Jeep Software

Monday - I picked up a BT OBD2 reader and the security cable needed to save changes to the ECM on the Jeep. We were still occasionally getting the service transmission message on the dashboard display. Searches on the Jeep JL forums showed what needed to be done to eliminate the message and the potential issues that it can cause i.e. limp mode. It’s something that the dealer in Fairbanks should have done after performing the clutch replacement recall. Oh well, it’s done now. I now have software to read/reset codes and enable features if needed, such as changing the speedometer with tire size changes. 

It took a bit of digging to find the area within the software to do the reset. There are a ton of options. 

Tuesday - Today's high temperature is only in the mid-50s (°F) and it's overcast. At least it isn't windy. I had a couple of bananas that were getting old so I am making a couple of loaves of Hawaiian banana bread. Basically, it has pineapple and coconut added to the bread. It's pretty tasty and I am planning on tossing them into the freezer as we will be out of town for a bit. So it smells pretty nice in the RV right now. 

This afternoon’s project. Hawaiian banana bread with coconut and pineapple.

Day 43, 44, 45 - Clermont, FL - TT

Wednesday (43) - We are still at the same RV park in Clermont, FL, until Friday. We then move to a couple of Harvest Hosts before heading back to TTO for several weeks. Bridget is at her first PT appointment for her back. 

I used the Blackstone griddle for several dishes. It is definitely hotter and faster than the stove. Fried rice is fast since multiple items can be cooked at the same time and the two burners allow two different temperatures. It also did a great job of searing both a roast and salmon filets. 

Thursday (44) - The forecast is for storms in the early afternoon and later this evening. The weather service was warning severe thunderstorms with hail possible but we didn’t see or hear any hail at our location. 

Friday (45) - We traveled all of ten miles to our next stop at OrganicaWorld, a HH location and farm-to-table market. We arrived around noon and found a nice, flat spot. We picked up some delicious jams, pickles, and salsa and plan to order dinner (to go) later this afternoon. The host mentioned that he expects six RVs today. 

Someone was really annoyed when the engine was started. She does not like travel days. 

Fairbanks

 

Thursday (SSD Day 4) - When cleaning up the upright freezer, I found about ⅓ of a gallon of honeyberries. Since they are over a year old, I decided to try and make some jam. The Internet said that honeyberries have plenty of natural pectin, all I needed to add was sugar and heat to 220°F. This is after allowing the berries to defrost in a colander to get rid of a lot of water. I then transferred the jam into ½ pint canning jars, that we just happen to have, and they are now in the Instant Pot for 15minutes. They didn't need to be pressure canned but that is the only pot large enough for the jars. I have a couple tablespoons in a partial bottle in the fridge so I could see what it tastes like and if it thickens up like it's supposed to.

From almost a half gallon of berries to a bit over three cups of jam. I just tried some on a toasted English muffin and it tastes great. It looks like blueberry but doesn't taste quite the same. The jam did thicken up nicely just like the Internet said it would.

Only 24 more hours for the required five days of strict social distancing to be completed!

Day 43 - Committed!

Convection oven cookies. Not quite as straightforward as in a propane oven. Since we are on a 30amp connection, the heat needs to be switched to propane while the oven is being used. But, it did work. This is the third or fourth time I’ve used the oven to bake cookies. The cooking time needs to be extended around 25%. I tried to use the broiler function earlier but it just doesn’t seem to get warm enough. I’ll be trying the broiler again on Wednesday to finish off the rib roast after cooking it with the sous vide. These are the ready-to-bake cookies as I don’t need to make dozens at a time.

Back in August, 2018, before we headed out on our first snowbird trip, I purchased a Thousand Trails (TT) Camping Pass with two zones. The northwest and southwest zones plus we added the Trails Collection which gave us access to the Encore Resorts. We’ve really enjoyed staying at these parks as we were able to reserve stays 60 days in advance and stay for up to two weeks at a time. Between longer stays, we had to find somewhere else to stay for a week before we could go to another TT property. Since we are planning to go further east this year, we were going to purchase the southeast zone.

In addition to the Camping Pass, they offer memberships. Since we decided that we enjoy the RV traveling and can see ourselves continuing to do it, we decided to purchase an actual membership. These are lifetime memberships but can be resold on the secondary market. They can only be sold once. If we purchased from the secondary market, we wouldn’t be able to resell at some future date. What we get is the ability to reserve 120 days in advance. In addition, we get one year of RPI membership (another campground club) and one week cabin rental per year at any TT property. We are no longer limited to the regions or zones, can stay up to 21 days and can go park to park. That last one will be important when we visit the east coast as boondocking opportunities are supposedly very limited.

With this RV, I see us in RV parks more often than not due to its limitations which, for us, is fine. Especially if we can take advantage of no-additional-cost locations. When we stay at a TT property, we don’t pay for the site and it includes utilities. In some other locations, such as here in Needles, we pay for electricity. 

Day 38 - A Scare Back Home, Early Christmas

I have been using Zip-Loc freezer bags with the sous vide appliance. Supposedly, they are less than optimal as they do have a tendency to break and the seals leak slightly. A vacuum sealer is what is recommended and Bridget had ordered one for me. It is the Aobosi model YVS-102. It only draws 100 watts so no problem using it off of the inverter. I’m trying it today with balsamic-sage chops. Cooking at 136°F for a couple of hours. A bit longer than the recipe since the chops are still half frozen.

We are in a 30 amp RV site which is about ¼ of the electric power capacity of a 50 amp site so we have to be careful what electric appliances are running. For example, the water heater, heat pump, and microwave/convection oven can’t be running at the same time. Maybe two high draw items at a time. This RV has a power management system that will automatically limit what can run at a given time. In general, it works as long as you know what it’s doing. For example, yesterday I ran the convection oven, when the heat pump switched on the water heater and the washer turned off.

The scare back home was that my son texted me this afternoon that the temperature in the house was 59°F instead of the more normal 68°F this morning. I called the fuel oil company and they said that there should be about 200 gallons in the tank but they will send a truck over today and fill it up. Just in case. During his lunch break, my son returned home and found the reset button on the oil burner and it started right up. The scare is that it is supposed to drop to -36°F later this week. The furnace not working would be a disaster.

Day 5 - Benson, AZ - TT

Another very pleasant day in southern Arizona. Being able to stay in these Thousand Trails and Encore RV parks is pretty convenient. Some complain that they aren’t resorts. The spaces here are gravel but mostly level. We had a choice between 30 amp and 50 amp power and pull through or back in. The pool and jacuzzi aren’t fancy but nicely heated and clean. The seasonal activities are just starting up for the winter. We went to a pot-luck yesterday evening. Nice to meet others.

I ordered a sous vide kitchen gadget from Amazon on Tuesday evening and it arrived here at the campground this afternoon. Prime works pretty good! This one is made by Instant Pot and there is a large selection of brands out there. You insert it into a container of water and pick a temperature and cooking time. Whatever you are cooking gets placed into a plastic freezer bag, add seasoning, and place it into the water. The sous vide device has a water pump and a heating element to maintain the desired temperature and the pump keeps the water circulating. When it’s done, the entire contents are at whatever temperature you choose.

In this case, I picked up two fairly generic steaks from Walmart. Not high end cuts but they did have some nice marbling. Seasoned them with seasoned salt and pepper, added a little olive oil into the bag, and put the bag in the water. After an hour and a half it’ll be done and just needs to be browned in a pan for 30 sec or so on each side. If you don’t brown it, it looks a very un-appetizing grey. It came out medium edge to edge. Apparently, everything come out that way. Turkey, roasts, even eggs. And there is no risk of overcooking. It’ll maintain that temperature for hours after it’s “done”. Cool gadget!