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Ozark Takes a Walk

Some mornings I wake up well before sunrise. Maybe I need to use the restroom. Maybe it’s a loud car or other noise. Sometimes it’s Ozark the cat moving about on our bed or scratching in her litter box. Some of the time I fall back into a slumber filled with dreams and I’m not really sure if I was ever awake or not. Does this ever happen to you?

Yesterday morning, I heard Ozark in her litter box. I drifted back to sleep only to wake up to the sound of Ozark in her litter box. This repeated countless times. Donna was out of bed before me. When I finally rose, she said Ozark needs to go to the vet. She said Ozark was climbing into her Clever Cat litter box every five minutes but didn’t seem like she was able to urinate. Something was clearly wrong.

We looked online for veterinarians nearby. At 8am, Donna started calling for an appointment. She was able to obtain an appointment at the Hemet Animal Hospital at 10:15am. We worried that Ozark might have a urinary tract blockage. I looked at Google maps and it appeared that the hospital on Girard Street was between 11,000 and 12,000 feet away – a little over two miles. Donna thought the best thing to do was to carry Ozark in her crate and walk there. Rather than carry the crate like a briefcase, she used our laundry basket – which has a shoulder strap – to carry the crate.

This turned out not to be the best idea. The basket was awkward and kept hitting Donna’s leg, so Ozark was getting bounced around. And the distance was badly underestimated. The scale of the Google map or the key to the map weren’t correct. It turned out to be 3.7 miles – a long walk. They were late, but they made it and the vet was still able to see them.

The vet diagnosed a urinary tract infection. Ozark didn’t have a blockage. In fact her bladder was nearly empty. She was just feeling an urge due to the inflammation of the infection. She was given medication and sub-cutaneous hydration – $162 later they were on their way home. Donna called a taxi for the ride home. Ozark came home with prescription medications – one was a sedative to keep her stress level down. She seemed to respond to it well at first, then she acted a little hyper. After a while she settled back down.

Ozark resting on the sofa

Ozark resting on the sofa

One thought about the cause of her condition may be stress due to a change in diet. Before we left San Diego I went to Petsmart to buy cat food. They didn’t have what she usually eats so I bought the next closest thing (same brand, different formula). We’ve been blending the last of her usual food with the new formula. Cats don’t like to switch foods. So yesterday, I went to Petco and bought her usual stuff. The vet also recommended hydrating as much as possible with canned foods and broth in her usual food as she recovers.

Later I accomplished a task that needed to be done. I cleaned our battery banks with baking soda solution. Our house batteries are flooded wet cell 6-volt golf cart batteries. Flooded lead acid batteries are well-developed and proven technology. However, they can gas and produce acidic corrosion while charging. The corrosion can be a real pain as it attacks connectors and the battery tray. Baking soda neutralizes the acid, but over time the acid builds up again. I’d like to get away from this cycle and replace our house batteries with absorbent glass mat (AGM) batteries. They don’t vent acidic vapors and corrosion isn’t an issue. The problem is cost – I would have to spend north of $1500 to replace our house battery bank with AGM batteries. Our friends Mark and Emily Fagan wrote all you want to know about batteries in these posts.

Donna defrosted a tri-tip steak she bought at Trader Joe’s in San Diego. I looked around online to figure how to prepare it. We were introduced to tri-tip steak about a year ago on New Year’s Eve when Debbie Bednarski had one for our New Year’s Eve dinner on December 31, 2014. See this post.

I lucked out when I cooked the tri-tip back then as I had no idea what I was working with. Tri-tip is associated with Santa Maria, California – the barbeque capital of California in Santa Barbara County. I read that tri-tip is a west coast thing although it seems to be gaining acceptance in other parts of the country. After looking at a few recipes, I had a plan to cook the tri-tip on the Traeger wood pellet grill.

I dry rubbed it with Brooks Brown Sugar Bourbon Rub and let it rest in the refrigerator for a couple of hours.  The Traeger made the rest of the cook easy. I think it came out fine – juicy with a pronounced beef flavor. Donna thought it could’ve been a little more tender. I cooked it to about 130 degrees internal temperature and let it rest for about 20 minutes in a loose foil tent. Maybe I could’ve taken it off the grill five minutes earlier.

Tri-tip ready to foil

Tri-tip ready to rest in a foil tent

Sliced tri-tip

Sliced tri-tip

Tri-tip plated with baked potato and zucchini

Tri-tip plated with baked potato and zucchini saute

I know I go over the top at times about our dinners. I want readers to understand we’re not out on a camping trip – this is our lifestyle and that includes eating well.

I paired the dinner with an IPA ale from Bootlegger’s Brewery in Fullerton, Calfiornia. It’s an IPA style beer brewed with rye – maybe we should call it a Rye-P-A. It’s a very good ale with a creamy-frothy mouth feel.

Rye-P-A

Rye-P-A

This morning I plan to hit the pickleball courts for some fun and exercise, then become a couch potato as I watch the NFL Conference Championship games.

Successful Surgery

I haven’t posted for a few days as I’ve been off my usual routine this week. I didn’t sleep well Sunday night. I knew I had to be up early – I had my alarm set for 4:15am. Usually, when I need to be up early, I have an internal clock that wakes me up just before the alarm. In this case, I was restless all night and I was awake at 3am. I stayed in bed and tried to sleep, but got up at 4am and shut off the alarm.

I was up early to take my step-dad to the hospital. We had Ken’s car all weekend so I could drive him to the hospital for surgery to correct an abdominal aorta aneurysm and not have to scooter over to his place at dark-thirty. I told Ken I would be there by 5:15am. I showed up at 5:05am and we were on our way by 5:10am.

I figured the drive to Inland Valley Medical Center would take at least 30 minutes. In the early morning hours of Martin Luther King day, there was very little traffic and we made it in 25 minutes. We checked in at the ER as instructed and sat and waited for about half an hour. Then an administrator called out a name and Ken raised his hand. She started to tell us where we needed to go and Ken asked about his co-pay. He was told during the pre-op appointment that he would have a co-pay and it had to be paid in full before the surgery. The woman said she didn’t know about the co-pay and took us to an office. She started looking at files on her computer, then asked Ken if he knew the amount of the co-pay. Ken told her the amount and she said she didn’t see any notes for it, but would take the payment. I saw the file she was looking at – it wasn’t Ken’s file. She was about to apply his co-payment to someone else’s case.

We got that straightened out and walked to the surgery center. Ken’s 84 years old and never had a surgery before – and he had never spent the night in a hospital before. After a short wait, a nurse came and led him back to the pre-operation preparation area. I joined Ken there after a few minutes. I’ve been through several surgeries and I tried to reassure him and explain to him what they were doing. It was almost 8:30am by the time they were ready to wheel him into the operating room (OR). I told him he would be going to sleep in a few minutes. He looked at the nurse and said, “I’m wide awake now, I don’t think I can sleep.” I told him, “Trust me, you’ll be asleep in a few minutes.”

Before they took him away, the surgeon told me there was maybe a 1% chance that he would have to perform open surgery. The plan was to insert a stent through the femoral artery into his aorta and avoid open surgery. The surgeon said I should stick around until he was out of the OR. This made me wary – if they had to perform open surgery, I wasn’t sure if it would be survivable for someone Ken’s age and condition.

I read a book in the waiting room. I went to the cafeteria for breakfast. Then I came back and read some more. At 10:30am, the surgeon came out and told me everything was fine. He showed me a CT-scan image taken with contrast in the bloodstream. It showed blood flowing through the stent with no leakage into the aneurysm. Perfect. He said there was a possibility Ken would be discharged the next day, but more likely it would be Wednesday.

About an hour later, I was able to visit Ken in the recovery room. I said, “Well, you made it through.” He said, “I don’t think I did too well.” I told him the surgeon said everything went really well and he was pleased with the outcome. Ken said, “But I was thrashing about and trying to stand up in bed.” I laughed and told him that didn’t happen – it was a hallucination brought on by the anesthesia. He seemed really confused by that. Before I left, I told him I would call him the following day to check on him. The nurse told me he would be in room ICU13.

Monday night I was really tired and went to bed at 9pm. I slept like a rock. I was up early and got out of bed at 6am. I read for awhile then had breakfast when Donna got up.

Sunrise Tuesday morning

Sunrise Tuesday morning

We hit the pickleball courts. Here at Golden Village Palms RV Resort, they take pickleball seriously and start play at 8am. I knew Ken usually likes to sleep in, so I played pickleball until 11am, then I called the hospital. It took four phone calls and lots of runaround before I was able to talk to Ken. He wasn’t in ICU13 like they told me – he was in ICU2.

Ken told me that when the doctor made his rounds earlier, he said Ken would be discharged after lunch! He said I should wait until he called me before heading to hospital because it might take a couple of hours. I received a phone call around 2pm from the nurse. He said he had trouble getting hold of me – they had written my phone number down incorrectly. Luckily Ken had my number on a note in his coat pocket which he eventually found. The nurse said I should plan to pick Ken up at 4pm.

Donna and I drove to the hospital and picked Ken up. He was moving a little slow but seemed fine. On the way to his house, I stopped at Rite-Aid to fill a pain prescription. That’s when trouble started. The pain med – Norco – is a class two controlled substance. Rite-Aid wouldn’t fill the prescription because the doctor didn’t hand write the date – it was pre-printed on the prescription form. They said the prescription had to be hand signed and hand dated. They suggested using a different pain med. I wasn’t going to do that without talking to the surgeon. It turned out he was in surgery at the time. I called his office and they told me they would page him and he could call Rite-Aid. They expected him to be out of surgery within half an hour.

We drove Ken home and told him he should kick back and relax while I worked out the prescription issue. Ken’s a pretty tough guy. He made a pot of coffee and turned on the television. We planned for Donna to spend the night at Ken’s house so she could prepare meals for him. He wouldn’t have it. Like I said, he’s a tough guy. Ken served in the Marine Corps and fought at the battle of Chosin in Korea. He’s been through very hard times in his life.

I went back to Rite-Aid to see if they heard from the surgeon. He hadn’t called and by now it was after 5pm. I called his office again but it was closed – I got through to his answering service. They paged him again and he called me. He said I should just buy extra strength Tylenol. He said Ken didn’t take much in the way of pain medication all day and he thought Tylenol would work fine. I bought the Tylenol and went back to Ken’s place. We sat for a while before he shooed us off. He’s used to living alone and he wanted us to go home and come back on Wednesday.

It was well after 6pm by the time we got home. Donna made oven-fried chicken that had soaked overnight in buttermilk and chives. This recipe was new and it was very tasty. The chicken was crispy, flavorful and moist. She also prepared buttered green beans and black rice with sweet potatoes, ginger and scallions.

Pan fried chicken

Oven-fried chicken

Wednesday morning we were back on the pickleball courts. I called to check on Ken at 11am. He seemed anxious to have his car back in his garage. I told him I would make a quick run for groceries, then go to his place.

He seemed to be getting around fine when I arrived. He said he had some aches and pains and he didn’t know why. I told him he was only on his second day after surgery. Aches and pains are to be expected. He said he planned to go to the clubhouse and play cards on Thursday. He usually plays on Tuesdays and Thursdays. His neighbor, Ray, would walk with him to the clubhouse. He said he thought the walk would be good for him.

I rode the scooter back home and left Ken’s car in his garage. Donna adapted a chicken stir-fry recipe and made beef & broccoli stir-fry with flank steak for dinner. It was delicious!

Flank steak beef stir-fry

Flank steak beef stir-fry

We played pickleball again this morning – I played for three hours. I’ll call Ken later, after his card game to see how he’s doing. I told him we were paid up here until Saturday, but we can extend if he feels like he might want some help. That’s the nice thing about being mobile and full-timing. We don’t really have to be anywhere. At a time like this, if we lived in a sticks-and-bricks house, I would have flown out here to help Ken. Then I would sleep on his sofa or get a hotel room. But I didn’t have to do that. We were able to move our living quarters to his area and we can remain here if he needs us.

It’s a beautiful day today. The temperature is in the mid 70s with only a few high clouds. The snow we can see on Mount San Jacinto and up in Big Bear is melting from the mountain tops.

Snow on the mountains

Snow on the mountains

The nice weather should hold up through the weekend. We’ll decide tomorrow if we’ll stay here or move on.

Heat – Diesel or Propane?

I mentioned in my last post how cold it was at Jojoba Hills SKP RV Resort. Friday’s high temperature was in the low 50s. After a couple of hours on the pickleball courts in the morning, we stayed indoors for the rest of the day.

Our five dollar per night boondocking spot wasn’t as economical as I hoped it would be. With the cold weather, I had the generator running all day with the heat pumps on. I could have shut down the generator and fired up the propane furnace for heat – I’m not sure which is more economical. The generator burns roughly half a gallon of diesel fuel per hour. Diesel fuel is around two dollars per gallon now. Propane is slightly higher than that but I don’t know the burn rate of our furnace. I ended up with about 18 hours of generator run time over the two days we were there.

Donna prepared a pork tenderloin with pomegranate glaze for dinner Friday night. So yummy!

Pork tenderloin with pomegranate glaze

Pork tenderloin with pomegranate glaze

We pulled out of Jojoba Hills around 11:20am Saturday morning. Our route took us up CR3 to Hemet. I’ve driven this road before in the opposite direction. I remembered some tight twisty sections, but I didn’t remember it being 15 miles of twisty, narrow highway. There wasn’t much traffic but a couple of times, I had cars lining up behind me. What the drivers of cars may not realize is how much I need to slow down for tight turns. They also probably don’t know how difficult it may be for me to pull over on a narrow road to let them pass. I need to see a wide enough shoulder and judge whether it is smooth enough to drive on and solid enough to support our weight. I usually have to make that decision in a matter of a few seconds. Twice I found wide spots on the shoulder where I could let the cars pass.

We’re currently at the Golden Village Palms RV Resort in Hemet California (map). We’ve stayed here once before when it was much warmer. We have a back-in site that’s barely wide enough for our coach with three slides and our trailer. When I backed the trailer into our site we had a number of spectators. About a half dozen people across the street and another three or four people down from our site all stood by and watched. It must have been disappointing for them as I didn’t hit anything and Donna gave excellent guidance. We dropped the trailer without any drama at all.

Once we were set up, I scootered about 15 miles to my step-dad, Ken Keller’s house. I left the scooter in his garage and picked up his car. I’ll drive over there at dark-thirty on Monday to take him to the hospital. He has a surgery scheduled and I need to have him at the hospital before 6am.

Ken is 84 years old. He’s never had surgery and never spent the night in a hospital before. One of the nice things about our nomadic lifestyle is the ability to visit family as we travel about. In this case, it enables us to set up near Ken and assist him. The hospital requires an adult caretaker to drive him home (when he’s able to go home) and stay with him for 24 hours. I’ve booked a week here. I’m hoping that’s sufficient time for him to get back on his feet.

When I returned, I watched the NFL playoffs. The Cardinals won a thriller over Green Bay. Donna played pickleball in the afternoon. Then she made turkey and black bean chili for dinner. A simple and delicious meal!

Turkey burger chili with cheddar and cilantro

Turkey chili with cheddar and cilantro

We’ll head over to the pickleball courts this morning, then I’ll kick back and watch more NFL playoff games.

Gray Skies at Jojoba Hills

On Wednesday morning, our last full day in San Diego, Donna joined her friend Johanna for a bike ride up to the Torrey Pines Glider Port. While she was out, I cleaned our site, packed the awning mat and folded the chairs. I cleaned the Traeger wood pellet fired grill. I checked our tire pressures – something I always do before we travel. When Donna came home from her ride, I took her bike to the trailer and hung it up.

Our friends Tom and Kris Downey (Open Road 365) generously offered the use of their Chevy Equinox to haul things out to the trailer. But before I started hauling stuff to the trailer, I had to scooter to Pacific Beach to CVS Pharmacy. During my last check-up before Christmas, Dr. Ryan put me on a new prescription. It’s a daily medication. I picked up the initial 30-day supply at CVS, then added the medication to my CVS-Caremark mail-order plan. I received an e-mail Tuesday from CVS-Caremark telling me they would fill the mail-order prescription with a 90-day supply in three to five days.

We’ll be bouncing around for a few weeks and I don’t think I’ll have mail forwarded until the middle of February. I’ll run out of my meds before then. I told the woman at the pharmacy about my dilemma. I was certain the insurance wouldn’t cover another 30-day supply when they just approved a 90-day supply. She looked up the out-of-pocket price for 30 capsules. It was $142. She had my contact info and said she would talk to my insurance company and call me later. She called me about half an hour later and said she had it worked out. She asked the insurance company for a vacation waiver to refill the prescription as my meds wouldn’t catch up with me in time. They approved it! When I went back to CVS and picked up the prescription there was no co-pay – it cost me zero instead of $142.

With the dilemma solved, I went to Tom and Kris’ site to borrow their car. I made two trips to the trailer and had everything except for the Traeger packed – it’s too bulky to put into the car. I returned the car, then I walked the Traeger out to the trailer and it was job done.

Just before sundown, our friend Hans Kohls (Metamorphosis Road) stopped by. He told us Lisa had a cold and didn’t want to infect anybody so she stayed home while he came by to bid us farewell. Hans brought a cold bottle of IPA from Green Flash Brewing. It was billed as a tropical fruit style. It tasted more citrus to me than anything tropical. The hops were typical IPA – I think it was Cascade, Centennial and Simcoe hops. I opened a bomber bottle of a limited release ale from Lagunitas called Hairy Eyeball. This was a malty, almost sweet beer with 9.1% ABV and 56 IBUs. It was tasty – Donna even liked it, but I think one is my limit on this beer.

Lagunitas Hairy Eyeball

Lagunitas Hairy Eyeball

With the gear already stowed in the cargo trailer, I had a leisurely morning on Thursday prepping to leave. I hooked the water hose I use for flushing to the flushing valve for the black water tank and dumped it. While it was flushing, Ray stopped by and started talking to me. I shut the dump valve on the black tank and opened the gray water tank as Tom arrived and joined the conversation. The gray tank took about six minutes to empty – then I realized I hadn’t shut off the water supply to the black tank flushing valve. I was filling the black tank with water while we talked! I ran over to the spigot and shut it off. We have a large black tank – 89 gallons, so there’s no way I could overfill it in six minutes. But I was a little flustered none the less. Getting distracted while performing a chore like that can have disastrous results.

We fired up the Cummins ISL diesel at 11:15am. When we were lining up to hook up the trailer, I couldn’t hear anything Donna was saying over the handheld Cobra CB radio. I checked the radio and it indicated low battery. Donna could hear me – there was enough battery power to receive a signal but it takes more power to transmit. There wasn’t enough current to transmit so I couldn’t hear her. The radio takes seven AA batteries and they lasted for about two years. Not bad.

We drove north on I-15 to Temecula and on to the Jojoba Hills SKP park near Aguanga (map). I told Tom it takes about an hour to get to Temecula. I was right – we got to Temecula in about an hour, but I didn’t account for the stoplight-to-stoplight drive through Temecula and the 13-mile drive down CA79 to get to the RV park. It was about an hour and half total time.

We checked in to the boondocking area – no hook-ups for five dollars a night. We’ll spend two nights here before we move on to the Golden Palms RV Resort in Hemet, about 30 miles from here.

Setting up in a dry camping area is quick and easy. I pushed a button to extend the jacks and level the coach. Then I worked three switches to extend the slide-outs. Job done. Donna loves this place. It’s one of the cleanest and well laid out parks in a beautiful setting. The amenities are great. I gave a little background on this park in this post.

It was cold Friday morning. The temperature was in the 40s. We’re a little more than 2,000 feet above sea level here. Around 9am, we braved the cold and went to the outdoor pickleball courts. We had fun and played for two hours before retreating to the coach. From the boondocking area, it’s a bit of a hike to the pickleball courts – uphill all the way. The trail is nice though and a new waterfall was added since our last stay here.

The trail heading back to our coach

The trail heading back to our coach

Our boondocking site hidden among the trees

Our boondocking site hidden among the trees

The new waterfall

The new waterfall

Another view of the upper part of the 'fall

Another view of the upper part of the ‘falls

We spent the rest of the afternoon with the generator running and the heat pumps on. The skies are overcast and the temperature stayed in the mid-50s. Tomorrow we’ll move on and hopefully find warmer weather.

 

*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!

From Kafta to Sushi

Donna and I played pickleball at the Ocean Beach Recreation Center on Monday. They only play for two hours at OBRC. We were home by 2:30pm. I had one task to take care of as we prepare to hit the road after nine weeks in San Diego.

I replaced the windshield wiper blade assemblies. The last time I replaced the wipers, I put new rubber inserts in. The blade assembly wears over time and the pivot points loosen. The blade clamps around thin metal strips reinforcing the rubber blade material. This area also loosens its grip after the inserts are replaced a couple of times. I found 28″ replacement blade assemblies to fit our wiper arms at a school bus supply company in Clinton Township, Michigan called Unity School Bus Parts. I don’t have any affiliation with this company, but I included a link in case a reader needs parts.

The blades are attached to the wiper arm with shoulder bolts. The replacement blades were a perfect fit. The shoulder bolt has an 8mm hex head and is fastened with a 6mm hex nut.

Shoulder bolt for wiper blade

Shoulder bolt for wiper blade

Old and new wiper blades

Old and new wiper blades

This was a simple task. I think I spent more time walking to the trailer and back to get the proper wrenches than I spent actually installing the blades

Around 5pm, we went to Kris and Tom Downey’s (Open Road 365) coach. We were invited to join them and their friends, Ray and Kathy, for dinner. Kris is recovering from surgery on her broken ankle and is mostly confined to hobbling around in her coach. Ray made kafta – a middle eastern dish of ground beef and lamb on skewers or rolled into oblong meatballs. Donna made orzo with roasted cherry tomatoes and parsley.

Donna working her magic in Kris' kitchen

Donna working her magic in Kris’ kitchen

We enjoyed the meal inside and sat and talked. Some of us enjoyed adult beverages as well. As always, the time flies by while the conversation is flowing.

Donna, me, Kris and Tom

Donna, me, Kris and Tom

Tuesday we had nice weather. It was sunny and clear out and slightly warmer with the temperature in the upper 60s. I went to the Pacific Beach Recreation Center to play pickleball while Donna stayed home to do some early spring cleaning in the coach with the products she is reviewing for Family Circle magazine. I intended to get started on packing things in the trailer after pickleball but I showered and went to Offshore Tavern and Grill instead. I had a farewell toast with the guys there.

I came home before 5pm because we had an early dinner reservation. Donna’s sister Sheila and our 11-year-old nephew Connor were picking us up to go to Sushi Ota. This popular restaurant has some of the best sushi in San Diego – make that the best sushi we’ve found anywhere. We ordered a large selection and I stuffed myself. Connor wanted to try uni – sea urchin – and I talked him into ordering it with a quail egg. He was venturesome and went for it. And he liked it!

Sushi platter

Sushi platter – uni with quail egg in the lower left

Today we have partly cloudy skies. I’ll remove the windshield cover and tire covers and set the tire pressures. Then I’ll pack the trailer. We have cloudy skies, but the forecast calls for zero percent chance of rain until this evening. I should have ample time to pack everything this afternoon while it’s dry. Donna’s out for a bike ride with our friend Johanna this morning, then she has a lunch date in Old Town with a former colleague. I’ll scooter her over there and she’ll take the bus back while I’m packing up.

Tomorrow we’ll pull out and head up to Temecula about an hour away from here. We plan to spend two nights at Jojoba Hills SKP Resort – an RV park for Escapees members. Then we’ll move to Golden Palms RV Resort in Hemet. We plan to stay there for one week. This should be enough time to assist my step-dad. I’ll drive him to the hospital at 5am Monday morning and drive him home once he’s released after surgery. We’ll hang out and help him while he recovers. Hopefully we’ll have dry weather up in Riverside County.

Foul Play

We had cool, cloudy weather over the weekend. The thermometer struggled to reach 60 degrees. The El Nino effect is causing a wetter than usual winter in San Diego. The rainy season here is generally from Christmas to the end of February. January and February are typically the wettest months. San Diego averages less than 12 inches of rain per year. January averages about 2 inches of rain. This year, over four inches of precipitation were recorded by the 10th of the month. The most rainfall in one month was 9.09 inches in January1993.

I spent most of the weekend watching the NFL playoffs. The playoffs should be high-level football, but mostly they were disappointing games. Kansas City destroyed Houston. The biggest disappointment for me in that game was seeing Eric Fisher throw a vicious elbow to back of J.J. Watt’s neck while he was down and injured. It must have been a heat-of-the-battle thing because Eric is a decent guy. I used to work with his mother.

The Cincinnati Bengals versus the Pittsburgh Steelers game was ugly. I have to say the Cincinnati fans didn’t show much class when they cheered because Steelers quarterback Ben Rothlisberger left the field due to injury. Then they threw debris on the field as their defensive players went through a meltdown.

The Seattle Seahawks played the Vikings in Minnesota. It was a frigid six below zero at kickoff. The Vikings outplayed Seattle for three quarters but failed to score a touchdown – they had three field goals in tough conditions. Seattle put up 10 points in the fourth quarter. Minnesota’s kicker, Blair Walsh, had a chance to win the game with a 27-yard field goal attempt with seconds left in the game and he missed it!

The most entertaining game of the weekend in my opinion was the Green Bay Packers at Washington. Both teams played good football through three quarters before the Packers put the game away.

Enough about football – if you’re not a fan, it’s enough to make your eyes glaze over. Donna took advantage of the rental car and went shopping on Saturday and Sunday. She picked up the car on Thursday to go to her hair stylist. When she came home from her hair appointment she told me something had hit the car and left a white mark on the black car about four inches long.

On Saturday she went to Costco. When she came out to the parking lot she saw a dent where someone banged their door or shopping cart against the car. I understand accidents can happen, but I also know some people are careless and have little regard for the property of others.

When Donna came home from Costco, I took the car over to the trailer to unload a case of water. I also wanted to see if I could buff the white paint that was transferred onto the black finish by whatever hit it on Thursday. The first thing I noticed was someone had hit our trailer in the parking lot!

Damage by the second rivet from the top and in front of the wheel fender

Damage by the second rivet from the top and in front of the wheel fender

See what I mean by mindless people having no regard for the property of others? I was able to remove the white paint from the door skin of the rental car and it wasn’t creased so the door looks fine. The trailer damage is not so simple.

We have clear, blue skies this morning and are looking forward to a few dry days. I’ll need to start packing up some of the things we have out as they dry. We’ll pull out of here on Thursday. Once again, our plans are changing. We thought we would head over to Quartzsite, Arizona for the big RV show, but now it doesn’t make sense. My step-dad, Ken Keller, is scheduled for surgery on Monday. He’ll need someone to take him to the hospital and help him when he’s discharged. I think we’ll head up to Temecula (map) and spend a couple of days at the Escapees park near Aguanga. Then we can move to Hemet (map). This will put us in a position to ride the scooter to  Ken’s house on the weekend. I’ll leave the scooter there and take his car. On Monday morning, I can drive back and take him to the hospital. This should work out.

We aren’t booked anywhere until the Alpine Coach Association gathering for the big fireworks show at Lake Havasu beginning February 8th. We’ll see how the rest of January works out.

Hello Fresh

You probably heard that San Diego, along with most of California, was slammed with El Nino driven storms this week. We had heavy rain on Wednesday, lashing down at times as hard as I’ve ever seen it rain here. There was a short break in the weather in the morning. Donna took advantage and went out for a run. I made a break for it on the scooter and picked up beer at Keil’s. My timing was not so good – it started raining again as I left the store. We spent most of the day indoors.

Donna sent weekly Hello Fresh deliveries to her parents for Christmas. Each delivery includes recipes plus all the ingredients needed to create three healthy, tasty meals for two. Members get a discount code that they can share, so Donna used it to order a box for us. (We got $40 off the regular price of $69 and that gave Donna’s parents a $20 credit on their subscription – their discount code is DQVHHL – you’re welcome to use it!)

On Wednesday evening, she prepared the first meal – a skillet chicken pot pie.

Hello Fresh recipe and pre-measured ingredients

Hello Fresh recipe and pre-measured ingredients

The pot pie was different from the commercially available pot pies at the grocery store. It didn’t have a pie crust – it had biscuits similar to dumplings.

Chicken pot pie recipe ready to serve

Chicken pot pie recipe ready to serve

It was good and the ingredients were fresh. I thought it was a little heavy on the thyme. Although they claim it’s a meal for two, the portions for this recipe would be very large if we served it that way. We usually eat smaller meals, so we ate a little more than half and had leftover pot pie. I paired a special edition beer – it was collaboration between Sierra Nevada Brewing up in the bay area and San Diego’s Stone brewing. They brewed an IPA, split it in half and barrel aged them. Half of the batch was aged in a gin-infused bourbon barrel, the other half went into a rye whiskey barrel. Months later they brewed a fresh batch of IPA and blended all three beers together. It was an interesting ale. It didn’t have a heavy bourbon presence – I think the gin-infused barrel cut that a bit. It wasn’t overly hoppy. It seems like a lot of work to make a beer like this. I liked it but it didn’t leave a lasting impression on me.

North by South IPA

North by South IPA

We had a break in the rain on Thursday morning. I looked at the hourly forecast and the weather radar and told Donna we might have a passing shower around 9am and heavy rain around 11am. Donna walked to Enterprise to rent a car. She timed her walk to arrive there ahead of the showers and it worked out. She wanted a car to get to her appointment to have her hair cut.

The 11am rain prediction was true. Donna came home around then. I used the car to go play pickleball at the Pacific Beach Recreation Center. Donna stayed home to work on her blog post. We’ll have the car through the weekend. Originally we planned to pull out of here on the 8th, but I extended our stay until the 14th. I’m glad we didn’t have to pull out on a stormy day and hit the road.

On Thursday evening, the rain abated and we went to the Offshore Tavern and Grill for their holiday party – not sure why they decided to schedule it for after the holidays, but they did. All drinks were three dollars and free hors d’oeuvres were served by the wait staff walking around with trays. One of the appetizers was prime rib bruschetta with horseradish sauce. It was delightful. I also ordered a poke plate made with sushi grade ahi tuna for us.

Poke plate

Poke plate

There was quite a crowd and everyone was having a great time. We were lucky to get seats at the bar, but after an hour or so, we decided to head for home about 8pm. Back at the park we found new neighbors two sites down from us. They invited us to join their campfire. We enjoyed talking, sitting by the fire and imbibing adult beverages.

Neighbor's campfire

Neighbor’s campfire

On Friday morning, we awoke to abundant sunshine! It was a welcome sight after days of rain. California needs the water and the rain was a good thing. The snow pack in the local mountains and Sierra Nevada range will be a big help in the spring. Donna and I drove over to the Ocean Beach Recreation Center for pickleball. We always have fun there. We met a couple, Scott and Norma, that are full-timers staying here at the Mission Bay RV Resort. We hope to get together with them soon. Norma stopped by in the afternoon and invited us to visit around 6pm. I had to take a rain check as we already had plans for our friends, Bud and Mona, to visit us in the evening.

Donna made the second of three Hello Fresh meals Friday night. She made sage-butter pork chops with roasted broccolini and citrusy potato salad. It was very good. Donna is having fun with the new recipes.

Sage - butter pork chps

Sage-butter pork chops

With this meal, I tried another Stone special release in the Stochasticity Project line. It was called Grainiac and the grain bill included 2-row pale malt, white wheat, grouse malted millet, grouse malted buckwheat, carrarye, golden naked oats and triticale. It was definitely a malty brew somewhat reminiscent of their Arrogant Bastard ale.

Grainiac

Grainiac

Bud and Mona came over around 6:30pm. We sat outside and talked. As always, when we spend time with good friends, the time flies by. We chatted for a couple of hours before they had to leave. Mona had to be up early for work.

Bud, Mona and Donna

Bud, Mona and Donna

We wanted to go see Hans’ band, The Sand Devils, play at a club in North Park. But we weren’t up to it by 9pm, so we stayed inside and watched an episode of Penny Dreadful.

We have clear, blue skies again today. The temperature is below average in the low 60s. There’s a chance of rain around midnight. We’ll have to get out and enjoy the sunshine!

 

Floods and Earthquakes

Monday was a laid back day. Somehow the morning got away from me. Donna went out for a run around noon. I got out and walked laps around the park to stretch and get some fresh air. I knew I would be spending a lot of time inside the coach this week.

The weather is being affected by the El Nino condition in the Pacific Ocean. I’m sure most of us have already heard references to El Nino. It’s a warming trend of the waters in the eastern equatorial Pacific. The warmer waters are found all the way up the coast here in California. This week, the storms associated with El Nino that were anticipated by all of the weather guessers are materializing.

Storm clouds moving in

Storm clouds moving in

Out on my walk, I saw the first of the series of storms that will hit us this week rolling in. We had heavy cloud cover all day and a few showers.

On Monday evening, we joined our friends, Hans and Lisa (Metamorphosis Road), for dinner at their coach. We started off with sampler glasses of beer. I opened a Hop Highway IPA from Belching Beaver Brewery. We poured about four or five ounces each. We followed that with another IPA from their refrigerator – the name of that one escapes me. For dinner, Lisa prepared lemon pepper pasta with spicy shrimp. The pasta came from Trader Joe’s and it’s really good. Donna brought roasted cherry tomatoes with fresh herbs for a side dish to go along with LIsa’s garlicky green beans and mushrooms. I neglected to take any photos once again. So you’ll have to trust me that dinner looked as good as it tasted!

After our meal, we shared a Voo Doo American stout from Left Coast Brewing with a dessert of fresh fruit salad with pineapple and blood orange and some chocolate stout cookies Lisa made. We talked and also listened to a documentary on surf guitar. Hans plays guitar in a surf band called The Sand Devils. We came home around 8pm and watched the final episode of Mr. Robot.

The rain started falling in earnest during the night. On Tuesday morning, Donna sat down to write an article for Quill – an online office supply company – and had to meet a deadline. The night before, we made plans to go to the Pacific Beach Recreation Center (PBRC) with Hans and Lisa for pickleball. Donna had to bow out to finish her article. I joined Hans and Lisa at 11:45am and we drove to PBRC in their truck.

There was a break in the rainfall as we drove there.  While we were inside on the pickleball courts, we could hear the rain pouring down and drumming on the roof. I think the weather curtailed a lot of outdoor activities for many people, so they came to PBRC to play. At one point, I counted 16 people on the court and 17 people waiting to play. We worked out a more efficient rotation on the courts and things moved along smoothly. We all had fun playing.

On the way home, we saw palm fronds on Grand Avenue. The storm had torn them away from the palm trees that line the street. Back in the coach, the rain fell heavily at times – some of the heaviest rain I’ve ever seen in San Diego. Donna continued to work all afternoon.

For happy hour, I opened a bottle of Shipwrecked IPA from Mission Brewery – they’re in San Diego by the airport at the foot of Washington Street. This is strong ale at 9.25% ABV but it’s smooth and very well-balanced. It’s one of easiest drinking double IPAs I’ve tried.

Shipwreck double IPA

Shipwrecked double IPA

There was a short break in the weather right before sunset. On Facebook, I saw several videos of flooding in the area, including videos of dim-witted drivers entering flooded intersections and stalling their cars. Driving a car into water deep enough to reach the engine’s air intake can cause severe damage. The water enters the combustion chamber where air is normally compressed. Water isn’t compressible – something has to give so it usually results in bent connecting rods and an expensive repair bill.

This morning we were awake but still in bed around 6:45am when the coach started rocking. I asked Donna if she felt it. It was an earthquake. Later we found out it was a 4.5 magnitude quake centered in Banning, California – about 100 miles from here. That’s the second earthquake here in the last week or so.

Right now we have mostly cloudy skies with a break in the rainfall. This will change by this afternoon when the next storm rolls in from the Pacific. I have a things-to-do list for indoor projects. I’ll try to knock a couple of items off the list today.

Like Christmas Again

Saturday went as planned – after I posted to the blog, Donna went for a bike ride and I took my quadcopter over to De Anza Cove Park across from the RV Resort entrance (map). I practiced hovering, flying away from me and back and also flying from side to side. It takes a fair amount of concentration to keep it under control. Hovering requires constant throttle adjustment as the ‘copter will climb or drop with any change in wind or if I make a right-left or forward-back correction. The four rotors that create lift for the ‘copter also control the heading by making small speed adjustments thus tilting the platform. A half hour was enough so I walked back to the coach.

The day before, UPS had dropped off three boxes for Donna. When she returned from her 20-mile bicycle ride up Rose Canyon Trail to University Town Center and back through Clairemont, she wanted to open the boxes. They were sent from an editor at Family Circle magazine who is looking for product reviews from cleaning experts for the April 2016 issue.

I opened the smaller box first and we found it packed with household cleaning and laundry products. The next box had a lightweight Oxo broom and dustpan set with an extendable handle. That box also contained more cleaning products including a soon-to-be released shower and tub scrubber from Oxo that Donna said is a cleaning dream come true. The last box held a Shark Rocket AH452 lightweight vacuum cleaner with powerful suction. It’s a new product and I didn’t find this exact model online, but it’s similar to this one on Amazon. It was like Christmas all over again – opening boxes and finding surprise items inside.

Donna still had Sheila’s car, so she took a trip to Vons and Trader Joe’s to get groceries. We expected the weather to deteriorate by the end of the weekend, so she wanted to stock up for the week. She bought a nice five-pound whole chicken at Trader Joe’s. I prepped the Traeger wood pellet fired smoker/grill and we teamed up to season the chicken. It’s much easier if one person lightly rubs the chicken with olive oil, then holds and rotates it while the second person applies the seasoning inside and out. Donna did the first part and I shook the seasoning. I used the last of the Traeger chicken rub on the inside and back of the bird then applied Sweet Rub O’Mine.

I roasted the whole chicken on the high setting on the Traeger. The Sweet Rub O’Mine has a lot of sugar in it which caramelizes and helps attain a nice crispy skin. In the photo it looks like the skin is burnt. It isn’t, it’s just the caramelized rub. The chicken was flavorful with no burnt taste at all.

Traeger roasted chicken

Traeger roasted chicken

Dinner plate with a wild rice blend with dried cranbeeries, pecans and scallions.

Chicken breast and wing with a side of yummy rice and steamed green beans

Donna whipped up an absolutely delicious side dish. She added dried cranberries, pecans and scallions along with some orange zest and orange juice and honey to a wild rice blend after cooking. The chicken was moist and tender. I paired the meal with a bottle of Voo Doo American stout brewed by Left Coast Brewing in San Clemente.

Voo Doo American stout

Voo Doo American stout

This is a dark, full-bodied, malty stout with flavors of chocolate and coffee. It’s strong at 8.0% and balanced at 39 IBUs.

Sunday was a lazy day for me. I put away a few things we had out in preparation of rain in the forecast. Donna went out for a four-mile run. Then she took down the Christmas decorations and stored everything away in a basement compartment. I spent the rest of the day watching the last week of regular season NFL football.

We made stacked enchiladas for dinner. I cut about a pound of leftover brisket across the grain then diced it. Donna put enchilada sauce in the bottom of a pyrex casserole dish then added a layer of corn tortillas. Then she poured more enchilada sauce over the tortillas and added the brisket meat and cotija cheese. This was followed by another layer of tortillas, sauce, meat and cheese. Then the top layer of tortillas was put on and covered with sauce, cotija cheese and white cheddar cheese. Foil was placed over the casserole dish and it was baked at 350 degrees for 30 minutes. It made a great meal and I’m looking forward to reheating the leftovers.

After the last game of the day with the Minnesota Vikings prevailing over the Green Bay Packers – thus winning the NFC north division – we watched a couple of episodes of Mr. Robot. It’s a USA Network series that we’ve enjoyed watching. We have one more episode left in season one.

The rain predicted came overnight. It’s cloudy but fairly warm at 60 degrees this morning. Our friends Hans and Lisa (Metamorphosis Road) arrived here at the RV park yesterday. Tonight we plan to join them for dinner and sample a few beers. I have another bottle of Voo Doo and some IPAs. The rest of our week will probably be low-key. There are a series of storms lined up in the Pacific that will bring periods of rain each day in the coming week.

 

*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!

 

 

Brisket Obsession

On New Year’s Day, I fired up the Traeger to cook the brisket I bought last weekend. Smoking a perfect brisket has become an obsession. Brisket isn’t like most cuts of beef. The brisket comes from the pectoralis muscles between the cow’s front legs. There are two muscles – the pectoralis minor which is often called the flat and the pectoralis major which is called the point. A layer of fat separates the two muscles and the grain in each runs perpendicular to the other.

The most tender cuts of beef comes from muscles that don’t perform much work. These are found along the back behind the shoulder and in front of the hindquarters. Brisket does not come from this area. The brisket is a hard-working muscle and can be tough and leathery if it isn’t prepared properly. The flat is very lean with a fat cap and the point is often marbled with fat and also has a fat cap.

Many people like their steaks medium rare. This is usually achieved with an internal temperature of 130-140 degrees Fahrenheit. You don’t want to try this with brisket. The muscle fibers in the brisket are separated by connective tissues called collagen. Brisket needs to reach a high enough internal temperature and hold that temperature long enough for the collagen to break down into a liquid form. This is what makes a tender, juicy brisket. But, if you overcook it, it can become dry.

Here are some photos I lifted from a forum that shows undercooked and properly cooked cuts of brisket.

Black arrows point to collagen

Black arrows point to collagen in undercooked brisket

Undercooked - the connective tissues will make this meat tough and chewy

Undercooked – the connective tissues will make this meat tough and chewy

The arrows point to voids where the collagen has broken down to liquid

The arrows point to voids in this well-cooked brisket where the collagen has broken down to liquid

Another example of well cooked brisket with the connective tissues broken down

Another example of well-cooked brisket with the connective tissues broken down

Most barbeque cooks shoot for an internal temperature of 195 – 205 degrees Fahrenheit for their brisket. I use a few techniques to achieve this without burning the meat to a crisp or drying it out.

On New Year’s Eve, I removed the USDA Choice brisket point from the refrigerator and prepped it. I trimmed it (the butcher at Keil’s already did a good job of trimming) and seasoned it with Brown Sugar Bourbon Rub from Brook’s BBQ in Oneonta, New York.

USDA Choice Certified Angus Beef brisket

USDA Choice Certified Angus Beef brisket

I wrapped it and put it back in the refrigerator to sit overnight.

On Friday morning, I fired up the Traeger and put the brisket on at 9:30am.

Brisket on the grill - Traeger set to "smoke"

Brisket on the grill – Traeger set to “smoke”

I left it on the smoke setting for two hours. The pit temperature was only about 170 degrees. The smoke setting doesn’t use the temperature sensor in the grill, it feeds pellets based solely on time. It feeds pellets for about 15 seconds, then shuts the auger off for 65 seconds. This creates a cool, smokey fire. After two hours I set the grill temperature to 180 degrees. This activated the temperature sensor and the pellet feed was controlled by actual temperature achieved.

An hour later, an instant read thermometer showed the internal temperature of the thickest part at 130 degrees. I reset the grill to reach 225 degrees. I spritzed the meat a few times with a mixture of beer, apple cider vinegar and Worcestershire sauce in a spray bottle. This was my mop sauce. After an hour at 225 degrees, the internal temperature of the brisket was 155 degrees and a nice bark had formed on the surface.

I removed the brisket from the grill, double wrapped it in foil and returned it to the grill. I also sprayed plenty of mop sauce inside the foil. After two and a half hours, I lifted the lid and checked the internal temperature of the thickest part of the brisket – it was 208 degrees.

I took the brisket off the grill and with the foil still covering the brisket I wrapped it in an old towel and put it in the microwave oven. I wanted to continue holding a high internal temperature without exposing the meat to external heat. The confined space of the microwave oven was a perfect place to let it cool slowly.

After 75 minutes in the microwave, I unwrapped the brisket on a cutting board. I let it cool for about 20 minutes to firm up, then sliced the meat across the grain.

Brisket unwrapped

Brisket unwrapped

Moist, tender slices

Moist, tender slices

We retrieved about a cup of au jus from the foil wrapping. Donna put the cup of jus in the refrigerator to separate the fat. As it cools, the fat solidifies and can be skimmed off. The remaining juice makes a great dipping au jus.

We picked up bakery rolls the day before. Donna sliced the rolls and we made brisket sandwiches. Delicious!

Brisket sandwich on a cheese bakery roll

Brisket sandwich on a cheese bakery roll

A bottle of ale to go with the brisket

A bottle of ale to go with the brisket

That’s probably more than you ever wanted to know about smoking a brisket. We have a lot of leftover meat. I plan to use the leftover brisket to make beef and cheese enchiladas.

Today we have nice weather – clear blue skies and the temperature should reach the mid to upper 60s – a carbon copy of yesterday’s weather. There’s no wind so maybe I’ll fly my ‘copter while Donna takes a bike ride. That’s what we did yesterday while the brisket was cooking.