Have you ever wanted to sell everything you own and just "take off?" Travel the country's back roads, paddle down a meandering stream, experience breath-taking mountain views, walk among 100-year old trees, and just marvel at America's beauty? That is the dream that my partner, Betsy, and I decided to make a reality. This blog describes our adventure. The food we eat, people we meet, sights we see, and the enjoyment we find in traveling.

Tuesday, August 30, 2011


rtHere is a simple recipe for a seasonal barbeque sauce that will liven up you meal. This sweet and slightly tangy sauce will work well with pork, chicken, and salmon cooked on the grill. When I can get good blueberries in the store, I buy them and freeze what I don't eat in a couple of days. If fresh blueberries aren't available just go to the freezer section and grab a bag – they work just as well. Having spent 15 years living in New Orleans, hot sauce is a must. Adjust the seasoning to your palate.

This recipe can be made a day or two ahead and refrigerated. Just heat the sauce and serve it over the meat when it comes off the grill.

Grilled pork chop with a simple salad of blue cheese and walnuts.  Perfect camping food!


1 tablespoon olive oil
½ cup yellow onion, small dice
¼ cup ketchup
⅛ rice wine vinegar
¼ cup brown sugar
⅛ teaspoon dry mustard
1 cup fresh or frozen blueberries (thawed)
couple of dashes of Tabasco®


Heat olive oil in a medium saucepan over medium heat. Add diced onions and cook for 5-7 minutes until softened. Add all other ingredients (ketchup through Tabasco®) and simmer over low heat for 15 minutes until all flavors are combined.

Yield: 1 ½ cups (serves approximately 4)

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