Category Archives: Grilling

Pre-Move Activities

Things are progressing slowly with the new-to-us park model home here at Viewpoint Golf and RV Resort. So far, the process has been a matter of removal rather than move-in. Donna has been sorting through the things she plans to sell in the park-wide garage sale scheduled for Saturday, March 20th. Whatever doesn’t sell will be donated.

Donna also took down all of the window hangings – curtains, rods and whatnot. They were all dated and in need of replacement. I hauled it to the community dump here at the park. There was also a small knick-knack shelf that ran around the perimeter of the living room that she didn’t want. She hired a guy from the park to rip it out and dispose of it along with a cabinet above the bed.

We’ve had some great help from our friends and neighbors, Dick and Roxy Zarowny. Roxy has been helping Donna with some paint prep and color ideas. Dick took down a few light fixtures we’ll be replacing and he also filled in trim where the living room shelf was. Another neighbor, Sue Lines, has also been consulted about paint colors. We can’t thank them enough for their time and help.

I’ve moved a few items into the small shed/shop. I’ll need to get cracking on moving everything out of the trailer so we can sell it. That’ll be this weekend’s project. Yesterday, I went over to the house to spackle some holes left from curtain hardware and other wall hangings.

We had a change of plan on painting the interior. We got a quote from a painter here at the park and decided to hire the job out. In years past, I always tackled these jobs to avoid the expense of hiring someone, but I’m at a point in my life where I’d rather hire someone and be done with it. They will start masking everything and apply coverings tomorrow and should complete the job by the middle of next week – they won’t work on the weekend. Once that’s complete, we can start moving in.

I’ve mentioned a bit of an evolution in my kitchen duties – I’m learning kitchen knife skills and applying them to different recipes. Meanwhile, Donna has been utilizing the Weber grill more. One of my specialties is Japanese fried rice. I’ve been making it in a large skillet, but it wasn’t ideal. The skillet isn’t quite large enough and stirring while the rice fries results some of the ingredients escaping from the pan.

I decided I needed a wok. I looked around online and settled on a Yosukata carbon steel wok from Amazon. It has a flat spot on the bottom making it stable on the induction cooktop and carbon steel is ferrous and works great with induction. The name “carbon steel” is a misnomer. All steel contains iron and carbon.

After ordering this pan, I’ve been inundated with ads and click-bait for carbon steel kitchenware. Against my better judgement, I clicked on one that led to blog post about cookware – it was just a shill for certain products. The author was either horribly mis-informed or didn’t do any research at all. He started by saying carbon steel is great in the kitchen because it is a blend of “normal steel” and stainless steel. This is preposterous. First of all, what is “normal steel?”

As I said, all steel contains iron and carbon. From there, different alloying elements can be added. Most metallurgists agree that the addition of chromium in amounts exceeding 11% of the total weight constitute a stainless steel alloy. So-called carbon steel can be anything from very pure iron and carbon like that found in Hitachi Shirogami steel or can have additions like manganese, tungsten, vanadium and a host of other ingredients – but it wouldn’t be called carbon steel if it had more than 11% chromium – it would be called stainless. This is why I say the statement in the kitchen blog is preposterous.

Anyway, the wok is carbon steel and when properly seasoned – like cast iron – it’s nearly non-stick in use. The pan is made from thin material that heats up and cools down quickly and is much lighter than cast iron. It’s sizable – nearly 14 inches in diameter and four inches deep. Just right for fried rice.

Speaking of steel, Roxy mentioned to Donna that her old set of kitchen knives she keeps in their motorhome were in need of sharpening. So Donna asked me if I could sharpen them for her. It was a set of LC Germain knives. These knives were made in Japan in the 1970s and ’80s. They are stamped from a sheet of stainless steel and achieve their sharpness through the use of very thin blade material. To make the thin blades wear-resistant, they were heat-treated in a way that forms large, very hard carbides. I think the manufacturer wanted these knives to hold up in home kitchens where the user wouldn’t sharpen them or would maybe send them out to be sharpened by someone with a grinder once a year or so.

I don’t have a grinder and my Japanese knives are carbon steel with very fine grain structure, making them easy to sharpen. Therefore, my Japanese water stones are finer grades. These LC Germain knives should have been sharpened with a coarse stone to reset the edge, then refined on harder stones. I couldn’t find my Lansky coarse stone, so I had to use the Spyderco Sharpmaker which I only have medium and fine grit stones for. It took a lot of elbow grease to reach a useable edge on the knives. Hopefully, I’ll find the Lansky sharpener when I empty the trailer and can have another go at the LC Germain knives.

We drove out to Buckeye on Sunday to visit with my middle daughter, Jamie. Jamie is starting a home baking business specializing in cookies – it’s called OMG Cookies. Donna ordered two dozen cookies from her that she wanted for gifts to her tennis girlfriends here at Viewpoint. I gifted Jamie with the Yaxell Enso Japanese ko-bunka knife that got me started on the Japanese knife kick. We visited for a while, then made the drive back – it’s about 75 miles each way. In the air-conditioned Nissan Frontier, the trip was breeze.

The Frontier airbag saga continued. I was up early and off to the Nissan dealer in west Mesa to have the airbag module replaced and programmed on Monday. I waited there for four hours – good thing I brought a book to read. It didn’t solve the problem. They said the wiring harness needed to be replaced and said Sullivan Motors would be calling me to make arrangements.

Chris at Sullivan called me on Tuesday and said he was working on a solution. Then he called on Wednesday and asked if I could bring the truck to their shop at 8am on Thursday (today). He said the wiring harness was on backorder, but he thought they could repair it. I was skeptical , but I got up early and went there this morning. He had a different guy look at it this time. I sat and read for a while, then took a walk. When I got back, the truck was parked outside the shop. The guy located the break in the harness and repaired it! Hopefully, that’s the last time I’ll have to deal with it.

Time for some food talk. The fried rice in the wok photo went with a wild Alaskan salmon filet that Donna grilled perfectly.

Wild Alaskan salmon with mayo-based seasoning and grilled shishito peppers

I’ll add a couple more dinner plates from the last week. Donna made balsamic chicken and peppers served with home fries.

Balsamic chicken with peppers and home fries

She also made a meal with leftover tri-tip from the weekend. She had me slice the tri-tip into thin slices along with mushrooms, onion and garlic. Then she cooked chickpea rotini pasta and made a version of classic beef stroganoff.

It was a delicious meal.

We’re looking forward to visit from my oldest daughter, Alana and her fiancé, Kevin this afternoon. We’ve had warm weather over the weekend and start of this week – it was in the 80s. Yesterday it cooled down and only reached 70 and today should be slightly cooler. It should be comfortable to sit outside in the sun while we catch up with them.

*Just so you know, if you use this link to shop on Amazon and decide to purchase anything, you pay the same price as usual and I’ll earn a few pennies for the referral. It’ll go into the beer fund. Thanks!

Lost Dog

We’ve all been coping with the pandemic for nearly a year now. People have adjusted their lifestyles in different ways. For us, it mainly affected how we entertain. We’ve avoided large gatherings and only eat out or go to a pub when we can be seated outdoors. I think this is true for many people.

I browse a number of forums online and from what I gather, there’s been a resurgence of home cooking – this makes sense as restaurants are restricted in many areas. If you take a look at a couple of online kitchen knife retailers, like Japanese Knife Imports or Japanese Chef Knife, you’ll see more sold out items than knives on offer. We still manage to socialize and dine with friends – we just restrict the number of people we interact with.

Sunday was a great example. We went over to Frank and Kelly Burk’s house for a potluck-type meal and cocktails. Mike and Jodi Hall also came over. Mike brought shredded pork and beef he had smoked for tacos. We brought taco toppings, a green salad and tortillas. Kelly made flan for dessert – it was her first attempt at flan and it was outstanding.

As usual, we had a good time with great food, good people and lots of laughs.

I don’t have much to report as it’s been business as usual this week – pickleball in the mornings, a couple of grocery runs and playing with ham radio in the afternoon. We’ve been doing a lot of cooking, but that’s not unusual for us. What is a little different is our roles in making some of our dinners. For example, on Tuesday. Donna manned the grill and cooked chicken thighs, legs and wings while I was in the kitchen preparing Japanese fried rice. Donna also grilled baby bok choy. The grill used to be my bailiwick while Donna cooked in the kitchen.

Grilled chicken, bok choy and fried rice

We’ve been buying whole young chickens, right around five to six pounds. I break down the whole chicken into 10 major pieces – two legs, two thighs, two breasts, two tenders and two wings. I also set aside some of the other meat taken from the carcass to use for yakitori. We find the whole young birds to be more tender and flavorful than the over-sized breasts and other pre-cut chicken meat found in most grocery stores.

Since we had a lot of fried rice leftover, Donna decided on Wednesday night to make a new recipe – orange beef. She used boneless ribeye steak. I was her sous-chef – well, I was more like a line/prep cook. She told me she needed minced ginger, minced garlic, and minced jalapeno pepper and I got to work. She used these ingredients along with orange zest and orange juice, soy sauce and brown sugar to make a sauce. Meanwhile, I trimmed the thin-cut steaks and cut them into strips along with some green onions.

Orange beef with broccoli and fried rice

It was delicious – the orange beef is a winner.

A couple of rows down from our site, there’s a park model home that has informal live music occasionally. They keep it under the radar. They put a sign out with a picture of a dog – the sign says “Lost Dog.” That’s the signal for live music on that day. It also has a smaller sign that says “Band practice at XXpm.” The Lost Dog band usually plays in the evenings, but yesterday they were playing in the afternoon as I returned from giving pickleball lessons.

They have to keep it low-key because we aren’t really supposed to have gatherings with entertainment in the park under covid restrictions. Everyone has been good about it – keeping their distance and they keep the sessions short enough that a large crowd doesn’t gather.

We have four more days until we close the deal on our park model house. Here in Arizona, park model homes are classified as mobile homes – even though you’d have a hard time ever moving one. This means transfer of ownership isn’t like a regular real estate transaction – it’s more like titling and registering a car! I’ll withdraw a cashier’s check from the bank tomorrow and on Monday, we’ll go to the DMV and make the transaction.

The weather this week has been great as promised. We’ve had daily highs near or at 80 degrees. It will be a little cooler – in the lower 70s for the week ahead, but we should continue to have plenty of sunshine. Tomorrow I’ll have to be up early – I have to take the truck back to Sullivan Motors in west Mesa at 8am. The airbag light is on and they have to replace the clock spring under the steering wheel and a side curtain airbag. This was part of the deal when I bought the truck. It will probably take most of the day to perform the work.

Bitchin’ Sauce

I spent most of Saturday morning on the pickleball courts. I played in the men’s round-robin 3.0-3.5 matches and ended playing a total of nine games. I was pretty worn out by the end. Later we met up with Mike and Jodi Hall for a late lunch on the patio at Lucky Lou’s. We caught up on things – we haven’t seen them since before Christmas. Mike and I enjoyed a cigar and a few beers.

Afterwards, we made a stop at Winco where Donna restocked groceries and I found a nice cut of beef top round for jerky. I cut the steak across the grain with a my 240mm sujihiki (Japanese slicer) and was able to achieve very uniform strips for jerky. The right knife makes all the difference. I mixed up my usual marinade and refrigerated it overnight.

On Sunday morning, I made a Costco run to restock the liquor cabinet. I made an impulse buy at Costco – I saw a large container (of course it was large – it’s Costco) of Bitchin’ Sauce. Bitchin’ is a Southern California slang term from the late ’50s or early ’60s and was usually heard among the surfer crowd. It meant really cool – better than good.

I haven’t seen Bitchin’ Sauce in the store before. It’s made in Carlsbad, California and we used to buy it at San Diego County farmers’ markets. It’s an almond based chipotle dip – gluten free and kosher! It’s great with tortilla chips or crackers – in a word, it’s bitchin’.

I put the jerky on the Traeger in the afternoon and had it on the smoke setting P0. After two hours and forty-five minutes, I had a superb batch of jerky. I think it’s my best effort ever. I really think the evenly sliced strips contributed to the final outcome.

We also bought a whole chicken at Winco and I broke it down Sunday afternoon. It was fairly easy and didn’t take too long. Although whole chicken is a little cheaper than buying pre-cut chicken, we didn’t buy it to save money. I think you get a fresher product that’s arguably better quality than pre-processed chicken thighs or breasts. Once the chicken is cut up, it begins to oxidize and lose fluids. Pre-processed chicken may have been cut days earlier at a processing plant and who knows how long it’s been in transit before you finally buy it. Whole chickens broken down at home are definitely fresher. Plus, I can cut it the way I want it for yakitori.

I stayed off the pickleball courts Monday. I had to drive to west Mesa where I signed documents at Rocky Mountain Cummins for my refund. Mesa has a population of about half a million people spread out over 139 square miles. It really sprawls – it’s a 15-mile trip each way to get from our location in east Mesa to the west side of town. It’s the third largest city in Arizona and the largest city that isn’t a county seat. It has more people than Minneapolis.

While I was on the west side, I made another stop at Asiana Market. I picked up some nori (seaweed wrapper) and also mirin for yakitori tare. Back at home, I got to work on my kitchen knife handling skills. I made Japanese fried rice while Donna grilled baby bok choy and Jerk shrimp.

The results were outstanding – a fine dinner plate.

Grilled Jerk shrimp, bok choy and Japanese fried rice

I paired the dinner plate with a Japanese beer I bought at Asiana.

The weather on Monday was a little strange. The temperature reached the low 70s, but it didn’t feel like it. I was outside in my ham shack under the canopy and the cloudy skies coupled with a fairly stiff breeze made it feel a lot cooler. I had an interesting conversation with a guy named Frank in Puerto Vallarta, Jalisco, Mexico. Frank and his wife are from Placitas, New Mexico and spend their winters in Puerto Vallarta. He told me that last year on the NFL Conference Championship weekend, they went to a local club which is like a large sports bar. He said he estimated there were around 200 patrons there. This year, they went to the same place last weekend. There were eight people there.

Many people that usually winter in Puerto Vallarta didn’t return this year due to Covid restrictions. Canadians in particular – their government requires citizens returning from Mexico to quarantine in a hotel at a cost of around $2,000. No choice – mandatory quarantine at a hotel selected by the government! He also told me that they usually go to the Walmart near their condo to stock up when they arrive for their winter stay. This year, they were stopped at the entrance and had to show identification. Anyone over the age of 60 was denied entrance to the store! This put a wrench in their shopping plans! They had to order contactless grocery delivery.

Donna and I hit the pickleball courts this morning. We were treated to excellent weather although it was a little more humid than usual. It’s sunny and 78 degrees as I type this at noon. The forecast calls for 80 degrees today, a high of 75 tomorrow and low 70s through the weekend. I can handle that!

Yakitori

I haven’t been motivated to write a post in the last week. In fact, I haven’t had much motivation at all. My back problems persisted. I was good for a couple of days, then the sharp pains returned for a few hours. Then I was good again for a couple of days followed by another set-back. I’ve been taking it really easy – resting, reading and not lifting or reaching for anything.

The situation is far better than it was a couple of weeks ago, but I haven’t been able to play pickleball or engage in any real activity. I’m feeling pretty good today and I plan to give my weekly pickleball lesson at noon – I cancelled last week’s session.

One thing I managed to accomplish was making yakitori. Yakitori is a Japanese dish, typically made from chicken and grilled on skewers. It can be made from other proteins though. Yakitori can be seasoned very simply – just salt and pepper – or it can be grilled with a tare (TA-reh) sauce glazing. Tare can also be served on the side with the yakitori.

I made my tare sauce Friday afternoon. It involved combining a number of ingredients including soy sauce, mirin, rice wine vinegar, saki, brown sugar and chopped spices like garlic, ginger, scallions and black peppercorns. I combined the ingredients, brought them to a boil, then simmered them. Before I put the sauce pan on heat, I measured the depth of the liquid by dipping a wooden toothpick in it. The tare stained the toothpick, giving me a starting depth gauge.

I simmered the tare until the liquid reduced by half. This took a lot longer than I expected – close to an hour. I strained the liquid into a Mason jar, removing all of the chopped ingredients and refrigerated it. Tare can be kept refrigerated for a long time – some Japanese yakitori chefs keep adding to their batch of tare and haven’t run out in years!

On Saturday, I boned four chicken thighs. The new honesuki boning knife I mentioned in my last post worked a treat. But, cleanly boning each thigh to produce one continuous piece of meat was harder and took longer than I expected. I’m sure I’ll get better at it with more experience. I planned to make a yakitori called negima.

For this, I cut the thigh meat into squares of about an inch. I kept the skin on about half of the pieces. I skewered it with a one-inch cut of green onion between every other chicken piece. I also rolled up some of the peeled skin to skewer on the end for a crunchy bite called kawa.

Once I had the skewers cooking on the grill, I brushed them with the tare. You need to wait until the chicken is nearly done to avoid burning the tare.

Meanwhile, Donna prepared Japanese fried rice. You may wonder, what’s the difference between Japanese fried rice and Chinese fried rice? Mainly, Japanese fried rice is made from short-grain rice while Chinese uses long-grain.

She also sauteed shishito peppers to have on the side. We plated the food with some extra tare on the side.

My kawa didn’t come out crispy enough. I think I packed the skewers a little too tightly. It’s a learning process, but the meal was delicious. The tare was a real treat – the chicken was tender, juicy and flavorful and the fried rice was nearly perfect. I’ll keep working on perfecting yakitori.

Last night, Donna prepared an Italian dish for dinner. She’s been wanting to go to Cafe Roma, one of our favorite Italian restaurants, but with the covid restrictions we haven’t made it there. Donna made her marinara from scratch, added Italian sausage and served over sausage stuffed ravioli. Delicious!

Sausage stuffed ravioli with marinara and Italian sausage

So, other than food topics, I don’t have much to add at this time.

Our neighbors from Iowa, Dean and Janice, arrived yesterday. We’ve been next-door neighbors every winter for the last four or five years.

The weather has been a little cool, but more than bearable. Our daily highs have been mid-to-upper 60s. Overnight lows are very cool, dipping to the upper 30s or low 40s. We should see 68 degrees today with clear skies. The forecast through the weekend calls for abundant sunshine and daily highs in the mid 70s.

USDA Prime

It’s been a week since I last posted. Nothing real exciting to report. We’ve settled into a bit of routine here at Viewpoint Golf and RV Resort – pickleball in the morning, lunch, then run an errand or two. I usually spend a couple of hours enjoying a cigar and playing with ham radio.

We’re also working on something new, but we’re not at a point to open up for discussion just yet. So, this post will be mostly about the food we eat – we’re not camping out. Full-time RVing is a lifestyle and it can include good home-cooked nutrition.

Last week, I made a Costco run on Thursday. In some states like California and Arizona, Costco sells liquor. Around here, they have the best prices and I needed to restock. I was pleasantly surprised to see that entering Costco was a fairly normal affair, other than everyone wearing a mask. There wasn’t a line to get in. I just showed my card and walked in. In fact, the aisles weren’t even crowded.

While I was there, I spied packages of tri-tip beef (I posted about Santa Maria tri tip here). The packages I saw held two tri-tips with a USDA Choice shield. I thought a tri-tip would be a good idea, but I didn’t want to buy two. Then, in another cooler, I saw single tri-tips with USDA Prime grading shields. Bingo!

What are these USDA shields? The US Department of Agriculture grades commercially sold beef. There are actually eight grades, but consumers generally will only find three grades offered at retail. These grades are Prime, Choice and Select and can be identified by a USDA Shield emblem with the grade on it.

These grades are established by inspectors. They use visual, subjective criteria as well as scientific measurement with instruments to establish the grade. Prime is the juiciest and most tender – it has intramuscular fat (marbling) that makes it so desirable – it also comes from younger cattle. Less than 5% of the beef meets this grade and most of it goes to high-end hotels, resorts and restaurants.

Choice is the next grade down the ladder. It has less marbling than Prime, but it’s also a very good cut of beef. It’s the most common grade found at most retail stores. Select is leaner, less tender and may come from older animals. I avoid Select cuts.

I bought a Prime tri-tip. I also bought a jar of Kinder’s seasoning. This is the perfect blend for Santa Maria style tri-tip – it’s just salt, pepper and dehydrated garlic granules. I seasoned the tri-tip, wrapped it in cling wrap and left it in the refrigerator for 24 hours.

Friday afternoon, I warmed up the Traeger wood pellet-fired smoker grill to a temperature of 225 degrees. I put the seasoned tri-tip in and left it for two hours. I then transferred the tri-tip to the Weber Q which I had preheated to 400 degrees and seared both sides of the tri-tip for about two and half minutes per side.

I wish I had taken it out of the Traeger maybe 10 minutes earlier, but it was juicy, tender and tasty nonetheless. I cut it into strips across the grain and Donna plated it with baked potato and asparagus.

The Kinder’s seasoning was the ticket – it resulted in a perfectly seasoned tri-tip. The leftovers make excellent sandwiches too.

Donna manned the grill on Saturday and grilled her famous honey-sriracha chicken thighs. These are a favorite of ours. She served it with jasmine rice with scallions and broccoli on the side. Another nutritious, delicious meal.

Last night she added seafood to the mix. Donna grilled a wild-caught sockeye salmon filet. This time she made a side dish called breaded cauliflower with sriracha dipping sauce and fresh green beans.

Salmon with breaded cauliflower and green beans

Today I’m going to Basha’s to look for a pork shoulder cut – Boston butt. This will make an excellent pulled pork after smoking it in the Traeger. That will complete our circle of meats – beef, poultry, fish and pork. As I said, just because we’re in an RV, there’s no reason not to enjoy a variety of good home-cooked meals.

The weather has been pleasant – a little on the cool side for Arizona, but not bad. We had a couple of windy days, but it wasn’t extreme. The highs were in the mid 60s for most of the last week. Sunday we hit 75 degrees and had high 70s yesterday. This will continue until Thursday when a cold front is forecast – it may bring rain as well.

Turkey and Ham

Thanksgiving weekend has come and gone and we’re into December and nearing the end of 2020. The good news is the economy appears to be holding up, although it’s a little hard to understand it with all that’s going on.

We had a quiet Thanksgiving feast – it was just Donna and me. I put a turkey breast in the Traeger wood pellet-fired smoker grill and gave it a little over an hour at 350-375. In the final 10 or 15 minutes, I upped the temperature to 450 to crisp the skin. It came out beautiful and tasty. Meanwhile, Donna prepared Brussel sprouts with a horseradish cream sauce and corn with sun dried tomatoes and parsley. And of course, mashed potatoes and gravy!

Neither of us are big dessert eaters – we rarely eat sweets – so we passed on the dessert. If our microwave/convection oven had been operational, Donna might have made a pumpkin pie – in fact, I’m sure she would have.

I spent some time in the ham shack playing on the radio Friday and made contact with Haru (JA1CG) in Japan again. I also had conversations with Dale in Texas – he’s frequently on the 20-meter band and a guy named Grant in Carlsbad, California. I’m really enjoying the ham radio hobby.

My ham shack is unconventional – as you can imagine, it’s difficult to have an actual shack with our nomadic lifestyle. I set up under the canopy Donna bought for my birthday and put the power supply and transceivers on a table. I leave my antennas mounted in tripods, but I pack up the things on the table when I’m finished for the day. It wouldn’t be good to leave my expensive radio gear out on the table!

I’ve mentioned using various frequency bands and the differences before, but I’ll try to explain it again. The three main frequency categories for amateur radio are High Frequency (HF) which is 3 Mega Hertz (MHz) to 30 MHz. Then there’s Very High Frequency (VHF) which is 30 MHz to 300 MHz and then Ultra High Frequency which is 300 MHz to 3000 MHz.

High Frequency transmissions can typically cover very long distances. The VHF and UHF frequencies are limited to line of sight under most conditions – actually, they can travel just beyond the visible horizon. For this reason, there are repeater stations for VHF and UHF. These repeaters receive the transmission from a ham radio within range, then almost simultaneously re-transmit it at a higher power level, usually from a tower mounted at higher elevation. This allows the signal to be “repeated” over a larger area.

Many repeaters are also linked via various programs to other distant repeaters through the Internet, thus providing worldwide coverage. To use a repeater, a few parameters must programmed into the transmitter. For one thing, the repeater will receive the signal on one frequency and re-transmit the signal on a different frequency. This is called offset and is necessary because it can’t receive and transmit on one frequency at the same time.

When we use HF, we are communicating through a direct (simplex) connection antenna-to-antenna.

Radio tuned to 20-meter HF band – 14.250 MHz

In the photo above, it’s pretty straight forward. I’m receiving a signal from someone transmitting on 14.250 MHz. Once he finishes talking, I’ll press the push-to-talk button on my microphone and transmit on 14.250 MHz back to him. This is good old fashioned simplex operation.

In the next photo, I’m using a lot of technology. In the upper left of the screen, the WIRES-X icon is activated. This means I’m connected to the Yaesu WIRES-X Voice Over Internet Protocol system. The 440.375 is the UHF frequency I’m receiving. Below that it shows 445.375 MHz – this is the UHF frequency I’m transmitting to the repeater on. Since I’m in a digital mode, more information is displayed. It shows I’m on the East Valley Repeater Group (EVRG) repeater that’s registered in Gilbert, Arizona. The actual equipment is on South Mountain in Phoenix. Below that, it shows America-Ragchew, that’s the “chat room” I’ve selected. Whew! Enough radio talk.

I ordered a replacement microwave/convection oven and received it shortly after we arrived here at Viewpoint Golf and RV Resort. I had an appointment with Sean – he operates Valley RV Service, a mobile RV repair service. Sean stayed in contact via text messaging and showed up here yesterday as promised. He muscled the old oven out of the cabinetry in short order.

Old broken Sharp Carousel microwave/convection oven

As you can see in the photo, the old oven was showing its age. The button to release the oven door came off and the linkage behind it was irreparably broken.

The replacement oven, being nearly 20 years newer, is slightly different. Although Sharp lists it as the replacement model, it has slightly different dimensions and more programmable functions. It’s also heavier than the old one, which was plenty hefty. Sean had a few issues to overcome getting the new one mounted. I helped him hold it in place while we fiddled with the bolts securing it to the mounting bracket. It took several attempts to get it in place, but we got it done!

Replacement Sharp Carousel microwave/convection oven

I didn’t mind lending Sean a hand, although I was paying for his service. His rates are fair and there’s no way I could have handled it myself. The reflections on the surface of the new unit made it hard to photograph, but I used the photo anyway.

On Monday morning, we had the first round-robin pickleball event. Unfortunately, it was very windy with unpredictable gusts. This made every game a matter of luck more than skill. My game relies on shot selection and placement – it doesn’t work very well in those conditions. Today, I’ll run my first coaching session of the season at noon and wouldn’t you know it – gusty wind again!

The temperatures have reached the low-to-mid 70s each day. Today the forecast calls for a high of just 64 degrees with clear skies. The mid 60s are forecast for the next few days before we warm back up to the 70s over the weekend. I can stand that!

I Got a Feeling

Sometimes I’ll overthink a subject before I act on it. Other times, I go with my gut and either jump in or walk away. This week I had a couple of examples of this. When we were in Fredonia, Arizona at the Wheel Inn RV Park, the owner raved about the quality of the tap water. He said it naturally filtered through sandstone and came from a spring.

After tasting it, I had to agree. It was good water. We have a fresh water tank capacity of 100 gallons. I figured I should drain the tank and refill it with this water. The basement compartment on the driver’s side has a handle that you pull/push to open/close the drain valve of the tank.

Pull/push handle and cable to operate tank valve

A couple of days later at the Distant Drums RV Park, I noticed water slowly dripping under the coach. A drop came out every ten seconds or so. It was coming from the fresh water drain. I tried opening and closing the valve quickly a few times, but it continued to drip.

When we arrived here at Pleasant Harbor RV Resort, we had lost more than a quarter of the tank of fresh water. I crawled under the coach to investigate and also checked the cable for binds. Usually I’ll do what it takes to make a repair like this, not because I enjoy it – I’ll do it to avoid paying someone else to do the work.

Looking at how the valve was situated, my gut told me, “Not this time.” I could see accessing the valve would mean laying on my back in the basement compartment with my nose inches from the tank and extending my arms in a narrow gap to reach the valve to remove and replace it. Add to that the fact that close quarters meant I would be working inches away from my face – I don’t see as well as I once did. I’m blind in one eye and the other doesn’t see up close very well. So, I walked away from the project and started making phone calls for mobile RV service.

AJ Abner from InsideOut RV Service came out and took a look. He had to order parts and came back yesterday. He said it should only take him a short time to change out the valve. Two hours, later he threw in the towel. He had replaced the valve and tried three sets of seals and it still dripped. He said his arms felt like jello from working in the compartment for so long. He figured the valve and seals used on the tank were a mis-match to the drain hub. He ordered more parts and said he would call me for another appointment. I’m glad I decided against tackling this job!

Over the last couple of weeks, I’d been thinking about adding another ham radio to my kit. I wanted to get a handheld transceiver (HT) for VHF/UHF frequencies. My Yaesu 991A covers VHF/UHF but I mostly use it for High Frequency (HF) shortwave reception and transmission. If I’m on HF and I want to check for activity on local VHF/UHF repeaters, I have to switch away from HF.

If I had a small HT I could monitor the repeaters for activity while working HF on my big radio and switch it over only when I knew there was traffic I was interested in. I did some research and narrowed my choices down to two radios based on internet specs and reviews. Before I pulled the trigger, I wanted to actually try each radio to compare them.

So, on Tuesday, I drove down to Ham Radio Outlet in south Peoria. They had the Yaesu FT60 and the Yaesu FT70 in stock – these were the radios I was interested in. They were priced within $20 of each other. What it boiled down to is this – the FT60 is a no frills workhorse with a track record of reliability, but it only works on analog signals, no digital – it’s been in production since 2004, which is an eternity in this category.

The FT70 has both analog and digital capabilities and would be more useful as more and more repeaters go digital. It would also allow me to access a Yaesu digital service called Fusion which links repeaters worldwide. I was leaning toward this radio as it would allow me to learn Fusion technology and not be obsolete for years to come – and it was only $20 more than the FT60.

Then Ron, the store manager, showed me the FT3D. Oh boy! This is a magical miniature beast of a radio. It’s Yaesu’s flagship handheld and full of features. What really sets it apart is the fact that it’s two receivers in one case. It has an “A” and a “B” receiver. You can listen to two frequencies at once and they can be VHF or UHF, which ham operators can transmit on, plus it can receive aircraft, emergency stations, weather stations and commercial FM. It can be set to automatically switch between analog and digital depending on the signal it’s receiving. It’s like having a FT60 and a FT70 in one package!

The price was commensurate – it costs about the same as buying both the FT60 and the FT70. It changed my view of HT radios – I went for it.

I also went for an antenna upgrade, quick charging station, bluetooth ear piece and additional programming software. My wallet was about $500 lighter by the time I left the store.

Most ham operators seem to start with cheap handheld transceivers, then either lose interest or move up to HF when they upgrade their license and equipment. I went about it the other way around. I earned my General license from the start and bought quality equipment. When I decided to go with a HT, I went the quality route again. I figured if I bought the FT60, I would soon wish I had digital capability. Then if I followed it with a FT70, I would have spent just as much or more than what I spent with the FT3D. That’s my rationale.

I’m loving this radio and over the past few days I have learned much about digital radio and System Fusion. This learning applies directly to my other radio as well – I hadn’t learned much about this before because I usually work the HF 20-meter and 40-meter bands on my 991A and things like System Fusion don’t apply there.

With the FT3D, I can access a Fusion repeater located on South Mountain. That’s a direct line-of-sight distance of 37 miles. Most cheap handhelds are lucky to hit a repeater 10 miles away. Through the Fusion linking system, I have talked to people all over the country as well as New Zealand and France. With the digital Voice Over Internet Protocol (VOiP), the clarity is amazing. But, I still find more satisfaction making a long distance contact over the air antenna-to-antenna without relying on anything but electromagnetic waves and no other technology. Enough radio talk.

We made our weekly grocery run on Wednesday. The closest grocery store is Albertson’s near the Junction of I-17 and Carefree Highway (AZ74) – about 10 miles from the RV park. We stocked up for the week ahead. We found a couple of treats. Donna made pan-seared salmon with wild-caught Alaska sockeye on Wednesday evening.

Alaska sockeye topped with sauteed ginger and scallions

It was very tasty with a topping of sauteed chopped ginger and scallions.

Last night, she manned the grill and cooked New York strip steaks. It was delightful. She served it with sauteed mushrooms, baked sweet potato fries and southern fried cabbage with bacon.

Today we are looking forward to new neighbors. Our friends Mike and Jodi Hall are coming to the park for the weekend with their travel trailer. Their granddaughter Swayzie and her friend will be with them.

The weather forecast calls for a cooler weekend with temperatures in the mid-80s. The weather guessers say there’s a 30% chance of rain on Monday and the thermometer won’t reach 70 degrees. This is hard to imagine after weeks of 100+ or temperatures in the high 90s. I’ll believe it when I see it.

Kayak, Wind and Fire

Most afternoons, I set up my ham radio in the shade on a small table and see who’s talking. On Thursday afternoon, I was doing just that when I picked up a mobile transmission from a guy traveling west on AZ74 (Carefree Highway) and heard him talking about a fire near Crown King. I got in on his conversation to ask for more detail as Crown King isn’t too far from Lake Pleasant – it’s about 40 miles north.

I walked to the front of our site and sure enough, the sky to the northwest was full of smoke. Where I was sitting in the shade by the trailer, I couldn’t see it. I thanked the guy for the info and shot a couple of photos

Smoke over the lake coming from the northwest

The smoke was heavy and continued to the southeast toward Glendale and Phoenix.

Currently, the fire encompasses about 10,000 acres and is burning six miles northwest of Crown King – about 18 miles south of Prescott. The area is sparsely populated and about 100 people had to evacuate Friday morning. The Forest Service says there’s a lot of valuable equipment at the top of Crown King – I’m guessing communication and television transmission gear. They’re calling it the Horse Fire. This has certainly been the summer of fire in west.

High winds kicked up unexpectedly Thursday night and into Friday morning. I’m sure this hampered firefighting efforts. Donna had signed up for a guided kayak tour from the Lake Pleasant Regional Park. It was a ranger-led event called Pleasant Paddlers. Donna wasn’t about to let the wind deter her. I had loaded the Sea Eagle kayak in the Midget the night before and drove Donna to the regional park. The north park entrance is about seven miles from Pleasant Harbor RV Resort.

We set up the kayak in the lot above the Castle Creek boat ramp and lugged it down to the water. There were eight participants including two rangers. They set off a few minutes before 9am.

Heading out from the bottom of the boat ramp

The water near the ramp is in a protected cove and was calm. That wasn’t the case once they hit open water on the lake though.

Choppy water on the lake – smoke from the Horse Fire to the north

They came across a herd of 26 wild burros in a cove.

At another cove, they stopped for lunch and saw more burros.

Lunch break – wild burros on the hill in the background

After lunch, the winds died down and they had a nice paddle back. The tour lasted nearly four hours and they covered 5.9 miles! Donna’s feeling it today.

Today I tackled a project on my “to do” list. Our Dometic 320 RV toilet has had an intermittent leak. A few drops of water come out by the foot-operated flush valve from time to time. Earlier, I checked the manual for the toilet to see what parts are involved with the flush valve and found an interesting note in the manual. The note addressed two common complaints.

The first note regarded the toilet bowl not holding water. It said the first thing to do was to shut off the water supply, then hold the toilet bowl drain valve open with your foot. With a gloved hand they recommended using your finger to push the seal and seat it.

We had this problem a few weeks ago, so I did the recommended procedure and found a build up of minerals deposited under the seal. With my finger I was able to push the deposits away from the seal and it worked – the toilet held water again.

The second part of the note addressed water dripping from the water supply valve at the foot-operated lever. It showed how the water valve is a cartridge-type set-up with a piston that opens the valve to allow water to flow into the toilet when you step on the foot lever.

I found a replacement cartridge at Dyersonline.com. Dyers carries many lines of genuine Dometic replacement parts. I’d ordered awning parts from them in the past. They have a warehouse in Anthem – only a few miles away from Pleasant Harbor. I called them and was told no in-person sales at the warehouse were permitted due to covid-19 restrictions. I had to pay for FedEx delivery. Oh well, at least I got the part.

At first I thought I would have to remove the entire toilet to access the cartridge, but after looking it over and seeing how it was fastened, I went for it with the toilet in place.

The cartridge has two plastic springs that catch in slots on the housing. This loosely holds the cartridge in place, then two screws anchor it to the housing. The cartridge kit included new screws and a hose clamp for the hose running from the valve into the toilet.

The first thing I had to do was to release the water supply line from the elbow at the cartridge water inlet. I used pex tubing when I installed the toilet and used Shark Bite fittings. These are clever arrangements. The Shark Bite uses a horseshoe-shaped device that fits over the tubing for disassembly. Pushing the device against the fitting while pulling on the tube releases it. Ingenious! To reassemble, you simply push the pex tubing back into the Shark Bite fitting and it locks in place with a water-tight seal.

While I was removing the old cartridge, I think I uncovered the root of the problem. The toilet had been assembled at the factory with only one screw holding the cartridge in place. With only one corner of the cartridge firmly screwed down, it was relying on the spring clips to hold it. I think this may have allowed the cartridge to cock slightly when pressure was applied to the foot lever as it contacted the piston. This, in turn, put a side thrust force on the piston which may have cocked it in its bore and broke the seal at times.

I reassembled it with two screws – one on the upper left and one on the lower right as designed. Job done! It seems Dometic knows the failure modes of their toilets!

Yesterday, Donna whipped up her mojo marinade before we set off for her kayaking adventure. When I returned from dropping her off, I put the now cooled marinade into a sealed bag with a pork tenderloin. Last night, Donna grilled it and served it with sweet potato French fries and asparagus. Another nutritious, delicious meal and we’ll be enjoying leftover mojo pork tacos for lunch!

Mojo marinade pork tenderloin with asparagus and sweet potato fries

The hot weather continues with daily highs in the upper 90s. The forecast calls for another week of the same before we cool off to a more normal high in the low to mid 80s.

Wild Burros

Donna registered for a guided kayak tour from Lake Pleasant Regional Park – she’ll take her kayak out on the lake next Friday with a park ranger leading a group of up to 10 people. Lake Pleasant Regional Park is operated by Maricopa County Parks and Recreation. The park is an area of about 23,000 acres – 7,500 to 10,000 acres are covered by the lake. Lake Pleasant is a pleasing name, but it may not be what you think. It’s named after the Carl Pleasant dam which was completed in 1927 and formed the lake from inflow of the Agua Fria River.

There are fees associated with entry to the park. Donna decided to purchase an annual Regional Park Pass – she’ll use it here and also when we are in Mesa to enter Usery Regional Park. So we drove the Midget west on Carefree Highway to North Castle Hot Springs Road and the entrance to the park. Once Donna paid for the pass, we drove in and took a look around.

Our first stop was at the Scorpion Bay Marina parking area. From the parking lot, you get a great view of the lake and marina. It’s a bit of a hike to get down to the marina, but they also have two inclined lifts that can hold about four people or a couple of people and gear to get down and up from the marina.

Scorpion Bay Marina – stairs between two inclined lift tracks

I was surprised at the number of large boats in the marina. The building at the end of the dock is Scorpion Bay Grill – Donna and I plan to eat there in the near future.

As we were leaving the parking area, we saw wild burros.

I pulled off of the pavement and Donna shot a couple of photos.

They didn’t want to hang around while Donna photographed them

Donna wanted to check out some of the hiking trails, so we took a car tour of the park. Between Sunset Ridge and the Bobcat Day Use area, we found a huge boat ramp. The sign says 10-lane boat ramp, but it looks larger than 10 lanes to me. It’s also a long, fairly steep run from the parking area to the water.

We’ve had nocturnal visits from wild burros at least three times this week. Yesterday, I saw one of the park maintenance guys scooping donkey droppings and I figured out why they are coming into the RV park. We have a grassy park with a pavilion between the RV sites and the clubhouse/pool area. The burros are feeding on the green grass at night when no one is around.

Last night, Donna prepared a new dish – it was called melted broccoli pasta and she served it with shrimp grilled on the Weber Q.

I had a really interesting contact on ham radio Wednesday evening. I could hear a conversation between two people with a strong signals on both ends. I was operating on the 40-meter band, which is useful for long-range contacts of 300 miles up to 5,000+ miles. After listening for a few minutes, I found that one end of the conversation was coming from Henderson, Nevada. The other guy was in Peoria, Arizona – less than 10 miles away from me! This doesn’t usually work on 40 meters – the signal skips over near locations as it reflects off of the ionosphere.

I was able to join the conversation, then the Henderson contact had to break away and we were joined by a guy in Del Mar, California. It was a fun contact and I enjoyed the conversation. Today I’m expecting a delivery – I’m going to replace my MFJ 2289 high frequency antenna with something new. When I bought my radio gear, I really tried to learn about which radio would be the right choice for me and I think I did well. But, I should have paid more attention to antenna theory and design. A lot of the old-timers have advised to spend money on the antenna – that’s where the performance is. Well, live and learn – I should have spent the antenna money once – instead I keep replacing them with the next best thing as I learn.

Today should be the first day we have a high temperature in double digits. It’s been 100+ degrees every afternoon since we arrived. Today’s forecast calls for a high of 91 degrees and we should see low to mid-90s for the next couple of weeks. We joke about dry heat, but really at 10 to 20% humidity, 90 degrees doesn’t feel too bad.

When I’m 64

Unexpected noise woke Donna and me last night. I’m not sure what time it was, but I think it was well after midnight. It wasn’t a party or barking dogs – it was braying and clacking hoofs as a small herd of wild burros came through Lake Pleasant Harbor RV Resort!

Wild burros are fairly abundant and controversial in this area. They aren’t a native animal and are probably more correctly called feral burros – they are descendants of livestock brought here by Spanish explorers in the 1500s. I mentioned controversy – here are links to information on a study of the Lake Pleasant Herd Management Area by the Bureau of Land Management Hassayampa Field Office and an article by the US Small Business Association.

Glassy water at Pleasant Harbor Marina this morning

Donna came across a burro when she was out hiking on Saturday morning. He kept an eye on her as he grazed on a bluff overlooking the lake. We always give wild animals their space anytime we encounter them.

I set up my ham radio Saturday afternoon. I made a few contacts on the 40-meter High Frequency band, but it was a contest weekend. Some ham operators are into contesting. Contesting involves logging your contacts during the contest period and earning points according to how the contest rules are written. Last weekend was the California QSO Party contest. Operators in California earned points of varying amounts depending on the location of the station they contacted. I played along and answered seven calls, but I quickly become bored with contests. The participants just want to know the minimum information – i.e. callsign, name, location – and then move on to the next station.

I switched to UHF/VHF repeaters and found a Winsystem repeater where people held conversations. I heard a lot of talk in central California about the wildfires. Smoke continues to be an issue with poor air quality. I heard the air index near Yosemite was over 600! People on the central coast said an offshore flow brought smoke from fires in the mountains to the coastal communities. It doesn’t sound good.

My middle daughter, Jamie, paid us a visit Saturday night along with Francisco and two of the kids, Trey and Parker. We sat outside and talked for a couple of hours – it was the highlight of the weekend. We haven’t seen Jamie and her family since the start of the covid madness.

Last night, Donna grilled bacon-wrapped filet mignon. These were the last two filets we bought in the northwest – they came from Willamette Valley and were excellent cuts of meat. Donna served them my favorite way – smothered in sauteed mushrooms and onions.

There’s a bacon wrapped filet mignon under those mushrooms and onions.

Today is the last day I can claim to be 63 years old. Tomorrow marks my 64th birthday – it’s somewhat of a milestone for people in my generation due to the Beatles song “When I’m 64.” Paul McCartney wrote this song when he was 16 years old. It wasn’t recorded until late 1966 with George Martin adding three clarinets to the instrumentation and was released in 1967 on the Sgt. Pepper’s Lonely Hearts Club Band album. Donna’s been practicing this song on her clarinet for about a year, so I’m sure I’ll get to hear it tomorrow.

Will you still feed me

Will you still need me

When I’m 64?

We haven’t had any issues with smoke from wildfires here in central Arizona, but it’s been hot. The daily highs continue to hover around 105 – 106 degrees and it only drops to the low 70s overnight. Last night it was still 90 degrees outside at 9pm. The long range forecast calls for cooler temperatures by the weekend – we’re ready for that.

Flying The Koop

…from real estate to wheel estate and back again

Category Archives: Grilling

Pre-Move Activities

Lost Dog

Bitchin’ Sauce

Yakitori

USDA Prime

Turkey and Ham

I Got a Feeling

Kayak, Wind and Fire

Wild Burros

When I’m 64

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