomatillo sauce) into a small bowl.  I wrapped the main ingredient, hot dogs, with bacon and carefully placed them in a frying pan…

and cooked them until the bacon was crispy (about 7 minutes).

We then spooned home-cooked Mayocoba/Canary Beans (Peruvian beans) and chopped avocado inside a pocket cut into the steamed or grilled bolillo.  The bacon-wrapped hot dog is inserted into the pocket and covered with our favorite toppings and hot sauce.

This top dog is truly a Sonoran fiesta in a bun!

Temperatures are rising in our nearby deserts with current average highs over 100^o, so it was time to catch the mountains before they also become too hot for us.

Our F-250 easily towed our 23′ Safari up from the Pacific Coast to our favorite wooded mountain campsite in the Cuyamaca Mountains, near Julian, California, at an elevation of 4200′.

Julian, located in a mixed pine-oak woodland, was the seasonal home to the Native American Kumeyaay people, who were displaced after the American Civil War by displaced Confederate Veterans from Georgia.

We strategically backed the trailer into the sun for the solar panels and parked the unhitched truck near the shade, where we and the Corgis often relaxed and chilled out during the heat of the day.

We raised the American flag high in honor of Flag Day.

We bring a large cooler filled with food and ice on every trip, which we usually take out of the truck and place in a shady area.  But it periodically had to be moved out of the moving sun or protected from night creatures, such as raccoons in this case.  So we found that it is more convenient (and the ice lasts longer) to leave it in the truck cargo area with the Retrax locking cover retracted for ventilation and cover it with a large truck sun shade to keep it cool.

Since we had five nights reserved here, I brought along our REI dome tent that I had brought out here two years ago and set it up to relive the joys of tent camping and being close to nature and the elements, at least for a night or two (this might become an annual event).  The Tiki, which we renamed “Iz“,  also came along to enjoy the elements, especially the sun, which almost always makes him high.

This campground is known for its wild turkeys, and one morning I found one that likes to take a walk in the sun.

Later in the day, jumbo shrimp, bell peppers, onions, and leftover salsa fresca were stir fried on the Volcano 2 stove using the propane attachment.  As the sun set, we sipped Kahlúa in half and half cream in sherry glasses while we were entertained by bats dancing through the sky in search of insects.

Tasha and I spent two nights in a row in the dome tent guarded by Iz.

We listened to the evening breezes rustling through the hillside forest trees, sounding like the ocean surf at times, as the first quarter of the Strawberry Moon slowly descended the western night sky.

We awoke at first light to the chorus of morning bird songs as our midsummer night’s dreams lingered in our minds.

On the edge of a bluff 50 feet above our favorite beach, we and our dogs relaxed to the continuous sounds of crashing ocean waves and effervescing sea foam for 5 days.  A continuous breeze flows up and over the 3-mile stretch of bluffs as pelicans and seagulls soar in search of food. At times the breeze becomes gusty, so we secured the sun umbrella canopy to the nearby fence with small bungee cords and clips.

This year we brought along a hand-carved tiki, bought last August at the Tiki Oasis 2009 event held at The Crowne Plaza Hotel in San Diego.  This year the event, Tiki Oasis 10 Extravaganza, will be held August 19 - 22.  In Polynesian mythology tiki is considered the first man.

Our campsite is one of 222 sites at South Carlsbad State Beach (all are non-hookup sites).  Our two Airstream factory installed solar panels performed superbly, bringing our two Lifeline AGM Glass Mat batteries back from an early morning low of 80 - 85% to 100% each day by 10 a.m., even though there was a heavy marine layer most mornings.  We conserve electricity by turning off the water pump and refrigerator fan at night.

An Asian steamer was used to cook fresh zucchini and corn and to reheat homemade kalua pork in tomatillo sauce.

The kalua pork was served over a sliced telera roll.

Fresh salsa was made in our Vortex Hand Crank Blender attached to the trailer’s lobster sink counter top by the supplied C-clamp.

The two speed gear system crushes ice…

or works as a food processor.

We got ours from REI…

It is also available from GSI Outdoors.

This blender can be handy in making margaritas…

Which could be enjoyed while listening to “A Touch of Honey“.

We also brought along our Volcano II Collapsible Stove.  On our last outing we used the propane option to deep fry spring rolls.  This time we used charcoal to grill carne asada…

And jumbo shrimp on the barbie…

Seen on our tiki table setting is an immature green fruit of the Buddha’s hand citron, which had broken off from our tree at home.  The fruit is often used for its zest in Western cooking.

Four wooden stairways provide access to the beach.

In my next article we’ll take a walk down those stairs…

and take a look at the ocean and the condition of the beach.

Recent images of the Gulf oil spill were fresh in my mind…

as I strolled along and contemplated World Oceans Day, officially declared by the United Nations as June 8th each year beginning in 2009.

The beautiful sunsets and relaxing sounds of the surf were soothing…

Time seemed to slow down…

Like a slow dance.

Our Easter brunch family guests had just left and I was setting up the laptop computer when a magnitude 7.2 earthquake struck 100 miles away causing our house to rock and roll and prompting me to call our newly acquired Corgi, Tasha, to join me out on the patio, followed by Larry and Corgi, Mac.  We watched as our fish pond noisily sloshed back and forth.  Two wine bottles and a clock had fallen over but were not damaged.   Thousands of aftershocks continue to be reported (including a 4.7 earthquake this morning), and it is estimated that earthquake-related damage in nearby Imperial County will eventually be in the hundreds of millions of dollars.

One week later we returned to Anza-Borrego Desert for five nights of camping in a region that lies across one of the most active seismic systems in North America, according to Geology of Anza-Borrego: Edge of Creation, by Paul Remeika and Lowell Lindsay, 1992, Sunbelt Publications.  After passing over Earthquake Valley fault at Scissors Crossing, we stopped just outside Tamarisk Grove Campground (the second largest campground in Anza-Borrego Desert State Park and now only open on weekends due to California’s budget crisis) for a look at the profuse yellow flowers of the Brittlebush.

According to Diana Lindsay in her book Anza-Borrego A to Z: People, Places, and Things, 2001, Sunbelt Publications,  Tamarisk Grove is named for a stand of Athel tamarisk trees (Tamarix aphylla) planted as a shade tree and windbreak.  The campground was originally a San Diego County prison camp, established in 1929 to relieve crowding in the county jail.  Nearby are the Cactus Loop and Yaqui Well trails.

After a brief stop to take photos, we continued on to our Borrego Palm Canyon campsite.  Later in the week, our friends (and veterinarian) Bob and Theresa arrived with their 30′ Airstream Classic with slide-out.  Several times Bob spotted Bighorn Sheep and lambs on the ridge overlooking the campground through his telescope.

A volunteer in the Visitors’ Center reported that the peak in the wildflower season here was two weeks ago, but we were pleased to see many plants still blooming, such as the Indigo Bush (Psorothamnus fremontii), named after John Charles Frémont (January 21, 1813 - July 13, 1890), the first presidential candidate of a major party to run on a platform opposing slavery in 1856.

While walking our Corgis along the campground road, we spotted Purple heather (Krameria erecta), seen below.

While the Iceland volcano, Eyjafjallajökull, was spewing out ash and disrupting flights across Europe, our Volcano II Collapsible Stove was deep-frying Chinese spring rolls.

This stove was purchased at a promotional demonstration at Costco earlier this year and this is the first time we brought it along while camping.

This portable, efficient and versatile stove can use propane gas, charcoal and wood.  It collapses and travels in the case provided.

Although it was not clear in the Owner’s Manual, we eventually found that the propane burner gas flames can be optimized by adjusting the air vent found on the underside of the propane burner (see below).

Our wok ring was added to support the Dutch oven.

The spring rolls were stuffed with pork, shrimp and cabbage.  Once the oil was at 350^o, the spring rolls were deep-fried.

The stove worked wonderfully and produced delicious Chinese spring rolls seen on our campsite picnic table decorated with Peruvian Lily (Alstroemeria) flowers from home (a flowering Creosote bush, Larrea tridentata, is seen in the background).

After dinner we enjoyed balmy desert breezes and watched the stars.  During the heat of the day, we turned on the air conditioner and read and napped…

And listened to music and contemplated life through a dog’s eyes.  See the touching PBS film, Through a Dog’s Eyes.

We are learning to take our time and smell the flowers while time is still on our side.

Wildflowers are beginning to make their appearance in Anza-Borrego Desert State Park and this year promises to be a great one because of the heavier then usual rainfall.  With a little luck, warmth and sun, the wildflower displays should be spectacular.  Although we did have one day of full sun last week in the desert, most days were partly sunny and cool breezes prevailed.

Our annual return for this event was even more special for us this time because we brought along a new member of the family, Tasha (short for Rosewood Montage), a Pembroke Welsh Corgi.  We also brought along a new element for our setup, a dog pen (click on the above image for larger view).  Advantages of using a dog pen are noted below.

Tasha’s happy now, but when we returned home from our previous outing our local Corgi breeder, Liisa, told us that Tasha had just lost her first litter (via emergency C-section) and was depressed.  Liisa had to be out of town for a few days and asked us if we could house her, and if it worked out, we would also have an option to buy her, which we did upon Liisa’s return.  Tasha now brightens our days as we cope with the pending loss of our 15 year old Pug, Pau Hoa, who was diagnosed with a malignant mast cell tumor  (She can be seen in the upper right corner of the above photo).

We all had a happy time walking in and around the wildflower displays in Palm Canyon Campground.

On Friday we loaded the Corgis into their carriers strapped to the back folded down seat of our F-250 truck (see Traveling and Pet Safety), positioned the Pug on a floor cushion under Larry’s legs and took off to visit the Farmers’ Market at the Borrego Springs Christmas Circle and enjoyed delicious tacos from Jilberto’s Taco Shop.  We then drove north on Borrego Springs Road exploring various parcels of the Galleta Meadows Estate displaying free-standing welded iron sculptures created by Ricardo Breceda.

One such sculpture is a depiction of Father Hermenegildo Tomás Garcés (April 13,1738 - July 19, 1781) accompanied by his dog holding a bone.

In 1768 Spanish Franciscan Garcés was assigned to Mission San Xavier del Bac near present day Tucson, Arizona.

He conducted extensive explorations of the Southwest and assisted Juan Bautista de Anza in establishing an overland connection with New Spain through the region of the lower Colorado River.

A sprinkling of wildflowers can be seen in the foreground, while snow is seen on the distant mountains in the background.

After visiting and photographing other sculptures (which will appear in my next article), we returned to camp.  Below is a photo of our dog pen.  We have discovered the benefits of dog pens in that they can provide a safe, secure, and shady place for our dogs and help us manage them during meal time.  In this photo Tasha is on a runner and has chosen to enter the pen to relax.  The pen is held in place with bungee cords attached to the table.

Bob and his wife, Theresa, joined us for a Chinese fire pot dinner.  Bob is our veterinarian and has a 30′ Classic Airstream.  Charcoal burns in the chimney of the fire pot/hot pot heating the soup and cooking the ingredients that guests place into the soup with a small wire basket.  Noodles can be added to the soup as a last course.

Tom Yum, a Thai kaffir lime chicken broth, was used as the soup and the following ingredients were provided: raw shrimp, sliced boneless skinless chicken thighs, cooked pork meat balls, bok choy, chopped cilantro, shredded Nori seaweed, and roasted peanuts.  Guests chose from a variety of condiment sauces.

A happy time was had by all…

But there’s no place like home.

We celebrated New Year’s in Anza-Borrego Desert State Park under the light of the blue moon.  A blue moon is the “extra” full moon in years that have thirteen full moons and occurs every two to three years.  In early English usage, some interpret this “blue moon” as relating to absurdities and impossibilities.

For us, it was a time to relax and enjoy the ambiance of this peaceful and beautiful desert setting.

Larry brought along a juniper wreath made from the Hollywood junipers from our home, which looked quite festive as it held a candle lantern on our picnic table (seen above).  He also brought two delicious homemade artisan sourdough bread rounds, made using the “No Knead Bread Baking Method” (seen below).

I joined Charon and Alex, Rich, and Bert on a hike up Hellhole Canyon.

Hellhole Canyon hike is a popular introductory backpack trip for many youth groups.  It is located south and west of the Anza-Borrego Desert State Park Visitor Center that climbs up toward Culp Valley.  According to Diana Lindsay in her book, Anza-Borrego A to Z: People, Places, and Things, 2001, Sunbelt Publications, this canyon was named by William Johnston “Wid” Helm, who used the canyon to move his cattle on and off the desert for winter grazing.  He reportedly said that this canyon was “one hell of a hole to get cattle out of”.

A sign at the beginning of the trail alerted us that mountain lions have been sighted in the area.

Bands of ancient metamorphosed sea beds can be seen on the north canyon wall.

Indeed, we found a marine shell here (as seen below, held by Rich).

Also along this canyon we saw new growth (due to recent rains) of lush, green ovate leaves and bright red flowers of the Ocotillo.  This provided an opportunity for Bert to use his photographic skills and capture a stunning image of the blossoms.

Bert wrote in his recent post, “Hellhole Canyon — Or What’s In A Name?“, “To dramatize the flowers I needed two strobes, which I always carry. I then set the  camera to manual mode, enabling me to overpower the light from the sun. To do that I set the shutter speed to 250th of a second and the aperture to f-22 or less.  Look through the view finder of your camera and you’ll see the dial (at least on the Nikon D300) shows an under exposure of about three stops. Without the strobes your picture would be mighty black, but the strobes are set correctly, and they illuminate the subject. However, you’ll need an additional set of hands to hold one of the strobes.”

I gladly became the additional set of hands, while picking up photography tips from an expert!

My next article will cover what Bert and I experienced and photographed during an evening hike up Ghost Mountain.

Meanwhile, I’ll relax to the music of Blue Moon, accompanied by ukulele.

Borrego Springs, California, is located in Borrego Valley, in an area once named San Gregorio by Juan Bautista de Anza, who led an expedition through here from Tubac, Arizona, in 1774, to find an overland route to bring supplies and reinforcements to the newly established Spanish presidios and missions in California.  Borrego Springs is a small community that prides itself in not having traffic lights. Instead, it has a park-like hub called the Christmas Circle, possibly named because Salvador Ygnacio Linares was born on Christmas Eve in nearby Coyote Canyon on Anza’s second expedition through here in 1775, according to Diana Lindsay in her book, Anza-Borrego A to Z: People, Places, and Things, 2001, Sunbelt Publications.

(Seen in the background of the above photo is Fonts Point, named after Pedro Font, a Spanish priest and diarist on the second Anza expedition, according to Diana Lindsay.  This bluff offers a spectacular view of the Borrego Badlands.)

Within the Christmas Circle is a pleasant, grassy community park that presents the Borrego Springs Chamber of Commerce Farmers’ Market every Friday, 7 a.m. to 12 p.m., November to June.

Farmers’ markets, sometimes called greenmarkets, provide locally grown produce harvested at its peak flavor and nutritional content and, since this produce does not travel far, farmers’ markets help conserve fossil fuels.  The farmers’ market experience has been likened to outdoor markets traditionally held in villages and town squares throughout the world and provides a less rushed opportunity to chat with vendors and shoppers, while one samples local foods and learns about local culture.

California is the largest producer of food for the country.  How food makes its way to the dinner plate is the subject of an excellent KPBS San Diego Envision 30 minute documentary, “Food”, seen here.

This KPBS program (along with this one) points out that San Diego produces 95,000 tons of oranges each year, and most of them are shipped to foreign countries willing to pay premium rates for some of the tastiest oranges in the world.  Ironically, most of the oranges San Diegans buy come from Australia, South Africa and Peru because we like our oranges to be seedless, pretty and easy to peel.  Larry and I now prefer to buy our oranges at farmers’ markets because they are sweeter and tastier.

We are lucky in San Diego to have 42 farmers’ markets.  Find your local farmers’ market here.

Seen on our holiday dinner table are sweet Medjool dates, shards of Gouda cheese, Garlic and Fine Herbs Boursin Gournay cheese on crackers, sun-dried tomato-cilantro hummus, and strips of Larry’s homemade and very delicious sourdough bread, made following the “No Knead Bread Baking Method“.

And after dinner, visions of sugar-plums danced in our heads.

We ventured in between winter storms to another fun location in the Anza-Borrego Desert, this time to Borrego Springs.  After three years of going up and over our local mountains, both the hard way with many switchbacks, and the magical way using the flux capacitor, we have found that it is more pleasant and easier to go around them (and circumvent Julian) by traveling north on California State Route 79 and taking County Highway S2 down to Scissors Crossing and then 78 and Yaqui Pass to Borrego Springs.  Going this way we avoided potential patches of black ice and snow seen in the Volcan Mountains from San Felipe Valley along S2.

Our mountains usually hold back rain clouds from the desert…

Resulting in mostly sunny days that we enjoyed by hiking and visiting the local farmers’ market and Gomphotherium and other free-standing art structures (such as the tall cactus below) created by artist/welder, Ricardo Breceda, at Galleta Meadows. (More about this in subsequent parts of this article.)

When we drove into Anza-Borrego Desert State Park, we saw another Airstream and someone cheerfully waving to us.  It was Mark and his wife, Mary, who had arrived earlier and were just finishing setting up camp directly across the road from our reserved site.

The following day I joined Mark and Mary on a hike up Palm Canyon (shown above) as Larry and the dogs relaxed at the campsite.  (Dogs are not permitted on the trails.)

Mark and Mary have a 2010 Classic Limited FB (with two solar panels) pulled by a 2008 GMC HD bright red diesel truck with a 52 gallon Titan fuel tank.

They are from Cape Cod and have spent the past two months on the road and have put over 6000 miles on their new trailer.

On the trail they marveled at the size of the palm trees and large boulders that had been washed down the canyon during the 100-year flash flood of 2004.

After hiking one and one half miles up the canyon, we reached a lush oasis of California fan palms supplied by a trickling stream.

(Above photo credit: Mary and Mark)

Over the next few days we enjoyed lively conversation and shared good food as we celebrated this festive season.

On the holiday dinner table below are Larry’s deep-fried potato pierogies, homemade banana-walnut bread, and sun-dried tomato-cilantro hummus.  Mary provided a couscous dish and sliced baguette, Brie cheese, exceptionally sweet strawberries and Medjool dates from the local farmers’ market.

Holiday cheers! Happy Hanukkah and Merry Christmas!

(Above photo credit: Mary and Mark)

Fall is one of our favorite seasons and, now that temperatures are within our comfort range, it’s time for us to return to the desert and continue to celebrate the colorful fall harvest season.  For the occasion, Larry made pumpkin cheesecake with a rich, buttery graham cracker walnut crust.  It is seen below in its springform pan, just out of our home oven.  Next to the cheesecake is pumpkin pudding made from pumpkin pie filling and baked in a handmade stoneware pie pan made by Barbara Flynn at Renaissance Pleasure Faire.

The refrigerated pumpkin cheesecake came with us to this oasis in the southwestern Anza-Borrego desert region, once inhabited by Kumeyaay Native Americans from 1000 A.D to 1906.  We nestled our Safari between Mesquite trees and Creosote bushes.

The Creosote bush, Larrea tridentata, has waxy resinous leaves and yellow flowers that turn into white fuzzy fruit capsules.  This plant has an aromatic fragrance, especially noticeable after a desert rain.

The Safari’s windows are seen closed on this chilly morning at sunrise, while Larry was inside icing cinnamon buns in a muffin top pan just out of the oven.  Upon opening the trailer door, I was greeted by the spicy aroma of the buns and freshly brewed coffee.

By mid-morning it was time to open up all of the windows, and by afternoon turn on the Endless Breeze fan as temperatures outside approached 80 degrees.

We are very happy with our new lightweight Dim Sum Clock that hangs on a “L” hook screwed in on the end of the galley overhead cabinet.  Dim Sum is one of our favorite foods and this “must have” item for us goes well in the Safari.

The hour pieces represent varieties of dim sum, are handmade by San Francisco artist, Noriko Kuwabara, and mounted on a bamboo steamer.  Starting at the one o’clock position, the pieces include a potsticker, pearl ball (shrimp ball covered with rice), custard tart, crab claw, bell pepper stuffed with shrimp, spring roll, har gow (shrimp dumpling), fried wonton, siu mai (pork dumpling), fortune cookie (invented in San Francisco), wu gok (fried taro root filled with pork), and cha siu bao (roasted pork bun) in the twelve o’clock position.

Also seen in our galley is a replica ad poster (on tin) from the 1930’s Shanghai era.

Larry found this piece while browsing our local Goodwill store.

It features a woman in a traditional Chinese dress (cheongsam) sitting on a low Chinese stool and promoting Lactogen for infants and nursing mothers.

We renamed her “Yum cha“, which is a Cantonese term meaning “drinking tea” and now refers to the dim sum dining experience.  Yum cha has its roots in travelers on the ancient Silk Road needing a place to rest.

Our fall harvest celebration includes setting the Thanksgiving table early…

and enjoying that pumpkin cheesecake (displayed with Pygmy Date Palm seeds)…

and enjoying sunsets and dreaming of gardens in the desert sand.

The summer heat is over and the seasons are changing quickly now, so for us it means the beginning of our fall and winter camping season.  Although it is still too hot for us in the desert, we traditionally enjoy experiencing the fall harvest season in our local Cuyamaca Mountains.

At the end of last season our trailer got its annual major washing, which was followed with a thorough washing of all trailer awnings.  Just prior to starting our new season, I applied 303 Aerospace Protectant to the seals of our Fan-Tastic Vents, windows and doors to protect them and keep them from sticking.  Then we refilled our propane tanks and checked the operation of all equipment, including the hot water heater, water pump, stove, oven, furnace and refrigerator.  Vent screens were cleaned and the trailer was vacuumed.  Tire lug nut torque checks were done along with checking air pressure and installing tire pressure sensors.  The fresh water tank was topped off and our solar panels were cleaned in anticipation of camping without hookups in the Cuyamacas.

Larry prepared the menus and food, including the baking of the buttery, rich and very delicious French apple tart seen below in its tart pan just out of our home oven to tie in with the seasonal apple harvest festival celebrated in nearby Julian, Ca.

Indian summer is an expression indicating sunny and warm weather in autumn when the leaves are turning color, often after the first frost, and before the first snowfall.  Days before our outing, Julian’s morning low was 31 degrees and we departed in the midst of a hazardous weather outlook for all of extreme southwestern California.  But within two days we experienced Indian summer in the mountains.

Besides the periodic California Santa Ana fires, another drama is being played out here and other areas of San Diego’s East County.  Thousands of oak trees are dying from infestations of the gold-spotted oak borer, which may have spread under bark of firewood.  The public has been urged not to transport firewood in or out of the county until more is know about this problem.  Even as we were camping, we could hear dead and/or hazardous trees and undergrowth being cut and turned into chips for mulching areas of the park.

Some of these oak trees were quite large, such as the one below seen on my morning walk.

Also seen during my morning walk were a Rio Grande Turkey hen and her two fledglings emerging into a clearing.

The fledglings foraged while the hen kept a sharp eye on me.

It had been chilly when I left the trailer for my walk, but when I returned, freshly baked Pillsbury Buttermilk Biscuits greeted me, along with a very warm trailer (we found no need to turn on the furnace on chilly mornings when anticipating baking with the oven).

One of a set of small, battery operated LED flickering tea lights (seasonal item Larry found at Costco) is seen in the votive holder above.

By the afternoon we experienced the Indian summer temperature of 80 degrees.  We used our new Endless Breeze 12-volt fan for the first time and Larry reports that it worked beautifully.

This fan is made by Fan-Tastic Vent and is available at Camping World (we ordered ours online from Fan-Tastic Vent).

It plugs into our trailer’s interior DC outlet.  Maximum current draw is reported to be 3 amps (easily supplied by our solar panels).  It also comes with clips for attaching to pet crates.

Our fall harvest/Halloween dinner table setting included pumpkins, Indian corn (also called maize), a turkey-shaped wicker basket containing Pineapple Guava, and a floral display of Plumeria (guava and Plumeria are from our yard).  The Pineapple Guava is sweet and juicy and is especially enjoyed by our pug, Pau Hoa.

And so during this golden fall harvest season, we are thankful to be able to return to and experience our beautiful parks with our loved ones, whether we are vividly awake… or enjoying Golden Slumbers.