Goodbye 2020

Used our Pull-Start-Fire kit to get this fire going and we went through three log bundles rapidly! Maximum BTU!

New Year

Prepping our New Year hors d'oeuvres... smoked salmon, sparkling rose wine and Glenfiddich 15...

Daytona Lights

With tickets purchased online we were marshaled into the Daytona International Speedway and proceeded at a leisurely 5 mph through the Christmas light circuit which was quite lengthy and varied. It was a fund raiser so we felt good about donating for a worthy cause and had a nice evening out experience !

Daytona Festival of Lights

Reserved tickets to the drive through light show at the Daytona International Speedway... a two mile circuit with seasonal themed light shows. The level of animation was pretty average and not quite as exciting as I had hoped! However it was splendid nil-covid risk entertainment driving the RAM through the Speedway complex through a million lights!

Christmas dinner

Improv on the grill and Airstream oven... Christmas evening treat... grilled lobster tails, white wine/white balsamic/chicken stock/shallot reduction sauce, mashed potatoes baked over prosciutto, asparagus and roasted cherry tomatoes... followed by individual creme patissiere tarte aux fruits...

Gamble Rogers

Moved up the coast a few miles from Christmas at Cape Canaveral to New Year at Flagler Beach. Love being close to the ocean and walking the long beaches with very few folks on them. Fine tuned out curbside pickup with Publix grocery stores after we turned up the wrong store location! So far successful in avoiding public spaces. Set up zoom calls to UK and to California for New Years Eve and lit a huge camp bonfire!

Celebrating Brexit!

The rainbow was appropriate symbol of regaining sovereignty and freedom from bureaucratic overkill...

KSC pad 39B

Lunch on Playalinda beach less than two miles from KSC Pad 39B where Shuttles and moon shot Saturns lifted off from. Slightly south is Pad 39A which is in constant use by Spacex but my visits to Canaveral so far have not coincided with any launches...

Canaveral Seashore

Lunch at the beach with David and Diana with Margaret and myself on opposite ends of the bench! Making our annual pilgrimage down the east coast and checking in with friends along the way... we all started off in sailboats many years ago and moved on to Airstreams. David and I are both avid bread bakers and grillers, photographers and love working with wood - where David excels is his exquisite bird carvings!

Savannah camping

Beautiful Spanish Moss hanging from the trees in Skidaway Island State Park and fortunately not in pollen season! Met up with Steve and Claudia who are wintering aboard their Nordhavn 47 at the Isle of Hope Marina about two miles away as the crow flies! Steve and Claudia have just bought an Airstream Interstate and expect delivery in the Spring. We wanted to give them a taste of real camping with a huge camp bonfire and fireside lunch!

Newly-weds!

Glamorous location to meet Harrison and Christine- the Charleston Target parking lot - because we know there is enough room to park our rig! Harrison has signed up for half a life in the Navy and has a several year long training program to work with nuclear reactors on aircraft carriers! They were married a couple of weeks ago in the Temple in Columbia SC. They are so happy it's wonderfully refreshing to see a young couple start out on life with do many dreams going in the right direction! We will be passing through Charleston regularly to check in on them!

New Airstream Table

Replaced our mottled green Formica dining table with a home built custom made maple, cherry and black walnut version that took weeks to build. Lots of quality control on the hardwood meant 50% was rejected, and agonizing about the irreversible gluing of the biscuits extended the project! Completed it looks great and it is an uplifting experience and great pleasure to have in our Airstream.

Brisket variations

One of my Covid stay at home projects has been learning to use Sous Vide techniques along with smoking and grilling. A 4 lb beef brisket was rubbed with Himalayan salt and coarse ground pepper, put in the SV for 36 hours at 155 F and then transferred to the smoker for 4 hours to develop a beautiful blackened crust. Plenty to take along on the road and enjoy!