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October 29, 2010, a Friday
Grand Staircase-Escalante National Monument (near Boulder), Utah, USA
— Took it easy today
We took it easy this morning. J made us a big breakfast of Denver omelets, potatoes, and OJ, and of course I had coffee and J had tea. After breakfast, I resumed uploading image files for my calendar. Then I started to work up a blog entry.

I had lunch around 1:00 and finished the blog entry. J left around 1:50 in the Jeep to go photograph. I took some more test shots with my new-to-me Canon EOS 1D Mk IV, and everything appears to be fine with it. The images shot at ISO 800 look like those shot at ISO 400 with the Mk III, which means I'll have another stop of shutter speed or f-stop to work with in low light. I started to select some images from Africa to put in a slide show for some talks that I'll be giving next month. I selected images from my most recent trips to Rwanda (Mountain Gorillas in February 2005, below left), Kenya (plains animals in October 2007, below right), and South Africa (plains animals in October & November 2007). I had way too many images, so I'll really have to cut down the number.


I finished uploading the calendar images, and J returned around 5:00.

We had dinner around 6:10 of a grilled ham steak with BBQ sauce, J's Cheddar Biscuits (below right), and peas. The biscuits were great! They were moist and had a nice flavor.

After dinner, I processed some images for a stock submission (below left).

J's Cheddar Biscuits

Biscuits

  • 2 cups Bisquick Heart Smart baking mix
  • 1/2 cup cold water
  • 1 cup grated, sharp cheddar cheese

Herb Butter

  • 1/4 cup butter
  • 1 tsp parsley flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning

Preheat oven to 450 degrees. Mix the Bisquick Heart Smart baking mix, cold water, and grated cheese. Roll out the biscuits about 3/4 inch thick. Cut the biscuits in circles approximately 3 inches in diameter (use any round glass or measuring cup to cut them). Brush the tops with the herb butter, reserving some herb butter for serving. Bake 8 to 10 minutes. Serve with extra herb butter.