2016 RV Plans

Now that the knees are about fixed, the plans are being laid for some serious RVing this year, beginning with a couple of local trips.  We belong to the Tennessee Travelers Chapter of FMCA as well as the Thor Diesel Club and will attend rallies held by them this spring.  For these trips, we will spend time in Pine Mountain, GA (Callaway Gardens), Stone Mountain, GA, and the Tennessee Smoky Mountains.

After another local trip or two, we plan to spend part of the summer where it is cooler and after debating between Michigan, New England, and the West, we opted for the Colorado high country and keeping with our plans to make the longer drives while we are more able (younger).  For this trip, after a weekend in Kansas City, we will make stops in the warmer parts of Colorado in Denver at Chattfield State Park and another visit to Grand Junction before heading to the Centennial RV Park in Montrose, Mesa Campground in Gunnison, and Snowy Peaks RV Park in Buena Vista.  After Colorado, we will head south for a little time at Santa Fe Skies RV Park in Santa Fe, NM before heading home.

I am really looking forward to these trips and being able to do some of the light hiking I’ve been unable to do the past several years.  If you are familiar with these campgrounds or have suggestions for places to see and things to do in these areas, I would appreciate the info.  Once again, we will plan to meet up with some blogger buddies along the way and as always, we hope you will join us in our travels via the blogoshere.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

Fish Breading Taste Test

We were in the mood for some fried crappie and decided to do a little taste test while we were at it.  Over the years we have used a variety of fish breadings and batters, both store bought and homemade and recently have picked up a couple of new ones.

While at SeeWee’s Restaurant near Mt. Pleasant, SC a year or so ago, we decided we really liked their fish breading and discovered it was House Autry Seafood Breading and it is available in our grocery stores.

Then we noticed that one of my blogger buddies regularly uses McCormick Fish Crisp which I have only been able to buy from Amazon.

For tonight’s meal, we decided to give them each a try by deep frying in 350* oil.  The slightly moist fish pieces were breaded with each mix then fried in separate batches with the first one kept warm while the second one cooked.  I added no salt or other seasoning until after we tasted them – each needed more salt for my taste.  Here they are after frying and plated along with some slaw and potato salad.

As can be seen, the House Autry (in the back) is darker in color even though they were cooked for the same time and the oil temps were the same - I was surprised at the difference here.  While the tastes were similar, we all thought the House Autry had just a little more flavor.  Next up we’ll use them to pan fry a batch and see how they compare that way, but for now, we’ll lean toward the more readily available House Autry.  If you have a favorite seafood breading or batter, I'd like to hear about it.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/12/16 meal date

Knee Replacement - Home At Last

After four days in the hospital and seven days at a live-in re-hab center, I'm writing this from the comfort of my easy chair and looking forward to sleeping in my own bed tonight.  Other than the usual pain, I believe I'm doing well and further along than the first time where I did not go to the re-hab location.  Unless something unexpected happens, it's now just a matter of completing the re-hab regimen which should be about a month.  Thanks for all of the good wishes, no more updates planned and regular blogging will resume when I have something to write about.  
Larry  3/10/16 

Knee Number Two - Update

Hi all - According to the doc, everything went fine and now it's on the the rehab phase.  I'll be in the hospital until Thu or Fri then on to a step-down rehab center for about a week.  I'll let you know if anything interesting pops up and thanks for keeping me in your thoughts.  

Larry

Well the big day is now here as today is the date for replacement of my other knee - the left one this time.  Since I am up first, I'll likely be done by the time you read this.  The right one continues to do well and is definitely my good knee now.  So I'll continue reading your blogs and report on my condition when warranted.  See you on the other side of it.  Larry

I Don't Have To Remember

There has been a photo showing up on Facebook of a grilled cheese sandwich and a bowl of tomato soup with a caption regarding remembering this meal from our childhood, but I don't have remember that far back.  On a dreary and cold Monday after Valentines Day, Bev advised she wanted this meal for lunch and I let her know me too.

Unlike the versions from my childhood which were made with either American or Longhorn cheese, Bev made these with good cheddar and pepper jack and mine also got mayo, dill pickle, lettuce and onion.  The soup was the same as the childhood version - Campbell's Tomato made with milk.

The photo wasn't so hot, but the meal was very good and perfect for the weather.

Thanks for Stopping by Almost Heaven South.
Photos can be enlarged by clicking on them.
Larry
2/15/16 meals date

A Little Cajun/Creole At Home.

This weekend turned into a small Acadiana Festival at our place beginning with a visit from son Rhett and part of his family.  During our trip to LA, we bought him some Crawfish Pies and when we told him about them, he said he really also liked boudin.  So as an appetizer for Saturday nights fried crappie, we fried some of the Pepperjack Stuffed Boudin Balls from Poche's and while I got no shots they were still killer good.

And in keeping with my plan to provide him with his expressed desire, I broke out a package of Crawfish Boudin links (also Poche's) and poached them to go with fresh-from-the-farm scrambled eggs and sourdough toast that Bev just bought at the Ole Mill Pottery House Cafe and Grill in Pigeon Forge (she and Pat had spent the week in Gatlinburg).  So we fixed Rhett up well, but got no shots, and sent him back to South Carolina with his crawfish pies and a couple packages of frozen crappie fillets.

Breakfast Pizza Ala Bev

For years I’ve been saying that Bev is the real chef in this family and this is a fine example.  Our last day in Louisiana, she decided to make some egg salad for sandwiches for the road and she ended up making a pretty big batch so we still had leftovers when we got home.

While we were watching TV one evening,  she announced that she had a plan for breakfast involving the egg salad and what she made was creative and delicious – and I thought I was the egg man.  She made a breakfast pizza using Naan bread, egg salad, hot breakfast sausage, cheese, green onions and a few small dollops of salsa here and there.  After assembly it was baked in the toaster oven until warmed through.

It was sooo good and I loved every bite of it, including the ones with the little zing from the salsa - until I can top this, Bev is now the recognized egg-dish master at this house.  Some of you out there - you know who you are - have got to try this.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

2/1/16 event date