Sunday, February 13, 2011


Yep!  We have been Full-Timers for One Year!

February 10 is the official date.  Feb.4 was our last day at our jobs.  Feb.8 we moved ourselves into our Prowler trailer.  Feb.10 we moved our trailer from our house to our friends property.  Feb.20 we passed the house keys on to renters.  Feb.28 we left for a 2 week stay at the Oregon Coast before heading South. 

We had some dilemna on what day to use for the "official date", but a Full-Time RVer is one who lives in their RV full-time... and we were doing that on Feb.10!  So there you have it... One Year!  We've lived 6 months in our Prowler travel trailer and 6 months in our new Big Country fifth wheel.

I want to put together a blog post looking back at our first year, but that will take some time. 

We're able to make another reservation now, so we have reserved our site through Feb.22nd.  At that point, want to or not, we probably better move on if we are to visit all the other areas we plan to before going back to Oregon in April for all our camp host commitments.

This little guy... well disguised, sat near us for over an hour

Jeff and neighbor friend Mike

6 months?  maybe we should do some cleaning!

We're looking forward to a good day in the warm sun.  Its suppose to be 80 or close to it.  Better get to it!


  1. Congrats on your 1 year anniversary!

  2. HAPPY VALENTINE'S DAY AND CONGRATULATIONS! And they said it would never last...what do "they" know!
    Looks like the snow has melted. Paul and Jeff are so much alike. They both washed the home on the same day...I think. I like a nice clean place.
    Enjoy the next year and much as the first! Miss you two!

  3. Congrats on your 1 year! Before you know it, 10 years will have passed. Don't ask me how I know....Safe travels!

  4. Quinoa Kheer


    ½ cup quinoa

    1 cup water

    1 teaspoon ghee or butter

    4 dried dates, pits removed and chopped

    4 teaspoons golden raisins

    1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios)

    1 teaspoon slivered almonds

    ¼ teaspoon ground cardamom seeds

    3 cups skim milk

    a pinch of saffron (I used Spanish saffron)

    3 tablespoons sugar (add more sugar if you prefer it sweeter)

    2 teaspoons rose water

    a little extra toasted and chopped pistachios for garnishing


    Rinse the quinoa
    Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
    In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
    Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
    Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.

    for more please visit :


We would love to hear from you... leave us a comment so we will know you were here!

Note: Only a member of this blog may post a comment.