Looking west upriver past our trailer.
This is the view east from our campsite towards the White Mountains. See that giant rock next to the tree? That rock came off the top off the cliff that rises above the river valley--Chalk Bluff. It bounced a good 60 yards from the base of the bluff.
Our trailer is parked about 60 yards away from the base of the bluff--do you think we need to worry?
Today was a perfect day. The weatherman had promised abundant sunshine, and that's exactly what we got. I got to go to Starbucks, then spent over an hour at Sierra Cottons and Wools, sat in the chair outside reading, and totally enjoyed my day.
Don caught (and released) many fish, and said his day was perfect, too. I just love it when he comes back and spends 15 minutes describing the various battles he's had with the trout.
Dinner was one of my favorite camping meals--I call it French Quarter Potatoes, though the original recipe called for andouille sausage. I use regular summer sausage or kielbasa.
French Quarter Potatoes
2 Tbsp mustard
1 Tbsp Worcestershire sauce
1/4 tsp cayenne pepper
3 medium white or red potatoes (the waxy ones, not russets), cut in approximately 3/4" cubes
1/4 tsp black pepper
2Tbsp olive oil
2 cloves garlic, minced (or 1/2 tsp garlic powder)
1/2 cup chopped onion
1/2 cup chopped bell peppers, any color
8 oz. summer sausage or kielbasa, quartered lengthwise, then sliced into 1/2" pieces
In a small bowl, combine the mustard, Worcestershire sauce, and cayenne; set aside. In a large skillet, cook the potatoes and black pepper, covered, for about 15 minutes, stirring occasionally. Add garlic powder, onions, and bell peppers, and continue to cook, uncovered, until vegetables are tender. Add sausage, and cook another five minutes. Stir in mustard mixture and serve. Feeds 2 hungry people.
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