Blog - ROADDUDE

Adventure Rig: Coming Into Its Own . . .

I’ve had this adventure rig for two and a half years now. I’ve hauled it around America more than 600 nights and over 35,000 miles.

Self-sufficnet off-road trailer/adventure rig with rooftop tent set up in the Chihuahuan Desert — **Moonrise Over Mexico – Chihuahuan Desert**

This rig lets me wander and explore far more than not. I use it for extended basecamps and quick overnights in all kinds of weather and environments.

It is my primary living space, put together from components chosen after extensive research. I crawled over, under, and around as many camping and off-road trailers as I could. I checked out every style of awning and water tank and solar power system and roof top tent that exists. Those components I could not visit in person, I read and researched as much as I could. Company background, construction techniques, features and options, and end user reviews.

In the two and a half years since I put this rig together, I’ve tested all components and pushed them to their limits. I’ve damaged and broken shit and repaired it in the field.

Underneath it all is the rugged and dependable XVentureTrailers XV-2. Born of military heritage, this more-than-capable trailer is the foundation that makes this adventure rig possible.

No, not sponsored or affiliated. I just like the product.

For details on other gear I like and use:

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#xventurefamily #goxventure #xventurelife #rooftoptentliving #rtt #rooftoptent #adventurerig #overlandtravel #offroadtrailer #offgridhome #offroadcamper #mylifeoutside #campinglifestyle #getoutdoorsmore #overlandlife #livingsmall #bugout #bugoutvehicle #exploremoreoutdoors #gonecamping #onsomeadventure #nomadict #nightphotography_exclusive #nightskypainting #lightpaintingphotography #lifeadventure #hittheroad #night_owlz #night_shooterz #nightscaper

Morning Breakfast Muffins

by Road

Whether home or in camp, these Morning Breakfast Muffins are a perfect, healthy morning snack. I’m looking forward to making these the day before an adventure as an excellent bring-along snack for day hiking, biking and canoeing.

I like cutting them in half and grilling them lightly before spreading with cream cheese.

If you bake in camp, like with the Omnia Stovetop Oven, or Omnia Oven Kit (with oven, rack, and liners), or a good Dutch Oven (I have the Lodge 8qt and the Stansport 4qt), this would be an interesting recipe to try in shallow cake form.

I may experiment next time to see if I can come up with a batter that will form into donut hole-sized balls for baking in camp without a muffin tin.

This is a great recipe for tweaking to one’s own tastes, adding more fruit or nuts, or switching up the type of nut-butter or milk, etc. I found it just a tad salty, so will reduce the amount of salt by half next time (already adjusted below). I also added raisins and chopped walnuts (included below).

If you tweak the recipe further, let me know what you did and how it turned out.

Makes 12-15 muffins

INGREDIENTS

– 2 cups old-fashioned rolled oats . For camping I like Quaker Oats in resealable bags. (Not instant oats)
– 1 1/2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon kosher salt
– 2 cups milk (almond, oat, or dairy)
– 2 ripe bananas
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/3 cup almond butter, at room temperature
– 1 cup pitted dates, finely chopped
– 1/2 cup raisins
– 1/2 cup chopped walnuts
– 1/4 cup hulled pumpkin seeds, plus extra for topping before baking

(Note: This recipe is modified slightly from one first found at LideyLikes.com, insta: @lideylikes. I halved the amount of salt and added raisins and chopped walnuts.)

batter spooned into muffin tin — Spoon batter into muffin tin

DIRECTIONS

Preheat the oven to 350 degrees. Grease a muffin tin or line with paper liners.

In a large bowl, whisk together the oats, baking powder, cinnamon, and salt. Place the bananas in a separate, smaller bowl and mash with a fork until smooth. Add the eggs to the bananas and beat until incorporated, then stir in the milk and vanilla.

Pour the wet ingredients into the dry ingredients and stir until well combined. Whisk in the almond butter, then add the dates and pumpkin seeds and mix well.

Sprinkle pumpkin seeds on breakfast muffins before baking — Sprinkle pumpkin seeds before baking

Let the batter rest for 15 minutes, until slightly thickened. Spoon the batter into the muffin cups, filling them to the top, and sprinkle a few pumpkin seeds on each cups.

Bake for about 25 minutes, or until the cups have risen slightly and are firm to the touch.
(Note:I found when making this that it took a bit longer to firm up.)

Cool in the pan for 15 minutes, then run a paring knife around each cup and carefully remove. Cool completely.

I keep mine in Debbie Meyer Green Bags right on the kitchen table. They’re usually gone within a couple days.

If keeping longer, the cups will keep for up to a week stored in a sealed container in the refrigerator.

DARK SKY BONANZA

by Road

Under the dark sky bonanza of the borderlands you will see more stars and constellations than you ever thought possible.

Dark sky bonanaza: Billions of stars over the border — Dark Sky Bonanza Along the River Road, US-Mexican Border, West Texas

Even nights before the Milky Way appears, when moonlight shines bright, or not long after sunset as in this image, you will see so many stars you may have a hard time picking out familiar patterns.

Do you see Orion in the night sky above?

In my Night Sky Photography Workshops participants learn constellations and marker stars and planets, time indicators for the Milky Way, full range of camera settings, how to scout night sky locations, which apps I find helpful, software/developing/print techniques, and more. I enjoy customizing my workshops to participant’s needs.

I still have slots open for the Big Bend area Gila/Organ Mountains areas and can accommodate most schedules from March through May. Solo and small groups encouraged.

I’m available for custom Night Sky Photography Workshops anywhere in west Texas and southern New Mexico.

What past workshop participants have said:

“Today was one of the best experiences I have had since I took up photography. Your knowledge and experience shows in your teaching. I learned more about photography in the first 30 minutes talking to you than I have from reading books or watching a video…” – Phil H.

“Road does a great job facilitating — giving guidance and options to consider without restricting creativity.” ~ Earl S

“You catered to what I wanted/needed to practice. What a gem of a teacher!” ~ Beth R

“Road explains setups carefully and doesn’t give just one scenario. He proposes several alternatives.” ~ Sophia Z

“Road is not only very personable he is very knowledgeable, too. The icing on the cake is that he listens and worked out my ideas using his experience. I had a great time!” ~ Ke F

If interested in learning astrophotography and more about the night sky under the darkest skies in the lower 48, send me a note.

#farwesttexas #astrophotography #starshooter #milkywayphotography #milkywaychasers #nikond850 #nikonphotographer #travelphotography #travelingphotographer #nightskyphotography #bigbend #visitbigbend #transpecos #visitmarathontexas #visitmarfa #terlingua #westtexas #borderlands #offgridliving #desertlife #vivaterlingua #ghosttown #photographyworkshops #nightphotos #longexpoelite #painterly #artphotos #longexposurephotography #celestial #thedesertiscalling

RED CURRY LENTILS w/ SWEET POTATOES & SPINACH

by Road

THIS WEEK’S ROADDUDE FOOD:
Red Curry Lentils with Sweet Potatoes & Spinach

Red Curry Lentils with Sweet Potatoes and Spinach on rice in a bowl with red pepper and cilantro garnish — Red Curry Lentils, Sweet Potatoes & Spinach

Most of my cooking on the coast of Maine in winter is with an eye towards comfort food, warm and tasty, though often with an eye towards meals I can prepare later on the road in my camp kitchen, too. This week I cooked up a nice pot of Red Curry Lentils with Sweet Potatoes and Spinach.

Because I’ve been cooking up a storm of chicken and beef dishes lately, my daughter suggested I change it up and do a lentil dish of some sort.

I went looking and found a great Red Curry Lentils recipe from Lidey Heuck (@lideylikes) at New York Times Cooking.

This is a tasty Indian dal style dish, with red lentils cooked in a Thai arrangement of fresh ginger, red curry paste, turmeric (and red chile if you like).

Ingredients for Red Curry Lentils with Sweet Potatoes and Spinach on Rice — Ingredients for Red Curry Lentil Dish

Enhanced further with coconut milk, browned sweet potatoes, fresh spinach, and coconut flakes, and served over a bed of Basmati rice with some toasted Naan, this is a great winter dish that will have your kitchen smelling like heaven and your bellies feeling grateful.

I modified it only by not using the red chile pepper suggested and used red bell pepper instead, though only as additional garnish to the cilantro. The Thai red curry paste I used has ‘chilli pepper’ as primary ingredient and still provided more heat than my daughter was expecting. I loved it, though, and the dish checked all the boxes for her vegan partner as well.

Go check @lideylikes, lideylikes.com, or sign up at NYT Cooking for a ton of great looking food.

Ingredients cut up for Red Curry Lentils with Sweet Potatoes and Spinach on rice — Cubed, chopped, minced and ready to cook!

I’m eager to try her Tomatoes, Peaches, and Corn with Burrata salad when I get down to the borderlands soon.

Here’s Lidey Heuck’s Red Curry Lentils with Sweet Potatoes and Spinach recipe:

INGREDIENTS:

3 tablespoons olive oil
2 med-large sweet potatoes, peeled and cubed
1 med yellow onion, chopped
3 tablespoon Thai red curry paste (sub yellow curry paste for a bit less heat)
1 tablespoon minced garlic cloves
1 tablespoon peeled and grated fresh ginger
1 teaspoon ground turmeric
1 cup red lentils, rinsed
4 cups low-sodium vegetable stock
2 teaspoon kosher salt, plus more to taste at the end
1 can (13oz) full-fat coconut milk
1 bag baby spinach (5oz)
1/2 lime, juiced
1 red chile such as Fresno or serrano, halved, seeds and ribs removed, then minced (optional)
Fresh cilantro leaves as garnish
Unsweetened coconut flakes, toasted for serving (optional)
Steamed Rice, if desired. We love Basmati for meals like this. I keep a container of Texmati in my pantry for camp cooking and will use it when I cook this on the road.

PREPARATION:

– In your favorite soup pot, heat 2 tablespoons olive oil over medium-high. Add the cubed sweet potatoes, stirring occasionally, until browned all over, 5 to 7 minutes. Browning the sweet potatoes before cooking them with the lentils brings out their sweetness, balancing the heat from the chile and curry paste. When sufficiently browned, transfer to a plate and set aside.

– Add the remaining 1 tablespoon olive oil to the pot and heat to medium-low. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. Stir in the curry paste, garlic, ginger, chile (optional) and turmeric, and cook until fragrant, about 1 minute.

– Stir in the lentils, stock, salt and browned sweet potatoes to the pot and bring to a boil over high. Lower the heat and simmer, uncovered, stirring occasionally, until the lentils are just tender, 20 to 25 minutes.

– Add the coconut milk and simmer, stirring occasionally, until the liquid has reduced and the lentils are creamy and falling apart, 15 to 20 minutes.

– Add the spinach and stir until just wilted, 2 to 3 minutes. Turn off the heat, stir in the lime juice and season with salt to taste.

– Ladle into bowls, over rice if desired, and top with cilantro and coconut flakes.

Enjoy!

Let me know if you try this, how you like it, and if you changed it up at all.

~ Road

Two bowls Red Curry Lentils with Sweet Potatoes and Spinach with cilantro and red pepper garnish — Ladle over steamed Basmati rice and garnish with cilantro.

Wanderin’ South of I-10

by Road

Wanderin’ South of I-10 from Jacksonville to Los Angeles, that part of the country below Interstate 10, is to be in Another America.

Nowhere is that feeling of being in Another America more evident than when south of I-10 in southern Louisiana. One of the last truly regional areas in the United States, south of I-10 in Louisiana is Cajun Country.

Looking West From the Atchafalaya Spillway over Lake Fausse, south of I-10 in Louisiana — Looking West From the Atchafalaya Spillway Near Sunset

Written with a fountain soda in mind, the grooves of the song Green River always come to mind when wanderin’ south of I-10 in Louisiana.

Well, take me back down where cool water flow, yeh 
Let me remember things I love 
Stoppin' at the log where catfish bite, 
Walkin' along the river road at night, 
Barefoot girls dancin' in the moonlight. 

I can hear the bull frog callin’ me 
Wonder if my rope’s still hanging’ to the tree 
Love to kick my feet way down the shallow water, 
Shoe fly, dragon fly, get back to your mother 
Pick up a flat rock, skip it across Green River

~ John Fogarty, Creedence Clearwater Revival, Green River

Van and off-road trailer on a gravel road atop the Atchafalaya Basin Levee Spillway, south of I-10 in Louisiana. — Gravel Travel, Southern Louisiana style, atop a levee near the Atchafalaya Basin

Cajun Country is one of the last places in America to retain as much of its culture and personality as it has. It’s obvious the moment you get south of the Interstate and away from the cities. Get back into the bayous where there are no big box stores and no fast food, and you’ll see what I mean. There’s plenty of original food, music, mixed patois, and warm hospitality.

Explore Cajun Country

Wind your way down two lane roads through the rice fields between small crossroads towns. Walk into Landry’s Meat & Grocery in Catahoula and get ya some warm Boudin. When I was there I was the only customer in the store not wearing white rubber boots. Head over to Kaplan and ask around where Suire’s Grocery & Restaurant is. Get a couple of plate lunches just for yourself. That way you can taste a wide variety of the best and most authentic Cajun Country food you’ve ever had. “If you want country cooking, come to the country” they say at Suire’s. I recommend the Turtle Piquant, though you won’t go wrong ordering anything there.

Gravel road atop the Atchaflaya Levee Spillway at sunset, south of I-10 in Louisiana. — Looking back down the levee at sunset

Go down through the cane fields and find Bonamis Grocery and get a coke and more warm Boudin. Listen to the local duck hunters talk about da poodoos and how someone used it in gumbo. It’s just an old corner store that sells beer, firewood and white rubber boots. A whole shelf of white rubber boots. Delcambre Reeboks, one Cajun friend explained.

South of I-10 in Lousiana is the best place to slow down, relish your environment, and explore to your heart’s content. I could write pages more about Cajun Country, and hope to soon. I have a mess of images and some video to explain.

NOTES:

The images in this post were done one late afternoon on the Atchafalaya Basin Spillway Levee. It is a long, high, levee in southern Louisiana that runs up from Charenton near the Attakapas Island WMA.

An interesting article with a great 1969 video of CCR performing Green River can be found at Creedence Clearwater Revival’s ‘Green River’ at 50 – Our Essential Guide to Early CCR.

#atchafalayabasin #bayoucountry #cajuncountry #ccr #greenriver #actuallyincalitho #ha #runningthelevee #louisianasunset #sunsetonthebayou #igerslouisiana #southofi10 #takemebackdown #coolwater #graveltravel #creedenceclearwaterrevival #backroads #southernlouisiana #cajun #swamplife #adventurerig #offroadtrailer #lifeontheroad #homeonwheels #wanderingphotographers #wanderingsoul #travelphotographer #travellife #nomadiclife #nomadlifestyle

INGREDIENTS

DIRECTIONS

What past workshop participants have said:

INGREDIENTS:

PREPARATION:

Enjoy!

Explore Cajun Country

NOTES:

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