It is surprisingly chilly as we slide out of bed by 6AM.  Desert weather is a bit bizarre.  We have a two-hour drive in front of us as we head for Santa Elena Canyon.  Another hot day is forecast so we want to get an early start on the trail into the canyon. There is a heavy haze in the park muting the normally spectacular long mountain views but the drive is uneventful and we are anxious to get out along the river.  We spot mule deer and horses near the river — cows too. Parked and geared up we head for the trail.   Rats, Terlingua Creek is running high and has created a gummy muddy mess just at the base of the bluff above Santa Elena Canyon.  We have to cross to pick up the trail that runs back into the canyon along the magnificent cliffs carved by the Rio Grande.  Hikers ahead of us sink mid-calf deep in sticky muck.  We know it is a beautiful walk but, No thanks!  We wander along the rocky shore and Johnna even gets her toes wet but we opt not to make the sticky crossing and instead move on the check-out other points of interest.

We check out a bit of regional history at Castolon then enjoy a leisurely return drive through the desert with views up the Chisos Mountains.

Once home, Brian jumps in to help make icing for his own bday cake.  Who am I to turn down help?  Cake and icing are low carb/keto friendly.  We sample and it seems promising.  Tomorrow will tell.

Dinner is grilled shrimp and garlic butter riced cauliflower with spinach.  Delicious.  We have just enough heat left in the charcoal fire for s’mores.  No, I haven’t found a recipe for a keto friendly version of those!