And unlike the maintenance guy, I can be
tipped in beer.
That and the fact that the maintenance guys all have a growth problem.
They
could put together a pretty good basketball team. So their idea of how
high
things should be are different than mine.
They should be accustomed to doing such chores for
little old ladies substantially shorter than you -
just tell them to hang the pictures at navel, er,
shoulder height. Or, of course, wait for us to
do it for beer.
So if you live far from the main entrance,
you're deemed to be more lively?
Just worked out that way. It was a combination of 2 things, I liked
the view
and the other unit that was available then had 1.5 bathrooms. Since
there's
just me I couldn't figure out what to do with the other half, plus they
took
footage away from the kitchen in order to shrink things down to stuff
it in.
Your kitchen is quite workable; you actually could
have two or three slicing and dicing at the same time.
Could you just dig a trench and bury them with
sand and gravel?
It drops down out of the RV and is right next to a wall, plywood. I
have some
pipe straps that I can screw onto that wall. It's just trying to
decide where
things should end up. Going back tomorrow and stare at it.
So not much needs to be done to get things
out of the elements.
I don't know what's the code minimum or
the livable minimum.
Steve and Ruth probably have more current information than me. But
there's a
couple of things...running the water into a RV. I was told by the
dealer that
theRV plumbing has a maximum of 50psi IIRC (they sell, and I had, pressure regulators to run the hose through since you're always driving around
and you
don't know what pressure you're gonna get). To low a pressure and...well things like showers get tedious waiting for there to be enough water to get wet. Faucet and shower heads all have water restrictors in them, at
least mine
did before I removed them. There's the chance you could be running off
of the
More complicated than I'd have imagined.
water tank and hauling water. Then there's disposing the gray water.
I've met
people who've never used their shower, rely on the showers at RV parks, and
Lilli's laundry water runs out, as I understand,
right out into the front garden. Water is at
quite a premium down there. The plants that
do well on that side are salt-tolerant, like
the pickle plants/Hottentot figs. Sad to report,
the fruit of these are dry and briny, without any
of the succulence or sweetness that some varieties
are said to have.
I've met people who've never used the stove/oven, always go out to eat. We spent several years living in ours over the 5 months of winter driving
around
in the lower 48, everything got regular use. Still does, just doesn't move anymore, it's a "cabin".
www.luddites.org/pictures/Cohoe/109___07/view1.jpg
Looks pretty houselike at this point,
[Strozzapreti recipe continued]
To make the rabbit stock
Heat the oil over medium heat in a medium-sized
braiser. Add rabbit bones and brown, the remove
the bones and set aside.
Add forearms, thighs and loins, and saute until
browned. Remove and set aside.
Add onion, celery, carrot and garlic, and saute
until softened and fragrant. It should take
about 7 min.
Add wine, scraping up any browned bits, then add
the bones and enough water to cover.
Bring back to a boil and cook for 1 hr.
Reduce to a simmer and cook for 1 hr more.
Cool, strain and reserve.
To make the pasta
Pour the strained stock in a sauce pot, bring to a
simmer and reduce over medium-low heat for 10 min.
Add chopped olives, rosemary and rabbit meat, and
cook for another 20 min.
Pierce the meat with a fork - it should pull away
from the bone easily.
Remove the meat, chop into smaller pieces and
add it back to sauce, continuing to reduce 10 min.
Toss with cooked strozzapreti, season with salt
and pepper to taste and garnish with grated
Parmigiano cheese.
Barbara Lynch
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