Whiskey Cake, Oklahoma City

 

      During our annual sojourn south this year we decided to try a new place on our pass through the 'old stomping grounds' of Oklahoma City.  Whiskey Cake has 12 locations throughout Oklahoma, Florida, and Texas, including the one we visited near Penn Square Mall in OKC. It is veteran owned.  

      On first glance it looks like your typical bar/grill, but it came recommended by a good friend.  Reasonably priced and not crowded as long as you don't come on the weekends or during shopping season.  The Penn Square Mall area can be a nightmare. 

      The menu does vary from one location to the next, but in OKC this is what we encountered.  www.whiskeycake.com/menu.  They do have a full bar and diverse drink menu, but we came for the cuisine.  The drink menu is not only extensive, but expensive as well.  I was going to order my usual Scotch, but not at $37 for a glass.  I settled for a beer, which was just fine.  At first glance it appears to be normal bar food, but there are some interesting choices.  

            The menu offers choices for Brunch as well as Lunch/Dinner.  Salads, snacks, cinnamon rolls, fried green tomatoes, deviled eggs, and a vast array of salads.  Main courses include such offerings as Shrimp n Grits, Bone In Pork Chops, Harvest Sheppard's Pie, many burgers and sandwiches, and Chicken n Waffles.  There are many more.  Even a very good Kids Menu.  

      For our visit during midweek, I chose the Shrimp n Grits while Barb set her sights on The Chicken Cheese Melt.  

      Barb enjoyed her sandwich, but the fries were overcooked.  I loved the Shrimp n Grits; the remoulade was delicious and shrimp meaty.  The flavor and spice were so good I didn't even need hot sauce.  We found the atmosphere good, but the service only fair at best.  Our server, Zach, only showed up to take our order and deliver our check.  He only had 3 tables to serve, but didn't seem interested in checking back with us.  There were only 5 other customers in the place. Total price for our meal was $51.65.  In the end we found our experience to be just ok.  Our rating:  

"I like taking risks.  I like trying new things, whether it be style, or restaurants, or whatever"

Lewis Hamilton 

WiFi provided by local Verizon Wireless

Heading South for the Winter.......Packing 3.0

 

      Our favorite time of the year, pretty foliage, cool, and getting ready to head south.  Once the weather turns colder, rain falls with a hint of snow, and leaves are falling we are ready.  Of course, there are a few things left to do to get the house winterized, but machinery/vehicles have already been stowed in the barn, but packing the RV for 6 months is the big task.  This year will be our biggest challenge as our new RV is 5' shorter than our previous unit and with that comes a completely different storage setup.  It was a challenge for my wife and me.  She, however, is the "Logistics Master".  

      The outside tool storage was easier this year.  Since we didn't want the exterior kitchen option, we have plenty of outside storage, a huge compartment.  It holds tools, supplies, hunting clothing, boots and everything for maintenance we'll need.  

Outside storage

      The bedroom has no slide out room for a 'side to side' fit, so the bedroom has narrower aisles than our last unit.  The underbed storage is very nice.  It holds extra shoes, pet food, and golf clubs. A new addition this year for boondocking is the Jackery Unit.  This is a portable, rechargeable power source for anything requiring 120 VAC while boondocking.  It will be primarily used for my CPAP and lasts up to 6 hours over night.  I can recharge it via generator, USB, or even solar; both on the road and off. 

Under bed storage and Lithium Battery Access

Part of bedroom storage

      The bathroom is much smaller, yet the shower is a significant improvement with semi-circular easy-slide doors, and the cabinets/wardrobe hold quite a bit.  The clothing wardrobes are also smaller, but sufficient for us.  

 

Bathroom Wardrobe

Bathroom Storage pt 2

Snack, staple storage

      Now to the kitchen, dining, living room area, the 'coup de gras'.  Barb has always been a logistical wizard of space packing, be it my bags for a long USAF deployment to the groceries in the truck to the RVs.  This would include a full fridge/freezer, another freezer, and staples, spices, and stores for an extended road trip.  It did require a bit of trimming on our part, but my wife is excellent planner/packer.  There are, of course, the usual below bathroom sink and several overhead compartments like any other RV.  

Part of kitchen pantry

Engel Portable Extra Freezer 120VAC or 12VDC

      In the end Barb made it all fit.  Everything we'll need and most of what we want.  Sometimes you can't stock enough ahead as you would like.  For us it was space available.  This unit will weigh more, but we'll compensate some by leaving all the water tanks empty till we arrive.   We depart in a couple of days now, ready for the adventure.  We're planning on THE BIG CIRCLE this year: Michigan for 4 months > Texas> Washington> Montana>Michigan. 

 

"And into the forest I go, to lose my mind and fill my soul" 

John Muir

WiFi provided by AT & T Wireless

Shrimp Buzara Croatian Style Over Pasta

 

      This another Italian dish from the Lidia Bastianich collection.  It is a modification of a Croatian dish.  Delicious shrimp, fish stock, tomato, and white wine sauce.  Some carbs, but lots of protein with plenty of favor, especially if you add good garlic bread.  The more shrimp, the better.  I leave the tails on.

2 pounds BIG shrimp, raw

1 Tbsp tomato paste

1 cup hot light fish stock

¼ cup olive oil

½ cup finely chopped onion

2 cloves garlic, crushed and peeled

1 pound of (your choice of) linguine, fettucine, spaghetti, gemelli, angel hair, etc. 

Salt and freshly ground black pepper to taste

1 cup dry white wine

1 Tbsp breadcrumbs

Parmesan cheese for garnish

1 Tbsp chopped fresh Italian parsley

      Dissolve the tomato paste in the hot fish stock.  Heat 2 tablespoons of olive oil in a medium saucepan.  Add the onion and garlic, and sauté over moderately high heat until golden.  Season with salt and pepper, add the wine, and bring to a boil.  Add the stock and tomato paste mixture, reduce the heat, and simmer 20 minutes.

      Heat water in pot for pasta.  For this I chose Orecchiette.  Cook for the required time; drain pasta and reserve.  Insert shrimp into the simmering sauce and cook over medium low heat, stirring occasionally, until the shrimp are just warmed through, about 2 minutes.  

      Sprinkle with breadcrumbs and parsley, mix well, and cook a minute longer, uncovered.  Plate pasta and serve shrimp and sauce over pasta with Parmesan.

"The smell of shrimp is comforting.  The myriad of dishes it lends itself to is endless"

Lennon Parham 

WiFi provided by AT & T Wireless

No Risk Whiskey Bear Steaks

 

      Since we now have a freezer full of fresh Michigan Black Bear meat of course there will some recipes.  We looked forward to the challenge.  Our larder is filled with roasts, steaks, and burger, as well as one ham for smoking later.  For this first trial we chose a very nice steak recipe endorsed by the Wyoming Fish n Game website.  

2 good bear steaks

Marinade

½ cup soy sauce

¼ cup Worcestershire 

¼ cup Balsamic Vinegar 

2 shots whiskey

Kosmos SPG to taste 

Garlic powder

Paprika

Olive oil

2 Tbsp unsalted butter 

1 tsp minced garlic

      Marinade the steaks in sealed bag and refrigerate for at least 12 hours, as much as 24, turning occasionally.  This is crucial to curing the meat.  Remove from the fridge and bring to room temperature, around 30 mins.  Dry thoroughly with paper towels.  

      Season the steak generously with SPG, a few dashes of garlic powder and paprika.      You may cook these in a skillet or broil as long you achieve an internal temp of 165F.  B Before cooking drizzle a tablespoon of olive oil all over the steak.  Heat cast iron skillet on high until hot.  Add 2 tbsp olive oil and reduce heat to medium high once the oil is slightly smoking.

      Carefully add in the steak, one piece at a time and allow it to sear in the pan for about 2 minutes.  Turn the steak over and add in butter and garlic.  Let the steak cook while occasionally monitoring temp.  Meat is done at 165F.  This can be tricky as bear meat is sufficiently cooked at 165F for 3 minutes.  If you like your steak rare, it may not happen.

      Remove from pan and place the steak on a plate.  Cover with aluminum foil and let it rest for 10 minutes.  Serve with your favorite side dishes.  Baked taters w/trimmings and any veg work well.  This time I served them with a mix of Brown/Wild Rice and Corn o' Cob.  We loved the steaks, finding the tenderness a little tough but easily solved by slicing thin.  The flavor is very good. 

"I would think it be fitting, I think, if all the last manmade tracks on earth would be found the huge footprints of the great bear."  

Earl Fleming

WiFi provided by AT & T Wireless