finally back at it

Our beast was finally released from purgatory on Tuesday afternoon, and we immediately began cleaning, loading, organizing and making reservations. Wednesday, we hit up all the stores – Costco, Trader Joe’s, Vons – and stocked up the fridge and pantry. Some friends are thinking of making a cross-country trip in an RV, so they came over to learn the ropes while we were moving back into our coach. It was satisfying to be able to unload a lot of the knowledge we’ve gained!

The coach’s generator needed one last oil change before we hit the road, so we dropped it at the mechanic again on Thursday (only for an hour this time) while we packed up the last bits of our stuff and cleaned the house we’d been staying in. Then at 1pm, we headed out of town!! After a (purposely) short (but traffic-filled) drive we landed in Orange County. I’m happy to say we all (even the pups) quickly reacclimated to riding in the coach, and our first overnight back in the RV was great! So nice to be “home”!

Friday’s drive was much longer, with more traffic, but more scenic, as we got out of Los Angeles and drove up the coast much of the way to Paso Robles for two nights at the beautiful Wine Country RV Resort. Today we enjoyed a nice lunch out, took care of a couple chores, and RELAXED! Tomorrow we continue north for a night in Petaluma.

I hope our “tribe” understands how truly grateful we are to those who came alongside us during this crazy season. We are so looking forward to someday being able to repay the love by opening our new home to visiting friends and family. Until then, please know we truly, truly appreciate you all!

for the foodies…

So I’ve had people tell me they really enjoy seeing what we cook and where we eat out, and some have even requested recipes – so I’m starting this new section with those peeps in mind.

home-cooked goodness

INGREDIENTS

3 lb chuck roast
Deron’s spice rub (if not available, use steak seasoning or salt, pepper and garlic)
2 tbs olive oil
1/2 cup diced onion
1 (8-oz) package sliced white mushrooms
4 garlic cloves, minced
2 medium carrots, cut into large slices
1 (10.75-oz) can condensed cream of mushroom soup
1 packet dry onion soup mix
1/2 cup chicken broth
1 tbs Worcestershire sauce
1/2 tsp Italian seasoning

DIRECTIONS

Season chuck roast with the spice rub. Heat oil in a large skillet over medium-high heat and brown all sides of chuck roast. Place in a slow cooker. Add the onion and mushrooms to the skillet. Cook for 3 minutes, stirring occasionally. Add garlic and cook for 1 minute. Transfer mixture to the slow cooker. In a bowl, mix together condensed mushroom soup, onion soup mix, broth, Worcestershire sauce and Italian seasoning. Pour over roast. Cover and cook on LOW for 8 to 10 hours.

About 1 hour before completion, add the carrots.

Just before serving, cook rigatoni per instructions on package. Serve pot roast over the pasta.