Today started my own personal Independence Day. As of today I am retired as the Daily Shipper of the The Camping Journal RV Log Book. Unemployed. Retired. I have closed my business. No more hauling cases of books around the country in the basement of our motorhome. It has been a difficult decision, but one My Driver and I agreed was best. I am thinking of launching a digital file version of The Greatest RV Log Book EVER in the fall… we will see. As for me – July and August will be spent “on vacation”.
After seven years, it will be strange without daily schleps to the post office.
To celebrate, we invited the Family of Friends for dinner on our deck. It was nearly too chilly to dine out-of-doors, but, as Oregonians, we try to suck-it-up and pretend it is summer. Summer in Oregon seems to be three days of 90-degree temperatures, ten days of 60-degree days and then back to to a few days of 90-degree temperatures. All or nothing.
I made a yummy appetizer tonight from Tori Ritchie. Tori Ritchie sends out a new recipe every Tuesday to subscribers to her email list. Most often her recipes have no interest to me, but sometimes they grab my attention and scream YOU NEED TO MAKE THIS NOW.
This week Ms. Ritchie offered Fig & Gorgonzola Crostini with Caramelized Onions – a concoction of caramelized onions on sliced baguette – topped with figs and gorgonzola. This was just up my little alley. I will admit to giving the recipe a little Northwest twist with a shout-out to our Neighbors to the North by using Walla Walla Sweet onions (thus skipping the sugar entirely) and Oregonzola cheese… and though I used figs, this Oregonian thinks this fall will be the perfect time to try a caramelized onion/pear/Oregonzola version.
With a nice Oregon Pinot Noir.
In full disclosure – I made this once with her direction, with sliced figs, but decided to chop the figs into chunks the second try. The chunks were much nicer. Easier to eat and just as attractive.
DT grilled chicken breasts (that I had marinated for 24 hours in lemon juice and herbs) and we had ourselves a “Caesar Salad” bar. Guests could have Caesar Salad and top it with sliced grilled chicken, avocado, tomatoes or white anchovies… whichever… or nothing.
Fun – and healthy.
Because I want to take care of these people. You can’t even begin to imagine how many plans we made tonight.
Until my next update, I remain, your unemployed correspondent.