Summer 2014

This is our route map for this summer's travel, a counter-clockwise loop through 9 western states and BC Canada.

 The numbered 'stops' aren't all actual stops. The map was generated by Streets and Trips software, which has built-in route preferences. When my preferred route differs from the ST route, I have to override the software by inserting bogus stops on the preferred route. And, some of the non-bogus stops are just overnights in locations of no particular significance.

The software generates a list of turn-by-turn instructions for every trip segment and every stop. The list is sometimes helpful, like when driving side streets in a strange city, but is otherwise massive overkill on details.  For instance, a 20-mile stretch of curvy road with numerous crossroads may have a dozen needless instructions, noting every curve and every intersection.  We sometimes use GPS and our smartphones for navigation; smartphones are especially handy for finding and navigating to nearby grocery stores, gas stations, Red Box machines, etc.

The mapped route totals 4565 miles.  That number will be close to the actual towing miles but we'll log another 1500+ miles on the truck, sightseeing, visiting friends and running errands. 

PB at Mike's

On most Saturday mornings, October-April, we play Pickleball at our home.  There's usually about 6 players, all retired folks like myself, mostly snowbirds.  We only play doubles.  The players I invite are more advanced and competitive than average, so there's plenty of action and exercise.

  

Doug F serves up the ball to David.  Doug's wife, Gale, is his partner. 

Doug C is David's partner. 

 

 

Doug and David mirror each other, both going for a low one.

 

 

The net is new, a replacement for one I used for 35 years.

 

 

The disassembled net support fits into a 40" bag of heavy duty fabric.

The bag has a carry handle, weighs about 25 pounds when filled with the goodies.
 

Dragon Fruit

It first came to my attention when I saw it on a package of green tea packets.  The flavor of the tea was dragon fruit-peach.  Never heard of dragon fruit.  Never even met a dragon, let alone had a meaningful discussion with one about its culinary preferences.  However, since they eat fruit, they have to be either herbivores or omnivores. 

I'm thinking omnivores.  Don't they have a reputation for hauling young women (preferably princesses) off to their caves?  Your typical princess doesn't do household chores and has little entertainment value although the younger ones are most likely tender and tasty morsels.  Unless the handsome prince made a timely appearance the princess probably became dragon chow.  "Here's your dinner, Drago, a delicious young princess.  Would you like some dragon fruit with that?  Fresh ground pepper?"

Dragon Fruit

Thank you, Trish, for giving me a hand with this picture.

We were in Santa Fe when I discovered the existence of dragon fruit and I immediately started scouring grocery stores for them.  Trader Joes: no.  Whole Paycheck: no.  Safeway: no.  Yesterday, I finally scored, spied a few hanging out with the tomatoes at Smith's (Kroger chain) right here in LHC.  This one was grown in Vietnam; it's also grown in Central and South America, and Texas is getting into the act.  A form of cactus, it likes hot climates. 

Okay, got one, now what?  How do you tell when it's ready to eat and how do you eat it?  Checked online: it's ready when it has the squeeze resistance of a ripe avocado, at which time you cut it in half, scoop out the inside and have at it.  The flavor is said to be something between pear and kiwi, which we found to be accurate albeit more mildly flavored.  We liked it but aren't raving about it.

 

 

 

Looks like poppy seed salad dressing.

 

Had I checked the price I may not have bought it.  It cost $7.20 and weighed just over a pound.  The cost will decline as domestic production increases.  It's a 'wonder fruit', has lots of nutritional value, maybe more than even Wonder Bread (builds strong bodies 12 ways!).  Wonder Bread, my ass!  That stuff has the same nutritional value as Styrofoam - but less flavor.      

 

Bad Influence

It so happened that my personal Independence Day occurred on my 18th birthday, the day I left home, left the farm, left the cows and pigs and sheep and chickens and manure and hay bales, and trundled off to college.  The happiest day of my life!  I was ecstatic!  Free at last!  And, oh so ready to enjoy life for a change. 

Moorhead State was a liberal arts college.  As such, it had a foreign language requirement and I signed up for Spanish my freshman year.  The prof was a dapper, proper Latino gentleman - formal, straight laced and utterly humorless.  He was about 5' 6" and 125 pounds soaking wet.  His tolerance for high-spirited, fun loving students (like me) was nonexistent. 

Although I wasn't aware of it at the time, he was unimpressed by my lighthearted attitude, decided early on that I wasn't the scholarly, serious student he preferred in his classes.  Finally, 30 years later, I discovered just how unimpressed he was: my freshman dorm roommate said the prof called me a 'bad influence.'  I was incensed!  The nerve of the little prick!  He was entitled to his opinion of course, but trying to alienate my friends (he failed, by the way) was way out of line.  A few years later, another college friend told me the same thing.  For all I know, the little shit got it published on the front page of the New York Times!

The 'bad influence' thing didn't bother me for long, though.  In fact, I soon came to embrace it.  A few years ago, Trish gave me business cards for Bad Influence, Inc., with me as president.  Last Christmas, Trish gifted me with a custom license plate frame, the kind that let you choose your own message.  Several days back I finally chose the wording and ordered the frame.  Here it is.

B2C3

B2C3: Beer Butt Chicken Carving Competition

Terry and Jim entered the kitchen first.  They carefully scrutinized the 3 birds, intent on selecting the best chicken for the carving competition.  David was left with the reject bird but was remarkably unruffled by the turn of events.  The 3 competitors grabbed their recently-sharpened knives and bent to their work.  There was no time limit on the event, no official judges and no rules, the winner to be determined by audience acclaim.

 

The initial cuts.

Left to right: David, Jim, Terry

The audience cheered them on, snapping pictures, offering words of encouragement and the occasional jeering comment.  It became clear early on, that, despite getting their chicken of choice, Terry and Jim weren't in the same league as David, who displayed unparalleled expertise.  David finished with a flair and help up his hands, showing not even the slightest smear of chicken grease.  The crowd went wild!

 

Nearly done, the platter piled high.

There was no ruling on 2nd and 3rd placeholders.  That being the case, I, the self-appointed referee, hereby declare for the record that Terry and Jim tied for runner-up.  No doubt the two of them will be honing up their skills for next year's event.

Our home in LHC was the venue for the B2C3, an impromptu event, inspired by my own lack of carving skill.  Truth is, I'm a real butcher!  Initially, I was going to ask for one volunteer but there were 3 birds, so why not 3 carvers?  My sincere thanks to Terry, Jim and David for stepping up to the plate and taking me off the hook.  They're fun guys and good sports.  We all enjoyed watching them do their thing.  BTW, the birds were the entrée for a potluck hosted by Trish and I yesterday.

Havasu Springs Dining

Overview: It got off to a bad start and went steadily downhill from there. 

Our server came to the table, 'Can I start you out with a beverage?'  Trish and Holly chose margaritas, Ron ordered iced tea, I asked what kind of microbrews they had.  The waiter didn't have a clue on microbrews, didn't even know what they were.  He motioned over another server who wasn't much help either.  I finally went into the bar myself, checked the selection, no microbrews, the typical dozen brands of mass-produced swill that all taste the same, settled for a Newcastle brown ale, which, as brown ales go, was second rate.  Strike 1.

The place wasn't busy when we arrived, maybe a dozen customers.  Our server took our food orders but forgot to bring us the standard bread basket.  Some 20 minutes after we arrived, another wait-staff person happened by, noticed we didn't have the basket, and finally took care of it.  Strike 2.

20 minutes later, our server stopped by, asked if we'd like dessert.  Wow!  This guy's really on top of things, sharp as a marble, has a great future in food service!  Strike 3.  You're out!

We informed him that our food had yet to be served and asked him to check on it, which he did, 'It's not ready yet.'  I suspect he forgot to submit the order at all.  The food finally arrived several minutes later, along with the lame excuse, 'Sorry for the delay.  They're especially busy in the kitchen tonight.'  Bullshit!  It wasn't busy at all when we ordered.  Strike 4 and counting.

Meanwhile, the water girl comes by and fills Ron's tea glass with water, ignores his water glass and slops water all over the table.  Strike 5!

'How's your food?'  I asked.  Trish liked hers, Ron and Holly not so much.  My salad was fine but the fish was overly fishy, overpowering the blackened Cajun seasoning, which takes some doing.  Strike 6.  You're out again!

I'm a beer snob, no doubt about it, but I'm not that picky about food.  The previous 2 times Trish and I had dinner at Havasu Springs, the food and service were okay, and we really enjoyed the view of the lake, mountains and marina.  This time we enjoyed the view but the rest of it, (terrible service, lousy beer selection, marginal food) was hugely disappointing - especially so because we wanted to take our house guests, Ron and Holly, somewhere special their last night here.

If you're considering dining at Havasu Springs, consider some more.  We'll not be returning.

For you non-locals: Havasu Springs is a resort at the south end of Lake Havasu, near Parker Dam.  As noted above, it's in a beautiful setting; it has condos, a marina, par-3 golf, a RV park and last - and most definitely least - a restaurant/bar.

Nailed & Treed

Nailed
When we arrived at the El Centro RV Park, I discovered a nail in one of the RV tires.  Actually, I had noticed the tire was low before we left Mexico.  The slide room was extended out when I noticed it, extended 42" over the low tire.  I didn't want to limbo underneath the slide room and crawl around in the dirt to inspect the tire - told myself I'd check it later.  You know what happened, of course: I forgot.  If I don't write it down when I think of it, odds are it's gone.  Oh sure, it may come to mind again some day, after the need for timely action has long since passed.

Trish did her thing, got online, found a couple tire shops nearby.  She called Discount Tire, the outfit we use in LHC, was told 'come on down' and off we went.  I'm impressed with Discount Tire: they're quick, knowledgeable, courteous and have comfortable waiting areas.  The El Centro shop had the tire fixed in an hour and didn't charge us a penny.  Don't know if that's because I'm a repeat customer or just their regular thing.  Anyway, I recommend them.

Treed
Crossing the border at Mexicali, Mexico took us 1.5 hours.  There were 2 long lines of waiting vehicles about a half mile long.  Signage directed RVs to the right lane, which is next to an island strip of bushes and mature trees, with branches extending over the road.  5W trailers are 12' high and higher, and one needs to be constantly vigilant to avoid damaging the rooftop A/C, vents and antennas.  But, there's no avoiding getting whacked when you're forced into a single lane with low clearance issues.

So, we got whacked: a plumbing vent cap was completely knocked off.  Not a big deal, a cheap part that's easy to replace.  It's irritating though, that RVs owners have no choice but to be put in harm's way.  Welcome to Mexico.

I've traveled internationally a lot, and always upon returning to the USA, I've been checked out by the customs and immigration people - as is everyone.  Not this time, however.  The Mexican border people did it all, no USA officials were involved or even seen.  I have no problem with that; I just found it surprising.