Saturday, June 17, 2017

Simple Summer Comfort Food

Today there is a heat wave moving through the Southwest.  Even here at 7000 feet in elevation, it is warm at 90 degrees F.    I am thankful for the cool adobe walls of our home that require no air conditioning to keep us enjoying a comfortable 72 degrees F. indoors.  Salads and sandwich spreads have kept us fed for the past several days, but today I wanted something hot and nourishing.  I also did not want to heat up the kitchen!    

My answer is this super quick, convenient, and easy recipe, which also passed the Hungry Husband Happiness Test.


Here are the ingredients to gather:

Olive Oil
Add one large yellow squash and onion
Onion
Paprika
1 can Hominy
1 large yellow squash
1 ham steak

Makes four servings

In medium fry pan, heat 1 T olive oil; add 1/4 C diced onion (I used red onion)

Stir until onion is translucent, add 1 to 2 T of paprika and heat through for 30 seconds, stirring constantly

Add entire contents of one can of yellow or white hominy, stir, cover, keep heat at low simmer

Wash and slice one large yellow squash; I halved then quartered the squash for bite sized bits

Add squash to pan and cover, keep heat on low simmer

Cube Ham steak (easy to do when frozen) and fold into all other ingredients in pan.

Cover and let simmer for about 10 to 15 minutes.

Serve in bowls,  with a side of toasted bread and chilled white wine.  

Kelly Ann Richard, June 17, 2017

Wednesday, March 30, 2016

Mint Quinoa Salad - Small Batch Travel Food

In an effort to compile a collection of recipes that are safe for my digestive system, I am renewing my commitment to record my on-again off-again kitchen shenanigans.  Shenanigans as in high-spirited and mischievous.   Mischievous in that I am secretly attempting to fill my loving husband with more vegetables and herbs.  High spirited in that I plan to sometimes use spirits, wine, and gluten free beer as an ingredient, or as an assist to my prime my creative process, and often, both!

The recipe I prepared today is all about the mischievous shenanigans.  No spirits, unless one counts the guiding spirit of my Grandmother, who often spent her days creating marvels in her own kitchen.  I am proud to follow in her steps, although with very different ingredients.

I believe she would applaud my exploration into the unknown.

Ingredients:

Quinoa
Onion Powder (omit if you are allergic to allium family or if you don't like onions)
Apple Cider Vinegar (substitutes:  Plum or Rice vinegar; in a pinch use white wine)
Juice of one small to medium lime
Olive Oil (good Extra Virgin Olive Oil)
Chick Peas (Garbanzo Beans)
Lightly toasted pine nuts (pinon)
Fresh Mint (substitute dried mint soaked for 20 minutes in 2T olive oil)
Fresh Cilantro (or leave out if you are one who tastes soap when eating cilantro)
Carrots (fresh or frozen)
Peas  (frozen small peas are my favorite)  Optional or can also use broccoli florets
Corn  (frozen or canned)  Optional or can use cauliflower

I like multi colored Quinoa.   I think it's pretty.  Some stores only carry one color, some boxes are advertised no rinse.  I always rinse.  It's easiest to use a small coffee filter that I use only for rinsing rice, and other grains before cooking.


 I like to cook Quinoa with Chicken Bone Broth, it adds flavor.
                          Water will also do the job just fine.

To prepare the Qunioa:  Rinse 1 Cup of Quinoa under cold water, let drain.  Add 1 T (or less) of Extra Virgin Olive Oil to bottom of sauce pan, use medium setting and heat through and add 1/2 tsp of Onion powder.  Stir.  Add rinsed Quinoa and stir to coat, lightly toast for added flavor, stirring regularly.   Add 2 Cups of Chicken Stock or Water.  Cover and leave the lid on.  Bring to boil, about five minutes medium high heat.  Leave the lid on.  Set aside for 15 to 25 minutes or longer if you are busy with other things.  Leave the lid on until you are ready to add to the other ingredients.




To toast the pine nuts:  Heat oven to 400.  Line sheet cake pan with foil (for easy clean up) and pour about two cups of pine nuts in one even layer on the pan.  The recipe only requires a half cup, so you will have extra pine nuts to knosh on, or add to Morning Glory Muffins (next recipe in the cue).   Bake for about 5-7 minutes and then turn or stir the nuts before returning to oven for another 5 - 10 minutes.  Blonde or Light brown is the color the nuts will turn when they are finished toasting.  Remove from oven and Set aside to cool.





Mix liquid ingredients in small bowl:

1T Apple Cider Vinegar
Juice of one small to medium lime, with pulp (or use limeade)
2 T Good quality Extra Virgin Olive Oil (the dark green olive oil)
if using dried mint add to liquid ingredients and set aside until leaves are re-hydrated, about 20 minutes.

In medium salad bowl mix the following:

Prepared Quinoa
1 15 oz can drained and rinsed garbanzo beans
Grate or finely chop 1 fresh carrot or use 1/4 cup of frozen carrots
1/2 cup frozen peas, rinsed and drained (small peas are sweetest, any size will do) (or broccoli florets)
1/2 cup canned or frozen corn, rinsed and drained (or cauliflower florets)
1/4 cup chopped fresh mint (or dried mint that soaked in olive oil and apple cider vinegar for 20 min)
1/4 cup chopped fresh cilantro (omit if you don't like cilantro)

Pour liquid ingredients atop and mix in.  Taste.  If too bland, sprinkle with some salt (about 1tsp) and /or some sugar (1 T) and allow to dissolve in the mix.  Taste again.

I find this dish tastes better when it's had time to sit in the fridge awhile.   Fresh herbs will provide a full flavor.  If dried mint and dried cilantro are all that is available, add a bit more lemon, salt, and expect a milder tasting salad.

This salad can be served warm or cold.

You can also use bell peppers (they don't agree with the diners in this household) finely diced for added flavor and color.

I made the full batch, then divided into one cup containers for freezing.

A cup of frozen is a nice add to chicken bone broth, a quick way to extend a batch of chicken vegetable soup, and this is great to take on trips to eat as a cold salad during the journey.






Saturday, January 16, 2016

Red Bean Crock Pot Chowder

Winter is cold here in Taos.  The thermometer read 9 degrees this morning, perfect weather for crockpot cooking.   I am grateful for radiant heat floors, and a husband who makes the trek to the grocery store to get the goods.

Ingredients:

Corn chips and good red wine

Small red beans (dry beans)
one red onion (white or yellow will work just as well)
one cup chopped celery
one half package of Jimmy Dean breakfast sausage (no garlic)
small can corn
small can green beans
Chicken broth
1 tsp ground rosemary
1 tsp ground sage
1 tsp ground thyme
1 tsp black and red pepper
2 tsp quality salt

Start the night before by rinsing small dried red beans.  Or take a shortcut and get two cans of red kidney beans, drain and rinse and put into the crockpot.   I like the ritual of soaking beans overnight.

Drain and rinse beans.  Put into crockpot, add enough water to cover plus one inch.  I used chicken bone broth.  One cup of dried beans, one and one half cup of bone broth plus one cup of water.  No Salt.  Salt makes the beans tough and take longer to cook.

Canned beans are already cooked, so skip to browning the sausage and continue the directions from there.

Turn crockpot on high and let the beans cook for four to five hours, until tender.  Do not over cook.

While the beans are cooking, brown sausage.  Set aside.

Thinly slice onion and saute in sausage drippings.
Add bacon fat or olive oil if pan gets too dry; saute until nearly caramelized.  The flavor is worth the time it takes to caramelize the onion.  Nom nom.    Set aside.  

Add celery and saute for another two to five minutes.

I keep the sausage, onions, celery in a bowl until the beans are done.

Once the beans are ready, soft and tender,  use an immersion blender to emulsify about 1/3 of the beans in the crock pot.

Add seasonings, bowl of sausage/celery/onion, corn, and green beans.

Put the lid on the crock pot and return to boil.  Turn off crock pot and let sit until ready for dinner.

Put in big bowls over corn chips and serve up with a hearty red wine.

This will freeze well unless potatoes are added.  Boiled Red potatoes are a good choice to add if serving a larger crowd.

Thursday, January 14, 2016

Traveling with our Pets while Moving West

The blog-o-sphere is still here!

Amazingly enough, we did manage to accomplish quite a bit since we last checked in.  Today's blog includes a summary of our move, our trip from the East Coast to New Mexico, and some lessons learned on the road with our well traveled toy Pomeranian and our love to stay at home calico cat, Trinity.

We packed out a small PODS unit before we left Virginia.  The smallest PODS held more than I thought we would move to New Mexico.   I know of at least six boxes that probably ought not to have made the downsizing cut.  They remain unfinished business, still boxed up in a storage unit here in Taos, awaiting a good shake down and sort through.

If our plans included a PODS unit at the outset, I might have selected a few more things to bring out West.

 Ah, hindsight!  My favorite reading lamp, my bedside sheepskin rug, the shoe shelf racks in the master bedroom closets, and my favorite office chair.  These things are not as easy to replace as I thought they would be.  But that, right along with severe altitude sickness will be shared another day.

Frankly, after nine months of downsizing, we were anxious to return to New Mexico.  We were anxious to put the house in Virginia on the market before school season began.  We were just ready to roll, and roll we did.

We listed the house in August, and we had an offer within a few weeks.   By the end of September, we'd sold the house in Virginia, the Harley Davidson Cross Bones, the Honda Insight, the Ford Mustang, and a great many household items along with a shed full of tools and equipment.  Thanks to all who helped us downsize!

We left on August 5th, 2014.  It felt good to finally be on the road West. We decided to travel as light as possible, so the car top carrier, the bicycles, and the bike rack were packed up for shipment in the PODS unit.

We packed the car with Lokki, Trinity, a six pack of water filled thermos containers, a cooler of travel food, and enough changes of clothes to get us across the country.

We didn't count on 105 degree temperatures as we crossed the states.  Fortunately, our hotel rooms were air conditioned for cool sleeping nights.   The car burned more gas keeping the car cool during our daily travels.  I remain impressed with the comfort and gas mileage of the 2011 Subaru Outback.

To add shade to the interior of the car, I hung sheer scarves on the window in an effort to block the sun without hindering visibility.

It was simply H O T.    Hot travel takes an extra toll on the car, the driver, and the passengers.   We coped by stopping to cool off the car engine more often, and by drinking more water throughout the day.  The four-leggeds were offered water regularly during the trip.  Lokki lapped up, while Trinity just waited until we unloaded her from her crate inside of the room each night.

At one point on the trip, it may have been I-40 in Texas or in New Mexico, we stopped at a rest area to walk Lokki and stretch ourselves out.  A sign posted near the dog walking area advised "beware of scorpions and snakes".   I simply stopped mid step to take in the possibilities that the sign represented for Lokki.  It took me but a second to turn back to the parking area to find another place for him to explore.

Lokki relieved himself near the sidewalk edge and trash bins.   He did manage to pick up a few goathead burrs scattered near the sidewalk.  These little triangle shaped stickleburrs are the sharpest and smallest of burrs.

Goat heads are new to me.  I would soon learn that they are in abundance out West, and are easily caught in his paw pad fur.  Often. When Lokki happened across a goathead burr, he'd simply stop mid step and lift the affected paw then wait patiently while Paul or I found the thorn to pull away.

Trinity kept to herself, which was her way of being cooperative for the trip.  She wasn't always easy to load into her carrier in the mornings before we set off.  She managed to hide behind the hotel room furniture more than once, which made for an interesting chase with competing electrical wires and dust bunnies.

During our stay at a newly opened La Qunita one night, she found the plastic sheeting hanging loosely beneath a bench.  Plastic is one of her favorite things to lick.  The sound of a cat licking plastic in the wee hours of the night is the sort of thing that inspires the use of ear plugs!

Paul and I had a pretty good routine for packing out the room, usually beginning with putting Trinity in her crate once we had our morning coffee.

Once Paul finished loading up the car, he'd install the cat carrier and the dog bed in the back seat, and off we'd go.  Trinity patiently and quietly waited in her cat carrier until about 30 minutes into the day's travel, when she'd let us know she was ready to be let out to roam the car.

She usually pushed open the unlocked crate door, then she positioned herself to sit and stare at Lokki for a minute or two.  She would then proceed to sniff his ears and his nose while he watched her movements with his eyes.  He went along with her snooping with little interest or response.  Low Key Lokki.

Each day of travel, she found her own hiding spot somewhere in the car.  She used the portable litter box the first couple of days without incident.  Thankfully she didn't cough up any hairballs during the day.

When she learned the travel routine included a stop at a hotel for the night (La Quinta rates includes pets for no additional fee), she would wait until we set up her larger litter box in the room and take care of her business in the evenings.

As we loaded Trinity out of the car for the last day of the trip, she gave a hiss and a snarl and left a back claw print that broke skin on Paul's arm.  She was done traveling and let him know it!

Things I am glad we did:  We arranged for the PODS unit so we didn't U-Haul a trailer in the midst of a summer heat wave.  We saved wear and tear on ourselves and on the Subaru.  We downsized considerably and were able to use the smallest sized PODS available which saved bank.  We loaded up all of the things we didn't think we'd need for at least two weeks in the PODS.

We packed around the pets.  Their comfort came first.  The first day Trinity spent a good portion of the day laying in her clean litter box.  It was on the floor, behind the seat, and it was comforting to her.  No luggage was packed higher than the pets in the event of an emergency stop.

We used window shades to shield the sun from the back seat.  Not only did this decrease the amount of heat in the car, this also decreased the view our pets could take in from the inside of the car.

Paul did all of the driving, so his visibility came first.
To save $$, we bought cheap front window shades, then cut them down to make custom fit window coverings for the side windows.  I think the limited view helped to keep the pets calm, and I know it decreased the sun shining into the back seat side windows tremendously.

We stayed with family for two days in the middle of the five days of travel, then we stayed with close friends at lower altitude the night before we drove to Taos.  It was good to catch up on our Canasta games.

Our stay in Los Lunas didn't have the desired effect of preventing altitude sickness for me, and Lokki was full of shenanigans with the clowder of cats and the cat food dishes about the house were a bonanza for Lokki.

Paul and I were simply in a hurry to get up the mountain to Taos, and we didn't really know that the altitude sickness would be so severe in my case.

I'm also glad we stopped as often as we did along the way.  We needed the break from the road, the pets needed some time to stretch and roam and be out of the car, and the time spent with family is priceless.  It was especially good to reconnect with nephews and nieces who grow up too quickly!

To make the trip easier, we stayed in pet friendly hotels.  It is such a relief when you get to where you are going to spend the night, to know that your pets are not going to be a hassle for anyone else.  At no extra charge.

Things I would do differently while traveling with pets cross country in the middle of a heat wave:

Leave earlier in the mornings.  Maybe even when it's still dark, and cooler.  Except that would mean I would have to get up earlier.  And I am cranky before coffee and a few hours of daylight.

The two days that we were on the road more than 9 hours were brutal, and we paid for it the next day or two.  We aren't as young as we think, and sitting that long in the car, even with stretch breaks, is hard on the body day after day after day.

I would have liked to have some pet paw booties that  properly fit Lokki.  His little paw pads were cracked and dry from the heat, and I know it was hot hot hot on the blacktop he had to walk over to get to places to relieve himself.


We would carry him over the worst of it, but he'd still manage to pick up a sticker burr.  I've since looked at a few pair of booties for him, some obviously not to size, and others close in size, but he isn't having anything to do with them.  If you've seen any of the video's online with a dog trying to adjust to the feel of dog shoes, that's exactly how he reacted to having boots on his feet.

One person suggested veterinarian gauze and duct tape, I just have not figured out how to make it do able.

Even while we are definitely working on packing less in the car, i.e. Paul would love it if we each had a back pack and nothing more.....I'd bring a large beach towel or small blanket to lay across the top of the luggage in the back of the hatch back.  Trinity liked to hunker down in narrow spaces, between the bag of dry goods and the passenger door behind Paul's seat, or in between the luggage spaces in the back.

I think if we had a towel across the tops of the luggage, she may have spent more time perched atop there, as it would have been more secure for her than the slickery pull over cover that Subaru provides with the car.

Perhaps the idea of an electrical plug in cooler fridge for our next more than a few days in the car trip is worth considering.  Mom and Dad offered up the use of one they have in the garage in Arizona. Paul and I thought it would take up too much room in the back of the car so declined.

There is an outlet in the back of the Subaru to accommodate such things.  We would still have had to carry the unit in and out of the car, but having one would have meant plugging the portable refrigerator in once we got into the hotel room, instead of unloading the cooler contents into the refrigerator each night and back into the cooler the next morning.

In addition, some rooms we stayed in did not have a freezer with the fridge, so some of our items didn't keep as long in the extra high heat.  Without a freezer we didn't have the opportunity to put the Freezer Blocks back to solid ice, so the cooler didn't stay as cold the next day.

Trinity made the trip better then Paul or I thought she would.  Perhaps Lokki helped just by being there.  She was especially glad to be back in her own place when we got back to Taos.

I am grateful our pets stayed healthy, without any wandering off or getting lost shenanigans during the trip.  All told, they stayed overnight in five different places over the course of seven days travel from Portsmouth, Virginia through Tennessee, Arkansas, Oklahoma, Texas, and finally, New Mexico.

Things I wish we'd done:  Packed a few "cold weather" clothes.  It was hot when we left Virginia, and hot when we got to New Mexico.  I had severe altitude sickness within a week of arrival, which meant we didn't get the PODS unit unpacked for nearly two months after we got to Taos.

I also wish we'd hosted a get together before we left Virginia.  There were many people I didn't get a chance/take the time to visit with before we left.  It might be awhile before we roll through that part of the country again.  Lokki has a fond following, and while I think he misses his green grass of Virginia, all the world is waiting for him to explore, and he seems to have adjusted well.

Trinity, most likely, will want to stay home.  Keeping Lokki's bed warm.











Wednesday, January 13, 2016

What to do with Too Many Corn Tortillas

I like corn tortillas.  One of the many drawbacks of shopping Grocery stores is that while there is an abundance of food, one must buy, in abundance.  Two dozen tortillas to a package.

Since Corn Tortillas don't freeze well, i.e. they get crumbly and tear easily, they are best eaten fresh.

Two dozen is too many for the two of us to eat before five or more get tossed to the compost pile.   Good for the pigs, but not good for the food budget!

I also like pizza.  My sister recently posted a picture of a Chicago style pizza made somewhere near Lock and Dam 13.

Beautiful, and inspiring, mouth-watering deliciousness.

If I were to attempt one slice of that delicious appearing pizza, I would predictably be out of order for awhile.

But, what if I made use of the corn tortillas and the toppings that are on my safe to eat list?  

My mouth started watering as I thought of all of the foods and flavors that could possibly satisfy the craving brought on by that Chicago Style Pizza Picture.  

These are the ingredients that I used for the first effort and this is worth doing.  Again.
Paul's review:  Ooooh!  That's tasty!

Corn Tortillas (I used four or five per 'pizza')
Herdez Salsa Verde
Pork Roast
Tomato Paste
Hatch Green Chilies
Cumin
Smoked Chipotle Chile Powder (no garlic)
One onion
Shredded Goat Cheese (Trader Joes Sharp Goat Cheddar)
Black Olives
Corn

I used shredded pork.  I imagine Hamburger or chicken will work too.

Roast Pork is easy to prepare when cooked in the crock pot, shredded, then frozen.
It comes in handy for many last minute meals.

Put the shredded pork, about two cups, in a small saucepan.  Add one cube tomato paste (I freeze my tomato paste and hatch green chilies in ice cube trays then bag them for later use one cube at a time) and three cubes of hatch green chilies.

Add 1/2 tsp Cumin and 1 T Smoked Chipotle Chile Powder to the top and put the lid on.
Set to low heat for about 15 minutes then stir and take off the lid.
Cook until bubbly and juices are low, stir occasionally.  You want moist, a bit juicy, not dry.

Thinly slice one onion.  Heat a fry pan to medium and add oil of your choice (we use bacon drippings).  Saute the onion until it begins to caramelize.  Add 1/2 can of drained sweet corn and heat through.

Shred the block of cheese.

In an oven safe skillet, spread 2 or 3 T of Herdez Salsa
Place one corn tortilla over salsa, move it around to evenly coat bottom side of tortilla
Evenly layer some of pork mixture on top of corn tortilla - not too thick
Add a layer of corn onion mixture - not too thick
sprinkle with sliced black olives - a few here and a few there
add layer of shredded cheese - thick as you like, as it melts!
Add 2 or 3 T Herdez Salsa spooned across the cheese
Cover with corn tortilla and press gently to even out the 'pie'

Repeat process two or three more times or until pie reaches top of skillet
Last tortilla will have only salsa and grated cheese for topping

Cover with foil and bake in 350 oven for 35 - 40 minutes
Remove foil and broil until cheese on top is brown and bubbly

I assembled two pies and put one in the oven and the other in the refrigerator.

We ate one for dinner and had the next one for lunch the next day with a cold gluten free beer.

Things I would try:  Black beans with the corn;  mushrooms instead of corn; Paul can't eat bell peppers but I think they would be good to try too.

We ate this too fast for me to take any pictures....






Sunday, January 10, 2016

Attempting Cinnamon Rolls -

Yesterday I tried a recipe for cinnamon rolls that I found online.

Naturally the original recipe called for eggs and butter, two ingredients that cause me digestive distress, so I used substitutes.

The rolls turned out 'okay'.  That means we ate them, and had a second one. We critiqued this first batch as we nibbled, and thought up possibilities for improving the next batch.

This photo shows one cinnamon roll, halved.

First Attempt Recipe ~ with notes on what I will try Next Time

Wet ingredients:

2T Coconut Oil - either cut in half or eliminate altogether, or use Ghee/Earth Balance soy free margarine
1 T Chia mixed with 1 T goat milk yogurt and 2 T oat milk - set aside for 15 minutes to congeal (grind the 1T of Chia in a spice or coffee grinder before adding to wet ingredients to reduce seed stuck in teeth syndrome)
1T honey (light clover honey)
2 tsp vanilla extract

Dry Ingredients:  Blend first, then fold into wet ingredients, dough will be stiff

1 1/2 C Almond Flour
2 T coconut flour (try GF AP Flour?)
1 tsp baking soda
pinch of salt

Take two long sheets of wax paper and place one flat on the counter.
Put dough into center of wax paper and put second sheet of wax paper on top.
Roll the dough evenly between the wax paper until you have a nice rectangular shape between the two sheets.
Remove top sheet of wax paper and spread the filling from the center out toward the edges, or evenly distribute in loose crumbles
Gently roll the wax paper to lift and move the dough forward to form a swiss or jelly roll
Wrap waxed paper filled roll in a kitchen towel and freeze overnight if possible, or 20 minutes until firm if baking the same day

Filling mixed in food chopper/processor

4 dates pitted
1/4 Cup dark rum soaked dark raisins (soak raisins days ahead of time for best results, or quick soak by pouring boiling water over raisins, then let set in water for 10 minutes and drain)
1/2 Cup toasted pine nuts
1 T roasted cinnamon
dash of salt

Spread evenly onto rolled dough and freeze

When ready to bake, preheat oven to 325

Slice log into 9 or ten rolls, reshape as needed.



Glaze:

2T coconut oil - use soft soy free Earth balance instead, or eliminate and use more ghee
3T Ghee
2 tsp vanilla extract (use clear vanilla if you don't want tan colored frosting)
1 cup sifted confectioners sugar

This made MORE than enough glaze, so I was generous spreading the glaze over the rolls.  Halving this would be sensible for the waistline in the long run.

This made nine cinnamon rolls.

What I would do differently:

Use less oil or no coconut oil or substitute Earth Balance soy free margarine.  The rolls seemed too oily and crumbly.

Try the addition of some xanthan gum, maybe 1/4 tsp blended with the almond flour before mixing in wet ingredients.  Hoping for more cohesive final product.

Freeze the roll a bit longer, and try cutting the rolls with dental floss instead of a knife which tended to flatten the rolls

Cut a slightly narrower roll.  I like even numbers when the rolls come out of the oven.  Of course I could always eat one....

Sprinkle cinnamon on the dough instead of incorporating it into the date/raisin/pine nut mixture in the food processor

Try with just raisins, and try agave or maple syrup in place of the honey.

I'm always happy when the attempt is edible.  I'm even happier when Paul enjoys the food with me.

These cinnamon rolls could become a go to travel food, baked ahead of time and packed ready to eat. The dough can be frozen and then baked when we get to where we are going.  I will see how the next batch improves, and try freezing half the batch.  To be continued....

Update number One:  A night in the refrigerator helped these cinnamon rolls set up nicely.  Paul and I split one for dessert.  What a difference a day makes.  Gluten free baked goods often require additional set up time.  We agree that the rolls are better after a day in the fridge, and that we will still give the suggested changes a try next go around.

The original recipe can be found on paleogrubs.com, Sticky, Ooey, Gooey Paleo Cinnamon Rolls by Rebecca Bohl in Baking http://paleogrubs.com/cinnamon-roll-recipe




Wednesday, July 29, 2015

It's Been A While

So, this happened today.  

Prior to today Kelly had been very busy trying to get what she wants to take to New Mexico into a reasonable pile in the empty living room.  Unfortunately, the pile was bigger than the car.  We considered renting a trailer, but really don't want to pull a trailer across the country.  So, we decided to go with the smallest PODS container, 7x7x8.  Now we can just load up what we need to go across the country and put everything else into the PODS for delivery to Albuquerque.  Unfortunately, they don't deliver to Taos, so we need to rent a van or truck and pick our stuff up later in August.

Prior to today's delivery we took a break and traveled to Maine for a 10 day break.  We did the auto road to the top of Mount Washington, something I've never done before, and drove the Kancamangus Highway and hiked the Flume.  An enjoyable break to get us ready for this final push.

We should be New Mexico bound this weekend or early next week.