Skip to main content

Caddo Lake


This is a somewhat belated post about our Labor Day weekend away at Caddo Lake, on the Texas - Louisiana border. I've just got the photos up on Facebook which tells most of the story:




It was fun to be camping again - I haven't done that for ages, but I've always enjoyed camping since we had a trailer tent when I was younger. In the States, of course, keeping cool is more of a problem than keeping warm, and the countryside is populated with lots of nasty bugs who thought of me as a tasty picnic. For some reason Graham tastes bad to them, which is totally unfair!


We were right on the border where Arkansas, Louisiana and Texas meet, so we drove around a bit just to say that we'd visited each state. To be honest they looked a lot like Texas.


We camped near a little place called Uncertain (which must give rise to endless puns) but the nearest interesting town is a place called Jefferson, which used to be a big inland port - paddle steamers would come all the way up the Red River from New Orleans. In fact Jefferson supplanted a place called Caddo Landing as a port, which used to be pretty much where we were camping, as far as I could tell. It was founded, grew to be a bustling port, and faded away again to the point where there's nothing left in some ridiculously short time - about 60 years! It seems incredible from an English point of view.


It was a good weekend and great to see something which you just can't see in the UK. We just don't have that kind of lake.
Labels:

Comments

Post a Comment

Popular posts from this blog

St Editha's Way, Day 1

St Editha was a Mercian saint who was Abbess of Polesworth in Warwickshire in the 10th century. Mercia was one of the old kingdoms and a powerful one; it covered much of the central part of the country before England was united under Æthelstan in 927. St Editha's family tree is unclear, but she may have been Æthelstan's sister. After a brief marriage, she was widowed, and took monastic vows. There are several churches dedicated to her in the Tamworth and Polesworth area. modern statue of St Editha And now, there is a new pilgrimage route connecting St Editha's churches and going onwards to Lichfield Cathedral. Early on a Sunday morning, I set out to walk it. The logistics had taken a bit of working out. I drove to Tamworth (free parking on Sundays!) and caught the 748 bus to Polesworth. It was my private chariot for the first half of the journey, clattering loudly over the speed bumps, although a couple of other people got on before I alighted. Abbey Green Park in Poleswor...
Post a Comment
Read more

St Editha's Way, day 2

For the first day of St Editha's Way, see here . I had walked from Polesworth to Tamworth and stayed in Tamworth overnight. Today, the journey continued to Lichfield. I think I was the only person staying in the hotel last night. Certainly I was the only person having breakfast. I felt a little sorry for the two men who had had to get up early to cook and serve it to their one and only customer. Tamworth Castle, Monday morning St Ruffin's Well was mentioned on the pilgrimage brochure as a place to see. I hadn't found it yesterday, so I went back to the castle area to take a look. I don't think there's been a well there for a long time, but there is a plaque tacked on to the wall of the shopping centre, giving an approximate location. I also wandered over to Borrowpit Lake while I was waiting for St Editha's Church to open. St Editha's, Tamworth, is a very impressive building. Tall arches, painted ceilings, and modern wooden partitions for cafe and shop areas...
Post a Comment
Read more

Speedy Steamed Pudding

One of the highlights of being in catered halls for a couple of years at university was the sponge puddings. Great big sheets of chocolate or vanilla sponge, carved into hefty blocks and doused with thick custard. The main courses were edible at best, but those puddings would fill you up for a week. Good solid puddings, whether baked, steamed or boiled, have been a mainstay of English cooking for centuries. Something about the cold, damp, dark winters inspired British cooks to endless variations on suet, jam, currants, custard and other comforting ingredients. Once I left the nurturing environs of my parents' house and university halls, pudding stopped being an everyday affair and became a more haphazard, if-I-feel-like-making-any event. And steamed puddings especially, with their two hours over simmering water, don't really lend themselves to spur of the moment dessert-making. However, technology has moved on since those first days of puddings. I'd been vaguely ...
5 comments
Read more