Flat and monotonous landscape, divided highways with a few cars on the road, it was a perfect place for me to drive.
We whipped up our cold picnic lunch inside Honu including Hummus with cilantro and jalapeño plus spicy olives. Feta cheese and sliced tomatoes almond milk and bottle of water to make it a healthy lunch with the Mediterranean flair.
Picachu Peak, a distinctive landmark indicated that we were getting close to our destination for the night.
January-February is the high season in Arizona because of snowbird. At the Whispering Palms RV Park, we were able to secure the last open space for Honu.
Contrast to lunch, our dinner menu leaned towards Japanese food. J.J. prepared ground beef with fresh mushroom and tofu as our main dish. Dried seaweed complimented the steam rice and Kimpira gobo (sauté burdock and carrot) from my Mother. Green Matcha tea went well with the assortment of nuts and rice crackers as dessert.
Aloha -- Cathi