Goal: Truck Service, The Tour, Shopping, and Dinner Guests
Clyde’s new Active Airbox:
We get up and going around 9:00 AM. Rob pulls the litter box and its shelf out of the back of Clyde, so that there will be a 3rd seat. We leave camp by 9:30 so we can be at Dave and Claudia’s by 10:00 AM.
Dave is a very skilled mechanic and has ALL the tools. Dave’s career was with Snap-On tools and before that, a motorcycle mechanic, so he still has the complete mechanic’s set.
While Claudia is showing Deryl around the house, Dave and Rob swap the new Active Airbox in to Clyde. It takes the two of them all of 10 minutes! This gives all 4 of us a short while to still socialize before Dave heads to the course for his Tee time.
Tour of Belfair:
Deryl climbs into the 3rd seat, and Claudia into the navigator seat. With Rob driving, Claudia narrates the tour around the entire Belfair property.
The weather is another lovely sunny and warm day as we enjoy the drive around the large property. The main road into the property is called The Avenue of the Oaks. The Oaks are very huge, old live oaks, and the large limbs are covered in Resurrection plants. Spanish moss gracefully drapes from the outer limbs, and the broad avenue is cooled by the heavy foliage of the Oaks. Claudia explains that Belfair had been a Pecan Plantation, which explains why oak trees of the size and obvious age are planted along this graceful road.
We get to see the lovely grounds, the river views, and the numerous birds, and even a few alligators. The houses are all different in this development, rather than some developments where the houses appear to be all from a cookie cutter.
Dave returns from his golf game shortly after we return from our tour of Belfair, and we agree to a time for dinner.
Efficient Shopping:
We then climb into Clyde and head to the local Publix grocery store for supplies for tonight’s dinner. Tonight Dave and Claudia will come visit with us at the trailer. While at the store we found some lovely tuna and a nice thick piece of pork loin, a few veggies, and the ingredients are purchased.
We dash back to The Wols Roost, get the groceries away and start prepping for dinner. First task is to cut the pork loin into chop sizes, and get the chops into Rob’s special brine, in order for the pork to have time to brine. Rob is then busily setting up the patio for entertaining. While, Deryl coats the tuna in black and white sesame seeds and lightly sears the tuna in sesame seed oil. The tuna goes from pan into fridge to chill for the appetizer course. Deryl then prepares the veggies and potatoes.
We have quick showers, and change into fresh clean clothes just before our guests arrive.
Entertaining Guests:
With our cocktails we serve the tuna. The seared and now chilled tuna, is presented with a drizzle of teriyaki glaze and Terrapin Ridge Farms Wasabi-Lime sauce. The tuna is accompanied on the plates with sautéed snow peas.
For the main entree, Rob grilled the pork chops out on the grill, while Deryl sautéed a red onion with green apples, finishing them with a splash of port. A quick plating of the chops, sautéed onion & apples, and the buttered baked potatoes, and we are sitting by candle light at the picnic table to our banquet. Dave brought a very nice bottle of red wine to accompany the dinner.
For dessert we relaxed around a camp fire and feasted on amazing Chocolate, Chocolate, Chocolate brownies Claudia baked just before heading over to the camp. They were still warm as we dug into them. Yum Yum!
The evening flew by as more fun conversations were shared and the fire died down. Another lovely night drew to a close.