Oct 212014

Fab Finds Tuesday // RV Acccessories via J5MM.com

  1. If there was every a one-pot-wonder — this is it.  Small yet mighty — perfect for making soup for two, sweet and savory sauces, puddings and morning oats.  It is the perfect little deep frying vessel because it is just the right size to keep things under control.  Take for example these Fall Apple Pumpkin Fritters I made.  Heavenly I tell you — Heavenly :)  But mostly I use it to make breakfast porridge for B and the clean up is quite amazing.  Find it here
  2. Pumpkin Carving Templates :) B wants to carve out the trailer one and I am in love with the campfire scene — these are by far the cutest glamping and camping templates I have ever seen — from KOA
  3. I will admit, I have gone through more coffee making devices than I care to admit on the Airstream but when ordering more capsules for my Nespresso maker (that USED to be on the Airstream and since moved it indoors because it was a little too big for the Airstream counter) I discovered this little gem.  Tiny and space saving and the price can’t be beat — $99.00.  I was sold on the red one.  Check out all the colors (blue, white, cream, and more) here
  4. I’m not really a big fan of cornbread — mine always turns out so crumbly and dry and well — this recipe may be my saving grace.  Can’t wait to try!  Find it here

Continue reading »

Nov 032013

Pressure Cooked Beef Short Ribs

From a summer full of adventure to the new season of Fall —  it’s been a lot of fun glamping in the Airstream during this season of change.  I continue to pick apples off my heirloom trees after my early morning walks through the quiet town of Roslyn with Oliver.  It’s a sweet ritual I have come to adore and really look forward to.

While cleaning/organizing the storage in my Airstream last weekend, I happened upon my beloved pressure cooker.  It was good timing too as sitting in my fridge were  some beautiful beef short ribs I was planning on braising away in the Airstream kitchen for a few hours for dinner that evening.  Thankfully with the pressure cooker it not only cut down the timing of braising by more than half, it also produced some of the most deliciously flavored short ribs I have had in a long time.  In less than one hour I was able to serve up those fall-off-the-bone beauties atop a bed of fluffy sweet potatoes. I will admit, I was little upset with myself that I had forgotten about my pressure cooker.  It truly is a time (and propane!)  saver in the silver kitchen. Continue reading »

Oct 232013

A Fall Harvest in Roslyn, Washington with our Airstream trailer

There is something about the Fall season that simply warms my heart and gets me thinking about the cooler weather ahead.

Our Airstream, which currently happily waits for us on our piece of property in Eastern Washington sits amongst heirloom apple and plum trees surrounded by this new season.

And it never fails — with the abundance of those late summer fruits — apples and plums — that I’m continually tempted into my silver kitchen to cook . . .

. . . and to escape the everyday hustle and bustle of corporate America.

For me, this is my refuge. Continue reading »

Jan 032011

Winter camping in an Airstream certainly has its rewards and this was definitely one of them. Sure it was 27 degrees on the first morning of the New Year with ice all over the roads (in patches, at least) that we decided to tow our Airstream to South Beach on San Juan
Island< st1place>
. We were on a mission. After all, if you snooze, you loose and in this case, there was no time to waste. We were after a prime spot to camp our Airstream for the day that had amazing views at this glorious beach. After a few white knuckle moments on the road (and my heart pounding nearly out of my chest), our mission was accomplished and a hot breakfast of Simple Apple Tarte Tatin followed by beachcombing and a day hike was about to begin.

Simple Apple Tarte Tatin

You will need:

an ovenproof pan (cast iron is excellent)
1 sheet of frozen puff pastry
1/2 cup brown sugar
2 tablespoons of butter
3 large apples (I suggest honeycrisp) – peeled, cored and thinly sliced
1/4 teaspoon ground cinnamon


Preheat the oven to 400F

Melt the butter in your ovenproof pan and add the sugar cooking both until the mixture starts to caramelize.

Once the mixture has caramelized, add the sliced apples and cinnamon.  Cook over medium heat for about 10 minutes or until the apples start to turn tender.

While the apple mixture is cooking, roll out your pastry dough into a circle that is big enough to cover the surface of your ovenproof pan.

Once your apple mixture is ready, drape your pastry over the apples in the pan and tuck in the edges of the pastry down inbetween the apples and sides of your pan.  Poke a few holes in the top of the crust and bake for approximately 25 minutes (or until the pastry turns a beautiful golden brown).

Cool the tarte tain for as long as you possibly can stand (the smell is amaznig) and then invert onto a serving platter.  In our case, we didn’t wait and devoured it piping hot.

This will serve about 8 people, or less depending on how hungry everyone is.