Day Eleven—Wednesday, May 30, 2018
Today is our errand day. We got an oil change and groceries for the cooler. The car said that the vintage Vavoline oil was delicious. Then we spent a quiet hour at the San Buenventura Mission where the professor and I took turns praying. The professor talked to St. Bonaventure about philosophy while the kids romped in the garden. I prayed with the intense, bloody crucifix about our recent loss and received new courage to carry it with joy. We lit a candle for our family and writing before the crucifix.
We lunched at the car by the Ventura pier which used to be wharf. Walking out on the thick wood boards was exciting, yet scary when we peered through the cracks to the ocean below. Several fishermen were standing at the end with their fishing rods. Two of them had lowered a jug leaking blood into the water—they said that it was to attract sharks. The professor may have seen a dolphin out in the ocean. All I saw were dozens of surfers out at the point. We stood there digging them from afar and hoped the sharks would stay away. I liked watching the waves from the side. We could stand on the pier right where the waves crashed before they hit the shore.
In the afternoon we met our friends we are staying with at a playground in Libby Park. Back at the house, we got ready to go on a date. The kids got to have delicious organic hotdogs and play with our friends’ chickens. The professor and I went to the Nest in Ojai with a chef from LA as its founder. The professor drank “The Ventura Fog,” an Earl Grey infused gin with egg whites and rosemary and lavender sprinkled on top. I had “The Cuban,” which was plantation rum with coconut, lime, pineapple juice, and garnished with mint. He ate fancy anchovy pizza and a giant salad with bleu cheese while I had a brisket on a baguette with cheese and chimichurri sauce with a side salad with fresh berries. After dinner we walked through the downtown to a cute little bookstore. We found a children’s book by Graham Greene, several books on art, and a paperback by Nathaniel Hawthorne. For dessert we went to a vegan restaurant and got wine and vegan “cheese” cake. It was a nice way to celebrate our anniversary a few weeks early.
We tried to make the dinners on our camping trip easy, but more interesting than the lunches. Our goal was foods that were portable with non-perishable storage (meaning no raw meats) and easy to cook.
Here is a list of things we did at the campsites:
- Canned chili topped with cheese and yogurt and served with tortilla chips and bagged kale and brussel sprouts salad
- Hot dogs over the fire, chips, and bagged salad
- Boxed macaroni and cheese and summer sausage (from the ¼ cow we purchase every year) and bagged salad
- A just add water Indian lentil dish from Trader Joe’s and bagged salad
- Tortilla pizzas with a tortilla on top and bottom, canned pizza sauce, mozzerella, and pepperoni plus bagged salad
When we stayed at hotels we tried to have food that required no cooking:
- Chicken salad wraps with grapes, mayo, and dill
- Our last night we ordered pizza
Other nights we just grabbed food on the road for dinner. We often did this on nights we were coming into campsites close to dark or after dinner time. We did not want to have to deal with washing up. Though there were a few campsites where we arrived and the professor pitched the tent while I made dinner. Having a quick and easy meal option made things a lot simpler and saved us money since we did not have to eat out a lot.