Rv'ing time of year

That my son Cameron about 2003  and our RV I believe a 1983 class A with a 454 v8 chevy. One of the biggest problems was the rodents that use to make nest in the engine compartment and other places. Constant battle out here at the ranch. We never used it as much as I would have liked and lost a few thousand $ on fixes and when we sold it. The 25' Nomad trailer we have now is sealed tight so no problems with the rodents. I just hate towing it because of it size. It is kind of like traveling in a tractor trailer truck with the truck it is about 45' long so difficult to get around and park. I'm still thinking of something shorter like a 16' trailer or class C. Time and money will tell.

This is my daughter's Ram truck with my trailer getting ready to leave for up North to go camping. She uses it a lot more then my wife an I which is fine. I instilled a love of camping in a couple of the kids.  God knows it was our main pastime back in the 80's and 90's.

Lemon Brownies

Lemony Lemon Brownies
Ingredients:
3/4 cup all-purpose flour {King Arthur All-Purpose Flour}
3/4 cup granulated sugar
1/4 teaspoon salt {Sea Salt}
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
MAKE IT->http://www.bestyummyrecipes.com/lemony-lemon-brownies        For the tart lemon glaze:

    4 tbsps lemon juice
    8 tsps lemon zest
    1 cup icing sugar

Directions:

     Preheat the oven to 350 degrees.
    Grease an 8×8 inch baking dish with butter and set aside.
    Zest and juice two lemons and set aside.
    In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
    In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
    Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
    Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
    Allow to cool completely before glazing. Do not overbake, or the bars will dry.
    Filter the powdered sugar and whisk with lemon zest and juice.
    Spread the glaze over the brownies with a rubber spatula and let glaze set.
    Cut into bars and serve.

Lemony Lemon Brownies

Bacon Cranberry Almond Paleo Bars

Cranberry Bacon Almond Energy Bars

Makes 8 bars.

The Players

    1 C. Almonds
    1 C. Dried cranberries
    1 C. Dried date crumbles
    1 Tbsp. Organic unsweetened coconut flakes
    3 slices Thick-cut bacon, cooked, cut into 2 inch strips

The How-To

1. Put all ingredients into a food processor or heavy-duty blender. (I use my Vitamix.)

2. Blend at low speeds, pulsing, until you get a sticky mass that starts clumping together and/or forming a ball.

3. Remove from food processor and shape into an 7? x 7? square on a cutting board or flat plate.

4. Transfer to the refrigerator to cool for at least an hour. Once chilled, cut into 8 bars. To store, wrap bars in wax paper or plastic wrap.

Thanks to the bacon fat, they keep just as well at room temperature as they do in the fridge. We usually gobble them up within a few days, but they theoretically ought to keep for weeks (or even months) since animal fat is such a good preservative and the remaining ingredients were all dried/preserved to begin with.

ENJOY!       from foodrenegade.com