Camp Freightliner Classes & Descriptions

We have signed up to attend a Camp Freightliner 1 class, but had to cancel it.  Spread the word to your friends, and maybe they too can take advantage of this wonderful program.  Links are below the descriptions, for more information.  Freightliner 1 also has a list of additional classes, so be sure to click on the link to check it out:  https://www.fcccrv.com/owners/camp-freightliner/

Camp Freightliner classes are open to anyone who wants to learn more about motorhomes built on Freightliner Custom Chassis. Choose from two sessions: Camp Freightliner I is our popular two-day training session, and Camp Freightliner II pairs you with a service technician to observe maintenance and learn about your specific chassis. Read more about each below, and make plans to join a class!

Get to know your chassis. Camp Freightliner I is our popular two-day training session for first time RV owners. Take advantage of our comprehensive and captivating two-day training session in Gaffney, SC, to learn about the benefits of driving a motorhome built on an FCCC chassis. This is not a hands-on workshop.

Class Overview: Camp Freightliner I

Take advantage of our comprehensive and captivating two-day training session in Gaffney, SC, to learn about the benefits of driving a motorhome built on an FCCC chassis. This is not a hands-on workshop. Class size is limited to ensure one-on-one coaching and interaction with the instructor in an intimate setting in Gaffney SC. The local KOA has 24 camping spaces for your convenience. If you are registered for service at our Oasis Service Center, then you may park on-site. Parking is limited and on a first come first serve basis. Classes are filled on a first registration basis, so sign up today!  https://www.fcccrv.com/owners/camp-freightliner/class-overview-camp-freightliner-i/

CAMP FREIGHTLINER II –
SERVICE & MAINTENANCE

Camp Freightliner II is a Service & Maintenance Class held at the factory Service Center. This is not a hands-on-course, but pairs you with a service technician in the service bay to observe the proper service techniques and ask questions about the chassis.

Fee: $149 cost of your scheduled maintenance (Covers safety and protective equipment, lunch and other supplies)

Dates: See Schedule to the right

Location: FCCC Service and Training Center

https://www.fcccrv.com/owners/camp-freightliner/class-overview-camp-freightliner-ii/#camp-freightliner-overview-2

Freightliner: Removing RV From Storage Tips

May, 2017

The Freightliner Custom Chassis Owner's Club has a wonderful website. I went over to it today, as we are getting ready for a Summer of travel in our Motorhome. One of the most important things to do, is to make sure you have covered all bases when preparing your Motorhome after a long storage (over 60 days). Upon returning there is a separate Checklist for storing your RV for more than 60 days.  

Checklist  for removing your Coach from long-term storage & Storing for long-term (over 60 days)
Checklist for General Maintenance
I will relocate this post to the right side-bar under "References Links" for future accessibility.  

Preparation for Storage Check List 

When removing your motorhome from storage, follow these steps.

• Remove covers from tires and thoroughly inspect the tires for damage. 
• Inflate them to the correct pressure for the actual weight on the tires. 
• Consult the Michelin® Tire Guide for correct tire pressure. 
• Weigh your coach if you don’t know the coach weight. 
• Check for fluid leaks. Repair as necessary. 
• Check engine oil level. Add oil if needed. 
• Check coolant level in reservoir and radiator (do not open radiator cap on hot engine). 
• Check hydraulic fluid level in reservoir. Add fluid if needed. 
• Check engine belts for wear, damage, or cracking. 
• Check engine fan for damage. 
• Check fuel/water separator. If empty, prime fuel system per instructions in your operator’s manual. Check engine compartment for nesting animals. 
• Check for leaks and damage to hoses and wiring. 
• Check rear-axle lubricant level. Lubricate chassis and drivetrain. 
• Check the charge level of the battery. 
• Clean ends of battery cables. If batteries need to be removed or replaced, install a clean and fully charged battery. Always connect the positive (+) cable first and then the negative (-) cable. Coat the battery terminals and connectors with a protective sealant. 
• Turn the ignition to the RUN position. Verify that the fuel gauge and voltmeter are operating properly. 
• If stored on safety stands, lower vehicle at this time and set the parking brake. 
• Run engine until warm. Re-check for fluid leaks. 
• Check transmission fluid level using the Cold Check method in your Allison® transmission operator’s manual. Add fluid if necessary. 
• Check all exterior lights, and replace as necessary

Summer 2017 Adventure Google Map

We've been busy working on this year's itinerary. I've taken a screen shot of the map I've created, and I've posted a link to it (located along the right side-bar of the blog, under "References", entitled: Summer 2017 Google Map).   If you click on that link, you'll see the user friendly interactive map, which will give you the Campground information. I've added lines to help with the direction of our journey. I hope you all follow us along the way, as it just makes it more fun when we know all of our friends and family are with us in spirit. We leave on May 13, and return Labor Day weekend.

Herbs de Provence ... what is it?

I made up a  batch of "herbs de Provence" about 6 months ago.  There it sat.  All lonely in my Spice rack.  I was determined to so something  with the mixture. I finally made a dish tonight to use some of it. But I'm determined to use it all up. So I did some investigating. I found this.

 Wikipedia:  ..."Herbes de Provence (French pronunciation: ​[ɛʁb.də.pʁɔ.vɑ̃s]) is a mixture of dried herbs typical of the Provence region of southeast France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s.^[1] These mixtures typically contain savory, marjoram, rosemary, thyme, oregano, and other herbs. In the North American market, lavender leaves are also typically included, though lavender does not appear in the recipes in Jean-Baptiste Reboul's 1910 compendium of Provençal cooking.^[2]

Here's a recipe, if you'd like to make your own mixture, rather than buy a store bought pre-made.:

http://www.food.com/recipe/herbes-de-provence-162668

There are many recipes out there to use "Herbes de Provence".  Here are some you can ponder:

Here's a pan roasted recipe from Williams-Sonoma, using Chicken breasts:

http://www.williams-sonoma.com/recipe/pan-roasted-chicken-provence.html

Here's a recipe from Rachael Ray, Food Network, using Red New Potatoes:

http://www.foodnetwork.com/recipes/rachael-ray/herbes-de-provence-red-potato-oven-fries-recipe

Here's a recipe from Fine Cooking, Beef Stew with Red Wine & Carrots:

http://www.finecooking.com/recipes/beef-stew-red-wine-carrots.aspx

Here's a recipe from Whole Food Market, Roasted Wild Salmon:

http://www.wholefoodsmarket.com/recipe/roasted-wild-salmon

But for now, tonights recipe is from Simply Recipes.

http://www.simplyrecipes.com/recipes/herb_roasted_chicken_thighs_with_potatoes/

I will show you a picture from the above site.  Be sure to give this a try, and when you do, you can use the rest of your Herbes de Provence on making it again, or trying some of the above recipes with it.

Mexican Casserole with Cornbread Topping

I've been making this recipe so long, I don't have any idea where I got it from. It makes a good amount, so plenty of leftovers, or have your friends in.

Ingredients 

1 lb. ground beef 

1 lb. bulk mild Italian Sausage 

1 cup frozen corn, thawed 

1 med. green bell pepper, finely chopped 

1 med. onion, finely chopped 

1 med. garlic clove, minced 

1 tsp. paprika (I use Hot, not Sweet) 

¼ tsp. Cayenne 

3 ½ Tbs. taco seasoning mix 

1 (8 oz.) can tomato sauce 

1 (10 oz) can diced tomatoes & green chilies 

2-3 cups shredded Cheddar Cheese or Monterey Jack Cheese 

1 (6 oz) pkg. cornbread mix 

2/3 cup milk 

1 egg 

Directions 

• Preheat oven to 350.  Grease a 13x9 inch glass baking dish.  I used a round 10-inch Corning Ware baking dish.  Sides on it are about 2 inches high. 
• Place a large skillet over medium-heat.  Brown beef and sausage.  Drain.  
  

  
• Add corn, pepper, onion, garlic, paprika, cayenne, taco seasoning, tomato sauce, tomatoes and ¾ cup of water.  Bring to a boil, reduce the heat, and simmer, uncovered, until slightly thickened, about 10-15 minutes, stirring frequently. 
• Spoon the mixture into the greased pan.  Sprinkle evenly with the shredded cheese. 
• Combine the cornbread mix, milk and egg in a bowl; mix well.  Let sit to thicken, 5 minutes.  Pour evenly over the beef mixture.  

  

  I like to use whole milk for this recipe

   

  

  Here, I've added the cheese and started putting the cornbread mixture on top.  Ready for the oven.

 Bake, uncovered, 30 minutes or until golden brown.  (My oven browned it in 20 minutes).

Coq Au Vin

Coq au vin (/ˌkoʊk oʊ ˈvæn/; French pronunciation: ​[kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used,^[1] though many regions of France make variants using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century;^[2] it is generally accepted that it existed as a rustic dish long before that.^[1] A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.^[3]

Julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking,^[4] and she frequently prepared it on the PBScooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes.^[5]

~wikipedia~

This is another dish that I have been making for years, from The Chicken and The Egg Cookbook.

This recipe came from a youtube.com site that Jim found.  I've been making this version lately... 

Scott Rea Project:

Coq Au Vin

4 Drumsticks, 4 thighs

12 Shallots

1 lb Mushrooms

1 Tbs flour

2 cloves garlic, chopped

Bacon, extra thick, 1/4 lb.

Pinot Noir, 1 bottle

Brandy, to flambe

Oil

Butter - 1/8 of a lb.

1 Tablespoon Sugar

Salt 

Pepper

Heat oil and butter in braiser.  Salt and Pepper the chicken on both sides.  Fry quickly to get some color. Do in two batches.  Drain.

Put shallots and bacon in pan until bacon is crispy.

 Add chicken.  Turn up heat.  Add brandy.  Flambe.  Wait till flames go down and pour in the bottle of wine,  until it is almost covered.  Put in garlic.  Salt and Pepper.  Bring up to a boil.  Sprinkle a Tablespoon of sugar (I put in a teaspoon instead). 

Cover and put in 325 oven for 1-2 hours.  Sautee mushrooms in butter in separate pan.  Add to Coq Au Vin.  Cook 20-30 more minutes. 

 Mix butter with flour.  drop in tiny bits into the broth, stirring constantly until thickened. 

Motorhome Fire Safety and Prevention

[I will link this post to the right "side-bar" of this Blog, for future reference., Sheila]

FMCA: Enhancing the Motorhome Lifestyle

Published on Feb 9, 2017

Gary Bunzer, the RV Doctor, discusses fire prevention tips for motorhome owners, the various types of fire extinguishers, and the types/classes of fires. This is a must-see video for the entire RVing family to reduce the chance of a fire in a motorhome.

https://youtu.be/KI0iX7PviOw