While working Harley’s 110th anniversary, we stayed at the Wisconsin State Fair RV Park. That’s going to be our semi-regular home when we’re back for Mike’s work at H-D’s service school on Juneau Avenue. We’ll be in Milwaukee once a month from October to March, and the State Fair is the only park open year-round.
The 110th fell over Labor Day, so all the plush spots at the park were full. We had to move to the other side and essentially boondocked. We did have electric, which was a plus because we needed the air conditioning. It was still really hot in early September.
We were working long days on our feet and had to skimp on showers, but not everything was a challenge. We found a charming walking path behind the Natural Resources building, just a few steps away from our rig. Each night, we strolled with the bark babies, stretching our legs and theirs, letting the woody scents and bursts of color refresh us. A lovely way to wind down from hectic days.
It’s delightful when people share bounty from their gardens. Not only does whatever you make with their food gift taste great because it’s fresh and homegrown, but I like to think the food is infused with kindness because it was freely and lovingly given.
We’re attending an RV rally right now (more on that later), and our campground neighbors Ray & Linda gave us a colander full of sweet, juicy tomatoes. So, last night I baked ’em up with some oregano and parmesan. Mike had his with a leftover hamburger patty, and I enjoyed mine all by themselves with a small glass of Red Ass Rhubarb wine.
Fresh tomatoes, cut into slices
Oregano, to taste
Salt & pepper, to taste
Coconut oil, enough for drizzling
- Preheat oven to 450 degrees.
- Place tomatoes cut-side up in a baking dish.
- Top with shredded parm, oregano, salt and pepper.
- Drizzle lightly with coconut oil.
- Bake until tender, about 15 minutes.
- Let cool slightly before serving (to help keep the tomato slices from falling apart).
It wasn’t all work while we were in South Dakota. We managed to squeeze in some fun and adventure at the Rushmore Tramway in Keystone, which was just 20 minutes from our campground in Hermosa.
Mike and I were jazzed to try the alpine slide ($10 per person), a 2,000-foot long chute on the side of the hill that uses a wheeled cart with a handbrake to navigate. It was first for both of us. After riding the chairlift up, we had lunch at the Summit Grille. The food was so-so: a pre-fabbed chicken breast, oily nacho cheese sauce, and stale chips. Meh. The views, though, were terrific. From the deck of the grille, you could see Mt. Rushmore in the distance. After our nosh, we toured the small but lovely garden. Then it was time to ride.
The slide was a hoot! We rode parallel, each in our own chute, waving back and forth, speeding up and slowing down trying to catch each other. Good times!