We’ve driven about two hundred and fifty miles south of Prince George today (‘about’ means they measure things in that demonic metric system here, so you can’t trust those commie numbers). It’s only another four hours to Vancouver, but we stopped here for the evening because … well, we could. Besides, we found an exciting RV Camp in the travel catalog we’ve gone by, so we stopped to check it out.
It’s like any other camp we’ve grown used to over the past two months, except it has grass and shade trees. We pulled in and parked. I got out and tried to follow the maze of signs to the office. I wandered about for a while before finding a full-size cut out of Donald Trump, wearing a baseball cap and holding a sign that said, “Welcome to Clinton.” After catching my breath, I ventured further, and somehow, I wound up in a kitchen when a voice bellowed, “Can I help you?” I replied that I was looking for the park office. The relatively large gentlemen responded, “Well, you’ve found it. If you took off your sunglasses, you’d be able to see that.”
Anne had followed me in and, assuming from the press blurb that he was the proprietor, asked if he was Michael. “It’s Sir Michael to you.” That’s all it took; we were staying. As we checked in, he told us about the Road Kill Grill on-site restaurant; “You kill it, we’ll cook it.” If you haven’t dragged in something of your own, there is a choice of several protein mains with an all-you-can-eat side dish buffet. It didn’t sound appetizing, but the food was delicious. The flavors were complex, and despite his demeanor, he knew how to cook. You must bring your wine or beer to the table. Otherwise, alcohol isn’t allowed in the restaurant.
Because the evening was still early, Michael had time to join us at our table. As I suspected, he’s a world traveler and explained that he spends time in the Philippines when he closes the park for winter. Even though his sense of humor is fierce, it didn’t take long to realize that it’s his public face and he’s a wealth of local information when you get beyond that façade.
I’d recommend dessert when you come. Ours was a hot crisp with rhubarb and wild berries (picked from the surrounding hills) topped with black cherry ice cream. Even rhubarb haters will find something to like in this.
If you like fresh restaurant vegetables, they’re for sale. They’re grown in the park’s garden (except the tomatoes). There’s a stand at the entrance where you can select what you want. We couldn’t help but buy some onions, potatoes, tomatoes, and one of the monster zucchini from the bins. I don’t know where or how we’ll cook them, but we’ll figure something out.
Tomorrow, we will reach Vancouver, where we can stop and visit for a couple of days. I’m searching for a meal that I saw on Triple D. If I find it, it may well be the last thing I ever eat . . . heart attack city.
jw