Sunday, October 26, 2014

RV Repair Update Part 2 And What's To Eat

I read on another RV blog that no matter what, when it concerns RVs, Fact #1 is that it is going to take longer and cost more than you think.  I can attest to that. I had hoped things would be done by now.  In fact, in my initial plan, we were to be back on the road by October 6th.  Somewhere along the line, Kim told me that was unrealistic.  Okay, so we stay home for the holidays, and leave January 6th.  Now that schedule date is up for discussion.  Kim continues to work most days on the rig. I don't know what it is he is doing, but he is out there doing something.  (Correction - he tells me what he is doing, but I don't really comprehend.) There are continued phone calls to "RV" at the NuWa Factory for "how-to" information.

I just know it is taking much longer than I wanted it to (see Fact #1).  I guess I shouldn't be surprised. As far as costing more, God bless us, not so much quite yet.  In fact, we did get quite a good deal on the new carpet and pad that will eventually go in the rig, once all the leaks are found, and the areas of rot in the floors and walls are fixed.  We chose a patterned carpet, and I'm just hoping that it is not too much for a smaller space.  It does blend well with the interior, and there will be a break in it as the galley floor is hardwood (or whatever they call the stuff that looks like hardwood but really isn't).

As I am more of a hinderance than a help in the RV repair department, I have taken over doing most of the housework and getting the yard ready for winter.  I have found my mulch spreading limit is about 6 bags a day (which includes the weeding prep work).  What will be nice is coming home in the spring and hopefully not seeing how prolific the weeds could be.

I am also working through the gazillion recipes I've "pinned" on Pinterest.  Here is one I have filed under Family Favorites called Greek Marinated Chicken and it is courtesy of Budget Bytes

  • 1 cup plain yogurt $0.63
  • 2 Tbsp olive oil $0.32
  • 4 cloves garlic, minced $0.32
  • ½ Tbsp dried oregano $0.08
  • 1 medium lemon $0.49
  • ½ tsp salt $0.02
  • freshly cracked pepper $0.05
  • ¼ bunch fresh parsley $0.20
  • 3½ to 4 lbs chicken pieces $6.86

  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
  4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
I have made it a few times and everyone loves it.  Last night, I used 3 thighs and 2 breasts (bone in and skin on).  Enjoy!