A Breathing Treatment For The Truck

We have a 1997 Ford F250 diesel pick up truck. It has been a great truck. In December of 2006, we got one of those superchips for it, that revs it up and gives it more power. Ever since then FabGrandpa has wanted to get a custom exhaust pipe put in. The existing exhaust pipe was flat, and did not allow the engine to "breathe" as well as it should, so it could overheat when towing a large travel trailer over the mountains.


Yesterday, we went to Chuck's Speed and RV in Phoenix to get this done. This involved me getting up early on my day off. We got there at about 8:30 a.m. FabGrandpa had made an appointment with them last week to get this work done, so they were expecting us. They took the truck right in and started working on it.

We called Enterprise and got a rental car for the day so we wouldn't have to just hang around waiting. They came and picked us up at Chuck's and took us to their office to get the car. It was a Chrysler Sebring, not the smallest car out there, but after riding in a Ford F250 for years, I felt like I was riding in an enclosed skateboard. It was a nice enough, but close to the ground.


The nice people at Enterprise told us about Fast Eddie's Diner. They have been in business for a long time, and have a lot of regular customers. Their breakfast is $3.99 all day every day. It was pretty good, and had a great counter. I just wish they weren't so far from where we are staying so we could go there every morning. It was that good!


We went back home after breakfast. I washed my hair and FabGrandpa took a nap. I had an appointment to get the ultrasound on my arm at 2:00 p.m. The lab is only two miles away. We got there with plenty of time to spare. I forgot to take my camera with me to get a shot of the ultrasound, dang it! To see what it looked like, click here: Ultrasound of lipoma in arm That's not my arm but it looks just like mine. The mass was sort of oval, shaped like an egg, definitely there. She did one scan of my right arm for comparison and there was no egg shaped thing in that one. I guess I am eating too many eggs, as I am growing one in my arm now.


About 4:00 p.m. the guy called from Chuck's to let us know they were finished with our truck, so we went back over there to pick it up. Here is what the new pipe looks like:


And FabGrandpa got these two really cool gauges:


The top one measures the temperature of the air coming out of the new exhaust pipe. The second one measures "turbo boost". He is in "guy heaven", he is such a gauge kind of guy. They even light up at night.

TA DA--FabGrandpa's Uniforms Arrived

Today is my father-in-love's birthday. I'm not telling how old he is, let's just say old enough... Poppa had emailed me last week asking when I would have a picture of FabGrandpa in his uniform. Thing is, we ordered them the first week of May. When they arrived the first time, they didn't fit, so we had to send them all back. The second order arrived on Tuesday. So, here he is, FabGrandpa in his park service uniform:
Happy Birthday, Pop! We love you. (click on the picture to make it bigger)

A Love Story

Thank you, my seester, for sending me this valentine. Although I do like to get valentine cards in the mail from my girlfriends and my sister, Jim and I don't "do" valentines, just as we don't "do" Christmas gifts and anniversary gifts for each other. We both feel the same way about that: we both want to be loved and cared for by the other every day. I would rather have a little surprise gift on any ordinary day, than on a mandated occasion. I want him to say "I love you" in the middle of the night, when we both just happen to wake up for a second, you know, when one of us has snored too loudly or something like that.

I love it when he fixes me a cup of coffee with just the right amount of chocolate Coffee Mate. I love it when he picks me up a scratch off lottery ticket when he is at the store. I love it that he will eat all my gluten free stuff without complaint, and that he gets it that I can't eat stuff like biscuits and donuts anymore. And he always thanks me for cooking dinner by saying "Thank you, my love." And when I ask him to do something for me, he says "Certainly, my love."

Yeah, it is a mushy thing, but how else can I tell you about the guy I love. And now, for those of you who don't know, here is how we met:

I was a divorced mom with three teenagers, going slowly out of my mind. I had bought myself a new lawnmower for my 39th birthday, but it was missing a bolt on one side of the handle from the day I brought it home from the store. A couple of months later I got so fed up with the handle that would not stay up, that I jumped in the car and went to the hardware store that my brother in law managed to buy a bolt to fix it.

When I walked into the store, my sister's husband was standing there talking to this guy. Alan looked at me and said, "Look what the cat dragged in." and the guy said, "Why are you talking about this nice lady like that?" to which Alan replied, "She is my wife's sister, so it's okay." and the guy said, "all the more reason to be kind to her." (ooooh, I liked that) Anyway, the guy waited on me and got the bolt for me and I went home to finish mowing the lawn. I did not even know his name.

So, when I got through with the yard, I called my brother in law at the store and asked if that guy was married. He said no. Then I asked what his name was, and Alan said "Jim." So, I told Alan to give Jim my phone number and tell him if he was interested in going out to dinner to give me a call. And he did. 16 years ago. On our first date we went to a state park to go for a walk. Hmmm, we did that yesterday, too.

And now, for your viewing pleasure:

Good News All Around

Thursday, October 11, 2007
(I don't know why the date is wrong on this post,hmmm...)

Jim with Owen

In 2001 when Jim was diagnosed with squamous cell carcinoma of the tongue, we were both devastated, overwhelmed, terrified of what the future would bring. We sat for days in a daze, just looking at each other and crying, because we did not know what to expect. I spent a lot of hours on the internet, searching for information, anything that would tell us that his diagnosis was not a death sentence. 

That experience brought us closer together, and helped us decide what we really wanted out of our life together. That is, we found out that we really like being together, and enjoy each other’s company, and that no matter where we go or what we do as long as we can be together, we will be happy.

Along with all the other things we have done in the six years since his victory over SCC, we have continued to educate ourselves about the survival and recurrence rates of that cancer, and to celebrate each day we have on earth together. So, when Jim noticed a little spot on his cheek a few months ago, it was not quite as earth shattering as it was in 2001. Yes, we were concerned, but not afraid.

We signed him up for Veterans Administration medical benefits, so that he could be examined by a dermatologist. I had been asking him (well, ok, badgering him) to fill out the paperwork for VA for a about 5 years, but it took a little spat with him for him to understand just how important it was to me that he do it. So, in July he had his initial exam at the VA Medical Clinic in Hagerstown, Maryland.

 

They looked into every opening (and prodded into one in particular,(hahaha) and pronounced him healthy except for slightly elevated cholesterol, a low TSH level, and that pesky little spot in his cheek. They told him he needed to eat a diet low in cholesterol, but did not prescribe any medication for that. They changed his thyroid meds to a lower dose. And they made an appointment for him to see a dermatologist at the Veterans Medical Center in Washington, D.C.

 

Two weeks ago, we went for a biopsy of “the bump”, as Jim was affectionately calling it. Tuesday, we went back for the results of that biopsy. Dr. Cohen, the very nice doctor who is head of dermatology at that hospital, came in and told us it was Basal Cell Carcinoma, a type of skin cancer. He said there are three kinds of skin cancer: Basal Cell, Squamous Cell, and Melanoma. He said if you have to have skin cancer, then Basal Cell is the one you want to have. He said it was probably caused by exposure to the sun and by exposure to the radiation treatments Jim had in 2001 to treat the first cancer, the Squamous Cell one. 

So, while we were there on Tuesday, they did surgery right there in the doctor’s office to cut out the tumor. When they did the biopsy the week before, I stayed in the room and watched, but this time I chose to go to the waiting room out in the lobby. The incision turned out to be quite large, but they got all of the tumor out, and sewed him up. They put four stitches inside, and nine stitches outside. A band-aid to cover it up, and an antibiotic ointment to apply three times a day, and that was it. We go back next week to get the stitches out.

I am amazed at how well Jim is taking this. He said it doesn’t hurt at all, even three days later. He is very glad that all he has to do this time is just the surgery. He is smiling every day, knowing that his little bump is gone.

Dr. Cohen told him that he will have to go every six months for the rest of his life for a dermatology check-up, but now that he has the VA medical, that is not a problem. He should also wear a hat or sun block when he is working outside.

So, now that I have written all this, let me just say to Jim’s Mom and Dad, yes I lied to you and told you he was fine, when he had this little bump we were a little bit worried about. But, since we did not know what it was or what the treatment would be, we just didn’t have anything to tell people. And, Jim did not want to say anything to anyone about it until he knew what was going to happen.

So, now that the bump is history, Jim will continue to go to the VA every six months for a check-up. Besides the one more trip to Washington to get the stitches out, he has to go for blood work to test his TSH for his thyroid again the last week of October, and then he will be done until April.

So, the next time he goes to the VA it will be in Arizona. We have been talking to a campground in Williams, Arizona, about a job there starting in March. The pay is pretty good, and they offer good perks and benefits, one of which is eligibility for AFLAC health insurance after 60 days. The campground is 50 minutes from the Grand Canyon, and a short drive from Sedona. I am keeping my fingers crossed that we get that job.

Also, our daughter in law, Sarah, got her PICC line taken out on Wednesday. I know she is very happy about that, and she can now just concentrate on being Mommy to Owen. He is getting cuter than ever and growing like a little weed. He is already stretching the little toes out of his one piece sleepers in size 0-3 months. He is taking 4 ounces of formula every three to four hours now, and staying awake for longer periods of time. When I talked to Sarah today, she said he was a little fussy yesterday and acted like he just didn't know what he wanted. She offered him his bottle and he didn't want it, and was not wet. I think he just wanted his FabGrandma!

FabGrandpa's Socks

I don’t know what it is with men and their socks. Jim always seems to be needing more socks, more often than I do at least. He says they lose their “springyness” and when they do, he does not like to wear them anymore. This is long before they look worn out to me, but because I love him so, I get him some more socks whenever he starts talking about the lack of spring, WHATEVER that means.

While we were at the sock store, better known as Target, I also got some socks for our new little man, who we are calling “Owen” for the time being, until his parents name him something else. Those cute little socks were just irresistable, almost as cute as I imagine the baby himself to be.

Jim is very excited about this new baby. The child has no blood relation to Jim at all, but the prospect of being “Poppa” is appealing to him. He loves all three of “our” grandchildren as much as I do. I would say “maybe more”, but I don’t see how that is possible. He loves to spend time with Spencer, Michael, and Sarah, and absolutely loves his role of grandfather. He is the FabGrandpa, no matter what anyone else thinks.

This is one of my favorite pictures of all time, Poppa with Michael, 1997.

Poppa with Spencer in 2002.

With Sarah at the 4-D Theater at Stone Mountain Dec 23, 2005. He loves his grandsons, but this little lady has stolen his heart!

Making Meals Ahead, This Week's Menu

Last weeks experiment with cooking several meals at a time was a huge success. So much so that I did it again this morning.

Today’s menu was ham, baked sweet potatoes, boiled eggs, gluten free spaghetti, rice, and green beans. I cut the ham in half, and cooked half of it. I sliced half of that, and put it in a zip lock bag for sandwiches. I used the rest of the cooked ham for a homemade ham salad. The uncooked half of the ham will be used for cooking some beans tomorrow, for a macaroni and cheese with ham dish that I make (gluten free elbows of course) and for sandwiches and omelettes later in the week. I will probably use the sweet potatoes to make a casserole tomorrow. Here is my recipe for Ham Salad:

3 cups ground cooked ham
2 boiled eggs
1/3 cup sweet pickel relish
2 tablespoons mustard
1 onion, chopped
½ cup mayonaise

Mix all ingredients well. Serve wth crackers, chips, or celery sticks, or as sandwiches.

It takes a lot of work for a couple of hours one morning a week, but it sure does make my life easier during the week. Althought it takes us all week to eat a ham, and it means that we eat it every day that week, we do love ham. It is also very versatile, and easy to cook, and easy to make a gluten free diet work with it. But, next week we’ll have chicken.

Gluten Free Pizza

I have not missed pizza at all since I found out I couldn't eat it, but then I know how bad I feel when I eat the gluten. So, because my husband Jim was whining about not getting to eat pizza anymore, I decided to try to make one at home for him. Now, he is not a celiac or even gluten intolerant, but since there are only two of us living here, and I am the cook, I have told him that he has to eat whatever I can eat. I am not into cooking two meals every night. And it won't hurt him to eat what I eat.

With that in mind, I started looking at recipes for pizza crust, and found that I did not have all the ingredients listed in any of them. So, as all good FabGrandmas do, I improvised and used what I had, loosely following a recipe in the Bette Hagman's book, "The Gluten-Free Gourmet Cooks Fast And Healthy." Here is my recipe, based on hers:

1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 Tbl olive oil
1 egg
1/2 teaspoon vinegar
1 1/2 tsp brown sugar
1 cup warm water
1 pkg dry yeast

Mix together all the dry ingredients except the sugar in a bowl. In another bowl, combine the egg, oil, vinegar, 1 tablespoon of the brown sugar. Put the water and yeast in a measuring cup, stir to disolve the yeast. Add the yeast water to the bowl with the liquid ingredients and beat with a mixer on low speed. Add about half of the dry ingredients and beat well with the mixer. Add the rest of the dry ingredients and mix in with a spoon until it is smooth. Let the dough rise for 40 minutes (25 minutes for quick rising yeast). Stir it down, and spread on a baking sheet that has been sprayed with olive oil. This will be a thin, runny dough compared to a wheat flour based dough.

I baked my crust first at 350 degrees for about 12 minutes before adding the toppings. After you add your toppings, bake for another 12-15 minutes at 425 degrees.

The texture of this was not as chewy as "real" pizza dough, but it did have a nutty, "wheaty" yeast flavor and was crispy and brown on the bottom. And not bad for a first try. Jim liked it, and ate four pieces of it. As long as he is smiling after dinner, I feel like I succeeded.

My First Attempt At Gluten Free Baking

Last night I had my first attemtp at gluten free baking. I made a chocolate cake, loosely following a recipe I found online, using the things I had on hand. It was made with a mixture of millet flour, brown rice flour, and tapioca flour. I added some eggs, some olive oil, some xanthan gum, some baking powder and salt, and some cocoa powder. I did not have enough sugar in the house to put in as much as the recipe called for, and I am glad I didn't because it was sweet enough without it.

When it was done, I let it cool off, and served it with raspberries and whipped cream on top. Jim liked it enough to eat two pieces of it, so it passed the test. Now if I could remember just exactly how much of each thing I used...

Making Meals Ahead

Jim and I are working the evening shift at our job this season. This means that on Sunday, Monday, and Thursday, we get off at eight o'clock. On Friday and Saturday we don't get off until ten o'clock, and that will change soon to eleven o'clock. It also means that we are not eating the way we should, mostly because I don't feel like cooking anything when I get off work so late. This is made even harder since I am a diabetic and also recently changed to a gluten free diet.

Today I took a couple of hours to do some things in the kitchen so that we can have a light meal when we get home, or that we can grab on the run when we get a slow minute on the job.

First, I cooked three days worth of meats, packed them in plastic containers, and put them in the fridge. I made our favorite "Chicken and Salsa", then just cooked some ground beef and some italian sausage. Making "Chicken and Salsa" is easy. You just skin your chicken pieces, brown them in some olive oil, add a jar of your favorite salsa, cover, and simmer for about 25 minutes. Served over rice, it is a delicious and filling meal. It is really quick to make, but even this is too much to attempt when you don't get off work til ten o'clock. It keeps well in the fridge, then just microwave for a couple of minutes at meal time.

Next, I cooked up a batch of rice. I have found that when I store cooked rice in a ziplock bag in the refrigerator, it keeps well and heats up fast. I made enough rice to last four or five days. I can serve it with anything and it is gluten free.

After that, I chopped up tomatos, mushrooms, red onions, green onions, and lettuce. I made a big salad with some of it, then put the rest of each item in plastic containers in the refrigerator, so that we can make a salad quickly when we need one. I also boiled a dozen eggs, peeled them, and put them in a ziplock bag in the fridge. They'll be gone way before they have a chance to go bad.

Now that all that is done, I can make a quick batch of chili or ghoulash with the ground beef, and spaghetti with the italian sausage (gluten free noodles, of course). I can have a side salad with a meal, or I can make us a chef salad with boiled eggs, turkey or ham on top. It only took a little time to do this, and it will help us eat better this week.

Gumbo Day

It has been so cold here in Pennsylvania, with lows in the 30's and highs in the 50's, and the wind blowing at around 30 mph, so I decided to make it a Gumbo Day. Gumbo Day for me means I get up around 8 a.m., and start chopping the veggies. The chopping is the hardest and most time consuming part of making gumbo. Here is a photo of most of the ingredients laid out on the counter, ready for me to get started. The things missing are the shrimp, smoked sausage, ham, and rice. Oh, you will see a cookbook in the photo with the veggies. Don’t worry, it is used only as a guideline, to remind me what to do and when. If you know anyone who makes gumbo, you will know that each cook puts in her pot whatever she has on hand that day. Some people put chicken in their gumbo, but I personally think that ruins the whole thing. If you are someone who just has to have a recipe, the book is “The Frugal Gourmet” by Jeff Smith. Mine was printed in 1990, but it may still be on the market.

Any good Gumbo starts out with the Cajun “holy trinity” of chopped celery, onions and bell pepper. Those three vegetables are the beginning of most any dish Cajun or Creole. Today I added a poblano pepper, a couple jalapenos, and about half a bulb of garlic. I love garlic, the more, the better. After chopping everything up, sauté in a large pot like a Dutch oven or stockpot in some olive oil for about 20 minutes or so. This is when your kitchen will really start to smell GOOD!

Meanwhile, in another pan, on low heat, brown some flour in some more olive oil until the flour turns a nice brown color. This is the roux. If it gets too dark, or burns, you will have to start over. Making the roux is a slow process, but it will be well worthwhile to do it right. When the roux is that beautiful brown, add the “meat” from a 16 oz can of tomatoes that has been drained. I usually give them a little squeeze to get out a little more of the juice. Stir well after you add the tomatoes, as the mixture will make a thick paste, sort of like lumpy gravy. When it looks like that, this is the time to add some basil, thyme, parsley, black pepper, (and red pepper if you dare), a bay leave, and a little bit of salt. Stir well and remove from heat, and set aside for a bit.

While the veggies are cooking down, heat up two cups of water in the microwave. Add three or four cubes of Shrimp Bouillon, and stir like crazy to dissolve all of the bouillon grains. Pour this mixture into the Dutch oven with the veggies. Add a total of three quarts of water to the pot. Stir well, then get about two cups of the liquid out of the pot, and add it to the gravy mixture in the other pan. Stir to combine the liquid into the gravy, then add the whole pan of gravy to the Dutch oven. Add a dash of tobasco sauce and a large dash of Worchestershire sauce to the pot.

Usually I add a pound of sliced okra, but I did not have any today. I did have a bunch of fresh mustard greens, so I chopped them up and added them in, along with about a cup of chopped ham and a cup of diced smoked sausage. Put the lid on and cook for several hours.

About twenty minutes before serving time, add a pound of peeled, deveined shrimp, and two cups of diced smoked sausage. Cover and simmer on low for fifteen minutes, then turn off the heat. Serve over rice with tabasco sauce and red pepper for those who just have to have the extra hot. Yummy!

And this, folks, is what it is all about: My sweet husband enjoying a big bowl of Gumbo and Rice, with a big grin on his face. Don't you just love it?

Campground Worker

One of the reasons we live the way we do is so that we can go where ever we want to be and get to stay there for more than a week or two. We have been to several states in the six years we have been work campers. We spent two and a half years in south Texas, a winter season in Florida, and a couple of summers in the mountains of north Georgia. Last summer we worked at Stone Mountain Park in Stone Mountain, Georgia. I worked in the retail operations office, answering the telephones and monitoring the radios. My husband, Jim, was a maintenance worker in the campground. On weekends when we expected a lot of children to be camping there, one of his duties was to put out these "Slow Children" signs on the roads. I love this photo of him with his buddies.