Come along for the Ride!

I am so glad you are here. Stay with us as we travel everywhere. I hope you will enjoy the ride.

Sunday, July 28, 2013

Favorite Mayberry Recipes

Aunt Bee’s Biscuits
1 cup milk, scalded and cooled
1 packet yeast (2 teaspoons)
¼ cup lard (shortening if you don’t have lard)
1/2 cup sugar
1 egg
½ teaspoon salt
1 ½ cups flour
1 tablespoon sugar

Preheat oven to 400°F.
In separate large bowl, combine the following:
¼ cup lard (or vegetable shortening)
½ cup sugar
1 egg
½ teaspoon salt
1½ cups flour
Put all ingredients into medium bowl and let yeast dissolve.  Let set for 10 minutes so that yeast can proof.  Then mix in 1 ½ cups of flour so that the dough is sticky. 
Incorporate first set of ingredients (yeast mixture) into the second set of ingredients.  Knead briefly, about 6 or 7 times.  Pat dough out on floured board until ½ inch thick, then cut biscuits out with floured biscuit cutter or juice glass dipped into flour.  Do not twist the cutter, as this will keep the biscuits from rising properly.
Place biscuits on ungreased cookie sheet or iron skillet.
Bake for approximately 10 minutes or until nicely golden-brown.  Serve hot.

Taylor Home Inn Baked Apple Pancake
3 tablespoons butter
3 tablespoons chopped nuts (pecans or almonds)
3 tablespoons pure maple syrup
2 cups of prepared pancake mix
1 tart apple (Granny Smith or McIntosh)

Preheat oven to 375°F.
In a 9-inch pie plate, melt 3 tablespoons butter.  Swirl the plate a bit to get the melted butter to coat the sides of the pie plate.
Sprinkle about 3 tablespoons chopped nuts in the bottom of the plate, covering the surface well.
Gently pour about 3 tablespoons of pure maple syrup over the nuts. 
Peel and slice one tart baking apple, and lay the slices over the nuts/butter/syrup mixture.
Prepare 2 cups pancake mix and slowly pour batter over apples.
Bake for approximately 20 to 25 minutes, until golden brown and the top turns golden brown and begins to crack (similar to corn bread).
Immediately run a sharp knife around the edges of the pie plate, and cover with platter, then invert quickly. Let sit upside down until cake has released and all the good gooey syrup has dripped from the inverted pie plate.
Cut and serve immediately. 

Refrigerator Pickles
6  cups sliced, unpeeled cucumbers
1 cup onion, sliced very fine
1 red or green bell pepper, sliced
1 tablespoon salt
1 cup apple cider vinegar
2 cups sugar

Mix all ingredients together well.  Place in glass jars.
Refrigerate for 2 or 3 days before serving. 
These keep a long time in the refrigerator.
* All recipes provided courtesy of the Taylor Home Inn.

Mt Airy, NC

We spent the night and attended worship services in Mount Airy today. Mt Airy is aka Mayberry. 

Actor Andy Griffith was born in Mount Airy, and the town is believed[citation needed] to have been the basis for Mayberry, the setting of the TV showsThe Andy Griffith Show and Mayberry RFD.[7] Until he returned to Mount Airy, 45 years after the show, Griffith denied the connection. The community holds an annual "Mayberry Days" celebration during the last weekend of September; 30,000 attended in 2009, and 50,000 were expected for the show's 50th anniversary in 2010. The University of North Carolina at Greensboro estimates the town receives $5 million each year as a result. Surviving member of the cast, along with family members of other cast members, often visit. The 2012 event is slated to have Karen Knotts (Don's daughter) and George Lindsey Jnr (eponymous son of Goober).
Three Ford Galaxie police cars, painted to resemble those used on the show, give rides to tourists. A barber shop has been named "Floyd's", and a salvage yard has the name Mayberry.
The Andy Griffith Museum, founded in 2009 by Emmett Forrest, attracts 200 visitors a day.[8][9] The 2,500-square-feet museum, located half a mile from Griffith's childhood home, houses the world's largest collection of Andy Griffith memorabilia.[10]

Many in Mt Airy go by the fictional town name.
I believe Andy and Barney were watching us drive by.
Pilot Mountain is very close to town.

Saturday, July 27, 2013

Friday, July 26, 2013

Here we go again

Here we go again. We did this same trip last week.

Decatur, IL
10 hours 46 mins

Winston-Salem, NC

698.3 miles

St. Louis

When I woke up this morning, we were sitting still. Pops was out of the truck. I got out of bed and came up front and this is the sky I saw.
Then I turned and looked out the side window and saw the arch.
When we left there I wanted a picture of the city and the arch, but while moving, this is the best I could do.

Williamsburg, VA
12 hours 45 mins

St Louis, MO
875 miles

Thursday, July 25, 2013

Naval Air Station, Norfolk, VA

Naval Station in Norfolk, Virginia, is a base of the United States Navy, supporting naval forces in the United States Fleet Forces Command, those operating in the Atlantic Ocean, Mediterranean Sea, and Indian Ocean. NS Norfolk, also known as the Norfolk Naval Base, occupies about four miles  of waterfront space and seven miles of pier and wharf space of the Hampton Roads peninsula known as Sewell's Point. It is the world's largest naval station, supporting 75 ships and 134 aircraft alongside 14 piers and 11 aircraft hangars, and houses the largest concentration of U.S. Navy forces. Port Services controls more than 3,100 ships' movements annually as they arrive and depart their berths.
The land on which the naval station is located was originally the site of the 1907 Jamestown Exposition. During this exposition, high-ranking naval officers agreed that this site was ideal for a naval activity.

Wednesday, July 24, 2013

Charleston, WV

Oatmeal Brownies

Oatmeal Brownies
 1 cup butter at room temperature
 1 cup firmly packed light brown sugar
 1/2 cup white sugar
 2 eggs
 2 teaspoons vanilla extract
 1/2 teaspoon salt
 1 teaspoon baking soda
 1 teaspoon baking powder
 1 1/2 cups all-purpose flour
 2 cups rolled oats
Preheat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.
In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

Places we've been

Crab Orchard Wildlife Refuge

Yesterday we spent a little while at this wildlife refuge. There were acres of fields planted with crops. There was an observation deck where you could watch for critters.
The only thing I saw was a blurbird and Lucy running around having a great time.

Bluebird coming in for a landing

Mud stack made by crawl dads.

Sunday, July 21, 2013

Weekend in Janesville, WI

Pops and I spent yesterday trying to get some minor repairs done on our truck. We didn't get it done. It is stuff that a regular mechanic can't do so we have to go Monday morning and get it done.
We attended church today at Roxbury Church of Christ in Janesville, WI. 
We enjoyed a good lesson and discussion during Sunday School and then before the worship service we watched a young man be baptized into Christ. The service was very good as well. Evangelist, Jon Grice gave a very good sermon on Ephesians 6:10-20, The Sword of the Spirit.
After church I had to take some sinus meds for a nagging sinus headache and earache that I've had for a week now. They zonked me out for 2 whole hours.
After that I went inside the truckstop to do laundry. While it was getting done Pops and I walked across the street to Fuddrucker's for dinner.
Now we are just hanging out relaxing.
We do have a load tomorrow afternoon, so back to the grind.

Saturday, July 20, 2013

Wisconsin Favorite Recipes

Savor Badger State flavors -- cranberries, cheese, bratwurst and more -- recipes from Wisconsin cooks.

Brats and Cheddar Chowder
2 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, coarsely shredded (1/2 cup)
3 large shallots, chopped 
1 14 - ounce can vegetable broth or 1-3/4 cups vegetable stock
1/3 cup all-purpose flour
1 cup whole milk, half-and-half or light cream 
1 teaspoon caraway seeds, crushed
1/4 teaspoon ground black pepper
10 ounces Wisconsin Aged Cheddar cheese or sharp cheddar cheese, shredded
4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 ounces total), halved lengthwise and sliced
In a large saucepan, heat the butter over medium heat. Add onion, carrot and shallots; reduce heat to medium low. Cook, stirring frequently, about 10 to 15 minutes or until the onion is very soft and golden.
In a large screw-top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk, caraway seeds and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually stir in the cheese; reduce heat to low. Cook, stirring frequently, until cheese melts, but do not boil. Stir in the bratwurst.  Cook, stirring frequently, until heated through. If you like, serve with rye bread. Makes 4 to 6 main-dish servings (7 cups).

Macaroni and Cheese Perfection
1 1/4 cups dried elbow macaroni
1/3 cup chopped onion
4 teaspoons butter or margarine
4 teaspoons all-purpose flour
1/8 teaspoon pepper
1 1/2 cups milk
1 3/4 cups shredded Swiss cheese (7 ounces)
2 tablespoons butter or margarine
1/3 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
fresh thyme sprigs (optional)
Cook macaroni in unsalted water according to package directions until tender, but still firm. Drain well.
In a medium saucepan, cook the onion in the 4 teaspoons butter or margarine until tender, but not brown. Stir in the flour and the pepper. Add the milk all at once. Cook and stir until the mixture is slightly thickened and bubbly. Remove from heat. Add the cheese, stirring until melted (the mixture may appear slightly curdled). Stir in the cooked macaroni. Transfer the mixture to a 1-1/2-quart casserole.
In a small saucepan, melt the 2 tablespoons butter or margarine. Stir in the bread crumbs and Parmesan cheese. Sprinkle atop macaroni mixture.
Bake in a 350 degree F oven for about 20 minutes or until heated through. Let stand for about 5 minutes before serving. If you like, garnish the casserole with fresh thyme.

Crimson Slaw
1/3 cup olive oil
2 tablespoons sugar
2 tablespoons red wine vinegar
2 tablespoons dry red wine, optional
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry mustard
4 cups shredded red cabbage (1/2 of a medium head)
1 6 - ounce package dried cranberries
1/4-1/2 of a medium red onion, thinly sliced
For vinaigrette: In a screw-top jar, combine oil, sugar, vinegar, wine (if you like), salt, pepper and mustard. Cover and shake well.
In a large bowl, toss together cabbage, cranberries and onion. Pour vinaigrette over cabbage mixture; toss gently to coat. Cover and chill for 2 to 24 hours. Makes 6 side-dish servings.

I got some

Friday, July 19, 2013


Cheese Curds

Pops and I will be spending the weekend in Wisconsin. I hope that I can find us some Cheese curds.
It should be easy they have cheese plants all over up here.

Cheese curds are little known in locations without cheese factories because they should ideally be eaten within hours of manufacture. Their flavor is mild, with about the same firmness as cheese, but with a springy or rubbery texture. Fresh curds squeak against the teeth when bitten into, a defining characteristic due to air trapped inside the porous material. This "squeak" has been described by the New York Times as sounding like "balloons trying to neck".[4] After 12 hours, even under refrigeration, they lose much of their "fresh" characteristic, particularly the "squeak".[5] Keeping them at room temperature can preserve the squeakiness.

The curds have a mild flavor and are sometimes somewhat salty. The American variety is usually yellow or orange, like most American Cheddar cheese, but doesn't require the artificial coloring. Other varieties, as in Ontario, Quebec, Vermont, or New York State, may be naturally un-colored.

Wisconsin Dells

The Dells of the Wisconsin River — also called the Wisconsin Dells(from French dalles, or narrows) — is[1] a 5-mile (8-km) gorge on theWisconsin River in south-central Wisconsin, USA. It is noted for its scenic beauty, in particular for its unique Cambrian sandstone rock formations andtributary canyons.[2]

The cliffs, some over 100 feet (30 m) high, and side canyons are closed to the public to protect sensitive ecological features. The viewing of the rock formations by water is a popular tourist attraction in the area. The nearby city of Wisconsin Dells is the center of summer tourist activity, much of it in the form of the theme parks unrelated to the river features.