Turns out our jeep could not safely handle the trailer. Big whoops on us! First lesson, do our research better… ask more questions, triple check everything!
Well, the good news is we got a great deal on a new truck. So this was technically the first drive out. After some serious drama over towing mirrors, see the strange picture above, we finally got moving mid-afternoon.
When we arrived at Lazy K, we couldn’t back up. Like seriously, could not back up. So much so, that we attracted a lot of attention, and thankfully help, from our neighbors. After being coached, we got into our campsite!
Hooking everything up and getting situated was a breeze, until we couldn’t figure out the hot water situation. Enter Travis, who saved the day! Apparently, we had not been properly dewinterized when we picked up the trailer. Another big whoops. Thankfully, we did not burn out our water heater or any of its components and we quickly learned its okay to ask for help. RV people are awesome.
We made new friends with Steve & Maggie next door! They gave us great tips as they have been full timing for 2 years and working along the way. They shared wonderful advice and websites to help us on our journey next year. They even gave us sage smudge from Utah to cleanse for new beginnings. Again, RV people rock.
In our effort to test every system in the trailer, we planned our meals accordingly.
First night, we made vegetarian sloppy joes and french fries (oven works!)
Recipe for Veggie Joes:
- 1 can manwich
- 1 bag veggie crumbles
Done. (sorry, nothing gourmet here)
In the morning, we tested the microwave by making oatmeal (success!). Later, Jonathan made delicious “caprese” type sandwiches. It was supposed to be an on-the-go while hiking sandwich. But we had no ziplocs or to-go containers – another whoops!
Recipe for “Caprese” Sandwich:
- 1 loaf good crusty baguette
- fresh mozzarella (sliced)
- fresh basil
- 1 fresh ripe tomato (preferably roma or vine-riened. go local!)
- 1 red onion
- olive oil, balsamic vinegar, salt & pepper
Slice red onion, put into a small pot. Add 1/4 cup of balsamic vinegar and a pinch of salt. Cook until onions are soft and vinegar is almost evaporated.
Slice your baguette. On the bottom half, layer sliced mozzarella – season with salt, cracked black pepper and a little bit of olive oil. Onions next, then sliced tomatoes. Season your tomatoes with salt and pepper. Pick big basil leaves, layer like lettuce. Drizzle with a little extra olive oil. Enjoy 🙂
For dinner the second night, we made veggie dogs with baked beans and coleslaw. Jonathan made an amazing topping for the dogs that you should all try!
Your New Favorite Hot Dog Topping:
Inspired by Chicago Style Dogs
- 1/2 red onion
- 5-6 small dill pickles
- 1/2 tomato, seeded – flesh only
- celery salt
A sharp knife is the key to making this topping!
In a very small dice, chop the onion, pickles, and tomato. Season with celery salt. Treat it as you would relish. Add ketchup and mustard, if you desire!
In such a small workspace, it’s going to work to our benefit to be organized and be less cluttered. We are going to purchase some containers and other items to help maximize our kitchen space.
We were instructed to check out Zern’s, a crazy mix of flea market and farmers market that has been around since the 20’s. We purchased a new album, Phil Collins, No Jacket Required and a new blanket for the trailer.
We also picked up a ton of ticks. We were invaded. It was horrifying. We stopped counting at tick number 25. They were in the sheets, on the dogs, in the car, on the floor… everywhere.
Before we embark on the mini big adventure, we are going to focus our attention on making our trailer a home. Through painting, decorating, and music and of course.. organize, organize, organize! If you have any RV organizing tips/suggestions, please feel free to let us know.