Our RV Adventures

To set the record straight, Jan and I are NOT hanging up the keys. Nor are we anywhere close. We’re just somewhat taking a break this year only.

And even with the break, we’ll still be doing over 2000 miles later this year with our planned Gulf Shores- North Alabama trip

Although the weather forecast was for Sunny with a few clouds today, we woke up to fairly heavy rains for most of the morning, with the sun only coming out later in the afternoon. And that kept the temps and AC usage down, so we had no repeat of yesterday’s power outage.

After having trouble with our rig’s water pump the last two trips to and from Conroe, I decided to replace it rather then fooling with it any more. It either works, or it doesn’t work, with no in-between.

The 12v power is good, and tapping on the pump doesn’t help either. I disassembled the pump head but didn’t find any obvious problems so I just ordered this one.

Shurflo 3.0 GPM  RV Water Pump

The one that’s installed right now is 8 years old, so  it’s had a good life. I installed it during our first couple of months on the road after we started RV’ing in 2008. Based on the date code on it, I assume it was the original one from 1999. It should be here next week.

For dinner tonight, Jan and I put together another of our ‘make it up as we go’ meals. Saturday when we ate at Floyd’s Cajun Seafood and Steakhouse, we both had a lot of French Fries left over. So we got a take-home box to bring them home.

Now what to do with them.

Looking in the pantry and the fridge, we found Skyline Cincinnati Chili, Bush’s Bourbon and Brown Sugar Beans, Hot Dogs, and a large bag of Shredded Cheese. A group of ingredients that just called out for a variation of the Tater Tot Chili Cheese Hot Dog Casserole, but using French Fries instead of Tater Tots.

I mean, it’s all taters, right.

So here’s what we came up with it.

Check it out. It was really good.

French Fry Chili Cheese Hot Dog Casserole

To go with our meal Jan fixed up one of her delicious salads, using her version of the salad dressing recipe she got from our friend Lynn Cross.

The salad is Spring Mix & Baby Spinach, Cucumbers, Sliced Cherry Tomatoes, Shredded Cheese, and these Texas Toast Croutons. 

These come in several different flavors, and unlike other brands, which are teeth-cracking little rocks, these are large, crunchy, tasty nuggets.

Jan’s Version of Lynn Cross’ Salad Dressing

1 Tbsp. Olive Oil
3 Tbsp. Red Wine Vinegar
3 or 4 squirts of Lime or Lemon juice. We use the juice squeeze containers
3 squirts of Honey from the Squeeze Bear
1/4 tsp.of Crushed Garlic packed in water
Salt and Pepper to taste

Once Jan has this initial mix, she adds a little more of this and that until  she has it just right.

Karma’s on her way to being a grown-up kitty. At nine months she now weighs about 10 pounds. Certainly not in Mister’s weight class, but she’s a lot bigger than she was when we adopted her (or she adopted us) back in February.

Tomorrow we’re going to try the lunch buffet at Schobel’s down in Columbus and then make a Brookshire Bros. stop on the way back home.

Maybe.

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