Here at Vickers Ranch, carnivorism is a way of life and a vegan is as popular as a pork chop in a synagogue.

On Wednesday evenings, everyone gathers on Gold Hill, a breathtaking spot overlooking Lake San Cristobal and the San Juan Mountains.

Slabs of meat (mostly beef) are grilled to perfection on a cowboy-style, wood-flame grill and home-cooked potluck dishes grace the sidelines.

Since 90 percent of Lake City’s visitors consist of Texans and Oklahomans escaping the brutal summer heat, potluck dishes tend to be buttery, eggy, cheesy and fried. . . and usually damn good.

Just two days later, the Vickers family holds another weekly get-together at the Friday night burger feed. You’ll find me babysitting the lonely veggie burger on the grill. Beans with bacon, chips and a five foot table filled with tasty potluck deserts complete our Friday meals.

A vegan can’t fall farther from the wagon than when visiting a dude ranch. Last week, one couple invited us to their cabin for dinner. On the menu: freshly caught rainbow trout appetizers. The husband was so proud of his catch, and the dish really was pretty….how could I resist?

Eating any kind of beef, poultry or other living creature is off-limits for me, but I refuse to be the kind of VegaNazi who can’t be open-minded enough to let loose once and a while and eat vegetable dishes that have been co-mingled with animal products.

I tasted the best homegrown Texas black-eyed peas simmered in a bacon broth this week. Was I going to miss the opportunity to experience a local culinary treasure, home-grown and handmade by a guest? Nope, not me.

Call me a hypocrite, but I’m going out of my comfort zone and loving it. Will this make me a carnivore after 22 years of not eating meat? Never. Just open-minded enough to know a good thing when I see it.

At the risk of offending anyone about what they drink, life is simply too short to drink cheap liquor.

I’ve never liked gin. And tonic water is just nasty. But I discovered long ago that something magical happens when you mix the two and add just the right squeeze of lime.

At some point I learned that Beefeater and the like belong only in the well of a cozy dive bar.

Tanqueray became the gin of choice. Then Christopher turned me on to Bombay and I never looked back. Thanks to the liquor guy at Wilbur’s, Hendricks is now the top shelf gin of choice. And with its sturdy compact bottle, it travels well too!

Debating over the cost of Sapphire at Wilbur’s one day, a clerk noticed us spying the unique Hendricks bottle. He explained the new microdistillery craze and described how Hendricks is handcrafted in small batches, goes down smooth with much less botanical complexity and is great with key limes, or cucumber. How could we resist?

I gave the cucumber a try, but as refreshing as it was, I’ll have to pass. The key limes, however – with Hendricks and brand name tonic over ice – redefine freshness, and they take up less room too! Go ahead, call me a mixer snob too. But it’s true, generic tonic water simply does not do good gin justice.

“Small Batch” distillation typically yields 1,000 or fewer liters. Hendricks is distilled with two distinct spirits in 450 litre batches and infused with rose and cucumber.

What’s your favorite RVer cocktail? Republic Texas Tea perhaps? Or maybe a Nü Hawaiian? When we hit the road we usually limit the cabinet to one concoction at a time. This season, Hendricks should fit nicely under the couch. And it’s best we do not leave the tonic at home!

When I last sat down to write what I thought would be one of those informative posts, we got the news about Chris. Nothing else seemed very important at the time. One thing my friend always exemplified for me was a sincere passion for life. Enjoy the things you love with those you care for and live it to the fullest.

Kudos to the Arkleys for putting out such an awesome spread at the memorial service. But as vegan-like we may try to be at home, I get passionate about a good steak once in a while. Some of the best I’ve ever had dining out have been at the AA Bar and Grill, and I didn’t get mine the last time we passed through Eureka

Considering we don’t know when we may make it back to the Lost Coast again, we headed to an old favorite for a couple gin and tonics. With a yearning for a good piece of char broiled meat, I quickly jumped at Rene’s suggestion we get something to eat. We settled for a surf and turf option with fried shrimp and “a bit of both” – onion rings and french fries.

The name alone first drew me to this dark friendly bar in the shadow of the Humboldt County jail. I just always liked the idea of getting drunk at a place called the AA.

Back in the day, it was within walking distance from home so that was a plus. But it was the steaks, service with a smile, and the fact that the AA has the only functioning shuffleboard table in town that kept me coming back.

Location and outward appearances alone may scare away some from even entering the Double A, as some prefer to call it. But where else can you get an excellent steak and a good stiff drink while enjoying a laugh with friendly locals?

I always wanted one of the AA t-shirts with a logo resembling that of Alcoholics Anonymous. Once again, however, I passed up the opportunity, unable to decide between that and their new shirt with the slogan Best Piece Of Meat in Humboldt County.

Legend has it that one could once get a free drink and half off your steak on the day they got out of jail at the Humboldt Hilton across the street. I for one don’t ever care to confirm that legend.

While enjoying our meal, Rene observed an older couple having a great time. Determined to find out their secret to happiness, she joined them briefly to ask. Turns out they were Ambrosini cousins – a name that goes way back in Humboldt Heartland, kinda like the AA.

We used to despise everything about casinos; the stinky smoke, slot machine granny zombies, throwing money at games of chance, and because the house always wins.

I always wondered why fellow frugal road trippers Sean and Louise stay and dine at casinos around the country.

Other than the large parking lots that can accommodate their magic bus, why would they actually go inside, when, like us, they’re rarely willing to pay for campsites? What could possibly lure them in?

Last year when we saw Willie Nelson at Morongo Casino Resort and Spa in Southern California, we understood why. Casinos not only welcome RVers, but many reward us for sticking around.

Why Try Casino Camping?

• Lots of casinos have dedicated RV parking
• Multi-night stays are often fine
• Unhitching is tolerated at many places
• Parking lots are usually well-lit and patrolled by security
• Most have restaurant discounts if you join their “Player’s Club”

We never thought we would surrender our IDs to a casino to join their stupid gambling discount club (did I tell you I hate gambling?).

But when we stopped at Morongo recently, we were hungry and didn’t feel like cooking. Eating out is a rare treat for us, but Morongo has several eateries including a good lookin’ buffet restaurant.

The normal price to eat-till-you-puke at Morongo’s buffet is $15. Join their Winner’s Club and  you can get one $10 voucher per person toward dining or gambling (guess what we chose), plus another $4 off your meal total each time you dine there. We ended up paying $6 for an all-you-can-eat orgy! Six bucks!

All casinos have some kind of discount club to keep the gambling junkies coming back for more. Although you’ll need to hand over your ID and allow them to cram your mailbox full of stupid promotions, you’re bound to get some free meals and overnight spots in return. It’s a win-win for everyone!

Casino Camping Tips

Always follow casino parking etiquette, which is similar to behaving at Wally World:

• Ask security. Find the guy on patrol and ask if it’s OK to park there, where you should park and for how long.
• No setting up camp. That means your generator stays off, your jacks remain up, your awning’s rolled in and your crap stays inside.
• Keep it neater than you found it. Don’t dump your trash there, save it for the gas station that’s ripping you off at $4.50 a gallon.
• Give them some of your cash. Gambling’s stupid in my book but it’s your choice. There are other ways to thank the casino, like dining inside or even just having a beer at the bar. Remember, join their Player’s Club to save tons!
• And if you win big because you tried casino camping as a result of this post, send some our way!

I’ll never bash casinos again, we’re hooked on casino camping! From now on, if we have a choice between a WalMart or a casino with a restaurant, guess where you’ll find us?

Enough of all that healthy food talk. Here’s to another one of the best burgers in the country!

We first frequented the Ice-Burg Drive-in when visiting Walla Walla, WA with Jerry over a dozen years ago. And before you ask, yes I spelled that right – Ice Burg as in burgers, get it?

Before I go digressing again, suffice it to say that Ice-Burg serves one of the best burgers, and many of the best shakes I have ever enjoyed – both in terms of flavor and atmosphere. And by atmosphere, I do mean the atmosphere because the only seating at Ice-Burg is a round picnic table outside the small joint with dual drive-up windows. A true burger drive-in if there ever was one.

Without a website* – at least that I can find – to research the history of the Ice-Burg Drive-in, I can tell you that it has been around a really, really long time. Plenty of web reviews for Ice-Burg hamburgers reflect on the nostalgia of the place being around in the fifties and sixties. But it was my dad who originally told us to eat there, and he left for West Point some time in the forties! (He also liked to use exclamation points.)

Ice-Burg Drive-In
616 W Birch St
Walla Walla, WA 99362
(509) 529-1793

Sadly, I am at a loss for any data I was hoping to find comparing dates of operation of Walla Walla’s Ice-Burg Drive-In to the original McDonalds or In and Out locations. So let’s just say, it’s been around longer than both. If I am wrong, screwm! (Another favorite saying of Dad’s.) The burgers, fries and shakes at Ice-Burg are still better, by far.

To enjoy the full Ice-Burg experience get there just before the dinner rush, call that dusk. Park down the street and stroll through the quaint Walla Walla neighborhood. Order a cheeseburger, fries and shake at the walk up window and sit at the picnic table. You’ll have your meal in time to watch the cars line up, out the driveway, down the alley, and out of sight.

The burgers are pure unadulterated goodness – flavorful beef cooked just right, with crisp Iceburg lettuce, fresh tomato and onion on a white bun. The fries are crisp and lightly salted. And the shakes, well, there is only one issue with those. With many fruit flavors, coffee, caramel, and other specialties to choose from, you may have a tough time deciding which one to get. Whatever your preference – I like chocolate – be sure to get a spoon. My dad loved milk shakes and malteds, but I always thought it was weird how he never used a straw. Now I know why.

This is not your trendy $9.00 gourmet burger trying to make up for flavor with a big seeded bun, Pasilla peppers and guacamole. I sincerely doubt the Ice-Burg menu has changed much over the years. Although yes, now you can get a veggie burger! The only thing I will never understand is how people will wait in line at the neighboring Jack in the Box drive-in, with such an honest home town burger across the street.

So, where was your best burger? (Home cooked doesn’t don’t count!)

*Don’t be fooled by the IceBERG website link on GoogleMaps. How dare they hijack the listing for such a small town American icon!

Dare I say it? I miss my Spirulina. Wait, let me clarify… I miss my breakfast smoothies, even the green ones.

Back at the stick house, we made fruit smoothies for breakfast just about every morning. But we don’t bring a blender with us on the road.

While I prefer my smoothies more berry in color, I got to liking the green variety we started making. I didn’t need a green smoothie challenge to acquire the taste either. All it took was one batch we made with spinach to discover there had to be a better way – better tasting at least.

Leave it to the wannabe vegan wife to come up with the Spirulina idea. But now that we are blenderless, I sure miss the smoothies – taking the stuff in a shot is like taking medicine. But I digress once again.

When looking up my Nü Hawaiin drink recipe in the NüRVers forums, I realized it was Sarah to whom I owe for turning us on to the green smoothie idea. But I will pass on the spinach and celery.  Spirulina Powder does the trick, with just a couple teaspoons.

Having operated a print shop or two, I can tell you the stuff is identical to cyan ink toner. Don’t get it wet! But when handled with care, it delivers a potent mix of vitamins, minerals and nutrients. Spirulina has been found to strengthen the body’s defense mechanism. After all, it is the richest source of vegetable protein available (over 60%). Rich in beta carotene, iron, vitamin B-12 and the rare essential fatty acid GLA, it really is the super green food health nuts will lead you to believe it is.

Did I mention it tastes much better hidden in a fruit smoothie than taken in a shot glass of apple juice!? Both methods deliver the same healthy benefits, the former is just actually enjoyable.

And for the record, I prefer to add Spirulina to light colored smoothies. It tends to turn dark berry smoothies black. Here’s a suggestion for a vibrant bright green smoothie that will help you start your day feeling good about what you had for breakfast. (Shown above topped with Rene’s scrumptious homemade granola.)

Super Healthy Green Muck Smoothie

Serves two. (Not vegan, modify at will!) Blend together in blender until smooth:

• Two Ripe Bananas
• 1 Orange
• 1/4 Honeydew Melon
• 1/2 Cup Vanilla Yogurt
• 1 Cup Soy Milk
• 2 Tablespoons Agave Nectar
• 2 Teaspoons Spirulina

Please note that I don’t “do” recipes, preferring much rather to wing it – to taste – by trial and error. Results may vary.

No big to do this year. No scary costumes, and no candy. No night on the town. Just one of the best rib eye steaks I’ve ever had, even if it was accompanied by kale and vegan pasta. Happy birthday to me.

But who could have asked for a better birthday, really? We spent our first night boondocking after hitting the road for the Winter in Comb Wash near Blanding, Utah, with nothing but peace, quiet and stars up above. And oh yeah, did I mention the steak?

My meat intake now is all about quality, not quantity. And we haven’t grilled since the BBQ back home nearly burned down the garage. (Long story.)

Since Rene has been testing every recipe in her new vegan cookbook on me, I’ll take it when I can get it, even if that means waiting for a special ocassion. But the garlic and parsley pasta really was as good as it was simple – even without loads of butter. It wasn’t even whole wheat, considering it was my birthday dinner. But we actually realized after dinner that we didn’t even put any fresh Parmesan cheese on it!

Best yet, we now know that the RVQ still works great – though I should have cleaned it before we left – and that we still got it, when it comes to finding prime boondocking spots and enjoying our life on the road. Cheers.

Some things are just kinda hard to do in a 24′ foot RV.

Like making sushi and spring rolls. Our rig just lacks the elbow room and storage space to make these tasty bite sized delights.

When we had a stick house and lived on the Pacific, we could buy fresh albacore and wild caught salmon right from the boats. So we got into sushi roll making and loved it.

Once we hit the road, we gave up making sushi. There’s just something about eating raw fish in the middle of the country that’s just scary. Plus we just didn’t have room to carry our funky Japanese dinnerware.

When we returned this year, we picked up the bamboo mat once again and started where we left off, minus the sashimi. Instead we’re going for barbecued salmon and krab meat. It’ll do us just fine until we touch the Pacific shores again.

Back to the Beach

The weather’s going well for us this year (fingers crossed). By this time last year, we had been dumped on with 3 feet of snow. This year, all we’ve had is one snow flurry, and no rain (which is pissing Jim off after digging trenches and putting up gutters!).

We’re slowly getting prepped to skeedattle on out of here. Which could happen in as little as a week or not until the end of the month. This time of year, the weather is a roll of the dice. This weekend and next we’ll be busy getting the rig ready for a fast escape.

So far, we’re betting on not leaving until the end of October, then heading out to Washington and working our way to L.A. after seeing some special three legged friends. But it doesn’t hurt to be prepared.

I hope the weather lasts. It’s great seeing the transition to fall, especially after living in one-season California. Watching the aspens change and feeling the subtleties of the season puts you in touch with the power of nature.

We just can’t leave yet. We have far too much to do here, and I really like these sushi rolls!

There is a magical place, nestled in the hills about 30 miles north of Santa Fe, New Mexico.

A holy, mystical place where you can step back in time.

A place where you can get a handful of miraculous healing dirt, and some of the best tasting roasted chile mixes you have ever tasted.

It is a place where you can commune with the wise one, and feel his words warm your heart. Yes, el Santuario de Chimayo is a sacred place which houses “el pocito” – the small pit of Holy Dirt which many believe has remarkable curative powers – and one legendary miraculous crucifix. But I am referring to el Peregrino Café and Gallery, just across the Plaza of El Potrero. And the wise one I speak of is one Carlos Medina – the Chimayo Chile Man.

This is the place where we first met Charles Medina, where we were first enchanted by his chile spell, and where I had my first tortilla burger. And it is a place where we had to return when passing through Santa Fe. We yearned for some more tasty chile powders, we wanted a tin cross we neglected to buy upon our first visit, and we needed another dose of Mr. Medina’s wisdom.

About the Cross

We may not be very religious, but the small crosses Carlos makes have special meaning to us. After all, Jerry was with us the first time we visited Chimayo. Carlos crafts these crosses – large and small – with strips cut from the original tin roof removed from el Santuario in  1922. We wanted one the first time we saw them, and always regretted not buying it. The small memento we now have hanging on our wall has an even more special meaning since we watched Carlos make and sign after asking how he does it.

About the Chile

The ritual of tasting Charles’ chile mixes alone is well worth the visit to el Chimayo. He’ll have you smell the robust powders and give you a pistachio, but ask you not to chew it. Filling the half shell with chile mix, he’ll explain if it is male or female, and ask if you like hot spice. With dash of salt, he’ll hand you the chile and tell you to chew it with the nut. Your palate will explode with flavor, and Carlos will flip you another nut chaser. Red Number One… Male Green… before you know it you will forget your favorite and start tasting all over again, getting a little history lesson and a few recipe ideas each time.

About the Chimayo Chile Man

Carlos and his sister Sharon Medina Candelario will greet you with big bright smiles as you enter their patio filled with age old artifacts, beautiful artwork, and tasty aromas. They are both talented tinsmiths. They will welcome you with a warm heart, and give you an intriguing history lesson behind any piece you inquire about.

The familia Medina settled in Chimayo sometime in the 1570′s. Yes, that’s fifteen seventy something! And evidence of their history can be seen throughout Chimayo, from street names to ancient graves in the Santo Niño Chapel plaza.

Charles himself seems to embody 500 plus years of wisdom. Our goal was to capture some of his philosophy on video, but he respectfully declined. We made him promise to let us document his chile ritual on camera next time. But this time, I was frantically scribbling notes after touring the Medina gallery with Carlos as our host for nearly two hours…

“To enjoy life, take your time. Those in a hurry can never fully enjoy life.”
— Carlos Medina

Words of Wisdom from Carlos Medina

“Some people put on the wrong attitude when told of bad news,” says Carlos Medina. “There is no reason in life to be sad, mad, or angry. These are three sisters – not daughters of God. Allow one to enter and she will invite the others and throw a party.”

So how to keep the sisters at bay, I asked. “Smile,” he simply said. “But to distribute the power of the smile one must laugh.”

“We must forgive,” Carlos added. “Throughout life, we walk toward the light and leave the shadows behind. We cannot dwell in the darkness.” As an example, he shares, “When you go to bed, ask God to help you forgive those who may have upset you. Then, ask for forgiveness yourself.” He adds, with a  grin, “Because we are not Saints – we are all a little mischievous.”

The best way to enjoy life, according to Carlos? Take your time. “Those in a hurry can never fully enjoy life.”

About religion, he says, “You do not need to believe in God. You need to believe God.” Carlos Adds, “God speaks to all of us from within – we must listen to God within ourselves.”

About prayer, Carlos suggests, “At the end of each day, say out loud [with a heavy drawn out breath] ‘Wealth‘… it is good to provide for those you love, or to be able to help others do the same.” He gives the example of paying someone to build a fence, then adds, “then say to yourself out loud, [again with a heavy drawn out breath] ‘Health‘… for you cannot have one without the other.” He then asks, “What good is it to be rich, and too sick to enjoy it?”

Sharon shared with us her own words of wisdom for being “successful” in life. “Society tells us we must go to school, get a good job, and make lots of money to succeed,” she said while etching a tin cross under the new Mexico sun. But she took Charles’ advice to “Follow your heart.” With a Master’s degree, after working in social work for four years, Sharon followed her heart and now she couldn’t be happier with her lifestyle creating jewelry and artwork outside in the plaza at Chimayo.

Our new annual pilgrimage

Just as tens of thousands of the Faithful flock to el Santuario de Chimayo every Easter – many after walking miles with large crosses on their backs – we too might just be making an annual pilgrimage to Medina’s. But it will have to be during the week. Upon leaving, Carlos shared with us his final words of wisdom – He doesn’t work Saturdays.

Allen’s Fried Chicken and Luckenbach are the only other two places we have specifically returned to after traveling the whole country, aside from visiting family. Now we just need to get back to Pawlet, Vermont for that Roy Egg rooster head we should have bought when we had the chance.

See Also: Mesmerized by Charles Medina

They came. They got to know each other. They made cocktails.

I’m speaking of the Nü Rvers of course, at their recent get-together in Gonzales, Texas for Days of the Nü II. One highlight from this year’s gathering was the first Bartender Wars.

Ben and Karen took first place with their Blazing Bloody Mary, and we brought home the Best Presentation award thanks to our Nü Hawaiian, complete with theme music and little umbrellas. (Thanks to Sam and Tracy!)

But as we promised the fine folks from Republic Tequila – who we met at the first Luckenbach Hat Festival, which they sponsored – we brought along a bottle of their new Reposado for the Nü Crew to try out.

Enjoy this video of us preparing a batch of Republic Texas Tea and getting feedback from a few true tequila afficionados …

After making this batch of Republic Texas Tea, and passing around a few straight shots, the votes were unanimous – well, almost. Among actual tequila drinkers the consensus was; Republic Tequila rocks! It is aromatic and mellow, ultra-smooth and easy drinking – fine to sip, and most excellent mixed.

Here’s the topper, Republic Tequila is made with 100% certified organic blue agave at La Quemada, one of Mexico’s only organic distilleries. Even better, Republic uses recycled Jack Daniels charred American Oak barrels for aging their tequilas – 8 months for the Reposado and 20 months for the Añejo. And best yet, the people behind the brand are good-hearted, fun-loving folks who share a common goal; to create and market the world’s perfect tequila.

They might have done just that. Everyone has that one liquor they just can’t drink anymore. And while I make a mean margarita, I haven’t been able to sip straight tequila for years due to circumstances I care to not divulge, or can’t remember. But once I tasted the Republic Reposado, my aversion might just be cured.

Republic Tequila – “Born in Mexico, Raised in Texas” – was launched last August and is already in four states. Look for Republic throughout Texas at Spec’s Fine Spirits. I’m just glad it’s available in Colorado now! By the time of this writing you should also be able to buy it in Oklahoma, New Mexico and Arizona.

If your favorite liquor store doesn’t carry Republic Tequila, tell them they should! If they do, you can’t miss it on the shelf. It’s the one in the Texas shaped bottle. But this is much more than just a gimmick. It symbolizes the spirit of this spirit, its big hand-crafted taste, and the freedom you’ll feel after sipping some … responsibly of course.

Some stores may also have Republic in the “tall” bottle. But what fun is that considering this tale Jack told about how the Republic bottle came to be… “We started drinking in Amarillo,” he said pointing to the neck of the bottle. “By lunch we had reached Abilene,” he adds and points to middle of bottle. “It was so good, we kept on drinking until we reached South Padre Island!” Or something like that, but anyone who knows their Texas geography understands that means it’s time for a new bottle.