One evening, park staff organized a community potluck in the pavilion. I scrubbed vegetables, marinated shrimp, and decided to bring seafood enchilada casserole — layers of corn tortillas, shrimp, cheese, homemade sauce, baked until bubbly.
As dusk fell, more campers arrived carrying dishes — gumbo, cornbread, salads, dessert pies. We all sampled, swapped recipes, introduced ourselves. A retired couple from up north taught me pecan pralie recipe; a local Texan contributed pickled okra.
Under string lights and palm silhouettes, we traded stories — why we travel, favorite destinations, where we’re heading next. I felt deeply connected: strangers turning into friends over food, laughter, salt air.