There’s nothing quite like a good title to drum up a little intrigue, and a little intrigue always gets the blog clicks going which is, after all, rather fun. As it so happens these past 2 weeks we’ve been doing all three above-mentioned activities right here on the Oregon coast. It’s been an interesting and experimental time, but perhaps not exactly in the way you might think. Still, it’s rather intriguing, is it not? Rather than keep you on edge with anticipation, I’ll just jump right in and tell you all about it…
(Upfront disclaimer -> I apologize to my vegetarian friends for #1, to my non-drinking friends for #2 and to mushroom-haters for #3. I will either offend you all, or offer something for everyone…only time will tell…)
1/ Smokin’

Now that’s the look of a happy man
Paul has had visions of smoking while boondocking in the desert for years. The open plains, endless skies, perfect solitude…and yes…a meat smoker. Somehow it all meshes together in perfect picture harmony as well as playing to his creative side -> smoking is after all an art more than an occupation, or so I’ve been told. Well three years into our RVing lifestyle the dream has finally come true. After preparing meticulously for its arrival including a winter purge of excess stuff in San Diego, measuring the storage compartment space obsessively and combing hundreds of online reviews we’ve finally bought the perfect smoker for the perfect space. The Weber Smoky Mountain Cooker (WSM for those in the know) arrived here at Cape Blanco just days after his birthday last week, and although we’re not quite boondocking in the desert Paul has indeed been smokin’ wild in the great outdoors. Oh yes it’s been hot…very hot…and very, very good.

Home-smoked ribs, sauteed farmers-market green beans and garlic/ginger spinach….YUM!
Our first experiment was mere days ago with two racks of pastured ribs from our local farmers market, and today we’re tackling a shoulder roast from the same source. These are all-day affairs lasting between 6-12 hours with constant monitoring, adjusting and stoking of the coals. Paul has immersed himself in smoking forums (oh yes, they exist) and temp/time/wind-flow analysis to attain that pure-perfect, and nearly mythical “smoke ring” on the meat. The ribs turned out excellent for a first try…tasty, moist with good smoke flavor…and since it’s all electricity-free we plan to do alot more of it boondocking in the desert this winter.
2/ Drinkin’

Show-time for our new boxed wine
Having ventured so boldly into new territory with the smoker we decided to fearlessly branch out and do the same with our wine. We are what you’d call traditional wine drinkers…a glass every evening or so from a decent $10 bottle is about our tempo. What we’ve never done (at least not since I was desperate in my youth) was drink wine from {{gasp}} boxes. My memories of box wine are a nasty acidic alcoholic juice, drunk in excess for its’ cheap price and maximum effect.
As it turns out though, box wine has come a long way in the last 20 or so years. More serious wine makers are considering the medium and some of the classier box wines approach 90-point ratings (according to Wine Spectator). Not only that but they are super-portable (4 bottles in a clean, easy-to-carry box), earth friendly (half the carbon footprint of glass) and last for 4 weeks after opening at a very attractive price. Could boxed wine be the new green RVing classy beverage of choice?
Paul and I decided to give it a try attacking our first box, a Black Box Cab on the same night we smoked the ribs. And our results? Surprisingly good! Despite my initial misgivings I am happily impressed by the wine and could easily see buying more. Box wines still don’t offer anywhere close to the range of choice you can get in bottles, but I can see a few of them becoming handy stables for our regular meals, and for less than $5/bottle it’s a darn tasty deal.
3/ Mushrooms

I love Kombucha drinks!!
While Paul was dreaming of meat and wine, yours truly has been thinking of mushrooms…or to be more precise I’ve been brooding over yeast cultures, gluconacetobacter xylinus, and growing a mushroom “mother” for brewing home-made Kombucha. You see I love fermented foods. I’m rather fascinated by gut bacteria, our “second brain“ and its’ impact on human health (it is an amazing and eye-opening area of scientific research), so one of the things I strive to do is keep my gut microbes diverse and happy. We regularly eat Kimchi, sprout and ferment various foods, and eat fare rich in probiotics. I discovered Kombucha, a sparkling, lightly acidic fermented drink last year and immediately added it to the list, but the problem is it’s so darn expensive…$3.50 a bottle…yikes!
So, ever since I’ve been trying to grow my own mother.

She may not be pretty to you, but she sure is pretty to me!
Now just like smoking, mushroom-growing is a rather mysterious art that requires more “fiddling” than exact science, and thus far my experiments in the RV have been a total flop. I’ve used cultures from existing bottles, “fed” them faithfully with a green tea & sugar formula, looked after them, cajoled, talked and sung to them…but my brews just haven’t worked out. The mother hasn’t grown properly, the brew didn’t have the right fizz and everytime we got close to growing a decent top we’d move the RV and break her up. What I really needed was time and some good humid, warmish weather to make the magic happen.
What I really I needed was Cape Blanco!
In the 2 weeks we’ve been here we’ve had total mushroom success -> a wonderful mother growing like bloomin’ crazy in just the right conditions. She’s sprouted out from a single strand, grown to the size of my hand, thickened to at least a half inch and she is just perfect! I feel the pride of a parent seeing the first success in her child and the beauty of creation that only a loving creator can see.
All in all an interesting and experimentally fun two weeks. Like I said before, it probably wasn’t exactly what you were expecting in the title, but it was still rather intriguing was it not?
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