Crossing Borders: Hope to Williams Lake to Prince George to Dawson Creek,,,

     We made our border crossing into Canada at the less busy Port of Sumas, WA. about 20 miles east of the much busier I-5 Vancouver Port.  We decided to take advantage of the much lower U.S. prices and topped our gas tank off  ($3.83) before crossing as well…….us and about another hundred Canadians who had crossed the border to do the very same thing.  In return we received the ‘Royal Treatment’ at customs.  After being asked some 10 odd questions we were directed to park in the waiting area and report inside with our passports and USDA Certifications for our pets.  We chatted with another nice officer who then directed us outside to produce our pets as well as surrender our keys to the truck/RV for further inspection.  They went through each vehicle thoroughly, thanked us for our time/patience, and we were once again on our way in about 45 minutes.  I accidently knocked over several of their plastic parking poles as I left, but didn’t spend much time looking in the mirror for a reaction. 

 

     We spent our first night in a Provincial Park north of Hope, B.C. filming site of the original movie “Rambo”.  Canadian Provincial Parks are the equivalent of our state parks that feature nice level sites, numerous water spigots, vault style toilets, and sometimes showers or an RV dump site.  Prices ran $16/night or $23 with a generous bundle of firewood.  We ran our generator for power.  We spent a lovely evening next to Emory Creek at its confluence with the Fraser River.  The campground does lay across the river from the main tracks of the BC Railroad and trains went through nearly every hour throughout the night.  The first two days driving follow the Fraser River northbound within the walls of its mighty canyon.  There is some pretty spectacular scenery here as you wind your way through the Canadian Cascade Mountains.  This road can most accurately be described as up and down, round and round. 

 

     Our second night was spent boondocking in a Wal Mart parking lot in Williams Lake, B.C.  On the advice of a very nice lady in Customer Service we picked a spot over at the edge of the Garden Center and since this was not a 24 hour Wal Mart we slept very well.  We visited the Wal Mart McDonalds the next morning for a very tasty breakfast biscuit and filled my travel mug with coffee (for which there was no charge).  An interesting note:  McDonalds here also offered pizza or lasagna for lunch or dinner. 

     We woke the next morning to steady rain and our drive helped remove the cavalcade of bugs the truck/RV had collected thus far.  About the time we passed Prince George however, the sun broke out and I was able to display even more evidence of the mass murder of about another 1,000 or so various mosquitos, gnats, and other inheritors of the earth on the front of my mobile covered wagon.  I did see a young black bear on the side of the road just north of Quesnel, but Barb missed out as she was engrossed in her latest Kindle adventure novel.  We spent the night of Day #3 at the Crooked River Provincial Park about 40 miles north of Prince George.  Although we never saw any, there was plenty of moose scat and other sign around the camping areas. 

 



     Day #4 marked our last leg of the West Access Route as we traveled to Dawson Creek, B.C., Mile 0 of the Alaskan Highway.  The road takes a very scenic tour through the beginning of the Canadian Rockies with some spectacular scenery, especially around Pine Pass and Bijoux Falls.    This was also a “4 Bear Day” although we were never able to pull over fast or safe enough to get pictures.  Nearing Dawson Creek you enter the town of Chetwynd, B.C., home of some of the most remarkable chain saw art ever created.  There are a dozen or so near the Visitor Center with 146 more spread throughout the village. 

 



 



     Dawson Creek B.C. is the official beginning of the Alaska Highway.  Here is where “Mile 0” is marked with a monument in the middle of town.  There is also an arch gateway on the way out of town to mark your beginning.  We will camp in Dawson Creek for the next 3-4 days as we restock, recharge, and relax before heading North on the Alaskan Highway……1222 miles to the border. 

 

 



This post compliments of WiFi from Mile 0 Campground at Dawson Creek, B.C.

 SOME TRAVEL NOTES:  We exchanged some money for Canadian $ at a bank in Washington prior to our departure, but did not receive a very good exchange rate ($1 U.S. = $1.03 Canadian) due to our NOT being one of their customers.  The going rate is $1 = $1.08 U.S. to Canadian.  ATMs did accept our ATM card in Canada with the $1 = $1.03 exchange rate.  We notified our bank prior to departure from Michigan that we would be traveling so we purchased our diesel in Canada via our debit card.  Unlike the U.S. there is NO discount for cash vs. credit in Canada for gas.  Of course they will take U.S. dollars everywhere, but on a $1 for $1 basis.  We used our ‘Canuck Bucks’ for camping fees, groceries, souvenirs, etc.  On this leg we averaged 11.7 mpg towing on some fairly steady up and down terrain.  Gas is sold in liters here so it takes some conversion to determine cost, but we paid between $5.15 and $5.66 a gallon for diesel.  Beer and liquor are sold in separate stores in Canada.  Suffice it to say that alcohol is MUCH MORE EXPENSIVE in B.C.  Those who know me know I LOVE to cook even when camping.  We kept out tastes and menu pretty simple so far, but the best meal by far has been a box of Betty Crocker Philly Cheese Steak Hamburger Helper to which I substituted venison burger.  I added a side salad and it was as good as any 4 STAR meal I have ever had.  Lastly, I have to give credit to my wife Barbara for many of these photographs as she is learning the art of digital photography and is doing very well in spite of her teacher. 

Home

     The first two weeks of our adventure have been just that.  Traveling the northern route from Michigan to Washington during April results in many surprises not normally seen in summer.  We had to detour around a major spring snowstorm in Minnesota north nearly to Saskatchewan and ended up finally in Grand Forks, ND.   This put us a day behind.  We stayed in a surprisingly still closed campground in Ironwood, MI hooked up to the owners garage power, but our slider was too frozen to open.  We stayed at a truck stop in Grand Forks, ND parked in the back and ran off our generator power, but used their showers (nice and hot).  We stayed at two commercial RV camps (Glendive, MT & Post Falls, ID), a very nice US Air Force FamCamp in Great Falls, MT, and one night at a Cabelas.  FYI Cabelas will let you park in their lot for free which has horse corrals, dog kennels, water, and a dump station as well.   We de-winterized the RV in Glendive, MT.  We also used a commercial semi-truck wash in Fargo, ND to get all the last snow and salt off our rig.  We did experience several RV maintenance issues that have since been taken care of.  Better now than on the Alcan! 
     Time enroute to Washington was 10 days and our rig averaged 11.4 mpg.  We had one incredible tank on the plains of North Dakota where we averaged 15.5 mpg!  We traveled over 2500 miles using 231 gallons of diesel costing $903 which was higher than I estimated, but on this trip what won't be?  A trip here 3 years ago with our gas truck cost us $1250.  Diesel averaged $3.90/gal with a low of $3.81 in Superior, WI and a high of $4.45 in Lewistown, MT.  We also emptied both propane tanks in 10 days due to the early yet still cold weather and running the heater every night.  We bought new RV tires on our arrival, but this was a planned expense. 

     Barb was able to once again satisfy her craving for Yogo Sapphires with the purchase of an anniversary ring in Great Falls.  For those curious, Yogo Sapphires are the only naturally blue sapphires in the world and highly prized.  Nearly all other sapphires are heat treated to obtain the blue color.  



     We're here now at Mom's house in Tumwater, WA. relaxing and catching up on the RV maintenance and yearly polish and treatment stuff.  Mom has been the beneficiary of several of my creations including Venison Steaks, Chicken Cordon Bleu,  Broccoli Cheddar Stuffed Meatloaf, Chicken Pontalba, Crawfish Etouffe, Cranberry Chicken, Venison Stroganoff Topped Potatoes, and Teriyaki Bacon Wrapped Whitefish.  She hasn't complained yet.  My sister and her husband came up from Salem, OR for a few days.  Good to see them again.  We also enjoyed two nice days in the mid 80s during our visit.......I had a hard time remembering what warmth was.

 

     We enjoyed dinner one night with 3 other couples from high school where we devoured some delicious burgers, clam chowder, and home brew while talking about old times and far too many embarrassing episodes.   The highlight of this stop for Barb might have been her first experience at clam digging.  It was windy, cold. and rainy, but she had a blast and we dug 2 limits of clams (30) in just over an hour! 

     I am going to 'boondock' a few days here as well as I double check the solar panels and battery bank before our departure.  We depart here May 15th on our way North as the journey continues....  

Departure

     

     Welcome to Bucket List Item #3.  It seems nearly an age ago that Barb and I retired.  This winter has been so very long.  We haven't spent this much time together (24/7) in all the years we've been married.  This 6 month adventure will chronicle our trip from Michigan to Washington to Alaska and back.  Although we consider ourselves experienced RVers these past 10 years with several trips cross country as well as 'boondocking', this is our first trip of such magnitude.  This journey spans over 10,000 miles and contains an above average amount of logistical, economic, and maintenance considerations.  We planned this carefully through Internet research, recommendations, and the Milepost Travel Guide.  Hopefully we have stocked the nearly perfect "Alaska Pantry"; 2 freezers full of Vegetables, Italian Sausage, Whitefish, Haddock, Cottage Bacon, and Venison (you can find chicken and pork anywhere). We plan on being self-sufficient as long as possible. 
      We leave Michigan with our RV still winterized; it was only 2 weeks ago we needed to have a friend with a front loader to dig it out from nearly 2 foot of snow for us.  I have concerns that a trip this early will still encounter below freezing conditions which could cause major problems for us.  I have reserved camping spots enroute that either have frost free hookups or bath/shower facilities that are available.  Even packing clothes for this has been a challenge knowing that it will indeed get warmer with each passing week.  This first leg of our journey begins in Kalkaska, Michigan and travels westward to my mother's home in Tumwater, Washington. We will spend nights in Ironwood, MI, Fargo, ND, Glendive, MT, Limestone Canyon, MT, and Post Falls, ID on our route west.  For ease of operation we have 6 days of prepared dinner meals and breakfast in our fridge that should last us for the first week.  We will spend several days boondocking in Limestone Canyon, MT as we recoop, dewinterize the RV, and do a little relaxing and visiting old friends.  We also plan an extra day in Post Falls, ID to visit with my aunt, cousin, and her family that we have not seen in far too long.  Finally, our arrival at my mother's house will result in a nice visit as well as accomplish the inevitable "Sonny Do" list.  We will also visit with our children, grandchildren, several friends from high school as well as an old Air Force buddy.  We plan our departure to Alaska very near the middle of May. 
     So strap in and enjoy the ride.  Great destinations, unique experiences, costs/travel advice, great meals, restaurant/cafe reviews, and memories to last a lifetime.  Welcome to the next phase of our lives. 

Venison Sheppards Pie: The Cure to A Relentless Winter

     It has been such a long, brutal winter with plenty of snow accompanied with below zero temperature invasions nearly every month.  It doesn't seem like April will ever get here so we can hopefully get underway on our 5 month adventure to Alaska., which by the way is having a rather mild winter this year.   
     Fortunately we have plenty of venison in the freezer and I wanted to try something a bit different.   I have never had Venison Sheppards Pie, but Barb said her mom made this whenever her uncle bagged a deer when she was younger.  This definitely qualifies as 'Comfort Food' and the variety of ingredients that you can use makes it the perfect cold weather family dish. 
     Wild game is the perfect organic food; no preservatives, no chemicals, no hormones, free range....always natural.  I have always been able to prepare venison in more traditional ways without the need to fry, heavily season, wrap in bacon, or marinade excessively.  When killed and processed correctly venison does have it's own flavor, but no less delicious.  Savor it, don't change it.  I am lucky that I found a woman that loves it as much as I do. 
    The process is simple.  I chose a recipe that creates a 'meat loaf' type of pie.  First pick your cut of venison to braise.  I chose lean burger for my first time, but I am sure lean steak meat would be delicious as well.  Then decide your layers which means pick your combination of favorite vegetables.  The beauty of this is that you can use whatever vegetables and as many layers as strikes your fancy.  The top and bottom are always mashed potatoes, but of course I had to add my own personal touch here as well. 

First I lined the greased baking dish with Sweet Potato Fries.

Then I added a patted down mixture of browned burger, onion, garlic, and egg.

I added a layer of green beans, corn, cheese, and drizzled tomato sauce on top. 

Finally top the dish with a layer of mashed potatoes spread to your choice of thickness.  Dot with butter, sprinkle with parsley, and bake in over at 350 degrees for 45 minutes.

 



Perfect for those 'whatever below zero' nights to help keep that warm and snuggly feeling. 





Meat Lovers Lasagna

     Every once in awhile my wife gets motivated enough to become creative in the kitchen.  I don't mind at all, especially when she gets the notion to make her "World Famous Lasagna".  I call it World Famous as she has made it for friends and family wherever we were stationed in the Air Force all over the world.  This is not your mother's lasagna, but it is the most satisfying lasagna I have ever eaten, probably because of the ingredients she uses.  It might be more appropriately titled "Meat Lovers Lasagna" as it uses several different types of meat as well as several different types of cheese.  Normal prep time for this dish is about 1 1/2 to 2 hours, but using the new 'Oven Ready' noodles time was reduced to just under an hour. 
     I have always wanted to publish a post of this recipe, but Barb wasn't giving it away mostly due to she keeps it in her head.  She learned this recipe at a young age from friends at school in the Italian neighborhood in St. Louis.  Age and retirement has a tendency to mellow some folks and my wife is no exception.  The measurements are never exact, but simply to whatever suits your taste.  This dish feeds PLENTY and we made several side portions to be frozen for our Alaska Pantry this spring.  This lasagna is tasty, meaty, cheesy, and FILLING!  A single serving according to Weight Watchers is 12 points, not counting garlic bread and salad. 

First of all use the best ingredients.  This is the first time Barb tried the new 'Oven Ready' lasagna noodles. 

 

 

Brown the burger in a skillet.  While the burger is browning mix the cottage cheese, tomato sauce, and tomato paste together in a bowl, then refrigerate till use.

 

 

 

Slice the Kielbasa and Smoked Sausage as well.  Once the burger is done browning, drain and  place the meats in 3 separate bowls.

 

 

 Sous Chefs in training?  Nope, with any kitchen operation of this magnitude and aroma critters are attracted that Milk Bones and Whisker Lickins' just won't satisfy.

 

 

 

 Now the 'building process' begins.  The baking dishes are coated with Olive Oil and placed on the counter.  The lasagna is then layered as follows:  lay a layer of lasagna noodles, then smoked sausage, burger, cottage cheese/tomato mixture, cheddar cheese, another layer of lasagna noodles, kielbasa, cottage cheese/tomato mixture, mozzarella, and finish with a final layer of lasagna noodles.  Sometimes, Barb likes to add a layer of Pepperoni on top as well.  You may need to press down the lasagna each time a layer of noodles is added in order for everything to fit in the baking dish. 

 

 

 

 

 This lasagna freezes easily for storage.  The two small dishes on the left were then covered and frozen for later use.  They will be thawed and cooked enroute to Alaska this spring.  The oven is preheated to 375 degrees and the lasagna is baked for 25-30 minutes, depending on your oven. 

 

 

 

     If you are a MEAT EATER or simply enjoy a hearty meal then this is your lasagna.  Much like deep dish pizza, one serving is all it takes.  Serve with a side salad and a hunk of garlic bread.    

 

 



       

Mini Chicken Pot Pies

    

     Well it certainly is the middle of winter and like it or not we all find ourselves beginning to become mired in our 'cabin fever' activities.  Barb and I are in the midst of waiting on our trip to Alaska next Spring so we are redefining ourselves with reading, a bit of traveling, snowshoeing, and of course cooking.  I am trying a new recipe I found on Facebook that looked not only tantalizing, but easy to make as well.  Imagine the perfect combination of baking, holiday cooking, home cooking, and the ultimate in simplicity comfort food.......this is it!  So many folks make Chicken Pot Pie nearly every year and this scaled down version is even easier, but well worth the effort.  The best part of this recipe is it works well with many venues, be it dinner, snacks, hors dourves, camping, and even leftovers. 

                                                        MINI CHICKEN POT PIES

2 cups frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (11 oz.) condensed cream of chicken soup
1 can (16 oz.) Pillsbury Grands Biscuits

MIX THE VEGEES, CHICKEN & CREAM OF CHICKEN SOUP IN BOWL

1) Heat the oven to 375 degrees.
2) Press each biscuit into 5 1/2 inch round muffin pan.  Place 1 round in each of 8 greased regular sized muffin cups.  Firmly press in bottom and up side, forming 3/4 inch rim.  Spoon a generous 1/3 cup of chicken mixture into each.  Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. 
3) Bake at 375 degrees 20-22 minutes or until biscuits are golden brown.  Cool 1 minute; remove from pan, serve. 

ENJOY AND WAIT THE ARRIVAL OF SPRING! 

The (Very Nearly) Perfect Thanksgiving

    

     This is the first Thanksgiving since our retirements and I can't think of a better reason to be thankful.  Barb and I have worked 42 years each in order to achieve this and still look forward to many more adventures ahead.  Unfortunately Barb is in Missouri visiting her family (which was long overdue) so it is just me, Dharma, and Bodhi.  I have not enjoyed bachelorhood as much as I used to, but did enjoy the opportunity to create and enjoy many "Man Cave" dishes that I alone appreciate the past couple of weeks.  Thanksgiving will be no different and the way I cook, there will surely be leftovers for Barb to appreciate when she returns. 
     I purchased a small 3 lb. Wrapped Turkey Roast which consists of both dark and white meat.  I roasted this the day before Thanksgiving so it could cool and I could slice it.  On Thanksgiving morning I placed a slice of turkey on a platter, lathered a layer of crawfish, olive, and pimento stuffing topped with another slice of turkey.  I repeated the process throughout the entire roast, finishing with a meal that resembled a Giant Turkey Crawfish Club Sandwich.  I topped it with gravy and roasted it another 40 minutes to finish it.  I served this with the remaining Crawfish Olive Pimento Stuffing and even more gravy with Cranberry Sauce on the side. 
     A platter of Cajun Thanksgiving, fire, football on the tube, a happy cat n' dog, and a glass of Chateau Ste Michelle Chardonnay.  I count my blessings this year, probably more than I ever have before.   Although we miss "Mommy" and can't wait for her return in a day or two Dharma, Bodhi, and I wish everyone a very Happy Thanksgiving!