Finally On The Road Again – Pine Mountain, Ga

After an 18 months hiatus for Covid-19, we are finally all vaccinated and back on the road in the RV.  We had the chassis serviced, replaced the six rear tires, cleaned the coach inside and out, packed it, and we were ready to hit the road around 10am.

We were barely out of the driveway when we realized we had no 120v power and as I was trying to figure out what could be wrong, Bev asked “isn’t there something you do up there (control panel) and I realized we had forgot to turn on the inverter, which fixed the problem.  Hard to believe how much we have forgotten over the 18 months.

We were headed for the Florida Gulf Coast but our first stop was Pine Mountain, GA for a visit to Callaway Gardens (CG).  We had been to the area twice before and again stayed at the Pine Mountain RV Resort the last time.

Roasted Orange Salmon With Caper Sauce

Cindy wanted to cook fish for her meal this week and I sent her my saved recipe from Chef Lea Ann to look over.  Since it has some of our favorite items – salmon, capers, sauce – I thought she might want to consider this recipe forSuper Easy Oven Roasted Orange Salmon With Caper Sauce and she immediately said yes to it.  Since we used more fish than Lea Ann, Cindy doubled the sauce amount to get the recipe below.  The original recipe and more pics like this one can be found on Lea Ann’s Cooking On The Ranch blog by clicking on the above link.

Dublin Coddle For St. Patrick’s Day

For St. Patrick’s Day, I wanted to try something different than our usual corned beef and cabbage and along came Chef Dennis with a recipefor Dublin Coddle on his Ask Chef Dennis blog.  According to Dennis “It’s a traditional Irish dish that was typically served on less affluent dinner tables in Dublin.  Dublin Coddle originated in the 1700’s and has been made a variety of ways. You’ll see it made with sliced sausage and sliced potatoes, but a Dublin Coddle is a stew, a one pot meal that is rustic in nature.”

I scaled his recipe back for the amount of meat I had but the original along with many great pics like the one below can be found by clicking on the above link.

Smoked Pork and Turkey

My last pork butt smoked on the gas grill was okay but not what I’ve come to expect from myself, so I changed up my method a little.  To ensure the juice collecting pan was not exposed to direct heat, I set it on a rack in a sheet pan so the grill operated more like a real smoker.  With the two end burners on low, it maintained a 240-250F temperature and I used oak and apple wood for the smoke. 

Getting Ready To Hit The Road – Travel Update – Pickled Red Onions

After not traveling for the past 18 months, it’s nice to be getting ready to travel again.  If all goes as planned we will all be fully protected from Covid-19 by April 1. 

Spring is definitely in the air.

Beef Fajitas & Burrito Breakfast

For the Thursday night meal for our friends, we opted for beef fajitas using flank steak and a marinade recipe for Grilled Flank Steak Marinade from Chef Lea Ann on her Cooking On The Ranch blog.  For my amount of meat I doubled her amounts to get the recipe below and I changed the instructions a little. For the original recipe and pics you can click the above link to visit Lea Ann’s site. 

Red Lion Swordfish & Cheesy Cauliflower

This is Chef Lea Ann Day at Almost Heaven South as our entire meal came from her blog recipes for the Swordfish and the cauliflower.  I changed both recipes some so let’s start with the swordfish.  I used the same amount of vegetables for four servings as she did for two but I used it as a topping.  Bev and Pat prefer chicken to fish and I thought the topping would work equally well with it.  Below is what I did but you can click on the above link to go to her site for the original recipe from the Red Lion Inn and pics.