Happy Givingthanks Day – a nontraditional celebration


Holiday meals on the road can be pretty lonely. This year, thanks to the good folks at Braunig Lake RV Resort in San Antonio, we spent it with about 60 other fulltiming “orphans.”. Braunig has a tradition of hosting a turkey dinner for residents – they provide the turkey, potatoes and stuffing, and the guests bring a dish to share.  IMG_20151126_121339555

As with all potlucks, the array of dishes was amazing. All the usual suspects, plus some unexpected additions, like bacon-wrapped asparagus bundles. The food was so good, we forgot to take pictures of it!  I brought cranberry applesauce, and a bowl of bacon coleslaw. IMG_9586


The recipe is simple – make coleslaw the way you prefer, then add in thinly sliced green pepper and thinly sliced green onion and crispy crumbled bacon. I used two bags of shredded cabbage, 1 medium bell pepper, three green onions, and half a cup of crumbled bacon.  I prefer to use sweet and sour dressing, but couldn’t find any (What the heck Texas?) so I used a jar of Whitehouse Coleslaw dressing.IMG_9589

Sat with two lovely couples from opposite ends of Canada. We had lots of shared interests, so conversation was lively. We ended up staying two hours, then left with a package of leftovers. A good day.IMG_20151126_131525145


Hitchcock’s “The Birds” comes to life in San Antonio


Lions and Tigers and Grackles…..Oh my!

We were a little intimidated by the number of black birds surrounding us on a recent visit to a grocery store in San Antonio. The birds were grackles, which do not look threatening  unless there are thousands of them.IMG_20151114_174749037

IMG_20151114_173930803_HDRTo get a feel for our experience here is a short video. I don’t think a scarecrow would stand a chance with this group of birds!


A vagabond’s lament – contents will shift


By Saimi Rote Bergmann

When you live in a regular house, your breakables are safe unless you are hit by an earthquake. When you live in a house on wheels, a pothole can do equal damage.

Somewhere along interstate-10, something shifted inside a storage compartment, and this happened…IMG_9526

Which of course meant this had to happen…IMG_9533

As annoying as it was to have to empty everything out to dry, I secretly wish I could have seen the explosion happen. Wouldn’t it be cool if the can flew around like a balloon that’s been punctured?

A vagabond’s delight – surprises at the grocery store


By Saimi Rote Bergmann

Whenever we hit a new town, we immediately check out three things: the library, a locally owned restaurant, and a grocery store.  While at those three places, we ask residents what else to see while we’re in town. It’s a formula that has worked for us many times.

In the south, grocery store shelves reflect the growing community of Hispanics – much to my delight. I love trying unfamiliar products.

For instance, in Ohio, my exposure to Goya products was primarily thisIMG_20151025_170604034

Turns out Goya is a HUGE company, founded back in 1936 by Spanish immigrants.IMG_20151025_170614667

They currently produce more than 2,000 products!IMG_20151025_170616710

Including coffee and this nonalcoholic beer.IMG_20151025_170928043

Best cheeseburger I’ve had in years – cook says it’s all how you stack it


While camping in Augusta, Georgia, we went for a walk and ended up on a dead end street. There, we stumbled onto the Finish Line Cafe. We thought any business that could survive on a DEAD END STREET must have something to offer, so we stopped for lunch.

The “cafe” turned out to be more bar than eatery, but undaunted, we slid onto barstools and asked Chante, the pretty half-Hawaiian bartender, “What’s good to eat?” Without hesitating, she said “My cheeseburgers.” Two fellows at the bar nodded in agreement. Sold.

One bite and I turned to my husband and saw the same awe-struck look I knew was on my face.

The first step to a great burger is great beef, and the grilled onion slice instead of raw was inspired, but Chante believes the architecture of the burger plays a role as well. She talked about how the mustard has to touch the pickles and the mayo has to touch the lettuce and there was more but I was so entranced with my burger that I missed it.  IMG_20151105_134140173


Turns out the how-to-stack discussion is all over foodie sites and blogs. Everyone says the lettuce should not touch the burger or it will get warm and wilt, but that is where the agreement ends. Check out discussions here at Beyond Meat,  and here at Chowhound and here.

What do you think? Do you stack willy nilly? Or are you militant  about what goes where?  Share please.

IMG_20151104_151108482P.S. We were supposed to leave Augusta the next morning  but we killed time until we could go back to the Finish Line for another cheeseburger. We worried it wouldn’t live up to our mental hype, but it was even better the second time around.

Three’s Company in the shower


Normally I prefer to shower alone. So my first instinct was to shriek, then demand these voyeurs leave.

IMG_20151110_133759802Need a closer look?





All together now – Eeeeek.  I know, but then I got to thinking, there are NO mosquitoes in this campground shower, and I’ve been battling the bloodsuckers all week.


OK, good work guys. You can stay. But could you please close your eyes or turn your heads? A girl needs her privacy.