Private Campground

Well, we know we are in a state park, but it almost seems like our private estate. There are only two other occupied campsites (besides the two host sites), and we haven't seen any other campers out and about.

We were intrigued by this interesting vehicle at one host site. It's a Vantage Truck All, made by Vantage Vehicle International, Inc., a Corona, California-based manufacturer of mini-vehicles. One advantage is that it's narrow, so it can fit in trails and such. This one is a gas vehicle, but the company also makes all-electric utility vehicles.

We're impressed by how busy the park staff is. Keeping a park looking attractive and functioning well takes a lot of maintenance work.

This afternoon we spotted a hawk. It swooped past us and perched at the top of a snag, but not long enough to get its photo taken. We did manage to take some photos of this wild plum tree along our path.

Tonight we heard a chorus of coyotes howling. Most of the wildlife we've seen here has been armadillos, deer, and butterflies.

We spent some more time Gel Glossing the rear cap. We couldn't reach one section of the top. We can reach the side by the ladder, but the other side is trickier, especially since the bike rack is in the way of a ladder. I'll have to climb on the roof and hang over the edge, not fun, especially since the buffing takes some elbow grease. The results are worth it, though. The Gel Gloss removes oxidation and leaves a nice shiny protective coating.

We just found out recently that decals should not be waxed, so we worked around them. The recommendation is to protect them with 303 Aerospace Protectant or something similar. We wish we had known that from the beginning, and also that pressure washing can be murder on decals. We had the rig washed at a Blue Beacon truck wash twice, and our front decals are now all peeling. Dang! We have learned a lot by painful experience.

Tonight I made a sweet potato salad that was really delicious. It will definitely be on the menu again.

Yields: 4 cups

Ingredients

2 large sweet potatoes (about 1.25 pounds)
2 tablespoon(s) light mayonnaise
1 tablespoon(s) Dijon mustard
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
2 large celery stalks, coarsely chopped (about 3⁄4 cup)
1/2 cup(s) thinly sliced red bell pepper
1/2 cup(s) coarsely chopped fresh pineapple
1/4 cup(s) pecans, toasted and coarsely chopped
1 small green onion, thinly sliced (about 2 Tbsp.)
Chopped chives, for garnish

Directions

Using a fork, prick sweet potatoes in several places. Microwave on High about 8 minutes, or until tender, turning over midway through cooking. Cool potatoes until easy to handle. Peel off skin and cut into 3/4-inch chunks.
Meanwhile, in a large bowl, mix mayonnaise, mustard, salt, and pepper until blended.
Add sweet potato chunks, celery, red pepper, pineapple, pecans, and green onion to mayonnaise mixture. Toss gently until evenly coated. Sprinkle with chopped chives.

From The Oprah Magazine Cookbook ©2008 Hearst Communications, Inc. -