Barking with the Spuds

Yes, thats spanish for beans. Today we moved from the casino campground in Mississippi (aka Mississippipuppy) to the Bean Pot Campground in Crossville, Tennessee. This is just a stopover site for us, or so they tell us. That's why Mom hasn't put out the "bling" in the coach and why the car is still attached.

We had an "interesting" last day in Tunica yesterday. Mom and Dad gambled away another $20 on the slots, bringing their total losses to a bag and a half of Fromm. Geez, we hope this trend stops! After a dinner of HEB fajitas* we watched as a guy with a fancy new Beaver motorhome demonstrated his complete lack of ability on how to drive a vehicle. It took him probably 8 tries or more to back into a site that Dad only took 1 move to do. Then late in the evening Mom's "Nervous Nellie" fretting at a little wind made her bring in the awnings. Good thing - we had big thunderstorms and straight-line winds just a little bit later, the coach was a rocking. This morning we heard the winds had downed high-voltage lines up at Harrah's. That casino was without power and no one could enter or leave the complex because of the power lines.

On the drive from Tunica to Crossville, the 'rents listened to CD #1 of their learning Spanish package. Their pronunciation is atrocious! But maybe when they have finally listened to all of the lessons, they will know why, in the pre-drywall walk through, one of the studs in the house was marked "screw under raisin rat" and another had something about "nail triple mackerel" according to babelfish.

Tonight we got a bunch of linguini that was leftover when Mom made her linguini with white clam sauce. WE LOVE PASTA! bUrp!

Ree

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What's Cooking

Fajitas

Thickly slice, coat in olive oil and Mexican or Fajita dry spices

2 sweet onions (preferably Texas 1015)
2 red bell peppers
2 green bell peppers

Grill on medium until softened and slightly charred. Set aside

Grill 1 package HEB beef fajitas (you can buy these at Central Market, they come in a vacuum pack) on the highest your grill will go. Slice across the grain.

Serve on tortillas (we like Central Market fat-free ones) with sour cream or Crema Agria Mexicana, guacamole, green salsa, grated cheese.


Linguini with white clam sauce

Cook 6 ounces linguini

Simmer 4-6 minced garlic cloves and
a few dashed red pepper flakes in
2 Tbsp olive oil

Add the juice from 1 can (or 2 pouches) clams (reserve clams)
Bring to a boil and add 1/4 C dry white wine and 1 Tbsp parsley flakes

Reduce sauce while pasta cooks. When pasta is done, dump reserved clams into reduced sauce. Drain pasta, stir sauce 15 seconds then remove from heat. Portion pasta into 2 bowls, split sauce between bowls, top with freshly grated Parmesan cheese.