Category Archives: Restaurants

Lavender and Cartlandia

Saturday morning Donna and I rode to Spyder to the Hollywood District of Portland and found the farmers’ market there. We parked on Hancock Street right by the entrance to the market. The first thing we saw was a young girl on the street corner playing a violin on the lawn in front of a dental office. She must have been about five or six years old. We listened for a minute and Donna put a tip in her violin case.

Young violinist

The farmers’ market was relatively small. I think the number one offering was berries – there were several stands with an assortment of fresh picked berries. Donna found a few things she needed and we left after an hour or so.

Hancock Street farmers’ market

Back at the RV park we saw a new neighbor with an unusual RV. It was a tiny house on wheels – obviously home-made.

Tiny house trailer

We saw something similar to this in San Diego last year.

Donna wanted to go out for a bike ride. On my last ride, the shifter cable for my front derailleur on my road bike broke. I bought a new cable but I haven’t gotten around to replacing it yet, so my road bike is out of commission. Donna rode hard on Friday and said she just wanted to cruise west along the Columbia River to Smith Lake at the Smith and Bybee Wetlands Area. So, I went along on my mountain bike.

We cruised along hitting 15 mph at times – for me this is fast on my mountain bike. On my road bike I have no problem cruising at 18-20 mph. Smith Lake turned out to be a marshy wetland, not a pristine lake. There were a lot of herons and egrets there, but otherwise it’s not much to see.

Donna wanted to log a few more miles toward her Great Cycle Challenge, so she continued on past the RV park to look for a nearby lavender farm where you can pick bunches of lavender. She chatted for a short while with the owner’s grandson who was raised on the property that backs up to the Columbia Slough.

Slough bordering lavender farm

Lavender farm entrance

Lavender farm

Lavender

On the way back, she stopped at a sheep ranch on 13th Avenue to check out prices on the grass-fed lamb advertised for sale there. When she asked where the sheep are pastured, the sheperdhess told her that they own 23 acres. Donna didn’t have any money on her so she rode home and then back to the ranch to pick up some loin chops.

Meanwhile, I relaxed and read a book. Then I watched the qualifying for the Moto GP race in Assen, Netherlands. The track was wet with light rain falling. It made it an interesting session and I’m looking forward to watching the race today, which I recorded.

At 6:30pm, our friends Ray and Kathy picked us up and we drove to a place called Cartlandia. It’s billed as Portland’s best food cart pod. There are 32 food carts in an open area and also a small beer garden.

Cartlandia

More food carts

We walked through and looked at what the different vendors had to offer. We made our choices at different carts and met up in the Blue Room Bar on site. That’s what a lot of people do – carry their food into the Blue Room Bar where they can claim a table and order a drink to go with the food. Of course I had to try the Springwater IPA brewed onsite.

It’s nice to have friends that are familiar with the area and know what’s happening. A band started playing in the Blue Room Bar a little past 8pm. They started out playing at a reasonably low volume. Then the bass player’s amp died in the middle of a Rolling Stones song. When he changed out the amp head, everyone suddenly got louder. After a few more songs, it was too loud for comfortable conversation, so we moved to an outside patio to talk.

Before we left, Donna wanted to visit the Voodoo Donuts cart. Voodoo donuts are a Portland icon. They’re known for unusual donuts – like maple-bacon bars and also their pink boxes.

Donna and Kathy at the Voodoo Donuts cart.

It was after 9pm by then and Voodoo had sold out of many offerings. Donna bought a blueberry cake donut. Then Ray drove us home and we called it a day.

Today I think I’ll kick back and watch the Moto GP race. Donna signed up for a bike ride that includes a guided tour of backyard apiaries – a bee hive tour. She should get about 30 miles in. It’ll be a warm ride – the expected high temperature today is 89 degrees.

Last Day of Spring

Sunday marked the last full day of spring and it was a fine one. We had mostly clear skies and the temperature reached the upper 70s. It was also Father’s Day. I started my day by writing a post, then watching the Formula One race from Baku, Azerbaijan which I recorded.

Around noon I pulled Donna’s bike out of the trailer. She rode her bike to a coffee shop about nine miles from here to meet her friend, Marlo, and listen to a trio of sisters sing and play guitar, violin and cello. Donna was amazed that her entire route was through residential neighborhoods and had bike lanes or bike right-of-way of markings in the streets. That’s Portland for you!

Meanwhile I cleaned some of the dust from Sunriver off the Spyder and rode to Jantzen Beach on Hayden Island (map). Jantzen Beach is a shopping center – Hayden Island is on the Columbia River and is part of Oregon. It’s accessed from I-5, being in Oregon means no sales tax, so Jantzen Beach is a popular shopping destination for residents of nearby Vancouver, Washington.

I wanted to pick up a couple of items, but first I rode to the east end of the island past Hayden Bay where it’s called Tomahawk Island. I was looking for river access, but it’s all private condos, hotels and marinas. I got back on track and went to Staples – I wanted buy laminating kits to laminate our Elks cards. The cards they issued in Mesa are paper and won’t hold up very well. Laminating them in clear plastic will make them much more durable. I also picked up a three foot section of 3/4″ extruded aluminum angle trim for a repair I need to make on the trailer at Home Depot.

It was such a nice day out, I rode past the RV park and continued east on Marine Drive to look around. It was clear enough out to see Mt. Hood in the distance.

Mt. Hood behind I-205 bridge spanning the Columbia River

I went all the way to Blue Lake before I turned around. On the way back I stopped at a small park with river access and a boat ramp. It was called the M James Gleason Memorial Boat Ramp. I parked and took a look around. There was a beach area with people sunbathing and a slew of sail boats, presumably from the nearby Portland Yacht Club or the Rose City Yacht Club.

Beach area and sailboats on the river

There’s a paved bicycle path that runs next to the park along Marine Drive. Donna and I are looking forward to riding this path.

Paved bicycle path along Marine Drive – Mt. Hood in the background

Donna came home from her visit with Marlo a little before 4pm. We decided to get take-out for dinner from a restaurant a few miles away called Pon Thai. I paired my chicken pad thai with another local beer I hadn’t tried before – there are so many breweries in the northwest I doubt if I’ll ever be able to try them all. This time I had an IPA from Burnside Brewing Company.

Burnside Brewing Company India Pale Ale

This IPA is brewed in the English style with a maltiness that isn’t over-powered by hops. It was good, but didn’t stand out. We finished the day with another episode of True Detective. A fine final day of spring.

Today is the summer solstice – the longest period of daylight for the year. We’ll also have a full moon tonight. I’ve read that this is the first summer solstice with a full moon since 1967 – the Summer of Love.

We’re expecting another fine day with the temperature reaching 80 degrees. The forecast says zero percent chance of rain, but I just heard a few rain drops on the roof from a passing cloud. Hopefully that zero percent holds true for the rest of the day.

Biking to Sunriver

We started our Sunday on the pickleball courts. Donna’s friend, Chelsea and her son, Dakota came to learn. They were beginners, but Chelsea had tennis experience and picked up pickleball pretty quickly. There was a broad mix of ability levels at the courts making it difficult to have competitive games, but the cold morning quickly turned into a beautiful, sunny day and we enjoyed our time on the courts.

After pickleball, Donna and Julie decided to ride bicycles over to the bike paths at Sunriver. Julie’s bike is a townie – a cruiser style bike – so Donna thought she should ride my mountain bike as it would be more compatible with regard to pace. I set up my mountain bike and lowered the seat post for Donna, but the bike was too large for her and she wasn’t comfortable. She ended up riding her Trek Madone road bike. They rode to The Village at Sunriver (map) and hit the paved paths there, stopping at various points along the way. They had lunch at El Caporal – a Mexican restaurant at the village. Donna said the food was good. They were out for hours and put in about 17 miles.

Meanwhile, back at the coach I had a task. Our Dometic Penguin roof top air conditioners recirculate air. The fan draws air in from inside the coach through grills equipped with a filter. The air is blown across the evaporator coils which cools it in the cooling mode or heats it in the heat pump mode, then it’s ducted through a series of vents in the roof and sent back to the cabin.

Air conditioner intake grill

Over time, dust and whatnot collects in the intake filters. These filters are sponge-like synthetic material that traps the dust. Periodically I remove the grill covers and wash the filters. That was my big chore for the day.

Sunday’s dinner was pan-seared flank steak. Donna also cut zucchini in quarters lengthwise which I grilled while she cooked the steak. She served the grilled zucchini with a mixture of finely chopped lemon zest and sea salt and we had roasted curry sweet potatoes as a second side.

Seared flank steak, grilled zucchini and fried sweet potato

Seared flank steak, grilled zucchini and roasted sweet potato

It was a simple, delicious meal. We’re still using paper plates to conserve water. Fewer dirty dishes means less gray water production. I opened a bottle of Pyramid Outburst Imperial IPA to go with the steak. Pyramid was an early craft brewer – they’ve been at it since 1984. Their IPA is brewed to style – no gimmicks or latest fads – just good old fashioned IPA made with northwest simcoe and centennial hops.

Pyramid Outburst Imperial IPA

Donna worked at her laptop on Monday. I thought I should take my mountain bike out for a ride. I haven’t ridden it in a long time – I don’t know why I stopped riding. Every time I get back on my bike I remember how much I enjoy being on two wheels.

I followed the route Donna and Julie took the day before through Caldera Springs to Sunriver Village. After stopping at the bike shop at Sunriver for an energy bar, I turned around and headed back. On the way back I rode through some of the paved and unpaved trails that wind through Caldera Springs. Caldera Springs is a community of vacation homes and rental cabins set among pines trees. There’s a creek fed by natural spring water and a couple of man-made lakes. It a beautiful setting and nice place to ride a bike away from any traffic.

Obsidian Lake at Caldera Springs

Vacation home on a spring-fed creek

We left the RV park at 3:30pm and rode the Spyder to Bend. Our destination was Tomo Sushi. On Mondays, Tomo opens at 4pm and their menu is half-price. We pulled into the parking lot for an early dinner a few minutes before 4pm. There were already a few people waiting at the door and a line formed behind us before they opened. Lance told us that he’s waited as long as 40 minutes for a table there.

We enjoyed the sushi but honestly, the prices are inflated so the half-price menu isn’t that great a deal. Two pieces of nigiri was shown as regularly priced at seven to nine dollars. We usually pay four to six dollars for nigiri. The prices on the rolls were a better deal. While we were in town we bought a few groceries and were home by 6pm.

Lance and Boni stopped by last night to say their goodbyes. Julie stopped by this morning. They’re all caravaning this morning along with Mike and Michelle and their respective families to Seaside. They plan to return here after a week. We’ll be here until Saturday, then we’re off to Portland.

This morning I woke to the sound of rain drops on the roof. We had brief showers that lulled me back to sleep. It’s cold this morning and the forecast calls for a high in the mid-50s. Brrr. The weather forecast for the rest of the week isn’t too promising – cool temperatures with a chance of rain.

Today I’ll take Donna to Bend for her hair appointment. While she’s having her hair cut, I plan to shop for motorcycle gloves and maybe pick up an interesting beer or two.

Wine, Cheese and Nuts

Friday was Donna’s birthday, which coincides with my youngest daughter Shauna’s birthday. We had a full day planned. Donna had a couple of phone calls with family and friends before she went out for a walk in the morning. After lunch, we rode the Spyder from our location at the Rolling Hills RV Park to Orland – a small town about 10 miles away. Our destination was Pedrozo Dairy and Cheese Company.

We had an appointment to meet owner Tim Pedrozo and take a tour. We arrived at 1:30pm and were invited to come inside while Tim was turning cheese wheels. I’ve never watched cheese making in progress before. Tim had large wheels of cheese wrapped in cheesecloth that were being pressed in a circular plastic form. This shapes the cheese wheel while moisture is driven out. We arrived at the time Tim needed to turn the cheese wheels over and re-wrap them.

We learned that the cheese he was working with had been raw (unpasteurized) milk that morning. The milk comes from a herd of 30 dairy cows that Tim keeps on the property. These cows are all grass fed in a pasture behind the cheese making building. After the cows are milked – twice daily – the milk is chilled to 45 degrees. This keeps the milk stable until it’s pumped into a large stainless steel vat.

The milk is warmed in stages. First the temperature is brought up to 96 degrees. Then it’s warmed to 102 degrees and a bacteria starter culture is added. The culture converts sugars in the milk to lactic acid. Rennet is added to coagulate the milk and curd forms. A special knife called a harp is used in the vat to cut the curd.

Vat where milk is coagulated

Harps for cutting the curd

The moisture (whey) is separated from the curd and the curds are formed into wheels in the plastic forms.

Cheese wheels pressed in forms

Close-up of cheese wheels in cheese cloth being pressed

Tim turning over the cheese wheel

Tim’s equipment includes pneumatic presses that apply light pressure to the cheese wheel in the forms. The cheese wheels he was working with were large – about 11 pounds each. Next the cheese wheel is soaked in a brine.

Cheese wheel soaking in brine

Tim soaks them for about two hours per pound of cheese so the large wheels soak for up to 24 hours. The brine creates the tough outer skin of the cheese wheel. Next the wheels are marked and put onto aging racks in a temperature-controlled room. The cheese is aged for a minimum of 60 days. He had some cheese wheels that were more than six months old and still aging. As it ages, the character of the cheese changes. It becomes harder and dryer and the flavor profile is affected.

Large cheese wheels aging

A rack of smaller 2-pound cheese wheels

Tim is a third-generation dairy farmer. His grandfather emigrated from the Azores – an island region of Portugal – where he was dairy farmer. Tim originally lived in Merced in the San Joaquin valley but found that running a fluid milk dairy with a small herd of cows wouldn’t sustain the farm. So he bought a farm in Orland and moved the cows in 1996 and started making cheese.

Northern Gold is Pedrozo’s main product and it has variations including peppercorn, sweet Italian red pepper, garlic and herb and tartufello (truffle). He also has a specialty cheese called Tipsy Cow – it’s washed in Mount Tehama’s petite syrah giving it a purple rind – and a couple of other specialty cheeses made in two-pound wheels.

Tim cut samples of his cheeses which we enjoyed while we talked. We left there after purchasing six wedges of different cheeses. Tim told us about another place across town that we should visit. It’s called Walnut Avenue Ranch. It’s a small store selling a wide variety of locally grown nuts.

Almonds on a tree in front of Pedroza Dairy and Cheese Co.

Almonds on a tree in front of Pedrozo Dairy and Cheese Co.

We found the Walnut Avenue Ranch and sampled a few offerings. We ended up buying almond brittle with dark chocolate, dark chocolate covered almonds, cinnamon almonds and coconut macaroon almonds.

Next up was a 30-mile ride to New Clairvaux Vineyard in Vina, California. This is a working monastery with Trappist monks. The property was the location of a small one-acre vineyard started by Peter Lassen in 1846. In 1852, a businessman and winemaker named Henry Gerke bought the property and expanded the vineyard to 100 acres. He established the small town of Vina and his wine business prospered. In 1881, California governor Leland Stanford purchased the land and expanded the operation to 55,000 acres. It became the largest wine making operation in the world with an annual production of more than two million gallons and 4,000 acres of vineyard. The land was sold off in 1919, just before Prohibition. In 1955, the heart of “The Great Vina Ranch,” some six-hundred acres, was purchased by Trappist-Cistercian monks and became the Abbey of New Clairvaux.

The abbey grows walnuts, almonds and of course grapes. Aimee Sunseri, a fifth-generation winemaker is the winemaker for New Clairvaux. We arrived there at about 3:30pm and tasted five wines.

New Clairvaux wine tasting room

We saw a bouquet of flowers with a Happy Birthday card. We joked about them putting it out for Donna! It was actually for one of the employees.

Happy Birthday

The Barbera was outstanding and we left with two bottles – more birthday plunder for Donna.

We were back home from our 70-mile loop on the Spyder before 5pm. We had time to shower and dress for dinner. We had a reservation at Timbers Steakhouse in the Rolling Hills Casino at 6pm. The Timbers Steakhouse is probably the nicest dinner restaurant in the area. It’s small – eight booths and eight free-standing tables.

I ordered a 14-ounce cut of prime rib while Donna had artichoke-crusted Alaskan halibut. We split a bottle of cabernet with our dinner.

We ended the day enjoying the evening outside – sipping more wine, talking and watching the sunset.

Donna at the end of a long day

We had plans again for Saturday, but I’ll put that in another post as this is getting too long.

Olive City

We headed out around 11:15am yesterday. Our first stop was at the Lucero olive oil mill and store about two miles from our current home at Rolling Hills Casino RV Park. I had called ahead and was told they would give us a tour when we arrived. Our tour guide was a young man named Eddie. He was very knowledgeable about the Lucero company, olives and olive oil in general.

The Lucero company was founded by H.R. Crane and has been growing olives in the Corning area since 1947. In 2009, two of H.R. Crane’s grandsons purchased an olive mill with the intention of producing high-quality extra virgin olive oil. Today, the two grandsons and two great-grandsons run the company along with 25 employees.

They have more than 500 acres of olive orchards. Some of the orchards are old-time table olive orchards while most of their holdings are high-density or medium-density plantings. They grow 16 varieties of olives. The term density in olive orchards refers to how close the trees are planted. Some modern varieties are more like bushes and high-density plantings are close enough to touch each other. These can be harvested by machine using an implement originally designed to harvest grapes. The older, low-density orchards must be harvested by hand.

Extra virgin olive oil is made from a single pressing of the olives and must meet a standard for acidity and taste. I’ve read that nearly 70% of the extra virgin olive oil sold in America doesn’t meet the standards – in fact some of it is cut with cheaper vegetable oils and isn’t even 100% olive oil! You can read about it here.

I took photos of a series of posters showing the olive oil milling process.

This poster shows the olive flowers and a young olive on top. High-density olive plants are being machine harvested in the bottom pictures.

The olives are rinsed and stems, leaves or any other debris is removed. Then they travel via conveyor to a crusher. The crusher turns the olives into a paste. Lucero makes some olive oils with citrus added. They add Meyer lemons or Mandarin oranges and crush them with the olives to make agrumato olive oil. They also have infused olive oils. We found the lemon agrumato was more flavorful when taste-tested alongside lemon infused olive oil. It should be great for cooking any lemon-flavored recipes and as a salad dressing.

The paste goes into a malaxer which stirs the paste for up 90 minutes. The malaxer is double-walled and the temperature is controlled with a water jacket between the inner and outer stainless steel walls.

After the malaxer, the paste is strained with a horizontal centrifuge. The one used at Lucero spins the paste at 3,500 rpm and strains the oil from the paste.

A second stage is used at Lucero where the oil is run through a vertical centrifuge that spins at 6,000 rpm separating more sediment from the oil.

The oil is poured into large plastic containers and stored in a temperature-controlled room. Any remaining sediment drops to the bottom of the container. The oil is then siphoned from the top down in the final bottling process.

Since Lucero owns their own orchards, all of their olives are transported less than 25 miles before processing. They place a big emphasis on freshness.

Donna examines young olives on a Sevillano olive tree in front of the Lucero mill

After our tour, we went into the Lucero retail store and had tastings of oil, tapenades and balsamic vinegar. We bought lemon agrumato olive oil, garlic-infused olive oil and white (blanco) balsamic vinegar along with a lemon artichoke tapenade. It was a fun tour and I learned a lot things about olives in general and olive oils.

After the tour, we rode the Spyder into town and stopped at The Olive Pit. We hit their tasting room where Donna had red wine samples and I had local beer. We had a plate of crackers with salami, white cheddar cheese and olives to go with the tasting. The server lived in Corning her entire life and was talkative. She convinced us to go to the New Clairvaux Vineyard and Abbey. It’s a Trappist monastery in nearby Vina – they make wine and have daily tastings. I asked about the signs referring to Corning as the Olive City. I remember signs here in the past that claimed Corning was the Olive Capital of the World. We were told they can no longer make that claim as a town in Italy now produces more olives than Corning.

I bought a bottle of wine for Donna and also picked up four cans of the Key Lime Gose beer that we liked so much. They have a limit of two cans per customer, so Donna bought two and I bought two.

Last night, I tried another beer I found at The Olive Pit that’s unusual. It was brewed by Six Rivers Brewery. It’s called Weatherman Kettle Sour Wheat Ale. Sour beer isn’t everyone’s cup of tea, but I like it for a change of pace every now and then.

Weatherman Kettle Sour Wheat Ale

Donna tried a new recipe for dinner – turmeric chicken with artichokes, green olives, chick peas and lemon. It turned out to be a complex process but the results were good. She probably won’t make it again as it was too labor intensive and used a lot of dishes to make. She keeps saying she has to start making simpler meals! She served the chicken with steamed green beans, fresh from the farmers’ market.

Boneless turmeric chicken thighs with artichoke and lemon

Today’s forecast calls for temperatures in the mid 80s and breezy winds out of the northwest. We plan to go to the Pedrozo Dairy and Cheese company for a tour then we’ll hit the Clairvaux wine tasting. Tonight we have a dinner reservation at Timbers Steakhouse to celebrate Donna’s birthday – it’s also my youngest daughter Shauna’s birthday. Happy birthday, girls!

Spyder Wire

It was chilly Saturday morning – 39 degrees. This is the coldest temperature we’ve seen in a long time. Donna found a free boot camp type workout group at a nearby school. She walked to the school while I wrote yesterday’s post. We had cloudy skies and rain showers off and on, broken up by brief periods of sunshine. We see fresh snow on all of the hilltops around us.

Snow on the hills

While Donna was at her workout, I watched the Moto GP qualifying for the race in Mugello, Italy. The Italians were cheering as their hero, Valentino Rossi, took pole position for today’s race.

After the qualifying, I walked over to the office to see if my package was delivered. They told me the mail had come, but all they got was junk mail, no packages. This wasn’t what I expected to hear. I e-mailed the shipper and he sent me the tracking number. The USPS tracking site showed the package delivered at 10am. I went back to the office and was told it wasn’t there and I should go to the post office down the street. It was a short walk.

I gave the tracking number to the clerk at the post office and told them the package wasn’t delivered as shown. They looked up the record and said their carrier scanned the package at 10am and left it in the mailbox. They tried to phone the mail carrier, but she was probably driving and didn’t answer. They took my cell number and said they would call me once they talked to her.

I walked back to the RV park office and told them what I was told at the post office. The guy in the office told me he walked out to the mailbox when the mail carrier arrived and she handed him their mail – it never went into the mailbox. He took his key and went out to the mailbox and opened it. The package was in there. Apparently after the mail carrier handed him the junk mail she realized there was another piece of mail. She put the package in the mailbox while he thought he already had all of the mail for the day.

By noon, the sun was shining and it was dry out. I’d had enough of sitting indoors and decided to work on the Spyder. The package I received was a set of custom made MSD 8.5mm Super Conductor spark plug wires for the Spyder along with two NGK iridium spark plugs. The original spark plug wires were causing an intermittent misfire on the front cylinder.

As soon as I had the tupperware removed from the Spyder, it began to rain. I covered the Spyder and went inside. Five minutes later the sun was shining again. The fickle weather continued as I worked – I would have 15 minutes of sunshine then a cloud would pass over dropping rain on everything for a few minutes before it cleared up again. I covered the Spyder and went inside five or six times while trying to do the work.

Spark plug wires – which are sometimes called high tension leads – are more complicated than you might think. Wire is wire, right? Well, not so in this case. Spark plug wires can carry more than 40,000 volts. This voltage is delivered to the spark plug every other revolution of the crankshaft in a four-stroke engine. The rise and drop of voltage can create electromagnetic interference (EMI) through induction or contact with the insulation of the wire.

The insulation on the Spyder’s original wire was breaking down. That’s why it would misfire – the voltage would leak past the insulation and arc to the engine case. Original equipment spark plug wires are usually a carbon conductor over a substrate of fiberglass or kevlar fibers wrapped in rubber insulation. This type of construction has high resistance and prevents EMI. It’s also cheap to manufacture. The down side is that the high resistance causes a voltage drop and can weaken the spark in the spark plug gap.

Low resistance gives a hotter spark but will create EMI. A solid copper core wire would give the hottest spark but the EMI that results would wreak havoc on electronic control modules and sensors. Modern engines have lots of electronic controls and need to be shielded. The answer is a spiral wound cable with a magnetic center core. This creates a choke that prevents the EMI, while high quality alloy in the spiral wound conductor provides lower resistance. Of course this type of ignition wire is much more costly to produce. The MSD 8.5mm wires I ordered are this type.

Spark plug wires with plastic heat shielding

The spark plug wires on the Spyder run from an ignition coil for each cylinder to the spark plug at the cylinder head. Some modern engines do away with spark plug wires by mounting ignition coils directly on top of the spark plug. These systems have their faults, but you don’t have to worry about a length of high voltage wire.

This is the spark plug wire that was arcing – shorting to ground and causing a misfire

It took some time to get to the plug wires – I had to remove the tupperware and the airbox assembly first. My efforts were broken up by the showers passing through. It took about an hour to get the old wires off. The original wires were housed with a corrugated plastic cover to shield them from heat.

Old wire and new wire – heat shielding removed

I removed the heat shielding from the old wires and put it on the new MSD wires. I measured the resistance of the wires – I expected the original carbon core wires to have 1,000 to 3,000 ohms of resistance. The wire to the front cylinder is longer than the one to the rear, so naturally it would have higher resistance. Remember, lower resistance is desirable as long as EMI can be controlled. The original front wire measured 6,000 ohms of resistance! This is not good. The shorter rear wire measured 3,700 ohms. By comparison the new MSD wire for the front cylinder measured 113 ohms. Huge difference!

With the old wires off, I replaced the original copper electrode spark plugs with NGK iridium electrode plugs. These plugs provide a fat, hot spark and will last at least twice as long as the originals.

Spark plugs

I coated the threads on the spark plugs with a special heat transferring anti-seize compound. This will make them much easier to remove next time without risk of pulling the threads out of the aluminum cylinder heads. I also put a thin coating of dielectric grease in the plug connector on the end of the spark plug wires to seal them and make them easier to remove as well.

New wires with heavy duty insulators at the coil end

I test fired the engine – it started immediately and ran smoothly. So I buttoned everything back up and put all the body work back on and took a little test ride. The difference is unbelievable. The engine runs so much smoother. It has to be felt to be understood, I can’t put into words how big the difference in the character of the engine is. Who would’ve thought something as simple as plug wires could make this much difference? With better combustion, I’m guessing fuel economy will improve as well. Job done.

This morning, Donna and I went out for breakfast. We walked down the road to the Lumberjack Restaurant. It was a treat – I had eggs Benedict and Donna had a veggie omelet with a home-style biscuit.

We may have a few more showers this afternoon. I’ll begin prepping for travel. Tomorrow we’ll pull out of here and head to Corning, California – the olive capital.

Lake Almanor

On Wednesday morning after I posted, I got Donna’s bicycle out of the trailer and pumped up the tires. We mapped out a route that would take her on the paved bike path up Skyline Road, then down into town on Paul Bunyan Road to Ash where she could pick up the Susan River Trail. The ride involved some climbing but it wasn’t as long as she anticipated – the total distance was only 11 miles and that included exploring some streets in a development across from Diamond Mountain Casino. Here are a couple of photos from her ride.

Paved path on Skyline

Waterfall on Susan River

After her ride, we had a snack and prepared to head out on the Spyder. We wanted to check out Westwood, an old mill town about 20 miles west of here. We also wanted to get a look at Lake Almanor. We thought we could have a proper lunch near the lake.

We headed west out of Susanville on CA36, which immediately climbs for two miles outside of town. The road surface is great. It becomes a two-lane highway with passing lanes on the inclines. It cuts through the Lassen National Forest. We topped out at Fredonyer Pass over 5,700 feet above sea level, then descended a few hundred feet into Westwood.

We went to the visitor center there and found it’s only open on Friday and Saturday at this time of year. We didn’t find any suitable eateries in the small town – the population is about 1,700.

We rode out of town through pine forest on the Volcanic Legacy Scenic Byway. This took us to Lake Almanor – which is actually a reservoir created when Canyon Dam was built on the north fork of the Feather River in 1914. The lake is surrounded by private properties – rustic cabins, huge summer homes and resort cottages. There’s very little public access.

The area reminded me of Big Bear Lake in southern California near San Bernadino with the mountains and pine trees. The difference is the amount of tourism. Big Bear feeds off the huge southern California population and also has a winter ski area, so it’s always bustling with activity. Lake Almanor, not so much. The biggest draw is fishing on the lake for rainbow trout, brown trout and small mouth bass.

We found a couple of RV parks on the lake. One was gated and we couldn’t enter but the second one was open so we rode in and parked. The sites were laid out in such a way that I couldn’t figure out how they even got their rigs in there. Most of the sites had fifth-wheel trailers that looked to be permanent or semi-permanent set-ups.

Cove on Lake Almanor

Another view of the lake from the RV park

Another view of the lake from Big Cove RV park

The little villages on the north shore of the lake were sleepy. I guess the season doesn’t really start here until after Memorial Day. Most of the restaurants were closed. With so little of the lake shore accessible, we decided to head back to Susanville for a late lunch.

We stopped at the Pioneer Cafe – home of Lassen Ale Works where we had the fried mushrooms the day before. I had fish and chips while Donna went for a bowl of chicken noodle florentine soup with a small pub salad. The food at this place is excellent. The batter on the cod I had was perfect – paper thin with a toughness that held the fish together without being crunchy. Donna’s soup was loaded with chunks of chicken, carrots, celery and spinach noodles and she said it was terrific. She asked for blue cheese dressing on her salad – all of the dressings and sauces are made fresh in the kitchen. Her dressing seemed to be laced with fennel while the tartar sauce that came with my fish and chips featured capers.

I had the Lassen Ale Works ESB (Extra Special Bitter) – a British-style ale – that was tapped with nitrogen. The nitrogen gives it a creamy head and it was a delight.

Lassen Ale Works ESB

Those who read this blog regularly know I try to keep it up to date at least four or five days a week. One blog I follow (What’s Newell) written by Clarke Hochwald is updated every day. It’s rare for Clarke to miss a post. I’ve only met Clarke once briefly in a Walmart parking lot in Yreka, California. But after following his blog for over three years, I feel like I know him. That’s how the RV community is among bloggers – we know what our fellow travelers are up to and enjoy following them.

I noticed Clarke didn’t post yesterday. Last night, I checked his site again and no update. This was odd. I sent him an e-mail asking if he was okay. He responded and said he wrote his post but somehow forgot to post it! I didn’t mean to be nosy or be a blog stalker – RVers tend to watch out for each other and I wanted to make sure he was alright.

We’re expecting another fine day today with the temperature reaching 70 and a slight chance of a shower this afternoon. I’m hoping the new spark plug wires for the Spyder show up. The forecast says rain will come overnight and it’ll be rainy for a couple of days. I’d like to get the work done on the Spyder before the rain hits.

Bizz Johnson Trail

The weather here in Susanville, California was near perfect yesterday. The afternoon temperature reached the low 70s with light winds and a nearly cloudless sky. Susanville is located in a basin between the Cascade Mountains and the Sierra Nevada Mountains at an elevation of about 4,200 feet. It’s the Lassen County seat and has a population of around 17,500 people. Susanville was named after Susan Roop – the daughter of an early settler by the name of Isaac Roop – in 1857.

The town was served by the Southern Pacific Railroad on the Fernley and Lassen line. In 1978, Southern Pacific received permission to abandon the line. Former Congressman Harold T. “Bizz” Johnson was instrumental in transforming the Fernley and Lassen branch into a rails-to-trails conversion. The trail is called the Bizz Johnson Trail and runs 30 miles between Susanville and Westwood.

The trail starts at around 4,200 feet above sea level and climbs to about 5,500 feet at Westwood. Donna and I went out to hike a few miles on the trail yesterday. It was an easy and enjoyable hike in the afternoon sunshine. Over its full length, the trail crosses the Susan River 12 times over bridges and trestles. We crossed it three times. It’s very scenic.

The trail follows the Susan River canyon with steep, rocky cliffs to the north and pine forest hills to the south. The only wildlife we encountered were lizards in the rocks, ground squirrels and a variety of birds – including a bright orange and black Bullock’s Oriole.

Bizz Johnson Trail

Susan River below the trail grade

Rocky bluff on the north side

Pine trees and sub-alpine meadow

After our hike, we rode the Spyder to the old downtown area. We wanted to check out the local brewery – Lassen Ale Works at the old Pioneer Saloon. First we stopped next door at Maggie’s Book Nook. This is a book store selling new and used books. There were books of every genre stacked on shelves along the wall, on tables and even stacked on the floor. It could take hours of searching, but I’m sure there are a few gems to be found. I picked up two fictional thrillers and Chris Kyle’s autobiography – American Sniper. Donna found a couple of books as well. Five books cost a grand total of $21.50!

In the saloon, Donna ordered an Devil’s Corral Imperial stout and I had the Volcanic Double IPA. These are tasty albeit strong beers. Much better than the local brew at Mt. Diamond brewery. We ordered Bizz Johnson beer-battered deep-fried mushrooms which I paired with a Belgian style dubbel while Donna went for the Thompson Peak Pilsner. The mushrooms were outstanding.

We came home and had a quiet evening. Donna made blackedned fish tacos for dinner. Then we watched an episode of The Night Manager. Next week will be the finale of this six-episode mini-series.

Today the forecast calls for warmer weather with the temperature reaching the 80s. We want to take advantage of the nice weather and ride the Spyder up to Westwood and Lake Almanor today. The weather can take sudden turns in the mountains and now the weather guessers are calling for much cooler temperatures and rain over the weekend. We can chase the sun, but there are no guarantees!

Window Shopping on the Strip

Donna and I decided to go for a walk on “The Strip” Sunday morning. I studied a map of the area, looking for suitable parking. If you’ve ever driven on the strip, you know what a maddening experience it can be. Traffic moves at a crawl, if it moves at all. Stoplights are long and a steady stream of pedestrians make turning in or out of a side street or driveway an exercise of patience.

We rode the Spyder about six miles to the parking garage at the Flamingo Hotel and Casino, next to Cromwell’s on Flamingo Road and Las Vegas Boulevard – about a block east of Las Vegas Boulevard. Almost all of the hotels and casinos on the strip have free parking structures. We left the Spyder on the third floor of their guest garage.

We walked past the Cromwell Resort and Casino – where Giada De Laurentis has her restaurant and climbed the stairs to the pedestrian overpass to Caesar’s Palace. The escalators weren’t working – we ended up doing a lot of stair climbing. We wandered through the shops at Caesar’s – I had to stop and look at each of the watch shops. I have a fascination with high-end mechanical watches. We stopped at Blancpain, then Officini Panerai, Breguet and Rolex. Most of the watches I looked at were in the $10,000 to $50,000 range. Of course I was only window shopping.

We also looked at a few menus at the restaurants we passed. Around 11:30am we decided to try the brunch at Wolfgang Puck’s Spago restaurant. The restaurant was empty with only one person seated at the bar. Donna had a Bloody Mary as we made our selection. Donna went for an egg white frittata with fingerling potatoes and I had the carnitas hash skillet.

Egg white frittata

Carnitas hash skillet

As expected in a Wolfgang Puck restaurant, the food was delicious with a fusion of unexpected flavors. The service was excellent. By the time we were served, the restaurant had completely filled.

After our meal, we climbed up and over another overpass to the Bellagio. There are a number of high-end shops in the Bellagio rivaling Ceasar’s Palace. We went outside to see the water show at the Fountains of Bellagio. They have a large array of water jets that shoot water high into the air. Some of the jets move, spraying the water in arcs and swirls. Speakers are located every 20 feet or so around the large pond with the fountains. Music can be heard all around the pond and the water display is timed to the music.

Us at the Fountains of Ballagio - Eiffel Tower reaturant in the background

Us at the Fountains of Bellagio – Eiffel Tower Resturant in the background

We walked south on Las Vegas Boulevard and then crossed over to the east side of the street. We made our way past the Planet Hollywood Resort and Casino and the Miracle Mile shops. We did a little more window shopping and stood under the Eiffel Tower. Then we continued on to the Grand Bazaar shops and back over another pedestrian overpass.

By then we had enough of the window shopping and people watching – and it was getting warm out. We found our parking garage and headed east, away from the strip on the Spyder. We made a stop for groceries at Smith’s then came home. I had motorcycle races to watch.

Last evening, Donna prepared chicken satay and I grilled the skewers on the Weber Q. She served it with baby bok choy sauteed with garlic and shirataki noodles with peanut sauce. Two very tasty meals in one day!

Chicken satay with peanut sauce

The threat of rain seems to have passed. Today I’ll get the ladder out of the trailer and start cleaning the coach. I was hoping to have it washed by a mobile service here in Las Vegas, but the Thousand Trails Las Vegas RV Resort has us packed in so tightly I don’t think it’s feasible.

The forecast calls for a high in the upper 70s today with a warming trend through the week. We plan to leave here on Thursday and head north.

*Just so you know, if you follow one of my links to Amazon and decide to make a purchase, 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!

Sitting Tight in Vegas

After another quiet night at the Kingman Elks lodge, we woke up early on Wednesday. Donna finished writing an article that was due. Then we rode the Spyder up Stockton Hill Road. After a mile or so, Stockton Hill Road becomes Hualapai Mountain Road. The road goes uphill as you head east, rapidly climbing to 5,000 feet above sea level at the Hualapai Mountain Park ranger station. The peaks in the park reach elevations greater than 8,400 feet. Hualapai (pronounced wah-lah-pie) is the name of an Indian tribe. It means “People of the Pines.”

Hualapai Mountain Park

We rode to the resort – it’s a small hotel, restaurant and store popular with ATVers.

Motorcycle parking

We went into the restaurant for lunch.

Donna in front of the restaurant

It’s a typical rustic setting with tables mostly set for parties of four. There’s also a bar and patio. It was larger inside than it looked from the entry. Donna had half a grilled turkey and cheese sandwich and a bowl of minestrone soup. I had the chili burger which was real man food. It was a ground beef patty covered with chili, smothered with cheese. The chili had chunks of beef and beans – lots of protein.

We took a look around but didn’t hike anywhere. There are a number of hiking trails in the park, but after a big lunch we weren’t up for it. The views coming down Hualapai Mountain Road were spectacular. On the way home, we reconnoitered the Super Walmart parking lot. We thought about stopping there on our way out of town to pick up groceries. However, the entry/exit was narrow and I decided it was too risky to try to get in there with the coach and trailer. The truck entrance led to a loading dock – not a place for us to park. We went back to the Elks Lodge and I loaded the Spyder in the trailer.

Later we popped in to the Elks Lodge for a cold one at happy hour, then returned to the coach to prepare dinner. Donna made yet another version of lemon-butter chicken – this one with chicken breasts instead of thighs.

Lemon-butter chicken breasts with roasted zucchini and tomatoes

She served it over leftover herbed brown rice and roasted zucchini and tomatoes. Yummy!

It rained overnight. On Thursday morning, we had a few sprinkles as I prepared to move. Donna went for a short run and did some exercises, then we finished packing up. We pulled out of the Kingman Elks Lodge a few minutes after 10am.

I expected rain on the way out of town. Heading up US93, I figured we would put the rain behind us after thirty miles or so. This turned out to be the case – and the forecast called for 0% chance of rain in Las Vegas.

Google maps and our GPS showed a route to the Thousand Trails Las Vegas RV Resort that took us up US93 until it becomes I-515. Then we would exit onto Boulder Highway and backtrack south, make a U-turn and enter the park. This may be the fastest route, but I wasn’t too keen to try it. The exit from I-515 onto Boulder Highway south requires a sharp right turn of about 135 degrees. Also, making a U-turn isn’t advisable with our overall length.

I modified the route to exit I-515 at Tropicana so I could make an easy 90-degree turn to the right. Then I turned left on Nellis taking me north. Nellis intersects Boulder Highway, which is a diagonal road compared to the north/south – east/west grid of the other major roads in the area. It was a gentle left turn of about 45 degrees onto Boulder Highway.

With our overall length of nearly 65 feet now, it pays to take a few minutes to study a map and plan for alternate routes. We could easily find ourselves in a bad situation otherwise. We pulled in to the RV park just after noon. The girl at the security station told me the biggest site they had available was 55 feet long and 24 feet wide. I said it sounded big enough for me to drop the trailer and park the motorhome next to it.

Once we were in the park, I could see we had our work cut out for us. The roads in the park are narrow, the sites are tightly packed together and I have my doubts about the 24-foot site width. We found site 34 and Donna and I talked over our plan for getting the trailer in it. With the narrow road, I was limited on how much maneuvering I could do without hitting anything with the coach.

Donna stayed in the site at the rear of the trailer and directed me with her handheld Cobra CB radio. I was having problems at the front of the coach. There were a couple of vehicles on the opposite side of the road. As I backed the trailer in, I had to swing the front of the coach to the right, toward the vehicles. As I got close to the vehicles, they disappeared from sight as they are much lower than the front of the coach. A neighbor came over and started directing me from the front. With Donna at the back and another set of eyes at the front, I worked my way into the site. It took a few attempts to get the trailer positioned where I wanted it.

We finally dropped the trailer, then I had to maneuver the coach into the site right next to the trailer. It took more than 35 minutes of jockeying back and forth to get the trailer and coach into the site. It’s tight. Our door clears the trailer with only a few inches to spare.

It’s a tight site – the yellow line marks the boundary

I got the Spyder out and made a quick beer run. I had a few raindrops on the way. I hurried back to coach as I could see heavy, dark clouds looming. At the park entrance, a car was stopped at the entrance barrier. The guy in the car stuck his head out the window and asked me if I knew the entry code. I said I knew the code, but I didn’t know him. He got out of his car and started yelling at me and cussing me out for not letting him in. A few big rain drops started falling. I punched in the code and told him to move his car. He kept yelling at me. Now it was really starting to rain. He finally got the message and got in his car and pulled through, letting me get into the park.

I got to our site and covered the Spyder just as the clouds really opened up and started pouring rain. So much for the 0% chance of rain in Las Vegas.

Donna made sweet and spicy salmon in the convection oven – last time I cooked it on the grill. It came out great. She served it with spinach sauteed with garlic oil and leftover Israeli couscous.

Sweet and spicy salmon with spinach and Israeli couscous

We had more rain into the night. We sat up and watched another recorded episode of The Americans that now brings us up to date with the live series. We expect a sunny day today with the temperature in the high 70s. Rain is forecast to return tomorrow, then we should have nice weather for the rest of our week in Las Vegas.

Flying The Koop

…from real estate to wheel estate and back again

Category Archives: Restaurants

Lavender and Cartlandia

Last Day of Spring

Biking to Sunriver

Wine, Cheese and Nuts

Olive City

Spyder Wire

Lake Almanor

Bizz Johnson Trail

Window Shopping on the Strip

Sitting Tight in Vegas

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