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I always think you are brave doing this alone anyway, but doing it in winter? I do not think I'd have the courage to do that. Especially with all the bad weather going through the country lately. Do you have an ultimate destination?

A delivery dinner. Spicy crayfsh with Chinese cabbage and potato slivers over rice.

A firemixer would definitely work but is surely out of my price range. @Kerry Bealwho has some available? What are the details?

Keep playing with it, changing or adding one thing each time. Miso glazed broiled salmon, over sesame ramen with memba, avacado, yu toy and garlic crisps

Sorry for the slow progress and the frigid temps. I’d say you’re underway - you’ve departed your home port and are making progress, even if it’s not as much as you’d like. I’m looking forward to following along in this adventure from my sofa which is blessedly safe from mechanical failures!

Grr. If by "underway" you mean "gone from home", yes. If by "underway" you mean "making solid progress" then the answer is different. I left on Thursday, Jan 29, so I could attend a precision trailer driving course the following day in St. Cloud, MN, a couple of hours' drive from home. The course was yesterday. I'm now only about a 30 minute drive from the course, and spending another night here due to *GRRR* mechanical failures. At least I have shore power, and I'm grateful for that. This trailer is really not built for subzero camping, despite its adverts. Propane does not like to vaporize at 20F below, nor even 10F below. It is Not Fun to awaken to frost on the floor and ice on the animals' water bowls, knowing that the propane tanks are probably still half full but have to be changed anyway. So...I've discovered that my darling's preference of fast food from the service stations is defensible after all, because the last thing I want to do is fire up the oven and dirty up dishes when there's no water in the Princessmobile. The trailer was winterized* last fall, and I want to be sparing of what goes down the drains from the water bottles I packed. That means I need to minimize dirty dishes. So far on my travels I've been through a bucket of fried chicken from my favorite grocery chain back home -- an indulgence before leaving! -- and a couple of green salads on paper plates, with salad dressing from Samin Nosrat's Good Things cookbook. I've eaten half a Ranch Chicken wrap (the other half for tomorrow, probably) and a sausage and egg biscuit from the truck stop where I'm parked. A "breakfast sandwich" of dubious lineage yesterday morning, along with some nondescript potato twinkies (not their name) that even the dog wouldn't eat. Can't think what else there's been. It isn't that I don't have choices. My freezer is well packed with frozen ready-to-heat-and-eat dinners, both from Trader Joe's and from my own cookery. The refrigerator compartment is stuffed with remains of my last few weeks' cooking frenzies, as well as an amazing collection of condiments. I have my best local friends to thank for this. They volunteered, more than once, to help me load the trailer and get it ready to go. When I realized that I'd need help getting it pried loose from the ice and snow outside my house, and that time was short on the remaining "normal" packing, I took them up on the offer. While Mr. helped me with snow and ice removal, and anchoring things down in the pickup bed, Mrs. moved everything from the house refrigerator to the Princessmobile's refrigerator. And I do mean everything. I'm pretty sure there are 2 bottles of fish sauce in there, for example. She also cleaned the house refrigerator. These are true friends! (Confession: I returned a 1 L jar of homemade sauerkraut after she left. That stuff is old, and I still haven't tried it, and I decided to worry about it after I get back home.) I haven't bothered taking photos of the fast food I've purchased so far, but there will be other opportunities, perhaps more than I'd like. In the meantime, here's what I'm drinking tonight, celebrating Shore Power and Heat!! *For those who don't know, "winterizing" a trailer means draining all its tanks and water lines, and running a nontoxic RV-safe antifreeze through the system. That way, no ice should develop to damage water lines or fittings. But you can't flush out and replace it until you're above freezing temperatures.

That looks and sounds delicious to me. Was that your main? I would be happy with that as a main - my husband would say "where's the meat?"😉

Thank you. Yes I do love coleslaw and Costa Rica makes a salad that is made with a fresh pickled cabbage that is delicious. It's just that poor abused rotten cabbage that I hate.

@gulfporter, it was Seghesio that turned me on to just how lovely a Zinfandel can be. I've learned since then that there are other excellent Zins, but Seghesio was my first...and most of us know how fondly we remember our firsts. 🙂

That is a beautiful and delicious-looking dish, and thank you for the history (confirmed and speculative)! The egg yolk is such a deep orange I have to ask whether that was a special egg, special photography, or a bit of both? Thank you also for including the photo of the original cookbook's recipe page. What fun!

Got dumplings at Costco last week and made a quickie cold weather soup tonight.

Picnic chicken, baked not fried after the 11 secret herbs and spices 😉 with flat chips and salad. Things in a bowl, chicken on rice, baby pak choy and the last of the bag of bean sprouts. That’s 5 in a row where I’ve managed to use them all before the slime sets in !! I better give up now. Saturday night with the Carolines. Veggies, fruit, dip, cheese, note my dried mango slices from our tree.

It's Pizza Night!

Chicken larb with cucumbers, Boston lettuce, and cilantro-mint rice. Details on Larb laab larp (clicky).

Chicken larb (laab gai): Hacked up boneless skinless chicken thighs with a cleaver before cooking with sliced galangal. Mixed the cooked chicken with roasted rice powder, roasted chile powder, fish sauce, and lime juice, then tossed with sliced red onion, minced lemongrass, sliced scallions, mint leaves, Thai basil, and cilantro. Served over Boston lettuce leaves with sliced cucumbers, with more roasted chile powder. Made pilaf-style green rice (with cilantro, mint, and garlic) to go with.

You might want to try fresh pack pickled cabbage. Surely you like coleslaw?

Elk Medallions with mushroom brandy sauce, grits, parmesan, & roasted carrots. Inspired by The Mill in Hershey (PA).

Black Truffle and Mushroom Pizza, and Sausage & Giardiniera Pizza - little 10" pizzas for lunch.

Eggs Royale - English muffin, Scottish smoked salmon, poached eggs, French Hollandaise Sauce, named as such because the butter came from Holland when France couldn't make its own butter during WWI. Like many food origin stories, this one has many unproven rumors that first go back to the original Eggs Benedict, supposedly originally Eggs à la Benedick after Mrs. LeGrand Benedick who wanted something different. Chef Charles Ranhofer of Delmonico's Restaurant in Manhattan created it for her in the 1860s. It is published in his cookbook in 1893. I have the book, and you can see his recipe in the photos. It is also claimed to have been invented at the Waldorf in Manhattan. As for Eggs Royale, I Googled until I reached the end of the internet and have no info on who invented or why it was named as such. My guess was that it was invented for either Scottish, or Norwegian royalty, but I just made that up.

@Duvel So , entre nous , [ see , my German is a bit weak ] how do you ' ReNew your Man Cave ? '

Welcome Kevin! I just saw your gorgeous cauliflower soup

Well that is just beautiful! There is a law that states that we are not allowed to eat health food during any type of snow, ice and severe cold. Looks soooo good. I want your shrimp Alfredo--I might just have to make that tonight. Like a lot of us we have snow and bitter cold going on. Today is supposed to be the last of it and then highs get into the 40's. I'm ok with that but I'm sure not ready for summer. Give me some cooler temps until at least March please I re-ran across that Vinegar Chicken recipe that I love so I did a smaller version of that. Doesn't look like much but it was good. Lamb stew that REALLY hit the spot. Fried chicken using what I didn't use for the vinegar chicken. My plate looks really puny lol. Broccoli salad, fries, kraut and German sausages from the Amish market. Chicken quesadillas Zoodles, my venison meatballs and sauce and salad under a mountain of basil.

Attendees Chocolot Kerry Beal alleguede curls RanaMN Melani RobertM DianaD Lisa M citowolf - Celia D Lambrecht gourmet +1 Sue PEI (possibly with Jane) GRiker Rajala Kate Jared A Kelsey Hayley

I’m so excited to come to my first conference! Haley is planning on coming as well.

Baba au rhum ( Julia Childs recipe) served with raspberry jam and fresh raspberries.