Looking Back in August at Our Summer Adventures as Workampers

     

 A lot has happened this summer. We've learned new skills, gained a lot of tolerance and patience (and many gray hairs) and we added an addition to our little family - Mellie, a blue heeler/Australian Shepherd. This, in itself has been quite an adjustment.

Mellie was 10 weeks old when we adopted her from Best Friends Animal Sanctuary, right here in Utah. She was and still is a "wild child" but as you can see, she and Charlie were siblings from other from the first time they laid eyes on each other. They roughhouse and play by the hour...literally and then, tired, Charlie usually retires to the bedroom while Mellie crashes on the floor in the living area of our RV. That's when we can breathe a sigh of relief...for a little while.

She bolts her food - probably the result of fighting her 4 sisters for kibble at the Sanctuary. Sometimes what goes down comes up, but that's life with a puppy. She has had her accidents and occasionally still does but was relatively quick to learn that you went outside, not inside and once the puppy pads were depleted, we just didn't buy anymore. She is doing well for an almost 4 month old but whoo boy! she and I are both really stubborn so sometimes when we lock horns, it's a battle of wills. Lots of love on all our sides and even though she is sometimes a real challenge, she is part of this dysfunctional  little family.

The summer of Workamping taught us a lot, too. Mike and I enjoyed working together as a team, using our individual strengths and weaknesses to balance each other. We made some good friends here, as temporary as they were, and also made some lasting friends who we don't intend to forget. Ah, the power of Social Media and messaging! We were the oldest Workampers here which was interesting as well - to be "first-timers" and the eldest was sometimes a strange mix.

It was satisfying to finally get the office side of things in hand. This was a complicated hotel registration system and took some getting used to but practice gives a person confidence, I suppose. The routine of office, cleaning, scrubbing bathrooms and dealing with guests was different but never dull, even on the quietest days. Mike got used to his friend, the weed-eater and his enemy, the standard-drive beater truck. He damaged his bowling hand some with the constant stress on it. Seems to be a tendon thing that hopefully will mend in time for him to rejoin his league.

We applied to numerous workamping jobs for fall, finding a wonderful fit in Tennessee that unfortunately won't work this year because it was essentially a volunteer position for free space/hook-up. Financially it wasn't feasible right now but we hope perhaps in fall we can take them up on the raincheck. We also discovered the Snowbirds are taking most of the jobs, happy to have a free place to stay in return for doing a short stint of work. IF we were both retired, it would be ideal but not with Mike being well below the age for collecting Social Security. So unless something drastically changes, we are probably headed back to Nevada after the middle of the month.

We have gotten used to living in our motorhome and despite its foibles and restricted space, it's home. Rather than take an apartment again, we will probably get a few repairs done and find a resting place for fall and winter. It will be nice to have a shower again!!

We also found that when your gut tells you it's time to move on, you move on. We put in our notice for the middle of August and are starting to prepare to hit the road again. It was an interesting 2 1/2 months but time is time. After 13 years in the Henderson area we miss some of our favorite shops and restaurants. Utah is gorgeous and we have some wonderful photos but it's not where we want to stay. We loved the little towns - Orderville and Kanab and Hurricane (civilization! a Walmart!) and will miss our favorite bakeries and shops (and Mike's favorite pizza/icecream place) but that's okay. We have the photos and memories to look back upon. Plus we can plan out what we intend to do in Spring and where we prefer to be situated.

We visited Zion Park a couple of times and drove through more it more than that, tunnel, switchbacks and more. I love may Senior Parks Pass! We also visited the Johnson Canyon area with the old set of Gunsmoke and Montezuma's Steps (the Escalante), Eagle's Gate and more. 

  

So with those thoughts, I'll share some of our favorite photos of the amazing Zion Park and the surrounding area to share with you in a mix of nostalgia and joy that we had the opportunity to visit and spend time in an area of the US that we probably otherwise may have never seen. That is the main joy in the freedom when you workamp. Safe travels!

   

Fresh Peach Crumb Coffee Cake

I found this recipe online and thought....wow! I love peaches and am a crumb coffee cake aficionado, so it seemed ideal. The problem is, with 13 pounds lost, I am not willing to gain weight over a piece of cake (even though it is as easy as a piece of cake to gain weight, if you get my drift). So I made the recipe "my own," cutting calories where I could by using reduced fat or no fat ingredients. This is the result, and let me tell you, delicious doesn't even begin to describe this delightful bit of decadence!

Fresh Peach Crumb Coffee Cake with No Sugar Added Ice Cream

Fresh Peach Crumb Coffee Cake 

INGREDIENTS
Topping

• 1 1/2 c all-purpose flour
• 1/2 c firmly packed golden brown sugar
• 1/2 c granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/2 c (1 stick) reduced calorie margarine (instead of butter), melted

Cake

• 1/2 c (1 stick) reduced calorie margarine (instead of butter), softened
• 1/4 c granulated sugar
• 1/4 c golden brown sugar (loosely packed)
• 1/2 c reduced fat sour cream
• 1 large egg + 1/4 c egg substitute (2 large eggs if you don't have the alternative)
• 1 1/2 tsp vanilla extract
• 1 1/4 c all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 lb (3-4 medium) ripe peaches, peeled, pitted and sliced

DIRECTIONS

1. Preheat the oven to 350 degrees. Spray a 10 inch casserole or deep round cake pan LIBERALLY with cooking spray.
2. Place topping ingredients in a medium bowl and mix well to make a very dense, smooth dough (they're not kidding!); set aside.
3. To make cake batter: cream the margarine and sugar in a large bowl with an electric mixer (I just used elbow grease instead of the mixer) until smooth. Add the sour cream, eggs and vanilla and beat well. Measure the flour, baking powder and soda on top of this mixture, stirring well to combine. It will be a medium thick batter.
4. Smooth the batter into the prepared pan. Arrange peach slices on top, more-or-less in a single layer to give even baking. Grab topping mixture in big chunks and place n top of the peaches. 
5. Bake until a knife inserted in the center comes out with crumbs clinging to it, but no streaks of raw batter. The peaches make the cake very moist, but you want to make sure it's baked through. This can take from 45 minutes to an hour (I kept mine in for an hour to be sure it was baked). Cool slightly before cutting into 8 wedges.

Yummy deliciousness

                                                       

Oven-Roasted BBQ Chicken & Potatoes

Oven-Roasted BBQ Chicken & Roasted Potatoes go together like...peanut butter and jelly!  I made this dish for Mike for Father's Day and he loved it. This is a dish that is easy to prepare, medium in calorie count and totally delicious. The chicken was tender because of the broth, and the potatoes were perfectly crispy. Best yet, it all cooks at the same time and takes less than an hour from prep to finish! The aluminium foil makes chicken pan clean-up faster and using cooking spray saves your baking pans. This made enough for a couple of meals for each of us.

Easy, tasty and delicious

Oven-Roasted BBQ Chicken


Ingredients:

4 boneless, skinless chicken breasts
Honey BBQ Sauce
2 tbsp honey
sea salt
1/2 c boiling water
1 chicken bouillion cube

Preheat oven to 400 degrees. Line a 9x13 pan with aluminium foil and spray with cooking spray. Wash chicken breasts and dry with paper towel and place in pan. Mix BBQ sauce with honey (makes it a bit thicker) and spread on the chicken. Lightly grate sea salt over the chicken pieces. Mix bouillion cube with boiling water until dissolved and pour into the pan (not over the chicken). Bake for approximately 3/4 hour until chicken is no longer pink inside.

Oven-Roasted Potatoes


Ingredients:

6 Russet Potatoes, peeled and cubed
4 tbsp canola or vegetable oil
Parsley (approx 1 tbsp)
sea salt
1 tsp of dried dill, sprinkling of onion salt and garlic salt

Spray the bottom of a 9x9 pan with cooking spray. Placed cubed potatoes evenly over the bottom. Spread with oil and sprinkle with parsley, a light grating of sea salt, dried dill, onion salt and garlic salt. Place in the oven with the chicken (as above) and cook until chicken is done and potatoes have lightly crisped and browned. Mix occasionally to evenly brown the potatoes.

Note: I love McCormick's sea salt grater. It lets you control the amount of sea salt you use, reducing the sodium. It's sold at most grocery stores in the spice section.

The Best Pizza Ever

"The Best Pizza Ever"

This was the name that my husband gave this pizza when I surprised him with it after we went shopping at Winco here in Henderson. It's not complex, uses easy store-bought ingredients, but for some reason, it turned out really good! I may just have to agree with him and dub it "The Best Pizza Ever." p.s. He is a real aficionado of pizzas, having been a delivery driver years ago and with this being his favorite food group :)

Ingredients

• Large 16" pizza crust (from 'scratch' or purchased)
• Jar of pizza sauce (we used the Winco tub of sauce - yum)
• Approximately 2 tsp of Italian Seasoning
• Grated Parmesan cheese, liberally sprinkled over the sauce (1/2 c?)
• Half a can of pineapple chunks (not tidbits)
• 6 slices of Canadian bacon
• Shredded cheese: about 1/2 pkg each of Mexican-Style, Mozzarella, and Cheddar  Cheese

Preparation:

1. Place your pizza crust on a large round pizza pan
2. Spread pizza sauce over the crust. Sprinkle with Italian Seasoning
3. Sprinkle with Parmesan Cheese
4. Arrange bacon over the saucy goodness and then plunk pineapple chunks all over
5. Top with much shredded cheese
6. Bake for approximately 20 minutes at 400 degrees, until the cheese is all melted and gooey and the edges of the crust are golden brown. 
7. Let cool approximately 5 minutes to set. Cut with pizza cutter.
8. Manga!

The Best Blueberry Cobbler

Whether you think of them as cobblers, "brown betties," crisps or pies without a bottom crust, this is one of the easiest and best-tasting ways to use blueberries, apples or rhubarb. Here is a recipe from Blueberry-Recipe.com that's simply called:


The Best Blueberry Cobbler

Ingredients

• 2 1/2 cups fresh or frozen blueberries
• 1 teaspoon vanilla extract
• 1/2 lemon, juiced
• 1/2 cup white sugar, or to taste
• 1/2 teaspoon all-purpose flour
• 1 tablespoon butter, melted
• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder 
• 6 tablespoons white sugar
• 5 tablespoons butter
• 1 cup milk
• 2 teaspoons sugar
• 1 pinch ground cinnamon

Directions

1. Lightly grease an 8 inch square baking dish. 
2. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
3. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes. 
4. Preheat the oven to 375 degrees F (190 degrees C). 
5. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. 
6. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top. 
7. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days. 

Note: I have used Bisquick as a topping for cobblers and they have also turned out delicious.

Ultimate Grilled Sandwiches

Ultimate Grilled Sandwiches

Too much fun for words!! (Grilled Pizza Sandwiches)

My husband got me a sandwich grill for Christmas, and to say I love it would be an understatement. It got me to thinking about all the possibilities. The process is the same for each, but the fillings can be as simple or complex as you like. I enjoy my new toy - it makes good sandwiches! If you don't have a sandwich grill, you can use a pan sprayed with cooking spray, but be careful - the bread burns easily when spread with butter or margarine! Please follow the process directions (below) for each sandwich, and above all, use your imagination!


The Process:
Turn on the sandwich grill and let heat until the light comes on. In the meantime, stuff the bread with whichever fillings you like. Butter the outside of the bread lightly and place, butter down on the grill. Spread a light coating of butter on the top of the bread. Press down the cover and snap the cover down. Grill until the light comes on again. Check to make sure it's golden. Remove carefully. Enjoy!


Suggested Sandwich Combos:
1. Grilled Pizza Sandwiches: I made these today for the first time with left-overs from my cooking classes. Yum. The filling consisted of a slice of provolone cheese, pepperoni and pizza sauce lightly spread on the inside top of the bread. Talk about pizza-licious deliciousness! [I just finished eating this sandwich and it's a definite "keeper" in my recipe log!] Just make sure you follow the process directions.
2. Traditional Grilled Cheese: Still a favorite in our home. The filling is simply your favorite type of cheese inside 2 slices of your favorite bread. Follow process directions et viola! Excellent!
3. A Twist on the Traditional Grilled Cheese: I am a non-comformist. I like my sandwiches to have taste AND texture. My favorite grilled cheese (cheddar) also has bacon (or ham) and finely sliced apples on it. Follow the process directions and party on!
4. Grilled Peanut Butter and Banana: I have to admit it - I am a peanut butter nut! I have made this sandwich and talk about gooey deliciousness! I did read about a grilled peanut butter and strawberry jelly sandwich that I may just make tomorrow...
5. Grilled Breakfast Sandwich: This one is also tasty. It's a combination of applewood  or maple bacon and cheddar. Drizzle the filling with a bit of syrup before covering with the top bread and grilling if you want the real breakfast experience! If you like grilled tomatoes, add finely sliced tomatoes to the filling before grilling, but omit the syrup. Don't forget to follow the Process directions to avoid sticking or scorching!
6. Pizza Subalicious Grilled Sandwich: This filling is a combination of salami, pepperoni and provolone or mozzarella with a spread of marinara sauce. Add finely sliced black olives if you like them, before completing and grilling the sandwich.
7. Ham and Pineapple Grilled Sandwich:  Also great, reminds me of a Hawaiian pizza! The filling is deli ham, a pineapple ring and your choice of cheese. I recommend that you use a sturdier bread for this one. So good!
8. Grilled Reuben Sandwich:  Here you go, the deli sandwich gone grilled! You should use good quality corned beef, swiss cheese, a light layer of sauerkraut and spread the top piece of bread with Russian or Thousand Island dressing before placing it, face down, on top of the sandwich and grilling. Follow basic process directions.

Cucumber Salad (the Sci-Fi)

A cast member shared this recipe with me, and I am forever grateful. Deliciously cool and refreshing on a hot, humid day.

Cucumber Salad
Ingredients

• cucumbers,very thinly sliced and soaked in lightly salted ice water to keep crisp
• red onions, very thinly sliced
• apple cider vinegar
• sugar to taste

Preparation

1. Drain cucumbers and place in a large bowl
2. Stir in thinly sliced red onions
3. Mix apple cider vinegar with sugar (to taste) and toss all together.
4. Chill in fridge and serve with hamburgers, sandwiches or hot dogs. Best served cold and fresh.

Old-Fashioned Strawberry Shortcake

Here's the real deal - a "real" old-fashioned Strawberry Shortcake recipe that will bring back memories of days on the farm, lush fields of berries and the heat of the sun upon your face. Well, at least it should bring back the memory of Gramma's favorite dessert! Mercy!

Old-Fashioned Strawberry Shortcake

Ingredients

• 3 c all-purpose flour
• 5 tsp baking powder
• 1/8 tsp grated nutmeg (optional)
• 1 tsp salt
• 1 c sugar (or more to taste)
• 1 stick plus 2 tbsp unsalted butter, chilled and cut into small pieces
• 1 large egg, beaten
• 1/2 c milk
• 3 qts ripe fresh strawberries
• Whipped cream for serving

To Prepare

1. Preheat oven to 400 degrees
2. Sift flour, baking powder, nutmeg, salt and 1/2 c of sugar into a large bowl. 
3. Using a food processor (if desired), transfer mixture to food processor and add 1/2 c of the butter and pulse until the mixture resembles small peas. Otherwise cut mixture with 2 knives or pastry blender until it resembles the same.
4. With dough in the bowl, make a well and add the egg and milk. Knead gently with your fingertips or a pastry spatula until it just holds together (approx. 10 seconds). Dots of dough should still be visible; do not overwork the dough (makes it tough).
5. Generously flour a work surface and roll or pat the dough out to form two circles that are 1/2 inch thick and 8-10 inches in diameter.  Wrap tightly and place in the fridge.
6. Set aside 16 of the best berries. hull the rest, halve them and place in a bowl with the remaining 1/2 c (or so) of sugar. Let the berries sit for at least 15 - 30 minutes.
7. Remove the dough disks from the fridge and place on 2 ungreased baking sheets. Bake for 12 to 15 minutes, until golden on the outside and just cooked through in the center. Remove from oven and cool 10-15 minutes.
8. Slather the remaining 2 tbsp butter evenly over the disks (to soften). Transfer one disk to a large plate that will hold the shortcake and the berries running off it. Pile the cut-up sugared berries on top and cover with the other biscuit. Garnish with the reserved whole berries and serve with whipped cream.