Subj : Road Tripping - Redux
To : Shawn Highfield
From : Ruth Haffly
Date : Tue Oct 22 2024 12:19:34
Hi Shawn,
RH> Our first time towing was bringing the R-Pod home from the dealer,
RH> took about 3 hours (distance and slow driving until Steve got used
RH> to towing). A week later we took off for a cross country trip to see
RH> our daughters in AZ and (at that time) NV. Breaking it in the hard
RH> way. (G)
SH> Laugh. That's the way to do it. We used to own a popup trailer so i
SH> have some experience pulling it, and backing into spots. It's been a
SH> few years, but when my kid moved a few years back I was still able to
SH> back that uhaul and trailer right in her driveway in live traffic
SH> without an issue. :)
I guess you never fully lose skills like that. When we first brought the
R-Pod home, it took Steve about half an hour (maybe more) and I don't
know how many attempts to back it into our driveway. With the new
camper, after this last trip it took hime 2 tries and about 5 minutes to
get it in. We live off of a moderatly busy street but got home Saturday
right about 5pm--when all those running late for Saturday Mass were
trying to get to church. (We've got a big Catholic church several blocks
down the street, with multiple services over the week end.)
RH> outstanding. This wasn't quite outstanding but closer to it than RH>
what I had in a German deli in Salt Lake City last year.
SH> I've been lucky, anytime I've ordered it it's been good. Granted I
SH> mostly go to the local German pavilion as they sell food once a week
SH> (pre order) so its' almost alwyas excellent as most of the cooks are
SH> 80+ years old.
Sounds like a place to go for good food. Do they sell in large
quantities so you can put some in the freezer or is it just set plate
meals? When I make red cabbage, I usually put 3 or 4 pint containers
(enough for one meal each) in the freezer. It's not that hard to make
(my recipe is from a German cook book Steve was given to give me when he
had a 3 month Temporary Duty in Augsburg) but it does make more than
what we can/want to eat in one meal.
RH> It'll be more in demand as the Baby Boomer generation ages. One of
RH> our nieces works in that field.
SH> It was in demand here with good pay, however since covid the pay went
SH> from 24/hr to min wage of 17 something.
That hurts. Minimum wage in the US is $7.25/hour, not enough to make a
living on unless you work something like a 90 hour week.
RH> Smart idea, don't want to bring home something that'll knock her
RH> out.
SH> Exactly!
That's why I sometimes stay home instead of going out where I know
there's going to be a crowd--don't want to expose myself to unknown
germs.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Can I blame my spelling on jet lag?
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
