Smithy

We ended up staying three nights, even though we hadn't unpacked the trailer. On the last night we grilled steaks over charcoal and a handful of mesquite chips. I couldn't tell that the chips made much difference to the flavor, but maybe I was supposed to have soaked them first. They flared up nicely and gave a good char to the steaks. (There are vegetables in the plastic containers toward the back of the table. Apparently they were there to salve our consciences.) He isn't much of a wine drinker, but I had found this local Texas wine and I thought it was the perfect accompaniment. We might have stayed even longer, but the rain was catching up to us. We headed out... ...and saw that the lake was already overflowing the spillway more heavily than it had been. When we checked out, we asked about the spillway road. They were watching it carefully and would probably close it if the water got much higher, they said. There is a back road that can be used in that circumstance, right through the helicopter training base. That would have been fun. Here's a typical park building that I neglected to include earlier. I love the stone construction. We'll be back, I hope.

I've written before about the charming Badu City Park in Llano, its proximity to downtown and to good barbecue. The park has been a favorite stopping place of ours since we discovered it about 6 years ago, and it's gone through major renovations since then. Unfortunately - VERY unfortunately - the park was wiped out recently by flooding along the Llano River. There might have been space at another RV park outside of town, but it isn't as close and has never looked inviting to us. We decided to skip Llano altogether, and lamented the missed opportunity for barbecue and my favorite Llano kitchen/hardware store. That left us with a dilemma: how and where were we to get good 'cue while in Texas? We asked the park rangers. "There are two in town," they said. "Mesquite Pit is good, but expensive. Natty Flat Smokehouse gets mixed reviews from folks who visit there. Geno's Mesquite BBQ used to be a ways out of town, but that's closed and he's a food truck now. We don't know how you find him." When we went into town in search of auto parts, we got much the same story - with an emphatic nod to Mesquite Pit from one woman, who recommended the chicken fried steak and the armadillo eggs. We ran our various errands, picked up wine and beer, then headed for Mesquite Pit. Too bad it was too early (for us) for margaritas. We ordered our takeout meal, then I admired the interior while my darling admired the weather outside. We could have waited at the bar, but - well, it was too early for either of us and we still needed to drive back to camp. Besides, the decor was fun. There were a lot of antique farm and kitchen tools. Does anyone know what this is? The waitress didn't. I couldn't read the printing on the side of the box, but thought I might be seeing the word "churn". A recognizable butter churn stood next to it. Our food came. We'd ordered a pound each of brisket and pork ribs, and an appetizer of armadillo eggs. I'd restrained myself with great effort and had not added fried green tomatoes to the order. We packed it into insulated bags and took it home until dinner time. (I squirmed at the plastic clamshells and styrofoam - Cooper's packs everything in foil, or cardboard - but the clamshells can be reused. If I can find space for them.) The brisket looks dry but wasn't. The ribs had just the right toothsomeness. The barbecue sauce was some of the best we've ever had. I find most BBQ sauces to be syrupy and too sweet (he likes them sweeter than I do). This has a tart vinegary note that we both liked. Check out the condiment tray, which was included for free: The onions are sweet and the pickles are tart; the pickled peppers have a nice heat but don't pack a grab-your-beer wallop. The armadillo eggs were fun: jalapenos stuffed with cheese and brisket, then breaded and fried. I think I liked them better without the sauce, which was too sweet for my taste. They had a pleasant heat. We're still working on the condiments, and got 3 meals out of the rest. Not bad for 34 bucks.

Lake Mineral Wells State Park in Texas, some distance west of Dallas, is one of our happy accidental discoveries from last year. We originally chose it for an overnight stay because of its distance along our route, but liked it well enough to keep it on our "good to visit" list. It has a very interesting way to get to the campgrounds: across the spillway of the dam. As you can see, the spillway is plenty wide, but it gave me the willies the first time or two across. I tend to equate "wet" with "slippery". It isn't, at least not at these low flows. The weather was warm and sunny, and we signed up for two nights. That isn't enough time to make it worth unpacking and repacking the trailer, to us, but at least it allows us to plan a lazy morning. We celebrated with stuffed pasta and pesto. The pasta had been taking up freezer space until then. The next morning, I was able to relax and enjoy my coffee, admiring the java djinn* revealed by the sunlight. *or java genie, if you prefer

I brought the IP Mini - the 3-quart version.

Our day went downhill after lunch with Kay. We drove onto Interstate 40, headed toward Little Rock and points beyond. Kay had recommended some interesting places in Hot Springs, southwest of Little Rock, and we were considering staying around there. Until, that is, we encountered this string of stopped traffic between Memphis and Little Rock: Traffic was at a complete standstill for nearly an hour, and then it slowly crawled for a couple more, with no possible exits from the freeway. We found out later that a tanker truck had crashed and closed all the westbound lanes for 4 hours. I think our travel time was extended, all told, for 2 or 3 hours. It became another Walmart night. I'm no longer sure what we had for dinner. Leftovers, I think. But it could have been these sandwiches using chicken I'd roasted a couple of days before we left home: After dinner, I went into the Walmart to check out their deli selections and find out the operating hours of the Subway there, so we could make plans for the next morning. Subway's sign said they opened at 9 on Sundays. Sunday morning I arrived at 9, to find no signs of life at the Subway and the Walmart deli still understocked. I was incensed. What the heck kind of operation did they run in Benton, anyway? I bought an oversized "New York Style" deli sandwich and we headed for Texas. It was not until Monday morning, 24 hours later, that we realized Daylight Saving Time had ended on Sunday. We'd been an hour ahead of ourselves all day.

Once again, I marvel at my penchant for buying cookbooks when there is regular inspiration on these forums. That looks gorgeous, easy and delicious, @shain.

Sometimes, the stars align in such a way that the original plan A, and the alternate plans B and C all fail - but the resultant Plan D turns out to be even more dandy! So it was when we left Cairo. We had headed eastward from home because we planned to drive the Natchez Trace Parkway for at least some of its length. This roadway is a National Park that follows a very old travel corridor dating back to the early inhabitants of the area. There are no facilities or services along it, but it's supposed to be a lovely drive with historic sites along the way and camping possible without going too far from the route. We had been watching the weather to determine our route from home; on the day of our departure the weather looked promising for the Natchez Trace. Two days down the road, the promise had turned to a threat. Of course we can drive and camp in the rain, but it isn't conducive to sightseeing except through the windshield. It also appeared that the longer we waited to head westward, the more widespread the rain would be. We changed course, and I realized there might be an opportunity to meet @kayb! A flurry of PM's ensued. How near to her would we be passing? Did she have time to meet up? If so, where? She sent several recommendations. My darling gave me the fisheye when I began discussing the chance to meet. Once he hits the road, he likes to keep driving. More to the point, our truck and trailer don't fit just anywhere. We have to be careful about where we decide to go, lest we get caught on some side street with low overheads and no room to turn around. (In an earlier life, he was an over-the-road truck driver. He once got caught on Manhattan Island, going the wrong way on a one-way street, when he hadn't intended to go through the Holland Tunnel at all. The memory has stayed with him.) More PMs. More consideration. Careful looks at Google Earth. We made a decision, and Kay and I set our schedules. The Shake Shack in Marion, Arkansas is one of those quirky burger joints with Coca-Cola adverts and old signs and paraphernalia decorating the walls and shelves. You place your order at the counter, and someone brings it out to you when it's ready. It's also a very friendly place. We spotted Kay and her grandson when we came through the door, but before we reached them we were greeted by the proprietess. (Loretta?) She welcomed us warmly. "You must be the folks Kay told me about!" We chatted a bit about our trailer travels and the weather back home, then Loretta said a cheery "Enjoy your meal and visit!" and went her way. We placed our orders at the counter and admired the doodads behind the counter. Kay told me that people bring things in to add to the collection. We had a fine visit, and the burgers and fries were good. It seemed as though half the town dropped by and greeted Kay by name; she's obviously well known and liked there. Her droll wit, so obvious in her writings, is just as clear in person and we roved through funny stories as well as serious. (She also bought our lunch, a quite unexpected treat! Thanks again, Kay!) Why I didn't take more pictures of the restaurant, when it was a meeting with another eGer, is beyond me. Nonetheless there are no interior shots - just a shot of what was soon inside my interior. I think we could have talked a lot longer, but the road called us and her chores called her, so we gave them a quick trailer tour and then headed down the road. I hope we meet again someday.

In addition, if you develop a recipe that you'd like to share, feel free to post it in RecipeGullet.

I've never tried using the Instant Pot for chicken broth before, but I was in a tearing hurry and had 3 chicken carcasses, some "peculiar parts" as my grandmother used to call them, a few odds and ends such as wings and bones from a rotisserie chicken, and a bunch of trim from celery and onions. It all went into the 6-quart IP with just enough water to almost cover. High pressure for 40 minutes, natural release and then some, as I went about my business. Some time later it all went into a chinoise for straining. The strained broth sat overnight so the fat could separate out. What resulted was on the order of 2 quarts of very stiff chicken jello. Purists may object to its relative cloudiness, but the flavor is outstanding. Pure gold, I tell you!

I bet one of you noticed it before biting it, though! Do you remember what the entire tag said?

As usual, we weren't very successful at emptying our home freezer before we left - and besides, there's the summer's frozen bounty to enjoy. The Princessmobile's freezer was packed when we left home. This is a mix of meats I simply had to buy but never found time to cook during the summer and fall, roasted tomatoes and peppers captured during the harvest season, citrus juices, egg whites, Hatch chiles purchased a year or so ago, chicken jello from a marathon session with my Instant Pot and 3 chicken carcasses; nuts and grains, ice and some precooked frozen dinners for our ease of travel. My darling makes huge batches of chili and pea soup and apportions them into dinner-sized containers for us. They were made far enough in advance to freeze in our chest freezer at home. Two meals' worth sat in a small cooler, slowly thawing, for our first two dinners. We have this routine for a couple of reasons: first, we drive long and hard for the first few days to get to warm weather as quickly as possible; second, the living and cooking space are relatively limited until we empty the "garage" of its toys and equipment and turn it into the dining room. Unloading takes a half hour to an hour; reloading takes more time. It isn't worth the effort for an overnight stay, nor indeed (we have now decided) for only two nights. This is the available space, as seen from the vantage point of the kitchen. The first day's drive was longer and harder than usual. An unexpected but vital doctor visit the day before we departed put us back about 4 hours in our preparations. I'd have been satisfied to depart a day later, or drive less the first day, but my darling is - heh - driven by weather considerations. The cold had already arrived in his opinion, and rain and snow were coming. We left at noon. 91/2 hours later we pulled in at a Walmart parking lot in Peru, Illinois and did our minimalist setup for the night. It hadn't helped that we'd taken a wrong turn on a tollway, had to double back and had to pay an even more expensive toll on the return! We ate grocery store deli sandwiches that we picked up from our local grocery store on the way out of town, and split pea soup once we'd set up for the night. There were cut-up vegetables and Hallowe'en candy for driving snacks. (We knew we were unlikely to get any visitors on Hallowe'en, but it's a great excuse to buy those little tidbits!) This is my only food photo from the first day. Since my first-day travel photo collage is two posts up, I won't repeat it here. Walmart generally allows truckers and RVers to stay the night in their parking lots. We think it's a clever marketing ploy. We are almost certainly not the only such campers to stock up while there. Inevitably there will be something we forgot to pack, or some deli food we want. The next morning, indeed, we went shopping for some supplies and picked up a gigantic hero sandwich, loaded with various deli meats, for the road lunch. Then we pulled in the sides, went across the way for fuel and breakfast, and hit the road. We aren't usually big fans of McDonald's, but this and a hash round hit the spot. So shoot me. Several hundred miles later, we were pulling in - this time, happily, before dark - at a campground near Cairo, Illinois. Chili for dinner that night.

Food52 is running a sale on a gorgeous=looking 11" Greenpan Venice Pro non-stick skillet, with cover and spatula included. The sale price is $69; normal price $180. If it's your first purchase from them, you can get an extra $10 off by using the code 10CBXAB. I am trying hard to think of why I should buy this pan...our current French skillet's finish is wearing; one can always use another pan...and so far I can't justify it. It's tempting enough, however, that I think I must tempt others with it.

Thank you for bringing us along on this trip. I'm a bit staggered to think that you've just gotten home from Paris and you're off to Seattle...I hope that anti-jet-lag diet actually works for you!

That looks delicious, David. Did you free-wheel that soup, or is it from a recipe?

My crabapples became a relish, a chutney and some jelly that I reported above. The crabapple/pecan relish, after being eaten out of hand and sprinkled on salads, made its way (what was left of it) into some puff pastry as a dessert. I've never worked with puff pastry before, and thought it was a bit too brown - and needed a bit of jelly to set it off. Our dinner guests loved both the jelly and the pastries, and only one other used the jelly.

I haven't sprung for one of their breadboards, but I have at least one of their spoons - to be used when I would formerly have used a wooden spoon. It's excellent stuff. I'll be visiting that outlet at my next opportunity.

Yep, we've spent 4 nights on the road and tonight we're staying put. So far we've gone from post-Hallowe'en fall... (I should have realized epicurean would have a factory outlet! How have I missed it all this time?) ...to summery temperatures and juniper in fruit... ...with a lovely, fortuitous stop to meet @kayb at her favorite diner! More later, as I get my pictures and stories organized.

We met up with a British couple a few years ago who rented a minivan and toured the American Southwest for 3 months. The van had a mattress spread over the floor in the middle. The back doors opened to reveal a small sink and stovetop. They saw a lot that we can't with our unit, due to the size of our trailer, but by the end of the rental period they couldn't WAIT to get back to a hotel for a few days before flying home!

Yes indeed! We had a great time getting to meet and visit with you. Since you didn't take photos of the food I'll include mine here.

The New York Times Cookbook has a rice + wild rice dressing recipe that I thought very nice, the time I tried it. It included pecans, probably some chicken broth and parsley. I've forgotten what else, but I'd start with those elements. It's been a long time since I made it, since my dinner guests all clearly preferred bread stuffing and didn't know what to make of rice where they expected bread.

Jeffrey Steingarten's Gratin Dauphinoise, from his book It Must Have Been Something I Ate, is my go-to recipe. There is a hint of garlic, but no onion. I think the essays in this particular book are hilarious, enlightening and entertaining. If you don't have the book and can't get it at the library, here's a blog entry with the recipe from someone with the same opinion as mine.

Welcome! Our members include a good mix of nonprofessional cooks and professional business owners; if you have questions about establishing your food business, chances are you'll get answers here. If you have any questions about how to use the forums here, or where to post, feel free to ask a host. "Empenadas" covers a lot of ground...as do the cuisines you've listed. I hope you'll show us some of your creations.

Welcome! (and welcome to retirement, by the way. You'll soon wonder how you ever found time to work.) If you have any questions about how to use the forums, or where or whether to post, feel free to ask a host. Here's a staff directory, in case you're interested. When you and your wife start spending more time in the kitchen, what sorts of cookery do you anticipate doing? Do you have old favorites you hope to tweak, perhaps? Are there new techniques or cuisines you look forward to exploring?

I'm curious about this implement. It's clearly a strainer of some kind, but it seems like it would be too slow to drain for culinary uses like retrieving stuffed pasta from boiling water. Perhaps it's for stirring stews or soups. Do you know its purpose?

@JoNorvelleWalker - I was going to laugh at your first two paragraphs of response, but then I read the third. At that point I'd have been giving a 'wow'or a 'confused' or - well, I'm still not sure, but it wouldn't have been a laugh. Thanks, at any rate, for the early warning on the reliability of The Egg Shop's bread notes.