As I continue to explore the beautiful, “Seminole State Park” I decided to do a couple of artistic things on a hike and on the grill. So in this episode, here’s what I’ve got for you:

–           A little Black & White Photography…

–           Checking back in on an RV Fix…

–           Cheffing it Up: “Cedar Plank Salmon”…

On this trip:

–           “It’s Black, It’s White… Yeah, Yeah, Yeah”…

Thanks to Michael Jackson, every time I hear the words, “Black & White,” I can’t help singing the song. And no, I will not subject you to my own rendition of the song. However during one of my hikes, I thought it might be a cool idea to shoot some stills in black & white. I went for a little artistic choice with this, hope you like.

–           “So Far, So Good”…

In episode 10, I resealed my skylight in my RV. I went online and found out how to do it by checking out a video by Mark Polk and followed his instructions and resealed my skylight. There were a lot of mixed feelings about how I did it and some good suggestions if I have to do it again. But I did it the way I saw online and it worked for me. However the real test was going to be when it rained and during this trip, we got a chance to see right away how everything was going to hold up. Here’s a hint… it worked well!

–           Cheffing it Up: “Cedar Plank Grilled Salmon”…

I love fish and love to find cool ways to cook it and in this case, I decided to do it on a cedar plank on the grill. Check it out, maybe you’ll try it one day?

“Cedar Plank Grilled Salmon”

Ingredients: Salmon, Dill, Thyme, Asparagus, Olive Oil

Spices: Salt, Pepper, Paprika, Garlic Powder, Turmeric, Brown Sugar

First, the dry rub: Mix a teaspoon each of, Garlic Powder, Paprika, Turmeric, Brown Sugar and Salt & Pepper

Then take some olive oil, rub it over the fish and place it on a cedar plank. Now the plank should soak in water for about an hour before using it so when you place it on the grill it won’t burn.

Once the fish is on the plank, take the mixture and rub it on the first, leaving a little extra for the asparagus. You can rub down the asparagus at this time with olive oil and then rub the rest of the dry rub onto the vegetable.

After the dry rub is on the fish, top it with fresh dill and Thyme along with two slices of lemon.

With the fish now ready, take it over to the grill, which should be hot. Make sure your charcoal is over to one side, place the plank on the grill, cover and cook for 7-10 minutes, checking at about the 5 minute mark. Once the fish looks ready, remove it from the grill and place the asparagus onto the racks, grilling for about 2-4 minutes making sure you get a little char on the stalks.

Once everything is done, plate up… and enjoy!

“Resealing an RV Skylight” Episode 10

“Seminole State Park”

“Dicor Sealant Fix” by Mark Polk


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“Arpeggio Love”

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