Week 20: the one with the comet... and the case of the disappearing volcano!

My residency at Capulin Volcano National Monument continues!

Hey, hi, hello! Welcome back to another weekly update — I’m so glad you’re here! And how the heck has it been 20 weeks since we sold our house in Austin, Texas to travel full time?!? I know I say this every week, but I still can’t believe it’s really happening. I’m thankful every single day — even the bad days.

This is also the second week of my residency at Capulin Volcano National Monument. Time is just flying by — I guess the saying is true — time really does fly when you’re having fun.

Quick studies for larger paintings while out on the trail.

I’ve been feeling really lucky to get to serve as the artist in residence in this special place and have the time to get to know it better.

I had my second public outreach program on Saturday and it was really fun getting to share my love of nature journaling with people — and it felt all cozy as the storm raged outside and the thunder rolled. (More on the weather below!)

Comet Tsuchinshan-ATLAS Sightings

We got to see Comet Tsuchinshan-ATLAS several more times this week! The most special one was when a ranger took us up to the top of the volcano after sunset — thanks so much, Angie!

Seeing the comet from on top of the volcano!

I’m trying to research what made the arc across the sky — anyone know?

It was an experience we’ll never forget.

To make it even better, we saw 2 ringtails on the way back down the volcano — a mama and a baby! They’re so dang cute.

Mama ringtail!

I did some research on ringtails and found some random facts: they get most of the water they need from the food they eat, they’re in the raccoon family, and they’re excellent climbers since they can rotate their hind feet 180 degrees. Wish I could do that!

Baby ringtail!

I wonder if they were the same ones we saw after the moonlight hike last week?

Hiking the Boca and Lava Flow Trails

We hiked the Boca and Lava Flow Trails twice this week — just can’t get enough. It’s been a treat watching the colors change. One day something is green and the next it’s glowing red and orange.

This section of the Boca Trail reminds me of Doeskin Ranch.

Some parts of the trail remind me of hiking at Balcones Canyonlands National Wildlife Refuge near Austin. But then I look at the trees and the rocks and I know I’m not in Texas anymore!

The Case of the Disappearing Volcano

We had a round of weather come through on Friday morning — and it’s been raining off and on ever since. Thunder just roared again as I type this and I felt the vibrations in the floor.

The view of the volcano from the Visitor Center went from this:

To this:

Everyone encouraged us to head up to the top of the volcano anyhow so we did! It was like another world up there up above the cloud ceiling. I couldn’t stop taking photos. (Are you surprised? HA!)

We hiked the crater rim trail — it was super windy and COLD!

At some points it looked like the trail was going to drop off the edge of the world.

The prickly pear spines looked all fuzzy from the mist.

Down in the crater we were a little more protected from the wind — and the oaks seemed to glow.

I love how saturated the colors got from the fog.

The lichens were really lichen the weather — and some had even had fruiting bodies. So cool!

When we got back to the parking lot the weather was starting to clear, but the skies were still pretty ominous…

What a great day.

Cold Weather Comfort Food

A friend said that she missed seeing what we’d been eating — so Amber, these are for you!

The arrival of cold rainy weather made me hungry for allllllll the warm comfort foods. It’s been in the 30’s at night — and 40-50s during the day. Brrr.

First up, forbidden rice ramen noodles with grilled tofu. That’s a dollop of miso and furikake rice seasoning from Trader Joe’s in Santa Fe on top. Jason found the noodles in Raton, a small town about 30 minutes from here. I didn’t use the spice packet that came with it and rolled my own instead with low sodium veggie bullion cubes and parsley.

Ramen noodle soup for the win.

Then I made a big ole pot of veg chili and a batch of oven fries. I told J there would never be another be another chili like this one! I used 2 partial bags of Rancho Gordo beans that I brought with me from Austin and have had in the van for months. If you’ve never heard of Rancho Gordo before you’re in for a treat — they sell heirloom beans that are really really good.

Gimme chili when it’s chilly! :)

The fries are also a special treat since we don’t have an oven in the van. Here’s how I make ‘em — they don’t have oil:

• Preheat oven to 400 degrees.

• Wash and slice the potatoes in to wedges

• Line a baking sheet with parchment paper, arrange the potatoes skin side down on the sheet and sprinkle with paprika, garlic powder and salt. Flip the potatoes over so the skin side facing up.

• Bake for 15 minutes, then flip them over and bake for 15 minutes more.

• Eat with ketchup — we found one that we like with no added sugar and grab one when we know we’ll be somewhere with an oven.

Last but not least, today I made a big pot of chickpea noodle soup with extra noodles!

Chickpea noodle soup — with extra noodles!

Update: I had a request for the chickpea noodle soup recipe from Joanne Toft — so here you are:

• 1 can of chickpeas, rinsed

• 1 medium onion

• 2 carrots

• 3 ribs of celery

• 1 zucchini

• 2 low sodium vegetable bullion cubes

• lots of noodles (I used vermicelli rice noodles since that’s what I had on hand)

• 1 heaping tablespoon of Italian seasoning, black pepper

• Miso, if you have it

• Chop all your veggies. Sauté the onion and celery together until the onions start to soften, then throw in the zucchini and sauté some more. (Note: I don’t use oil, just let the juices from the veggies be the liquid. I put them in the pot before turning on the heat.) Add the carrots, chickpeas, seasonings and about 4 cans of water to the pot. Simmer until the carrots are almost cooked, then add in your noodles and cook according to the package directions. Add a teaspoon of miso to your bowl, then a little broth and mix together until the miso is dissolved, then fill your bowl with soup and enjoy! Miso gives the soup a wonderful depth of flavor, but you could also add salt to taste or a little soy sauce.

Yum!

Hope y’all have a delicious week, and happy fall, y’all! — Lisa and Jason

My sweet sister sent a care package filled with Halloween treats — thanks, Chris!