Information recipes and fun stuff

There are many things to do in the Bastrop and Smithville area. You can visit Bastrop and Buesher
State parks; hike,bike, birdwatch(250 species), or fish and boat at Lake Bastrop. Bastrop has great
antique stores and the Bastrop Fine Art Gallery as well as wonderful restaurants and a movie
theater. You can visit the Bastrop Opera House and see a good play, or hear a concert,or visit the
Bastrop County Historical Museum. If you like to golf, there are great golf courses.
Smithville also has antique shops, restaurants, and a new art gallery, a railroad museum,and the
museum of automobile history.
Both towns have amazing historical homes. You can see Victorian, Classic Revival, Greek Revival and
Queen Anne architecture.
If you are into just relaxing, Toad Hollow has a creek, woods to explore,and a pond full of toads and
turtles. Sit and listen to the sights and sounds of the birds and enjoy nature at its finest. There are
great picnic areas. So bring your R.V, your tent, or rent our tipi, and enjoy. And Toad Hollow has
the most unique antique store in the area, if you want to browse.

Here is a great recipe from our friend, Sally.(Watch for more recipes from Sally, coming soon.)
Smoky Lobster Tails and Corn on the Cob
1 cup unsalted butter
4 ears corn, in husks, silks trimmed
4 lobster tails. about 1/2 lb. each
Kosher salt
freshly ground black pepper
In a small saucepan over medium high heat, melt the butter until foam rises to the top and the milk
solids settle to the bottom. Remove from heat. Using a spoon, carefully skim off the foam. Pour the
clarified butter into another small saucepan, being careful to leave behind the milk solids. Keep warm
over low heat.
Place the corn in a deep container, cover with cold water and soak at least one hour. Remove the corn
from the container,shake to remove excess water. Grill the corn over indirect Medium heat for 25 to
30 minutes, turning several times. Use gloves to remove husks and silk.
Place each lobster tail, shell side down, on a cutting board. Using a sharp knife or kitchen shears, cut
lengthways through the center of the tough underside of the tail, but do not cut into the flesh.
Thread 2 skewers lengthways through the flesh of each tail. Brush the flesh lightly with some of the
drawn butter. Season with salt and pepper to taste.
Grill, shell side down, over direct medium heat just until flesh turns opaque and the shell is bright
red, 10to 12 minutes.
Using a large knife split each lobster tail lengthways through the shell to better expose the flesh.
Serve warm with the corn and the remaining drawn butter.
Makes 4 servings. Enjoy!

                    Mesquite Brisket with Texas Barbecue Sauce

              1 cup vegetable oil
           1cup cider vinegar
              1/4 cup worcestershire sauce
             1 bay leaf , crumbled
           1 1/4 teaspoons seasoned salt
           2 1/4 teaspoons pepper
           3/4 teaspoons paprika
           1 (3 lb) beef brisket, trimmed
           Texas Barbecue Sauce
           Combine first 4 ingredients in a shallow baking dish or large zip
           lock plastic bag. Combine seasoned salt, pepper and paprika; rub
           into brisket. Place brisket into marinade. Cover or seal; chill 8
           hours,turning occasionally.
           Prepare a hot fire by placing 2 pieces of mesquite chunks at front
           and back of grill, piling charcoal in center. Let burn until coals
             are white.
            Remove brisket from marinade, discarding marinade. Rake coals
            to 1 side of grill; place meat on other side. Grill covered, over
            indirect heat 3 to 4 hours.
            Brush both sides with 1 cup Texas Barbecue Sauce; cook 1 hr,
                serve with remaining sauce. Garnish w/grilled red onion


               Texas Barbeue Sauce
               2 cups ketchup
               1/2 cup cider vinegar
               1/2 cup worcestershire sauce
               1 small onion grated
               1/4 cup butter or margarine
               1 tablespoon seasoned salt
               1 tablespoon brown sugar
               1 1/2 teaspoons chili powder
               1 1/2 teaspoons pepper
               1 small bay leaf
              Bring all ingredients to a boil in large saucepan. Reduce heat
              and simmer, stirring occasionally, 10 minutes. discard bayleaf.

And Don't forget, the kids love hotdogs and
marshmallows cooked over the grill or firepit. The
firepit in front of the tipi is great for that!
Recently there was a little girl's birthday party in
the tipi. 7 girls had a great time! They told ghost
stories, stargazed, and during the day explored
and had a scavenger hunt. They had a time to
remember! Mom and Dad were in a nearby RV but a
nearby tent would be great, too.