Home for the Holidays
Indio, California: We have returned to our
little campsite in Indio for the winter. It was 72°.
Get used to this view, Dear Reader.
Our six night journey from Portland to Indio was along a common route
for us, but one we have not traveled in a while. Straight down I-5 to
Highway 99, then a left at Bakersfield over the Tehachapi Pass, into San
Bernardino and I-10 to Indio. The first night (Eugene)
was our most expensive campsite at $49... followed by two inexpensive campsites
at casinos... followed by two free boondocking nights and then another expensive
($39) night in Bakersfield. This averaged to just less than $22 per night - very
reasonable. Diesel prices have dropped considerably as well.
Maricella (Dynamic Interior Cleaning, 760-567-0842) had her crew clean our casita for our arrival, and it was absolutely
pristine. So happy we did not have to clean the sandy dust away and even happier
we did not have to see all the sandy dust that had accumulated since our
departure in late April.
There are still a few Roma tomatoes on my vines!
We settled-in a bit. DT set about changing light bulbs and getting the fireplace
to light. We lit our tacky electric Menorah and called it a night.
It's the first night of Hanukkah! The Festival of Lights is celebrated at
our house with latkes on the first night and latkes on the last night and a
wholebuncha fun in between. Hanukkah is best enjoyed with children,
so I suppose we will be heading over to Los Angeles as soon as we
Deb Perelman, over at
Smitten Kitchen, shared an easy appetizer/salad recipe on her blog this
Endive with Oranges and Almonds is based on an appetizer she enjoyed
recently in Miami Beach at
Bazaar, a restaurant by
Andres, the Spanish chef who taught Americans about the tapas. Andres
opened Jaleo in DC
when Lisa was at The George
Washington University and it was one of our favorite spots in The
Perelman said she was going to serve the endive salad with her latkes
tonight, so I
joined her. Super easy! I adhered to her ingredient list, but chose to
marinate the citrus in the olive oil and vinegar instead of drizzling.
I prepared each ingredient separately in advance and put the "salad"
together just before serving. Make this! Pick it up and put it in your
mouth. No cutlery required. Vegetarian. A great appetizer for a holiday party and it
looks so pretty on a platter. If you are still looking for a
holiday gift for
the person who cooks your dinner each evening your favorite cook, Deb Perlman's
The Smitten Kitchen Cookbook
would be a great idea. Lisa and I own and love this
And then it was latke time! I made
very plain latkes,
but served them with sour cream, red onion, capers, fresh dill and lox.
Until my next update, I remain, your "home again" correspondent.
You may also like:
Our arrival last year
arrival in 2012 - just as our casita was finished
RV PARK: The
Motorcoach Country Club
Sign Up is NOT required! Anyone may comment. Sign
up only if you would like to add an avatar, or if you wish to be emailed when someone responds to your comment.
(Sign-up will take you to my safe and secure comment server, Pnyxe.)