JoDo Chasing Rainbows
Exploring the US and Canada from our RV
It’s been a while…
I did not set out to be away from our travel blog so long. I started off fairly positive about the shutdown. I was cooking up a storm, exercising and creating new projects. I hit a wall about three weeks in. I was still exercising but I lost any interest in anything else. I developed anxiety that made it very difficult to concentrate. I still have anxiety but it is no where near where it was during the height of this pandemic.
We have been safe. We continue to shelter in place at Desert Eagle RV Park which is on Nellis Air Force Base. This is probably the best place to get stuck. We got here on March 3. We were initially scheduled to stay through April 1. Luckily, they allowed everyone who was here to continue to stay as long as we paid. We will leave on June 1. It’s starting to get very hot so we will be glad to go.
We are heading back to Yellowstone for the summer. Our start date has been pushed back to June 11. Once we leave Las Vegas we plan to park in a place with elevation for a few days before we enter Yellowstone so that we can used to living at high elevation again. We have been at about 2,100 feet all winter. The campground where we work is a little over 7,700 feet.
I am committed to putting out blog posts once per week until we leave Yellowstone in September 2020. I have a few posts of places we visited right before the lock down. I am glad to be back. Hope you are all safe.
One fun fact during quarantine. I walked through a pair of sneakers. I bought these sneakers the second week of February. I took this picture on May 21. I need to buy another pair before we leave since these are done.
I can’t stop cooking
A few weeks into social isolation is turning me into a contestant on Top Chef. I can’t stop cooking. Luckily, Donna and I had decided that March was going to be our month where we would remove added sugars from our diet. We had purged the RV of all said items by the end of February. Who knew that a few weeks later we would be under social isolation. We are isolated with no cookies, no chips, no pretzels, no crackers and no ice cream. So today I thought I would share my new snack obsession – roasted chickpeas.
I know you can buy them in a bag but with my cooking binge, I just make my own. It is super easy. Here are the ingredients.
- 16 oz can of Chickpeas, drained and rinsed
- 1 TBSP EVOO
- 1 tsp salt
- 1 tsp pepper
- 2 tsp cumin
- 2 tsp smoked paprika
- 2 tsp garlic powder
Preheat oven to 400 degrees
On a cookie sheet arrange chickpeas. I like to use parchment paper for easy of clean up and I think it makes them more crispy.
Put chickpeas in oven. I use the top rack because I have a small oven. I think a conventional oven you could use the middle rack. Cook 15 minutes.
Add all seasonings, mix and place back in oven for 15 minutes or until chickpeas are crispy.
You can eat them warm or cold. I let them completely cook on the cookie sheet before I move them to container. I am not sure how many days they last in the refrigerator. A batch only lasts two days in my house because we love them so much.
How are you all doing? What are you cooking? Do you have any recipes you would like to share?