Squirreling Away RV Nuts for Winter

      I thought it might be informative to detail the packing and storage considerations for a winter sojourn of 6 months that takes us across many states and climates.  We're not talking "off the grid doomsday prepper survivalist levels", but pretty simple common sense things that can save time and money down the road.  Our average winter trip lasts 6 months and across anywhere from 8,000-15,000 miles.  This necessitates planning on several logistic levels.  These are in addition to the normal supplies utilized.  This winter our travels will only take us as far south and west as Louisiana and Texas as we save $$$ for Alaska next summer. 

Food
Clothing
Accessories
Auto/RV maintenance supplies

CLOTHING:  We stock about 7-10 day's clothing consisting of underwear, shirts, pants, shorts, hoodies, sweaters, sweatshirts, raingear, rubber boots, and shoes.  Basically whatever you might think you will use on the road.  We limit this to such a short time because laundry is almost always required about every week.  Types and weight of clothing will depend on individual preferences and regional climes.  (This year we will be quail and pheasant hunting in NW Oklahoma and SW Kansas during late November early December so the temps can be quite COLD at times) Shoes also fall into this regional category, depending on use (leisure, hiking, golf, dress, etc.)  Of course we carry all the required laundry equipment including (and don't laugh) a healthy supply of quarters.  Laundry costs on the road can vary from $1.75 to $7.00 a load for wash and anywhere from 50 cents upwards for dryers depending on time.  Always bring your own detergent, fabric softener, and dryer sheets.

FOOD:  One can try to plan ahead as much as possible, but there are always factors to consider.  Barb and I always take the leftovers from several meals over the summer to pack and freeze for winter.  Also, our garden is planted with the express intent of supplying the winter pantry. We have an additional 43 quart DC powered Engel Cooler/Freezer to assist with this, effectively doubling our freezer storage throughout the trip allowing for hunting, fishing, and regional stocking up.  Of course we stock about an additional 20 pounds pet food.  This year our frozen pantry storage consists of:

10 packs of asparagus
13 packs of corn
6 packs of broccoli
10 packs of tasso (Cajun Bacon)
10 packs of green beans
11 packs of cudighi (Yooper Italian Sausage)
10 packs of whitefish
1 pack of oxtail
6 chicken and beef pastys
      In addition we have stocked frozen meals of Wild Boar Mac n Cheese, Wild Boar Ham, Crab n Corn Bisque, and New Mexico Manicotti.  These meals always provide an easy thaw and cook alternative on travel days as well as defray costs along the way.  Additionally, the pantry is fully stocked with nearly every spice, herb, stock, sauce, and marinade imaginable for my kitchen adventures.

ACCESSORIES:  This is just about everything and anything in between.  There is, of course, all the hunting, fishing, and golf equipment which can be substantial. We stock extra charger cables for electronics, empty water bottles, bucket, several gallons of fresh water, batteries, rolls of Velcro tape, duct tape, Gorilla Glue, and several containers of Flex Seal in both spray and caulk, Rescue 911 Rubberized Spray, Clorox Spray, Armor All, WD-40, and Silicon Spray Lube.  Additionally the on board tool kit contains nearly every screw, fastener, light bulb, LED, and fitting we might need in addition to a portable trouble light, rope, extra filters, an 11 foot telescoping ladder plus another 6 foot step ladder, and a variety of tools including my Milwaukee 18V Fuel cordless drill (a beast on torque).  The idea here is to be able to initially fix or repair any OTR leak or mishap at least temporarily or until a repair facility is reached.  You can't fix everything on your RV on the road, but a good toolkit, sealant, and duct tape goes a long ways.  Another important note:  we carry all our financial and bill paying info with us as well as a complete set of medical records for both Barb, Bones, Roux and I.  We carry all prescription, pharmacy, and doctor info as sometimes cross referencing prescription refills on the road can be a bit of a juggling act.  We have a sheet of contact info for those (with keys) keeping an eye on things while we are gone and mail forwarding points of contact too.  Lastly, we keep our credit card company updated as to our locations to further protect our card securities and ensure acceptance at any stop when needed. 

AUTO RV MAINTENANCE SUPPLIES:   Depending on how long we travel either via miles or distance determines the supplies I stock up on.  For the solar system I stock a gallon of distilled water for the on board battery bank........a NO BRAINER.  I also carry a complete set of multimeter tools and cabling for the battery bank.  For the truck I always stock an additional 3 gallons of ROTELLA Diesel Synthetic Motor Oil, 5 gallons of Diesel Exhaust Fluid (DEF), a portable air compressor, water pump for off grid point of contact pumping,  two 6 gallon water jugs, extra 40 gallon water tank with pump, Honda EU 3000 generator, and 2 five gallon 'jerry cans' of gas......diesel and unleaded.  On a longer trip, let's say Alaska or Mexico, I also carry 2 extra spare tires for both the truck and RV plus a versatile RV drive on mount for changing tires.  This is much easier and quicker than a standard jack.   

Summary:  This is the bulk of our 'Winter Pantry' planning and stocking list, most of which remains either in the truck or onboard the RV year-round.  Other items are used both on the road as well as at home during the summers so we have to be sure and swap back and forth where needed.  Prepping advance frozen food supplies saves us considerable $$$ thus saving us for when we want a special dining out experience or just a break from the critters.  The solar powered battery bank and generator backup allows us to boondock off grid for a day or up 10 dayssy whenever/wherever we need to.  We only need the generator for microwave or A/C should the need arise.  We do have to keep an eye on weight due to the light RV frame. We get the entire unit weight once packed once underway.  This is much easier as we do not haul water on travel days until we get very close to our destination.  This is only for toilet flush considerations unless we plan on spending several days in one location.   Inevitably we end up needing something we didn't expect on the road, but not for lack of preparation.  Winter's coming, must get back to my 'squirrel duties'......

"He who would travel lightly must travel light"

                                                                      Antoine de St. Exupery

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Finger Food Night (Hatch Bottle Caps, Tasso Nachos, & Ham Roll Ups)

      One of our favorite nights for dining either at home or on the road is 'Finger Food Night' which occurs about once every 3 to 4 weeks.  For us it is the best of departures from the norm we all too easily get ourselves into.  Casseroles, soup, sandwiches, steaks, chicken or fish whatever.....yada yada yada.....NO.  Time for simple and delicious!  Finger Food Night can be anything you want it to be.  It can be nachos, bruschetta, stir fry, shishkabobs, cheese & crackers.....WHATEVER!   Some of our favorite ingredients include cantaloupe, peaches, tomatoes, prosciutto, mozzarella, salami, smoked fish, ham, pork, capers, bacon, shrimp, artichokes, chorizo, and any kind of cheese.  Sometimes it can be the result of impromptu shopping at a local produce stand or market on our way down the road.  We have never really gotten into Fondue, but who knows in the future?  It does not have to be associated with a game night, company, or other occasion.  But, it does take some planning.  How much is enough?  What flavors blend well together?  For this particular evening I had planned a bit of a SW style, but inventory provided me with an avenue for some fusion.
      I found this recipe for Chile Pepper Bottle Caps a few months back and really wanted to try them. www.chilipeppermadness.com/chili-pepper-recipes/appetizers/jalapeno-bottle-caps   I had to modify them a bit by using Anaheim peppers as Barb doesn't tolerate the MOLTEN HOT STUFF  as much as I do, but the flavor is just as wonderful.  Dip is optional.  It is a simple meal of sliced peppers (your choice) dipped in egg wash and then in flour with garlic powder, paprika, and fried.  

      The second course is an old stand by.........nachos, but with a twist.  I diced a half pound of Tasso (Cajun Bacon) to add to the tortillas chips, topped with some mild New Mexico #9s, and of course the required nacho cheese.

      This meal's last course is one of my wife's specialties.  Ham Roll Ups are simply Mini Sweet Gherkin pickles rolled up with cream cheese (I use Neuchatel for 1/3 less fat) and ham resulting in a roll that when sliced resembles a meat and cheese California Uramaki Roll.  There are many variations of this recipe online, including substituting anything from jalapenos to green onions for the pickles.....I'm sure that is just as delicious.  Simple, sweet, and savory.....I love Ham Roll Ups! 

      Such is Finger Food Night.......all part of the eclectic experience.  It works very well for us on the road or at home.  Of course this is usually reserved for just Barb and I making it a more personal dining experience.  Add a glass of wine, a dram of scotch, or a beer.  Blend in a movie or campfire and the evening is set wherever you would like it to go.  Tonight it's the Packers Browns preseason game......GO PACK GO! Joie deVivre.........Laissez les bon temps Rouler!   

"Hors d'oeuvre:  A ham sandwich cut into 40 pieces"

                                                                                      Jack Benny

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Making Homemade Tasso

      One of the delicacies I stocked up on while in Louisiana last winter was Tasso, a specialty chunk bacon-like meat seasoned and smoked by Cajuns that is used in many dishes such as Gumbo, Jambalaya, Grits, nearly anything that strikes your fancy.  It adds a mild sweet & smoky, seasoned flavor to any dish.  Unfortunately I only bought 2 pounds which doesn't last long if you love to cook Cajun as I do.  So, after a bit of research as well as calling the folks at Poche's in Breaux Bridge, LA www.poches.com I decided to try my hand at making my own homemade Tasso. 
      Tasso is made from Pork Shoulder or Butt, which is the fore shoulder of a pig.  I purchased two 'butts' in the 4 pound range. 

      Then it is just a matter of trimming the pork of excess fat and cutting into manageable pieces of your desired size.  I cut mine into sliced chunk pieces of about 1/2 to pound.  Remember.....dried, smoked meat will shrink. 

For my total of 4 pounds of pork the seasoning recipes includes:

3 TB  salt

3 TB cayenne pepper

1 TB freshly ground black pepper

1 TB white pepper

1 TB paprika

1 TB cinnamon

1 TB garlic powder or granulated garlic

After mixing all the dry ingredients I rub the pork liberally with this and place on a tray.  Cover with plastic wrap and refrigerate at least overnight.  Preferably several days; I did mine for a week. 

Prepare the smoker by firing it up adding several pieces of seasoned wood (I used cherry) to build a bed of coals and establishing a temperature of about 225 degrees in the main chamber.  I will place the pork in the vertical stack #2 chamber which maintains about 100 degree lower temps. 

I use an Oklahoma Joes Wood Pit Smoker I have had for 23 years.  High quality welded iron, dependable, and cooks like a dream.  A very large horizontal main chamber that will hold 2 large turkeys, several briskets, or several racks of ribs at once.  The 20" vertical #2 chamber has several shelves that cook about 100 degrees cooler.   I use this chamber for smoking fish or hanging larger chunks of venison or pork.  Low and slow smoke.  You can drape the pork over rods or lay flat on grills.  I laid mine flat on the racks, turning occasionally. 

Maintain the smoker temp at 150 degrees for the first 2 hours and then 185 degrees for the final 2 hours.  I found that putting the Tasso in the vertical chamber during the first two hours and finishing up the final two hours at higher heat in the horizontal chamber worked well.  When finished the Tasso will keep well in the refrigerator for up to 10 days and it also freezes very well for those future winter meals. 

Gumbo, grits, jambalaya and many more.......here we come! 

"Somewhere lives a bad Cajun Cook, just as somewhere must live one last ivory billed woodpecker.  For me I don't expect to encounter either one" 

                                                                 William Least Heat-Moon

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Retirement Remodeling at the Ponderosa (Part 1)

      Sometimes I find it a bit odd that we decided to do most of the remodeling we always wanted to do on our house after we retired.  Most folks would have probably done such a task while still working, but like others we figured we would always have time.  This, apparently, is that time.  So we have dedicated ourselves to a part of this endeavor each summer.  In all actuality this should be called Part 2 as we bought the house in 1999 and our first big remodel project was adding the front porch and shutters in 2004.  We have a 117 year old farmhouse that Barb LOVES with the second story being added a mere 70 years ago.  As with any old house comes 'old problems' and we have had our share.  From plumbing to septic to heating to just about anything.  We have a master plan and this is year one:  flooring.  We have researched this for several years now with the help of my best friend in Wisconsin who is an expert in the industry.  We have decided to go with a synthetic vinyl covered flooring, US Floors Coretec who is a leader in the market.  This is a synthetic core tongue and groove-matched plank flooring with a vinyl covering that is guaranteed for life against anything, including warping, scratches, and moisture.......and it is waterproof.  After hours of online looking at many different styles and colors we decided on Gold Coast Acacia.  We felt it would match well with our farmhouse interior oak wood design and Robin's Egg Blue walls. 

US Floors Coretec "Gold Coast Acacia" Sample Picture

      After contacting US Floors directly for advice we finally found several local distributors and installers that would give us an estimate.  We were very satisfied with the cost and honesty we received from Cash & Carry Flooring in Traverse City.  From tearing up and hauling off our old carpeting, surveying, leveling, and repairing (if needed) the existing underlayment, as well as moving the furniture during installation their price was the best (under $7000 for 728 square feet).  www.cashncarryflooring.com/ We paid for our in-stock materials in advance as well as scheduled installation two months in advance so that we could get our fireplace hearth tile replaced first.  This would make it easier for the wood flooring installers to connect. 

      Fireplace hearth tile was installed by our best friend and master craftsman, Mark Zepplin.  He traveled from Waupaca, WI to do us the honor.  I was absolutely NO HELP here at all other than to play host, provide tasty meals, and play gopher whenever I could.  Mark is indeed an artist and skilled craftsman and watching him work was truly an experience. 

Tearing out the old crappy tile and subflooring

Initial design, prep, and 'first grout' of the Travertine Tile

The finished fireplace hearth with Travertine Tile

       Several weeks later the scheduled date of flooring installation finally arrived.  This was to be a multi-day project.  Even though the installers are responsible for moving furniture Barb and I got as many boxes as possible and moved much of the contents on the many shelves and bookcases out of the way.  One of the inevitable things about an 117 year old farmhouse is the plethora of issues that arrive when remodeling.  Once the flooring guys got all the carpet torn out they discovered what they thought was a 'soft spot', but was in fact a completely missing piece of subfloor that had to be repaired.  We also discovered an old power outlet that had been covered up.  We made sure it was NOT live before moving on. 

      Moving along while dodging the minor crappola, including those leveling issues that required several bags of self leveling patch the guys did great.  US Floors Core Tec simply snaps together and adapts to anything.  By the afternoon of Day #1 they had begun laying flooring in the dining room and by the completion of Day #2 they had completed the dining room and the living room.  This allowed us to get some of the furniture back into place and prepare to move the last of the (far) living room furniture for completion. 

      Day #3 marked the completion of the project by early afternoon.  The installers at Bay View Flooring and Cash & Carry Flooring Wholesalers www.cashncarryflooring.com are a class act.  They provided us exactly what we wanted at a very reasonable price, allowed us to schedule a date far enough in advance for us to also complete our fireplace hearth project, and installed the entire project within time guidelines by two guys that met every challenge easily.  It was obvious they loved their work; they sure are good at it.  Our entire project came in $3200 under what we figured in our original plans, but that is partly due in part to our naiveté'. 

      Although there is still quite a bit yet to do, this completes our summer #1 renovation projects.  Wheeeew, time for some kicking back, BBQing, and camping. 

"Living through a home renovation is like living in the wind......you do whatever it takes to survive"

                                                                      Author unknown

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Hog Island (more than an overnighter)

Lake Michigan View from Hog Island Beach

      We've been home for 9 weeks now.  Since we're past planting the garden, my cataract surgery, and waiting for the new flooring to be installed we thought we'd steal 7-8 days to get away to the Upper Peninsula.  Just across the Mackinac Bridge and then 40 miles to the west on US 2 is the Hog Island State Forest Campground.  This is used by most folks as an overnight on their way to somewhere else in the Great North.  We've been here before several times and there is actually quite a bit to do in the area (besides just relaxing and walking on the beach watching incredible sunsets). 
      This campground www.michigandnr.com/parksandtrails/details.aspx?id=690&type=SFCG is host to some 50 sites that are able to accommodate up to 40 foot RVs at the nominal price of $13.  There is no electricity, but water is available via hand pump and vault toilets are throughout the park.  Each site has a nice fire ring and picnic tables as well.  Most of the sites are snuggled within the large cedar trees in the area, but about 12 sites are located directly on the northern shores of Lake Michigan.  I like to get one of these whenever possible for solar panel use.  The island itself is located about 200 yards offshore and is home to many shorebirds.  The water isn't deep; many folks either canoe or kayak out to the island, but some years it is possible to reach by wading as well. 

View towards Hog Island early morning

Home to many birds

      Most of the shoreline is rocky, but there is a large sandy beach of several hundred yards to the immediate east of the park......perfect for walking that pooch.  Within a mile to the east is the Hog Island Country Store, which besides it's quaint antique feel, is home to a small selection of essential groceries as well as local delights like fudge, fish, etc.  They also offer several small very nice cabins for the local traveler.   

Hog Island Country Store

      7 miles further to the west along US 2 is the village of Naubinway.  A full range of services including gas, groceries, hardware, firewood, etc. is located here should you need them.  If the 'golf bug' bites, the Hiawatha Sportsman's Club Golf Course is located just west of Naubinway as well. Barb and I were more of a mind just to kick back for a couple of days and relax.  No rockhounding this time.....walk on the beach, read, listen to music, see sunsets, and enjoy some fire pit cooking.  To my bride's surprise I kept the menu pretty simple this trip:  Tacos, French Dip Sandwiches, Brats, Finger Food Night, Hot Dogs, and Aus Spit Roasted Chicken.  I also brought along some French Breakfast Radishes fresh from our garden.  These elongated red/white beauties have a crisp snap and a bit of a pepper bite as well.  Additionally, the green tops make for a delicious addition to any salad.  They are a great addition to any meal or just for finger food snacking.  They are so prolific, we enjoy them all summer. 

French Breakfast Radishes

      The trip in was pretty uneventful unless you were headed the opposite direction with the other 234,000 tourists returning back home after the Independence Day Weekend.  The line to cross the Mackinac Bridge south was backed up to the west onto US 2 for nearly 2 miles.  In fact there was a portable traffic light set up about 15 miles west of the bridge also to help keep the traffic from backing up even further. 

      This is the first time we have taken our new rig McMansion into this particular campground.  Unfortunately we didn't fit into any of the lake side spots previously discussed so we set up camp in the drive through spot at the intersection of the two loops.  Not on the water, but within easy walking distance.  

      We did 'water up' at Straits State Park north of the bridge and arrived at Hog Island with 48 gallons of fresh water.  The wells were being repaired on this visit, but toward the end of our trip we were able to find free water for top off in the village of Naubinway at the Marina Harbor.  Just a matter of a 7 mile trip with 2  6 gallon jugs.  Besides just 'kicking back' we did get some geocaching in (although we were a sad 3 for 6) and Roux enjoyed walks on the beach, and in the water nearly every day.

 

Geocaching

Roux loving dat water!

      Like stated earlier I made a much simpler menu this week which made Barb happier as well.  We had 2 days of rain which necessitated some 'switch to inside cooking items', but still worked out just fine.  Camping food is always the best.  I did discover that I planned one meal 'short', but Naubinway has a wonderful Pasty Shop which always fits the bill. 

Aus Spit Roasted Chicken

Finger Food Night:  Gator Bites, Boudin, Cheese, Crackers, Dips, and Stuffed Olives

Steak Um French Dip Sandwiches

      It was a very nice week with temps running much nicer in the low to mid 70s compared to the high 80s low 90s at home.  We did have 2 days of rain which didn't allow for much solar power, but the Honda Generator made a couple of 'Movie Days' very nice anyways.  The campground had anywhere from 5-12 campers each day which is about normal for summer.  There was a large family reunion group coming in today, which made our planned departure seem nearly perfect.  Enroute home we ran into a huge line RVs waiting to 'dump' at Straits State Park so we headed 4 miles north of St. Ignace and dumped our 'stuff' at Kewadin Shores Casino which has a decent campground ($20), but a free dump station as well. 

Hog Island sunset

      We averaged a very nice 13.4 mpg towing on this trip.  We head home now to get straightened up and await the flooring installers that invade our home this week.  Only 79 days till we head south again before the snow flies.
 
NOTE:  MICHIGAN OFFERS A $12 RECREATION PASSPORT AS A STICKER ON YOUR LICENSE PLATE.  IT IS REQUIRED, BUT IF YOU DON'T HAVE IT IS STILL $1 EVERY TIME YOU ENTER A PARK.  THIS PASSPORT STICKER THAT ALLOWS YOU TO NOT ONLY ENTER ALL THE STATE FACILITIES INCLUDING FOREST CAMPGROUNDS AND STATE PARKS, BUT FILL UP WITH WATER AND DUMP FOR FREE WHETHER YOU STAY THERE OR NOT.  IF YOU DO ANY REASONABLE AMOUNT OF CAMPING IN THIS STATE IT IS A VERY NICE PERK FOR US BOONDOCKERS WHEN HOME. 

"The dog is a reflection of your energy, of your behavior.  You have to ask what am I doing.  That's the right question to ask"

                                                                                Cesar Millan

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Gallimaufry Greens for Summertime

      We have certainly entered the summer season here and in many places too much as weather screams high into the triple digits in some areas of the country.  As much as I love to cook some nights are just too darned hot to venture into the kitchen let alone crank on a burner or the oven.  You can always BBQ, but some nights you just want 'simple and easy'.  Such is the perfect summer salad.  Something simple yet intriguing, filling yet healthy.  I have two that often fit the bill at our place or on the road.  Neither takes a lot of ingredients yet satisfies my creativity and provides flavor to satisfy nearly anyone.  Neither requires a side dressing, but of course you can garnish either as you or your taste buds see fit. 

Sumi Salad

This is an Asian style cabbage salad with items that will stimulate your 'buds'.  This recipe actually serves 6-8 so you may want to portion ingredients accordingly. 

Ingredients:

1 head cabbage, chopped into leafy pieces and a 'few small chunks'

2 packages of Chicken Top Ramen Noodles, crushed

4 Tbsp. sesame seeds

1/2 cup sliced almonds

Dressing:

1/2 cup oil

4 Tbsp.  sugar

6 Tbsp. rice vinegar

2 packages Top Ramen seasoning

Mix together.  You can also add chopped chicken, soy sauce, or green onions if you like.  Serve.

Crab & Cucumber Salad

This is actually called Spicy Sriracha Crab and Cucumber Salad.  This dish is delightfully colorful and tasty.  You can skip the Sriracha if you like or garnish to your own tastes.  The julienned sweet peppers was my addition.
http://peasandcrayons.com/2014/06/spicy-sriracha-crab-and-cucumber-salad.html 

Ingredients:

1 large cucumber

rice vinegar to taste

4 ounces cooked jumbo crab meat (or surimi)

2 tspn. Sriracha Sauce

1 Tbspn.  mayo

1/2 avocado, peeled and sliced

1/2 tspn.  sesame seeds

1 Tbspn. Panko Bread Crumbs
2 Julienned sweet peppers

Directions: 

1.  First peel the skin from your cucumber

2.  Use a potato peeler or spiral slicer to turn the cuke into curly noodles into your bowl. 

3.  Drizzle the noodles lightly with rice vinegar.  You can omit this if you're not a fan.

4.  Using a fork or your fingers, shred the crab. 

5.  Combine the crab with mayo and sriracha and place atop cuke noodles. 

6.  Top with sliced avocado and sweet peppers.

7.  Garnish with sesame seeds and Panko.  Enjoy! 

"Salad can get a bad rap.  People think of bland and watery iceberg lettuce, when in fact salads are an art form, from the simplest rendition to a colorful kitchen sink approach."

                                                                      Marcus Samuelsson

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Cajun Eggs with Cheesy Tasso Grits & Cornbread

      We spent nearly an entire month in Louisiana this past winter.  We traveled from Shreveport to Opelousas to Natchitoches to Baton Rouge to New Orleans to Breaux Bridge to Lafayette to Lake Charles.   From Creole to Cajun I loved sampling the many different cuisines and treats.  One of my favorites was the breakfast from Café Des Amis www.cafedesamis.com in Breaux Bridge:  Eggs with Cheesy Tasso Grits.  We waited in line for 30 minutes before opening just to get in.  We dined family style with several other couples as well as enjoying a hot Zydeco Band AND DANCING....all at 8 a.m. 
      I did stock our freezer with many items from this area and since I am thawing out my last package of Tasso I decided to treat myself for breakfast. 
      The ingredients for this dish are as easy as the title.  Eggs can be made to order, grits can be from scratch or (like me) I used Quaker Instant.  Amounts for each are as the ingredients.....to taste. 

  Cheese should ALWAYS be Havarti, a staple in Cajun Cuisine.   Tasso is a smoky Cajun ham that is used as an accent in many dishes.  I had it already thawed out for Gumbo in a few days so an inch or two diced off the end wouldn't matter. 

      I did also prepare some Corn Bread for the same reasons as for the Tasso above.  I added some extra cheese to this as well.  Cornbread is always good with nearly any meal.  Of course I took the easy way out, using Jiffy Corn Bread Mix.......with a little added sugar this has been my favorite for many years.

      Preparation is just as simple.  You make your cornbread and grits.  Dice your Tasso and add to the grits.  Either grate or dice your Havarti cheese and add to the grits as well......continue to heat for a minute so all melds together.  Prepare eggs as desired and then serve on warm plate with buttered cornbread and coffee. 

"Its very hard having a restaurant down here.  Cooking for people who know how to cook is hard" 

                                                                   Chef, Vermillion Parish

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