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12 May: Tuesday

Anywhere, USA: Another day of doing nothing and going nowhere. It is really getting to be a grind. Our 45-foot luxury Motorcoach is living more like a 30-foot RV. Cabin fever, much?

Even the thrill of “ironing day” was not enough to cause much excitement for me today. The same 14 dinner napkins. The same 14 cocktail napkins. Two pillowcases. A few handkerchiefs.

At least the 108-degree temperatures are behind us for a while, and the days have returned to regular May weather: 90s. Very pleasant.

It’s a dry heat.

Our friend in Portland, Mary, sent us a jar of her homemade pepper jelly! A total unexpected surprise. It is almost too pretty to eat, with jewel-like colors. Sweet, and just a teeny-bit spicy. Mary said she sealed the jars in her Instant Pot. Who knew?

So happy to have this special treat. Tonight the jelly was served on a cracker over cream cheese, and shared a plate with radishes, gherkins, olives, bread-and-butter pickles, and cashews.

Good thing we had a hearty appetizer at 5p, because I only served a salad for dinner at seven o’clock - my BLAT salad (Bacon, Lettuce, Avocado and Tomato). It’s like a BLT, but with avocado. Croutons serve as the bread. The dressing is mostly mayo, because the only reason to eat a BLT, in my opinion, is for the mayo.

Until my next update, I remain, your lazy correspondent.


This warm-weather salad recipe is flexible and super RV-friendly. Save time by using bagged lettuce and don't bother cutting the cherry or grape tomatoes. I use an uncured turkey bacon, but use what you will. Omit the bacon, or substitute a soy alternative, if you are vegetarian. I serve this salad as the complete meal. With the croutons, there isn't even need for bread. Mayo and bacon are usually quite salty, so none is added to the dressing.

6 slices bacon, cooked, cooled and crumbled or sliced thin
¼ cup mayonnaise
3 Tablespoons milk or buttermilk
Freshly cracked black pepper, to taste
8-10 ounce bag Romaine (or your favorite) salad mix
10-12 ounce carton cherry or grape tomatoes, cut in half
One avocado, peeled and cut into bite-sized cubes
1-2 cups rustic croutons

Cook the bacon to desired crispness. Remove to a plate and cool. While the bacon is cooling, mix the mayonnaise, milk and black pepper in a small bowl and whisk well to combine the dressing. Place the lettuce, tomatoes, chopped avocado and croutons in a large salad bowl. Crumble/slice the cooled bacon and place in the salad bowl. Pour the mayonnaise mixture over all and toss well. Serves 4 as a meal, 6-8 as a side salad.