| |
Subject |
Author |
Date Posted |
Forum
|
 |
RE: Anyone have experience with this company?
If you "work" in CA, for even a few days you have a matter of 6 weeks to get a CA drivers license and register your vehicle in CA unless you can PROVE beyond a doubt that you are not a CA resident.
We used to live in CA and have family and friends in CA - but there's not much chance that we'll work in CA again unless it's too good to turn down.
|
fanciesmom
|
08/25/11 07:27pm |
Workamping Forum
|
|
RE: Temporary spice holder
I have virtually every spice and herb that Penzeys.com sells, plus a lot more that I've picked up from ethnic stores etc. I'm still trying to figure out how to store them all.
The straw idea is cool if you only use a couple different seasonings - but have to agree, what a pain to fill and label.
|
fanciesmom
|
08/11/11 05:45pm |
Camp Cooks and Connoisseurs
|
|
RE: Chicken Fruit Salad
That is such a pretty salad! Sounds really good - might just have to see if I have everything to make this tomorrow.
|
fanciesmom
|
08/07/11 05:25pm |
Camp Cooks and Connoisseurs
|
|
RE: Summer Jobs winding down - would you come back?
We have really enjoyed our summer here at Sage Hills and hope to just stay here over the winter and next summer.
I have to say, again, this is a wonderful place to live and work! They are going to need more work campers so anyone wanting to come to beautiful Washington state and live and work at a great golf course with fantastic people - this is the place. Check out the Facebook Page or the website at www.sagehills.com.
|
fanciesmom
|
08/06/11 10:21am |
Workamping Forum
|
|
RE: dishwashing -- Wives help me out!
When we were living on our houseboat we thought about getting one - we both worked and when inspired I can dirty a LOT of dishes cooking & serving. We also entertained alot. We didn't go that route for a number of reasons:
1: Space - they take up space and they're heavy.
2: Capacity - they don't hold all that much . . . seriously!
3: Water consumption - they use a fair amount of water
4: Water pressure! If you don't have good water pressure it won't work correctly and the dishes won't get clean. The water lines in an RV (or houseboat) are not sufficient for good water pressure.
5: What kind of soap does it use, on the houseboat graywater went overboard and using typical dishwasher soap was not an option (and this was before all the green products).
We both work camp, and some days we have some extra hours and dishes are stacked and wait until we get to them. We're not compulsive about having to have them all done before bed. I usually do a couple meals worth at once and depending on the situation I do try to keep them done up while cooking. Some days, when I'm working and DH is off he'll do the dishes - especially if I'm really tired or my back is bothering me - or if he REALLY like the dinner!
|
fanciesmom
|
08/04/11 05:43pm |
Camp Cooks and Connoisseurs
|
|
RE: Fresh Peaches! What's your favorite peach recipe?
Marinate fresh peach halves in raspberry vodka for as long as you can stand it. Sprinkle the cut sides with sugar and grill. Serve with raspberry sauce (you can put them over vanilla ice cream or raspberry sorbet). MMMMMM!
Peach/Jalapeno salsa is wonderful - I just dice peaches, red onion, jalapenos, red bell pepper, and cilantro - a splash of olive oil and vinegar to finish (raspberry vinegar is the best!).
Peach ice cream!!!
|
fanciesmom
|
07/27/11 07:26pm |
Camp Cooks and Connoisseurs
|
|
RE: Thank you for sharing!
We got the goat brie at Trader Joes. Love that place!
|
fanciesmom
|
07/18/11 09:06am |
Camp Cooks and Connoisseurs
|
|
RE: Thank you for sharing!
That's the one! Thank you for digging it up!
|
fanciesmom
|
07/17/11 03:59pm |
Camp Cooks and Connoisseurs
|
|
Thank you for sharing!
Last year someone here posted a recipe for an appetizer that was a major hit with us. I thought I'd say "thanks" to whoever shared it and post a picture of it.
Cedar Planked Brie (we used goat brie) with Mango & Raspberries, and sea salt with a honey drizzle.
http://i177.photobucket.com/albums/w229/cookafloat/DSCN6057_edited-1.jpg
http://i177.photobucket.com/albums/w229/cookafloat/DSCN6055_edited-1.jpg
|
fanciesmom
|
07/17/11 08:58am |
Camp Cooks and Connoisseurs
|
|
RE: free hook ups?
We're in a gravel area (NO MUD!!!:)) that sits higher than the rest of the area so we look down on the parking lot and it's actually more private that being down in the RV park. With the dogs I wish we had grass but it's cool. We've got full hookups, and we're like a little community up here on the "hill".
|
fanciesmom
|
07/17/11 08:52am |
Workamping Forum
|
|
RE: Low carb egg plant recipes??
Your favorite spaghetti sauce (I do homeless but anything will work)
Oh my I am confused. "Pram"???? Okay - but "homeless" spaghetti sauce???
|
fanciesmom
|
07/15/11 10:27pm |
Camp Cooks and Connoisseurs
|
|
RE: My Ultra-Portable Smoker. Stores Anywhere! No Cleaning!
Ya know I've used it, but it just doesn't come close to the real thing. I miss my smoker so much - but I will prevail, without resorting to that stuff. (I do have smoked salt!)
|
fanciesmom
|
07/15/11 10:20pm |
Camp Cooks and Connoisseurs
|
|
RE: Baking in a convection combo oven
Mine gave me fits. I followed the recommended advice to lower the temp, shorten the cooking time, and all the rest. I was as close to giving up as I could be.
For pizza I get the oven as hot as it will go. I also use a cast iron griddle and put the pizza on it and cook on the burner for about 4 minutes then put it in the oven. Perfect!
I baked bread the other day - a bit hotter than usual, full time, and in a glass bread pan. It has been too hard to play with it lately but I'll get back to it soon.
I'm not sure if my constant reference to it as a POS oven might have had anything to do with it's sudden performance improvement.
|
fanciesmom
|
07/10/11 10:16pm |
Camp Cooks and Connoisseurs
|
|
RE: Hamburger/cabbage dish
Campkrazy - I have to tell you, I made this last week and we loved it! I put some bread crumbs on top with the butter so it had a little crunch. Yummy. Thanks for sharing this!
|
fanciesmom
|
07/04/11 10:23pm |
Camp Cooks and Connoisseurs
|
|
RE: How do you clean a permanent coffee filter?
CLR and then wash and rinse REALLY WELL. It's probably clogged with calcium and mineral deposits. CLR will dissolve them, but you need to rinse really well!
|
fanciesmom
|
06/26/11 02:30pm |
Camp Cooks and Connoisseurs
|
|
RE: Hamburger/cabbage dish
It sounds really good! I didn't make "stuffed cabbage" all winter :h This is easy enough that I think I'll put it on the list for the week - I'm hoping that Penzey's Greek seasoning will work???
I was going to ask the same question "dressing"???
|
fanciesmom
|
06/24/11 01:52pm |
Camp Cooks and Connoisseurs
|
|
RE: WA - Golf Course Work Campers Needed
They are working on the new website and while it is under construction they sometimes take it down to make changes.
Please keep trying! This is a great place to be and work. You can also email Chad, or look at their page on Facebook. Just search for Sage Hills Golf & RV Resort.
|
fanciesmom
|
06/20/11 10:00am |
Workamping Forum
|
|
RE: Coconut oil and cast iron
But "everyone" says how great Canola oil and soy is for you! Not me. I have a very low tolerance for soy (It makes me ill).AndI also don't care for the funny taste of Canola. Canola is simply a hybridized rape plant. Rapeseed oil is toxic. That very close connection makes me uneasy. While I do eat some things that are members of toxic plant families (like tomatoes & potatoes.. nightshade family) But Canola's history is downright creepy...
Canola is an engineered plant developed in Canada. The oil is derived from the rapeseed plant (an excellent insect repellent, by the way.) The rapeseed is a member of the mustard family. Rapeseed oil has been used extensively in many parts of the world, namely India, Japan, and China. Before the rapeseed was genetically engineered, about two-thirds of the monounsaturated fatty acids were erucic acid. Erucic acid was associated with Keshan's disease, a condition which is characterized by fibrous lesions of the heart. In the late 1970s, Canadian plant breeders were able to create a variety of rapeseed which produced a monounsaturated oil which was much lower in erucic acid. This "new" oil was originally called LEAR oil (Low Erucic Acid Rapeseed.) Neither "rape" nor "lear" created an appealing image: hence, Canola ...("Canada" and "oil.")
Learn more: http://www.naturalnews.com/026630_canola_oil_olive_oil_saturated_fat.html#ixzz1PUpjqJ2B
Rapeseed oil used to be used in animal feeds abut the cattle in England developed a rather nasty disease that made them go blind and mad (you may have heard of it... Mad Cow Disease). More disturbing is that scientists estimate that it takes 10 years for the side effects (nerve damage) of Canola to manifest itself. It's simply not been studied enough to be honest. Also Canola oil is banned by the FDA from being used in Baby formula. Why?
I also don't eat margarine either. I have discovered I can use butter and I will eat far less butter as butter has flavour and margarine is pretty bland. The overly processed and/or manufactured/created faux food are things that I try to avoid.
I agree with everything you say. Soy for me is a major "no no". My oncologist told me that incidental soy is fine, a little soy sauce is okay, but to avoid soy milk, soy isolates, soy meat substitutes. I'll eat a bit of tofu now and then when it's integral to the dish, but I avoid it normally.
The origin of the name "canola" is CANadian Oil Low Acid. I know it's a big crop in some states, right along with soybeans. I just loved driving by the fields and smelling the chemicals coming off the plants :M NOT!!!!
Another good oil is sunflower. I forgot nut oils - almond, hazlenut, etc. are also good.
|
fanciesmom
|
06/17/11 10:16am |
Camp Cooks and Connoisseurs
|
|
RE: Coconut oil and cast iron
I think it has been determined that coconut oil is not unhealthy in reasonable amounts, in fact may be of a benefit.
I buy the best olive oil I can afford, really great peanut oil (that tastes like peanuts!), organic safflower oil, and coconut oil. Oh, and butter. Not all oils are made the same - read the labels.
I do not buy canola, corn, soybean, or "vegetable" oils. For the most part (unless organic and unless they specifically say Non-GMO) they are grown from genetically modified crops and because I don't like the aftertaste of canola and try to avoid soy whenever possible.
|
fanciesmom
|
06/16/11 07:20pm |
Camp Cooks and Connoisseurs
|
|
RE: STOCKING THE PANTRY........
Bring a crockpot and get some liners for it. It's amazing what all you can do in a crockpot. Last night I cooked a great Jamaican dinner using two burners on the stove and the crockpot.
We have a small square basket that sits on the counter by the stove. We keep squirt bottles with olive oil, peanut oil, vinegars,and other frequently used condiments in the bottles. (We keep big bottles for refills in a trailer we tow behind us) I am trying to figure out my herbs and spices (I keep fully stocked with stuff to cook in almost any language) - I keep thinking about Asian, Latin, European, Middle Eastern/Indian, etc. grouped in containers - then having the generics in the coach. Of course we are full timers, and I am a passionate cook so . . . .:W
If you don't normally eat packaged processed foods don't resort to those for all your meals in the TT. Dry pasta, canned tuna, canned salmon, canned beans, rice, and some canned tomato products will give you lots of basics for dinners.
Plan a menu as a guideline, keep in mind that there's liable to be something that will come up and change your plans. Bring the seasonings that you'll need for your menu, and some extras that you frequently use at home.
Food Saver and freeze portions of meat or chicken in bags that will fit in your freezer. Eggs, butter, mayo, milk, etc., sandwich fixin's, cheese, and fresh veggies for the freezer.
We love to stop along the road and explore little local stores, frequently we find wonderful treasures for dinner. Farmers' markets, and fruit stands should give you a great variety.
I found a collapsible salad spinner at Camping World that I love. A selection of stainless bowls, a few good knives, wooden spoons, silicon spatulas, a veggie peeler, tongs, and cutting boards, and the kinds of pots & pans that you use daily - you will be miserable "making do" with junk stuff that you put in the garage because you never use it. Don't forget a can opener and a corkscrew!!!
A lot depends on how long you'll be on the road and how many of you there are. Of course if you don't like to cook . . . . hit the packaged food aisle and make room for some frozen food.
|
fanciesmom
|
06/14/11 01:11pm |
Camp Cooks and Connoisseurs
|
