November 25th – December 2nd, we stayed at the Tallahassee East Campground in Monticello, FL, site A3&B3, which is a site for 2 smaller RVs or one larger one. $32.86 was the cost for each night with our Good Sams discount. This place used to be a KOA. The website makes it look nicer than it is. The amenities are free breakfast (though they leave out a tip jar). The breakfast consists of homemade quiche, which is watery even if you get there right at 8am which is when breakfast starts. There are also bagels with a variety of things to put on them, two different types of juice, mini donuts & pastries. There is a playground, pool, cable tv, WiFi, fishing, pavilion, propane & firewood for sale. There are cabins & cottages for rent. There are also mobile homes also in the campground and they also have mini storage on site.
I was able to find work while we were in Tallahassee with survey.com
November 27th, we visited St. Marks National Wildlife Refuge the day before Thanksgiving. We didn’t see much in the way of wildlife besides birds but there is a lighthouse there and we watched the sunset.
November 28th, we enjoyed a nice Thanksgiving potluck dinner at the Unitarian Universalist Church of Tallahassee. Chad made Maple Roasted Brussel Sprouts & Butternut Squash. The dinner was held outdoors on the veranda of the church. Afterwards we went to Alfred B. Maclay Gardens State Park. There wasn’t much in bloom but it was still very green and pretty. $6 was the cost of parking and they take credit cards. (see the attached brochure for info)
November 29th, we went to Edward Ball Wakulla Springs State Park. This place wasn’t as nice as Ichetucknee Springs. $6 was the cost of parking and they take credit cards. (see the attached brochure for more info)
November 30th, we went to Madison Blue Springs State Park. We chose not to float on the river like we did the weekend before since there wasn’t a shuttle. Chad did swim in the springs but they were too cold for me. The springs are so beautiful, the water is so clear and a lovely turquoise color. Cost for parking is $5 and no one was there to take a payment so be prepared with cash or a check.
For dinner that night Chad made-
Pork Chops with Dried Cherry Sauce
- 4 (6 oz) boneless center-cut pork chops, ¾ inch thick (he used bone in)
- ½ tsp salt, divided
- ½ tsp pepper, divided
- 1 Tbsp olive oil
- 1 cup ruby port or cherry juice
- 1/3 cup dried cherries (he used dried cranberries)
- 1 ½ Tbsp raspberry preserves
- 1 tsp Dijon mustard
- 2 sprigs fresh thyme or 2 tsp dried thyme
- 1 Tbsp unsalted butter, chilled
Sprinkle pork with ¼ tsp each of the salt and pepper. Heat oil in large skillet over medium-high heat until hot. Cook pork 8 minutes or until golden brown, turning once. Remove pork, cover loosely with foil.
Add port, cherries, preserves, mustard and thyme to skillet. Bring to a boil over high heat, stirring to scrape up any browned bits from bottom of skillet; boil 1 minute. Reduce heat to medium; simmer 5 to 8 minutes or until syrupy, stirring occasionally. Remove from heat.
Whisk in butter, any accumulated juices from pork and remaining ¼ tsp each salt and pepper. Serve over pork chops.