Smithy

When we first started doing this road tripping, we used to skip Oklahoma altogether, not on purpose, but because we'd go south through Mississippi and then along the Gulf Coast to Florida to visit relatives, then back again along the Gulf Coast. Once we got far enough south in Texas, we'd cut across. Alas, the weather along the Gulf Coast has not been conducive to that trip for what, 3 or 4 years? Even if it doesn't happen to be storming at the time, we figure the good folks of southern Louisiana and all the other areas cleaning up from storm damage don't need us there. This year, of course, there's no question of going to Florida to visit relatives. An alternative route is to take US 54 down through New Mexico. It's a beautiful drive, but New Mexico's state parks are all closed due to the pandemic and we aren't sure where we'd stay. Besides, we really wanted to go to Llano. 🙂

Now, on to the question of road food and packing up to leave for 6 months. If I had bothered to snap a photo of our refrigerator a month ago, it would have looked promisingly empty...appropriate for someone getting ready to transfer the contents to another refrigerator, or to move. Think of the topics Challenge: Cook your way through your freezer (Part 1) and (Part 2) as a model. There are others. Our freezers were full but the refrigerator seemed headed in the right direction. Then I started thinking of all the foods I adore locally that I can't get on the road. A particular brand of sliced salami. A favorite deli's smoked salmon. Bacon that I'd been looking for and had trouble finding. The New England Brown Bread that I can't find out of our area and don't know how to bake. Inexpensive hummus with choice seasonings. Yes, I can make hummus but this is easy. There were recipes I wanted to try, as I had time, so those ingredients crept into the fridge. There were bargains on chicken and pork. My darling wanted to stock up on specialty sausages. I reasoned that we wouldn't be going into fast-food joints much along the way because of the pandemic. Better plan to make our own sandwiches. That opened the door to a surfeit of sliced meats and cheeses. And more bread. Then there was my darling's usual approach to travel: we cover 300 - 400 miles each day for the first few days, and nobody feels like cooking when we arrive, and the Princessmobile isn't especially conducive to cooking when it's in road-mode and the "dining room" is impassible. Better make a bunch of easily-microwaved dinners, distributed into single-serving containers and frozen. His specialties are split pea soup, and chili. He cooked enough for a half-dozen containers of each. They're ALL in the freezer, or they were. The plan was that each of us would select one in the morning, leave it to thaw during the day's drive, and at day's end eat it. Simple. So here's what the fridge looked like at home, just before I started packing the trailer fridge. I didn't photograph the freezer contents at home. Too tired, I think. I haven't even discussed the pantry ingredients! Many of my impulse purchases or specially-bought-for-special-occasions purchases were still in cabinets. They're in the Princessmobile's cabinets or in coolers. Some, to be honest, stayed in the Princessmobile all summer. Simplify? Of course I could, but I fear missing out...especially this trip. My sole nod to simplification was to weed through the plastic containers and get rid of everything but a few containers of 2 or 3 types we use a lot. I left a lot of room to accommodate the pre-cooked dinner containers as they were emptied. I also rightly suspected there would be deli containers along the way, and left room for them. (Cooper's hasn't disappointed in that regard.) So, we've been on the road a week and two days now. Want to see the Princessmobile's freezer and fridge? TA-DAA! We had pea stew one night. Actually, my darling ate only half of his and finished it the next night. His appetite and waistline are getting smaller. I had crawfish fettucine that I unearthed from the freezer one night. That fettucine was an impulse buy from Miller's Smokehouse last spring, and had lain frozen at our house all summer. (I won't get it again. It wasn't bad, but it wasn't exciting.) We knew we were headed for Llano. We should have realized that all this "road food" advance preparation was overkill. So it goes.

New to me too, Anna.

We use no-heat-needed Easy-Off oven cleaner to clean the soot from our glass fireplace doors. That gets the worst, and then we finish with simple Windex. Perhaps that would help with your oven door window? So sorry to read about the mess!

I can't answer your question regarding being overly sensitive to the smells - maybe you are - but I can tell you that my kraut has never smelled like rotting cabbage unless it really was. Fermentation smells different than rot. Think pickles vs. the garbage left too long. Oh, dear. Edited to add: I think your garlic naan "pizza" looks delicious!

Thanks for the encouragement, folks. I often wonder whether this topic is too much "same 'ol, same 'ol" and this year the pandemic will certainly add a wrinkle of isolation. Since some of you are enjoying it, I'll keep going. We were back on the road yesterday. "Nice to have trailer brakes again!" said my darling, and while I agreed I was also delighted to have fresh water again without being hooked up to a city campground. This was our road snack for the day. I couldn't have done this safely a few days before; the roads were that bad. What happened to the trailer was something that no public highway, especially one that CHARGES TOLLS, should subject one to. Nonetheless, the Oklahoma Turnpike - especially that portion just south of Oklahoma City - has a terrible rhythmic jolt. (At 50 - 55 mph we're a rolling speedbump, with irritated traffic trying to get around. Perhaps slowing down would have helped. I'm not sure it crossed our minds to try it.) Roughly every 8 feet - about the length of a concrete pour - there'd be another jolt. LUMP LUMP LUMP...our teeth rattled, and we swore never to travel that road again. I think we swore the same thing last year. Maybe after this year we'll remember. At our next fueling stop: Eek! the Princessmobile's belly liner was sagging and coming loose, and water was pouring out from underneath the belly. It could have been worse: at least it was the freshwater tank, rather than one of the wastewater tanks, that was leaking. Still, it meant we had no fresh water until we could get the leak fixed, and we had no idea what had caused it. Had the tank ruptured? Had a hose fitting come loose? The question occupied a good deal of our conversation until we reached Mineral Wells, where we stopped and parked for the night in a Walmart parking lot. We bought 3 or 4 gallons of distilled water. That would be our drinking and cleaning water until we found a repair place. An additional wrinkle was that the trailer brakes were no longer working, although the signal lights were. This was safe enough on fairly flat land, but had to be fixed before going into the Intermountain West. Mineral Wells has been a preferred stopping point for the last few years. We first discovered it when we stayed for a couple of days at the Texas State Park there. It's a nice place. Whether we could have found room under the current pandemic restrictions is another question, but we didn't ask because we planned to move on in the morning anyway. The Walmart lot would do. It's noisy but safe, and a good place to get items we'd forgotten or suddenly needed - like jugs of water. We disconnected the trailer, and while my darling stayed home and safe I masked up, purchased our left-behind supplies, and went to the Mesquite Pit Steakhouse, where I'd placed an order for no-contact pickup. I wrote about the place here, when we tried it a few years ago. We loved it, and had picked Mineral Wells as a stopover point on purpose to take advantage of the place. I'm afraid it was a disappointment this time. We had ordered pork ribs, brisket and Armadillo Eggs (yes, there's a theme here) and it was ready, along with their generous sides, at the appointed time. The brisket came sliced -- my online request to leave it whole had been overlooked -- and it was dry. I thought the pork ribs were tasty, but my darling had expected them to be more tender and to be slathered with sauce. The barbecue sauce they gave us was quite good (we have more) but in his mind didn't make up for the textural issues. I didn't get any pictures of those foods. I also didn't take photos of the interior. It looked much the same as before (here's another link to that post), and I was intent on getting in and getting out. They did seem to have good business, judging by the noise. I don't know how far apart the tables were. The armadillo eggs, now, those were good. They're quite different from the ones I got at Miller's, which tells you something about recipe interpretation. The obvious difference is that the Mesquite Pit's 'eggs' don't have a bacon wrapping, but the seasonings are also different. The sauce they come with is tasty. It's a bit sweet, a bit tart, a bit hot. It has a mayonnaise base, and is probably close kin to Louisiana remoulade or, bringing it closer to home, Texas petal sauce minus the horseradish. Funny, I see that during our last visit I thought it too sweet! So the 'eggs' were good, the stopover safe. Still, between the need to find a different route (not through OK City, and preferably not through Dallas!) and the disappointing food, we're scratching the place off our route unless there's a really good reason to go. I don't know what we had for road-food breakfast the next day. Probably a sandwich. I'll talk about our road food, both as planned and as executed, in another post.

Thank you for that reminder! Yes, I've read Travels with Charley, and in fact one of my parents' good friends used to tell me that her parents did the same thing when they were on the road in their trailer. Barbara didn't describe it as colorfully as Steinbeck did, but the idea was the same. Yes, I think I'll adopt that. At least, I'll try it. Our first trailer, the Montana, came with a washer/dryer combination machine. We didn't use it until very late in our first trip, when we were hooked up to a water source and a sewer disposal. The thing relied on water to cool the dryer, so it was quite the water (and energy) hog. Nonetheless we moved it to the next trailer and used it occasionally. When we moved to this current trailer, Princessmobile Mark III, we decided we couldn't spare the space. But we didn't imagine a pandemic in which public interaction would be a problem. One clear difference between this trip and previous trips, to answer @Anna N's comment, is that there won't be as much exploration of interesting shops. I doubt we'll be meeting up with people and joining them (or inviting them) for shared meals. Shopping is, and will continue to be, circumspect - with masks and social distancing. Nonetheless (despite my overpacking - stories and photos to follow) there have been, and will continue to be, visits to food places. Yesterday, as we expected it to be our last day here (it wasn't) I went off to Miller's Meat Market and Smokehouse to acquire some of their variations on stuffed jalapenos. Their store seems to be as well-stocked as ever. I hadn't noticed the P.D.Q meals before; I don't know whether they're a new addition. Their meat counter is the main attraction. You want beef roulades, or stuffed chicken? Get it here. You want stuffed jalapenos, in many different flavor combinations? This is the place. Note that the sign in the upper left of this photo was outside the door. Most customers wore masks. As I recall, the counter clerks wore them although they weren't as careful as I'd have liked about keeping their noses covered. I came away with 4 each of their Gator Toes, Brisket Poppers and Armadillo Eggs. i'd really like to work out how to make these things! I was surprised to see that the Armadillo Eggs were not stuffed jalapenos, but rather jalapeno sausage balls (wrapped around...what?) wrapped in bacon. The "eggs" had a very different size and geometry than the poppers. They were all good. The Armadillo Eggs lacked the sweet spiciness of the two poppers I tried. Was it the lack of cream cheese, or the smaller concentration of jalapeno? I don't know. I also went to the local grocery store to get a few supplies that, incredibly, we needed. We're only a week on the road! I haven't shown you the refrigerator, or the freezer, or the cupboards or the coolers. Still, there was a shopping list. Lettuce goes off fast, and my citrus was old before we started. When I spotted the prices and quantities of limes, I thought of @JoNorvelleWalker and her woes at getting limes. On the other hand, I'd say the romaine hearts more than made up for the savings on limes. Back at home - and a day later - it was time to eat those poppers and armadillo eggs. They were all good. I wish I had cooked fewer of them and served them over rice, or potatoes.

They're fun, aren't they? The Christmas lights began going up the day after we arrived. The park is also setting up for their annual light festival, called something like "Starry Nights in Llano". Lighted archways define walkways, with playful displays along the way. There are lighted Christmas trees at the top of the hill, where the walks start. There's a "Snowflake Express" train, and a display of Santa working on his pickup, and Santa catching a fish, and a reindeer (Rudolph?) catching a fish, and lovely angels and poinsettias and doves and other holiday decorations. I wish we'd be around to enjoy it in its lit-up glory, but that happens sometime after Thanksgiving. We'll be long gone by then. The trailer is repaired, hooray! That tale is still to be told, but right now it's time to start dinner. Lest you think that we aren't eating any greens in this haven of Texas 'cue, here was lunch: Green salad, with a side of chicken salad spiked with Little Green Dress, from Vivian Howard's latest cookbook. (See this topic for more information. The fuss over LGD in particular starts here.) Delicious. I've learned that LGD changes its character depending on what it's mixed with: where in a salad dressing I pick up more of the tart savory flavor of the olives and capers, in this chicken salad with mayonnaise I taste more of the herbs. The crackers are something I'm trying for the first time. Okay by themselves, great for scooping up chicken salad!

I'm having beans for breakfast again. That means we're back in Llano, Texas! Yes, we know there's a pandemic. Our reasoning is that we can shelter in place as easily in the Princessmobile as we can at home. More to the point, more than a foot of snow fell in mid-October, and then the temperature dropped to 11F. Nothing would keep my darling home at that point. We winterized the trailer to prevent damage from water pipes freezing, and headed south on November 5, 2 days after the General Election. By then it had warmed up at home again, to an unseasonable mid-70's, but we knew it wouldn't last. (It hasn't.) There are two flaws in the shelter-in-place-while-mobile reasoning, one of which we foresaw (laundromats rather than our own washing machine) and one of which we didn't but should have (trailer repairs). The trip already has been eventful. I'll write more about the events, and the packing-up, and the food we've brought along or purchased along the way, later. Consider this a place-holder while we wait for the repair team. Here's a preview of good ol' Texas 'cue:

They look like Hachiyas to me. As @heidih noted above, they need to be dead-ripe, as in about to turn to custard, or else (IMO) cooked to kill the astingency. Here's a writeup on Fuyu vs. Hachiya, with an interesting discussion (read the comments) including American persimmons. Those are probably the ones you had in Tennessee.

Be sure to tell us what becomes of the persimmons, please!

I went to Amazon and, of course, found several bean frenchers. This Norpro clamp-style frencher (eG-friendly Amazon.com link) sounds similar to the one @chromedome mentioned. There are also hand-held frenchers of many styles. Here's just one (eG-friendly Amazon.com link). I've never worked with one, so have no suggestions on style or utility that might be best, but a hand-cranked clamped model sounds easier to me to work with, although it would also take up more space in the kitchen.

Yes. I bought the Kindle version of the book for myself, but after I've made more things from it I plan to make up little jars' worth of some items (LGD, the tomatoes) as Christmas gifts. I might accompany them with a copy of the book, if I think the recipient would use it. I might buy a copy of the book "just in case" for the recipient, and then keep it if she doesn't want it. I just had LDG three ways at lunch: in the chicken salad I made, as a dressing for some chopped lettuce, and as an augmentation of last night's deli potato salad. I agree with the comments above that adjustments can and should be made. I added a touch more vinegar and found it more to my tastes.

Welcome to eGullet, Chuck! Thanks for clarifying about the name/gender, although as time goes on you still may have to correct people, if it matters. Heck, I read and enjoyed @Jaymes' posts for years before realizing Jaymes was a she. I admire you for starting a confectionary business. You'll find wonderful resources here from very experienced confectioners and chocolatiers, and you'll also be able to share tips and boo-boos with other newcomers. As someone who's never made candy more elaborate than fudge, I won't be able to help in that area, but I can help you find your way around the forums, if you need it. So can any other host or manager, so feel free to PM one of us if the need arises.

Another fine topic, probably my favorite, is The Boy Ain't Right in the Head

Dammitall anyway. I never met him, but his posts here amused and informed me. I began to take interest in Louisiana's fare in large part because of him. I'd always hoped to see him in person someday.

Now that you mention it, my parents' kitchen had the same, or else very similar, pattern in blue. We loved it, but of course almost anything gets old after a while.

Ha! I admit to being massively envious of the pantry! The kitchen is gorgeous, and I too wish you many years of happy cooking in it. All that space! That elegant backsplash! Those appliances! And I'm with Elsie on the double sink...so much nicer for my purposes than a single basin. For me the big dilemma was the size ratio of the two basins. I'm pleased with my choice. I hope you are pleased with yours.

My batch of LGD did indeed mellow a bit, and as @blue_dolphin noted, it's better as a condiment than as a stand-alone dish. So far it's been on a hard-boiled egg and last night's potatoes. It was my dinner-prepping snack on tortilla chips. It was my midnight snack (must stop snacking while I'm cleaning up from dinner) on leftover chicken. I think it'll be a killer addition to potato salad. I'm going to try it in chicken salad, and of course there's the tuna. Nice stuff! Meanwhile, I started a batch of can-do kraut using a lonely head of red cabbage a friend gave me a month ago. I had thought I'd braise some of the cabbage for last night's dinner, but in the end did the whole head. I think I'll need to repack it in a day or so, though. It's in an oversized glass jar that's fine sitting on the counter, but in a few days we're headed out for the winter. A plastic container is much easier to deal with on the road, and if the plastic reacts to the kraut...well, it will be a lesson learned.

Do you have a link to the recipe you used, if you used one? That looks like something I'd like to try.

In truth, I think the cabinets look(ed) great once that awful countertop was gone. But I'm looking forward to seeing the new version of the kitchen. I am most surprised by the idea of raising the whole house. I tend to accept walls, grades, heights, and so on as they're set, rather than seeing the possibilities of changes. Very cool. (And I'll note that when I first read the phrase "raise the house" I thought you'd made a frightul typo! Glad I was wrong about that!)

I wish to correct myself. I said: I was wrong. I don't know what the bright green but mild olives were that I was thinking of, but the Mazetta Pitted Italian Castevetrano olives that I bought yesterday taste very much like Spanish olives, or Queen olives. I like them, but they aren't what I expected and I don't wish to mislead anyone. Since @Shelby agreed with me, I wonder whether there are different treatments and flavor profiles? My batch of LGD is sitting and, I hope, mellowing, as I type. It has a bit more bite than I expected. Perhaps because of the HUGE double shallot I used.

One root system, two bulbs or lobes. Typical for a shallot. My question is: is this one shallot or two? Not that it matters, it's all I have today, but I just realized I don't know the answer. I'll never forget the time when I used 3 heads of garlic in a sauce when the recipe called for 3 cloves of garlic! I've come a long way since then, but clearly I don't know everything.

Do you find that fire-roasting is critical to the flavor? I ask because I've had baba ganoush in Egyptian restaurants that was made over a stove and was DELICIOUS. However, my attempt at it earlier this summer, when I went the lazy way and cooked the eggplant in the oven, was a bland disappointment to me. Fortunately my husband still liked it, so it wasn't a total loss.

Here's something I hadn't imagined or expected: a shortage of spices because of a shortage in packaging materials! Washington Post article. I hope this article is included in their free pandemic coverage: A spice boom has left manufacturers scrambling, and packaging materials can’t keep up