I don’t know if it’s the fall colors coming out in full force, the smell of fires and the chill in the air, or all Tim’s good home cooking and the time we’re spending with family; but recently I’ve been having this yearning to get sedated by turkey.

Fall is definitely in the air. The nights are getting longer, causing sugar in the maples to get trapped in the veins of their leaves. For those who are curious, it’s the bright days of Autumn combined with these residual sugars that trigger the heightened production of the chemical Anthocyanin, thus producing the deep crimson color we’re starting to see coating the hillsides.

And while locals have been saying this is a bad year for the colors, it is still quite amazing. Call it global warming or call it Indian Summer, but we’ve noticed that the brilliant colors we have seen are here and there, not everywhere.

Seriously folks, this is something to consider: What Does Global Warming Mean for the Northeast? If you like maple syrup as much as I do, we’re talking about Not-So-Sweet Realities…

This hasn’t affected my need for a Tryptophan fix one bit. And if the timing is right, I’m lookin’ forward to some Southern Hospitality this Thanksgiving. A couple friendly full-timers we recently met from North Carolina, invited us to Georgia where they will be spending Turkey Day Southern Style with friends and family. This unexpected invitation came after they made us some brownies, and had us over for dinner in their Class A. What do you say to someone who asks you … “Y’all like Chili?” I say, “Yup.”

I guess it’s true what they say about Southern hospitality. If I can hold out that long, and we’re in the area as we head South for the Winter, we’ll find out for sure and let you know. Once we recover from the meal.

I will miss preparing a big bird with all the fixins myself. But I just don’t think it would be the same in our little Magic Chef RV range. It would certainly have to be a small turkey. And there sure wouldn’t be room for the stuffed acorn squash I usually cook for rene at the same time. But above all, it would probably use half our propane!

What experiences have you other full-timers out there had cooking a turkey in your rig’s range? We’d love to hear from you.