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.

Wednesday, August 21, 2013


We saw the crazy ratrod in a parking lot.

Last night's sunset was pretty.

This giant statue can be seen from the interstate. 

Portal is the very small village right on the Canadian border. We stopped here for a minute to prepare to cross. I loved the flowers. They have been growing along the highway for many miles.

North Dakota has many rolling hills and plains. It is beautiful farm land and an enjoyable ride.

Saskatchewan continues with the wide open prairies. The fields go on forever.

I just love the old buildings that are everywhere.

Here is an old church.

We stayed a few hours here.

This is the same rest area as above.

There aren't many towns or cities. Lloydminster straddles two provinces.

Our delivery was just west of Edmonton. This city is about 650 miles north of the US border.

I couldn't get any closer to these cousins of the crow.

On the way back to the states we got a flat tire and had to stay an additional night in Canada. We slept at the end of a gravel road.

Our GPS brought us through the town of Moose Jaw. We bypassed the city of Regina.

Corner Gas is a Canadian sitcom. I used to watch it with Starla. Pops and I have all the episodes on DVD. We drove passed the set where the show was filmed. 
We got to actually stop and spend some time here once before. We walked around the town and talked to some of the people.

We are back in the states now. It is always good to be back.

Sunday, August 18, 2013

Minot Church of Christ

Pops and I attended here on Sunday. 

Better there than here

I wonder why we so often see the grass is greener somewhere else? But yet when we get to there, it isn't all that different or much better than here.
So we look and see more green there or there or there. But still once there, it looks a little less green, a little less appealing, and a lot disappointing.

Do you worry  because you don't have everything you want to be happy? Or are you happy with what you have?

What is it that drives us to always want more, to be somewhere else, to be with someone else, to look like someone else?

It makes me think of all the yard sales that I see. You once thought you just couldn't live without these items, now they are sitting in your yard for others to pick through and hope that they now feel like they must own the treasure.
Someone else's stuff or place always seems better than our own, but they may be looking at you thinking the same thing.

Contentment and peace come from God. Does He not provide ALL that we need?

Therefore do not be anxious, saying, ‘What shall we eat?’ or ‘What shall we drink?’ or ‘What shall we wear?’ For the Gentiles seek after all these things, and your heavenly Father knows that you need them all. But seek first the kingdom of God and his righteousness, and all these things will be added to you. (Matthew 6:31-33 ESV)

Not that I speak from want, for I have learned to be content in whatever circumstances I am. I know how to get along with humble means, and I also know how to live in prosperity; in any and every circumstance I have learned the secret of being filled and going hungry, both of having abundance and suffering need. (Philippians 4:11, 12 NASB)

Saturday, August 17, 2013

Long journey

It has been a long day. We have 990 miles left of our 2400 mile trip. We just crossed into North Dakota. We stopped here for food, fuel and a shower.
We will be stopping in Minot, ND for church tomorrow. Then onward and upward.
Our delivery is for Monday am then as far as we know right now, we will start our 1100 mile trip back to Minneapolis.

Friday, August 16, 2013


I really thought this was going to be an easy recipe but I should've known better.
As you know, Pops and I love to eat or at least taste all the local foods of the places that we visit. 
We also love chicken wings.
So when we came across Carolina barbeque wings, it was a great find.
We found them again last night in North Carolina.
So I was searching for the recipe.
Here is the problem, there are so many different recipes for this one simple sauce! 
So I have several for you to choose from and try. Let me know your favorite.

Western North Carolina Vinegar Barbeque Sauce
 4 cups cider vinegar
 1 cup brown sugar
 1 1/3 cups ketchup
 1/4 cup butter
 2 tablespoons hot pepper sauce (e.g. Tabasco™)
 2 tablespoons fresh lemon juice
 2 tablespoons Worcestershire sauce
 2 teaspoons crushed red pepper flakes
 2 teaspoons mustard powder
 1 teaspoon salt
 1 teaspoon fresh ground black pepper
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Place the vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 30 minutes longer, stirring occasionally. Remove from the stove and pour into a heatproof bowl. Cover, and refrigerate the sauce for 2 days.
Strain the sauce through a mesh sieve to remove the red pepper flakes. Store the sauce in the refrigerator. Bring to room temperature before serving.

Eastern North Carolina Barbeque Sauce
 1 cup white vinegar
 1 cup cider vinegar
 1 tablespoon brown sugar
 1 tablespoon cayenne pepper
 1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
 1 teaspoon salt
 1 teaspoon ground black pepper
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Tomato Barbecue Sauce
2 tablespoons brown sugar
1 tablespoon dry mustard
1 tablespoon celery salt
1 tablespoon cayenne
1 tablespoon pepper
1 tablespoon paprika
2 tablespoon cornstarch
½ teaspoon allspice
4 cups tomato juice
1 /2 teaspoon Worcestershire sauce
1 cup white vinegar
1 tablespoon grated onion
Combine all ingredients in a small pot and stir until well mixed. Cook over low heat for 2 hours.

Carolina Red Barbecue Sauce
1 ½ cup apple cider vinegar
½ cup ketchup
1 tablespoon (packed) brown sugar
1 teaspoon salt
½ teaspoon dried crushed red pepper
To diminish tartness, add additional ketchup and brown sugar to taste.
Combine all ingredients in a small bowl. Stir until sugar and salt dissolve. This sauce can be prepared as many as 2-3 days in advance. Cover and refrigerate.

Mustard Barbecue Sauce
South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.
4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
8 ounces of beer (less for thicker sauce, more for thinner sauce)
½ cup apple cider vinegar
8 tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 tablespoon cayenne
1 tablespoon fresh cracked black pepper
2 teaspoons salt  
1 1/2 teaspoons garlic powder
Heat all ingredients in a sauce pan over medium heat and mix well. Cook until sauce just begins to thicken. Serve cool or warm. The sauce will last in the refrigerator for a long time. 

Vinegar & Pepper Barbecue Sauce
3 cups apple cider vinegar
1/4 cup red pepper flakes
1/4 cup ground black pepper
1/2 teaspoon salt
1/2 cup ketchup
2 tablespoon dark brown sugar
In a saucepan, stir together the vinegar, red pepper flakes, pepper and salt. Bring to a boil. Stir in the ketchup and brown sugar. Reduce heat to low, and simmer for 30 minutes.

Thursday, August 15, 2013

Today, across the Smokies

I would love to be able to stand still and take a picture, rather than zoom by and have bug splatters in each shot.

Rest area on the TN side. It looks like a log cabin and has rocking chairs on the porch.

Raft riders on the Pigeon River.

Humdinger of a trip!

Belmont, NC
1 day 13 hours
Acheson, AB, Canada

2,397.9 mi

Wednesday, August 14, 2013


Rest area near Boston

I90, Seneca Nation

Chicopee, MA exit 6

Chicopee, MA exit 6

Memphis to Knoxville

Memphis, TN
5 hours 42 mins
Knoxville, TN

391.0 mi
From: Memphis, TN To: Knoxville, TN

Here is a whole meal of Tennessee favorite recipes.

Tennessee Meatloaf
1 1/2 pound ground beef
1/2 cup fresh bread crumbs
1 egg
1 onion chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons mustard
2 tablespoons Worcestershire sauce
Mix together beef, crumbs, egg, onion, salt, pepper and 1/2 of tomato sauce. Form into loaf and put into shallow pan. Combine rest of the tomato sauce and all the other ingredients. Pour over loaf. Bake in a preheated 350 degree oven for 1 hour and 15 minutes. Baste often.

Tennessee Pride Hash Brown Casserole
2 lbs  country sausage 
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1 (8 ounce) containers French onion dip
1 cup onion, chopped
1/4 cup green pepper
1/4 cup red bell pepper
salt and pepper
1 (30 ounce) hash brown potatoes, shredded, thawed
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread ½ of the hash brown mixture over bottom of a 9 X 13-inch greased baking dish. Spread ½ of the browned sausage over hash browns. Repeat layering second ½ of hash brown mixture. Top with remaining sausage. Bake at 350°F for about one hour or until casserole is golden brown.

Tennessee Spoon Bread
3 cups milk
3 eggs
1 1/2 cup cornmeal
3 tablespoons butter
1 3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup grated sharp cheddar cheese (optional)
Bring the milk to a boil and stir in the cornmeal. Stir constantly. Continue stirring until thick. Cool. 
Add the beaten eggs and all the other ingredients. Beat for about 10 minutes with an electric mixer at medium speed. 
Place in a well greased pan and bake at 375 degrees F for about 30 minutes. You may also add some sharp cheese to this recipe if you want.

Corky's Memphis-Style Coleslaw
1 head green cabbage, tough leaves removed, cored, and shredded
2 carrots, peeled and grated
1 green bell pepper, stemmed, seeded, and finely diced
2 tablespoons grated onion
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon freshly ground white pepper
Put cabbage, carrots, bell pepper, and onion in large bowl. Toss thoroughly and set aside. 
Mix all of the remaining ingredients in another bowl. Pour over vegetables. Toss well to coat. Refrigerate, covered, at least 3 hours. Bring to room temp. before serving.

Tennessee Icebox Cookies
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 1/2 cups firmly packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 cup coarsely chopped slivered almonds
Combine well flour, soda, and salt. beat butter and brown sugar on medium speed of electric mixer about 1 minute until well mixed. Beat in vanilla. 
Beat in eggs, one at a time, until smooth. beat in flour mixture well. Add almonds well. Shape dough into 2 inch cylinders about 10 inches long on parchment paper. Can then freeze dough up to several weeks if you like. Otherwise, chill dough several hours until well chilled. 
When ready to bake, preheat oven to 350 degrees. Slice cookies 1/4 inch thick. Bake 1 inch apart on cookie sheets for 12 to 15 minutes.

 Tennessee Treats
2 cups firmly packed dark brown sugar
2 egg whites
2 tablespoons honey
1 teaspoon baking powder, dissolved in
1/4 cup boiling water
2 cups all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped dates
1/2 cup walnut pieces
Preheat oven to 350 degrees F. Grease an 8 x 12-inch baking pan. 
In a large mixing bowl, mix brown sugar and eggs. Add honey and stir. Add baking powder to water and mix. Add to mixture. 
Combine flour and spices and stir into mixture. Add remaining ingredients and stir. Pour into prepared baking pan. Bake for 30 to 40 minutes or until a tester inserted in center comes out clean. Cut into squares while warm.

Sunday, August 11, 2013

Our weekend

We slept fast, but well in the church yard. We got up and went to breakfast with Joe and Eleanora Guthrie and Ellerie. 
We had such a nice time. Of course Miss Ellerie, who is 10 going on 30, educated all of us on the origins of certain fruits. We talked a lot about her school and her gymnastics. She also gave us a lot of facts about the alligator that lives in their neighborhood. She loves to talk. But that's ok, I like to listen.
Then we spent another hour or so at their home before we had to leave. It sure was good to see them and to see Joe looking much better and stronger than when I had seen him last.
Then we got on the road.
Ellerie and Lucy having fun.

We picked up our load in North Charleston and I continued to drive to the Virginia line. Pops took over from there.
We stopped at the Delaware line for a shower. It was 3:30 am. I went back to sleep after that. 
Pops drove us to the church that we were going to. It is High Acres Christian Church in Ansonia, CT. 
Wow, did we hear a sermon. He was definitely not afraid to speak the truth of God and based on the "amens" that I heard, the people can take hearing the truth.
Everyone was very warm and friendly. 
After services we went to a nearby plaza and shopped for groceries. I shopped at ShopRite. I used to always shop at ShopRite when we lived in CT, but that was 31 years ago. 
Ok, that just made me feel really old!
Now we are relaxing and passing some time until it's time to move closer. We are scheduled to deliver near Boston at 8am tomorrow morning.

Saturday, August 10, 2013


North Charleston, SC
14 hours 45 mins

Lynn, MA
974.2 miles

Tonight we will be sleeping at the Golden Isles Christian Church.
In the morning we are going to breakfast with Joe and Eleanora Guthrie and their granddaughter, Ellerie.
I sure wish we could stay for Sunday worship, but we can't.
I am thrilled with this opportunity though. 
Thank You, Lord.

We have a pu tomorrow afternoon then we'll head north toward Boston for Monday am.

Thursday, August 8, 2013

Mobile and the Gulf


Pops and I spent the night at a rest area along I10 in Louisiana. It was near several lakes and swamps. This morning after our shower we drove on to our pickup in Saint Rose. 
Now we will leave and drive through New Orleans and out of Louisiana, through Mississippi, through Alabama and across the top of Florida to Jacksonville.

Tuesday, August 6, 2013

Never shop at Union City.

We stopped at Walmart in Union City, GA this morning. I went in to get my prescriptions filled. And I bought a DVD. I spent $161. I was in the store for only 20 minutes.
I came back to the truck. I read my instruction sheets that came with my meds. It was hot so Put up the window shades.
I took my meds and then sat quietly waiting for them to work.
Suddenly someone pounded on my door. There was a man there. He told me I wasn't allowed to park there. I told him that I had just shopped in the store and was waiting for my meds to make me feel better. He told me that he had put a lock boot on my wheel. He said he was charging $300 to remove it. I tried to explain to him again that I had just spent a lot of money in the store. He just walked away.
I went into the store and asked to speak to the manager. I showed her my receipt and told her what happened. She was rude and not helpful and kept trying to walk away from me.
By this time we had only been in that parking lot for 2 hours. And I spent $161.

So yes, I bawled and bawled and threw myself a big ole pity party all day. I just can't stand it anymore. What has happened to humanity?

I will NEVER EVER shop at Union City Walmart in GA.