On the subject of the RV: I have started to make some boards on Pinterest to use in planning future trips. I haven't done much, but it seems like an interesting way to organize things. Much like visual bookmark folders.
I have been pinning possible RV parks, and ones where I have made reservations for our June-July trip.
On the subject of the House: it seems we continue to take one step backward for every two steps forward. The refurbishing of the first of three bathrooms is coming along nicely, but now the on-demand, propane hot water heater that will provide hot water for the shower is being temperamental. (The main hot water heater for the rest of the house is a large electric one.) I sure hope we don't have to replace the tankless one, it was quite expensive. But there is no value to having a pretty new cultured marble shower enclosure with no hot water! Fortunately we have had an excellent response from a telephone service tech from the manufacturer, but he keeps referring to it as an "old" model.
On the subject of Food: I made a whole wheat pizza crust in the bread machine yesterday and it worked very well!
I used the same basic recipe as I have for regular white flour pizza crusts, but I substituted whole wheat flour, used Agave Nectar instead of sugar, and added a heaping table spoon of the dough enhancer (you could also use gluten) to help the whole wheat be stretchy.
The topping is one we have enjoyed many times in the past. Caramelized onions with Balsamic vinegar, three ounces of crumbled Gorgonzola cheese, and a scant quarter cup of finely chopped walnuts.
Although I'm avoiding dairy, this is one exception.
Our more traditional, cheese, sausage, mushroom pizzas would have had at least eight to twelve ounces of full fat Italian cheese. It's so easy to dump on with those nice pre-shredded cheese!
With the Gorgonzola we each ate about one and a half ounces of a full flavor cheese. I would rather do without than eat the "vegan" cheese substitutes.
The whole wheat crust was different, but good. We like thin crust pizza, and although not as thin as some I've made, it did roll out easily. The trick for any pizza dough is to mix it in the morning and put it in a plastic bag in the refrigerator to proof for several hours.
I have also changed my mind about Agave. My impression that it was chemically treated seems to apply to the cheaper brands. The "Raw" Agave Nectar from Madhava, is pressed, filtered, and concentrated by heating it to no more than 180*. It is no more "processed" than cane sugar or maple syrup. The chemical that was referred to in an article I read was Chlorine, use to clean the filters. Hey, isn't that what is in our drinking water to kill the bugs?
And, we both like the taste! That is a critical point.