Category: Life

September 15, 2020

Smell the Flowers, Blow the Leaves

COVD-19 is a serious virus

Strangely enough, this is my first post since 1 year ago today.

I have just recovered from the most serious illness of my 65 years – COVID-19. I never imagined I would get infected, but I did. As of this writing, it’s been a 29 day miserable odyssey.

In my case, I developed a dry hack on the 15th of August. The next day my upper bronchial tubes felt infected – swollen and sore. I took a CV test at Piedmont Hospital the next day. They stick the long swab way back in your sinus tube to the point of near pain. I had a video appointment with my provider at the VA clinic on Monday, the 17 of August, My Athens VA provider, Ms. Hawkins, prescribed a Z-pack which is Azithromycin along with some cough syrup, and an inhaler. My cough was not so bad. After the test at the ER, I was sent home. It hurt to breathe.

The next week at home was miserable. Lack of sleep, complete loss of appetite, diarrhea, and chest congestion and the overall pain and misery that goes with it all. It was on the horrible side, I scarcely recall the entire week.

Cathy called our primary GP and he suggested getting evaluated at the hospital on Monday, the 24th of August. Once triage was complete, I was taken to an isolated room off the ER. They monitored me for several hours there. After observation and numerous tests, I was admitted to Piedmont.

I spent the next 7 days in an isolated room complete with a large hepa-filter fan blowing the room air outside. This was Day 10 after feeling ill. I had IV ports inserted in both arms. The next 7 days were also miserable for me and mentally challenging. There were numerous medicines inserted into my system. The first 4 days, I had pneumonia. The administered antibacterials and antivirals after a few days the pneumonia cleared up. However, the other symptoms remained.

I have Type 2 Diabetes and it was running very high. So, I received insulin shots regularly. Normally, as I do now, I treat with Jardiance and Metformin only and it i kept under control. I also received injections of blood thinner daily in order to prevent blood clots as I had been lying down for 9 days prior to entering the hospital. They gave me Corticosteroids daily. This STRONG medication mimics cortisol, a hormone that is naturally produced by the adrenal glands in healthy people. This medication makes your entire body “amped up”. It wires you like a high voltage infusion. It is an overwhelming drug that makes a person’s mind race.. In addition to the steroids, I got 6 treatments intravenously of Remdesivir. This drug has not been approved by the FDA. It’s an antiviral drug that has shown effectiveness with SARS-COV2 and MERS. It was a week of intense medications and they took their toll on my overall being. On top of it all, my oxygen levels were low (87% – which should be 97-99%) and I was placed on .3 liters per minute. The nurse suggested that I do what I could to exercise my lungs. At this point if I took a deep breath, it was very painful. I used the spirometer during the day to exercise my lungs. I had a wonderful nurse for a day or two who was very upbeat, supportive, and cheered me up and on as much as she possibly could. One day, Monica ( I called her Santa Monica) told me, “Smell the Flowers and Blow the Leaves”. This was her illustration of how to breath. I also used the Spirometer to breath into as a pulmonary exercise. I did both and over time it help as my oxygen levels improved. Every day seemed a blur. I took a shower each day after the nurse taped plastic over my IV ports. It was unnerving since my balance was unsteady and my breathing was compromised. By the time I dried off with towel and put my hospital gown on, I was exhausted and my oxygen level was low. I spent the next 30 minutes recovering. I felt so weak that is was unnerving.

After 6 days, the doctor told me that if I could sleep without oxygen for a night, they would release me to go home. My oxygen was dropped to .2 liters per minute. I did sleep oxygen free overnight without any complications. I was elated. Cathy picked me up and took me home. That was about 5pm on Sunday the 30 of August 2020. It was a wonder-filled ride home. To simply to look out the window and see everything after being in a CV ward room for a week was so nice. I felt like an 8 year old checking out the world after a week in an isolated hospital room.

Cathy had the master bedroom all fixed up. I spent time in a chair or in the bed when napping. The first week I felt very weak, exhausted from lack of good sleep. I had a video appointment with Dr Chisom by GP on Monday The 31st at 830am. The medical equipment people brought an oxygen concentrator to our home. I remained at .2 liters perminue for a little over a week. Once my oxygen got back up to 95+, I dropped it to .1 liter per minute. The first week back was rough. I remained exhausted and my sleep cycles were in chaos. The steroids continued for 3 days after my return home. They had a strong effect on me and my mental state was not normal. I was hoping that I would quickly return to what I thought of as normal.

The initial video appointment showed the doctor how sick I still remained. I asked for some Ambien for sleep since that is what they gave me in the hospital along with the melatonin I normally take. I learned the hard way that Ambien can have side effects. When I woke to go to the bathroom one night, I was totally disoriented. One night was very dangerous a I literally fell backwards into the garden tub and had a time getting out of it. No more Ambien for me! I was scraped up, bruised and very sore for several days after that.

My senses of smell and taste were highly diminished. They remain in that state up to this writing, I missed the smell of things and, of course, the taste of food. It seems slowly improving. – very slowly.

I had a video appointment on the 11th of September. I made a list the day before with remaining symptoms. At the top of the list was continued sleep deprivation. So, my doctor prescribed Lorazepam (also known as Ativan) to take at bedtime. It is a relaxant. This medication worked but has a short half life – about 4 hours. The doctor said that if I woke in the middle of the night, I could take another. The problem is that, for instance, I would sleep a deep sleep from 9pm and then at 2am I would be wide awake. I did take another pill at 2am but it did not put me back to sleep. I believe the steroids were behind all of this. Still working on my sleep cycle. I napped during the day. Today, I will attempt the go through the whole day without a nap. Not sure if these naps (1-2 hours) are working against my nighttime sleep. I reviewed several other symptoms that have remained with the doctor. After meeting with him virtually, he told me that my body has antibodies and that I have been simply inoculated and get out and move around. No restrictions and no isolation. This was Day 30. I was declared by my main provider that I was non-contagious and not susceptible to re-infection. This was the most exciting day after 30 days of misery. I still felt rough and was continuing to recover. This meant that I could be close to Cathy. We could be together in one room. It was a reunion for us after several weeks being separated and isolated. My smell and taste were still diminished. I was still very weak and short of breath after any activity.

Now, I am taking short walks, moving freely about he house and attempting to be active and build up my body and mind. I won’t see the doctor for a month unless anything comes up. I am on FMLA an will continue to re-gain my strength, This is day 31 for me. Although I am not contagious, I continue with a few symptoms. It’s GOOD to be ALIVE!

Last and definitely not least, I have to send a profound thank you to those that sent flowers, cards (I loved the huge card with my co-workers kind, well-wishing comments. It is AWESOME), the texts and calls. I appreciated those things so much. The most wonderful person, my wife Cathy, has been a life-saver taking care of my every need. I cannot put into words how much I appreciate her. She made me feel like a king.

January 1, 2018

Kombucha – The Journey

Secondary bottle conditioning of finished Kombucha tea.

Kombucha straight from the batch or container after 7-14 days tastes great as it is. The longer you wait for the SCOBY to do its thing, the more acidic or vinegary the liquid tastes. In addition, the more vinegary the taste, the less residual sugar resides in the Kombucha tea. There is a point where the sweetness and the acidity are fairly well balanced. This is when the Kombucha is ready to be either consumed or used in a secondary fermentation. It is my opinion that the Fermented tea should be dispensed while still a bit sweet when undertaking a secondary fermentation. The sugar is further consumed by the yeast during the secondary fermentation phase.

The secondary bottle conditioning is where the real magic happens. You can tell from the numerous posts on the internet that getting Kombucha fizzy is what a lot of people are looking for, including myself.

I find that 4 things have a large effect on getting a good carbonation on your finished Kombucha.

Use fresh fruits, fruit purees, and/or organic, as-raw-as-possible fruit juices.
Temperature has a lot to do with how long you need to allow the bottle conditioning, at room temperature of 70-75 degrees F., to continue. I have been leaving the room temperature secondary ferment to continue for up to 5 days when the temperature was at 70-71 degrees F.
Use good, strong, bale-top bottles to do the secondary, bottle conditioning. Mason jars and inexpensive bale-top bottles usually made in Italy are not suitable to contain the pressure and do not maintain a good seal in order to contain the carbon dioxide.
Enough yeast to consume any added sugar or fruit. This is accomplished by agitating the yeast on the bottom of the vessel before dispensing to bottles.

Fresh fruits are the most desirable items to use to flavor finished Kombucha tea. Strawberries, raspberries, lemons, oranges, ginger root, mangoes, pineapples – these are just a few of the many fruits that can be effectively used to flavor finished Kombucha tea. Fruit purees make a bit of a messy “sludge” which can be strained out with layers of cheesecloth but will infuse the fruit flavor into the finished tea. Purees take more time and effort which most of us are not overeager to use. Good, organic, pure, not-sugar added, etc. fruit juices are the most convenient way to add flavor to finished Kombucha tea. However, it is nearly impossible to beat the taste of fresh, organic fruits in the Kombucha. They just have to be strained before drinking unless you like the tart, slightly fermented taste of the fruits themselves. In that case, go for it.

Temperature has a direct bearing on the bottle-conditioning time for the secondary Kombucha flavoring stage of Kombucha tea. I was told by someone who has been fermenting all sorts of things that there is a big difference between winter fermentation and summer fermentation. Most homes are kept rather cool in the winter and much warmer in the summer months. So, when bottle conditioning in the winter time, you need to wait longer to do the secondary, or bottle conditioning. Summer fermentation relating to Kombucha will be new to me. I suppose the winter bottle conditioning can take up to 5 days whereas a summer secondary condition will take more like 2-3 days before storing in the refrigerator.

Purchase or locate good quality, swing-top bottles specifically made to hold highly carbonated drinks. I initially tried several Italian made bale-top bottles for the secondary fermentation. First of all, they don’t hold a good seal. Second, the glass is thin and, if they held a seal, they could break from the pressure. These are best used to contain flavored vinegars. Mason jars are not made to hold a lot of pressure. They are made for a vacuum seal. Also, the jar lids may or may not hold the carbon dioxide, but the danger from glass breaking is too great to chance it. The Grolsch style bale-top bottles used in brewing beer are the best. They do make a clear bottle which allow you to see the contents of the Kombucha which is nice. However, the brown bottles help keep the sunlight out which is detrimental to the life of the yeasts and bacteria. So, get some good quality bale-top bottles to contain your secondary brewing of Kombucha tea and flavorings. The 32 ounce growler bottles with a flip-top sold at growler shops are very good for the secondary, bottle conditioning. Also, Trader Joe’s sells a bale-top bottle of Ginger Ale which are a nice size as well and hold a good seal. I cannot emphasis the fact enough that a good airtight seal is paramount to a good carbonation of Kombucha tea.

Finally, tea is a matter of taste. I found that green tea is much lighter in taste than black tea. Green tea also seems to sour quicker than the darker, black tea. I also believe, again a matter of taste, that the black tea melds better with most fruits flavors than the green does. It really does not take a great deal of fruit to flavor your Kombucha tea. Experimentation is the name of the game when flavoring finished Kombucha tea.

December 3, 2017

Kombucha – The Beginnings

Raspberry Kombucha

While at lunch on day, a coworker had a bottle of Kombucha and I asked her for a small sample. I loved it. Honestly, if you don’t like sour, vinegary, tart, slightly fermented flavors, I suggest you discontinue reading this piece.

I like kefir, buttermilk, sour cream, sauerkraut, sour pickles, and other food items that can be made using fermentation. In all sincerity, most of us know that these foods were once created by natural fermentation are now processed and produced in mass quantities. Food in general is not nearly as healthy as they used to be back in the day.

So, while at Fresh Market, my wife Cat and I picked up a few bottles of commercially prepared kombucha. One was a ginger flavored bottle and the other a cranberry flavored one. The are especially good when cooled and very effervescent. Probiotics are all the rage now and kombucha also called “booch” by enthusiasts and are rather easy to make. There is a little bit of SCOBY at the bottom of most bottles. A SCOBY is a Symbiotic Culture (or Community) Of Bacteria (beneficial, of course) and Yeast.

SCOBY – Symbiotic Culture Of Bacteria and Yeast

When creating my most recent home brewed beer that I saw kombucha SCOBYs in the local brew supply shop. They were in a large jar stacked together. It`s called a SCOBY Hotel (no joke). So, I ventured down to the brew shop and asked to purchase one. I later learned that purchasing a SCOBY of size is only necessary if you wanted quicker gratification in making your own. You can start your SCOBY from a commercial jar of plain, raw Kombucha, some black tea, non-chlorinated water, and plain white sugar.

The proportions for making 1/2 Gallon of the sweet tea are:

1/2 Gallon Non-Chlorinated Water
1/2 Cup Sugar
4-6 Bags of Black or Green Tea (or mix is fine)

I prepared a 1/2 gallon batch of sweetened tea which cooled to room temperature. I added the SCOBY to the tea which was in a 1/2 gallon pickle jar which I previously cleaned and rinsed in white vinegar. I did not have any kombucha starter since this was my first batch, so I added about a 1/2 cup of white vinegar. This is added to make the solution more acidic which inhibits undesired microbial growth. I then added the SCOBY and a little of the kombucha liquid into the room temperature tea. I placed a coffee filter over the top of the jar and secured it with a rubber band. I waited 8 days tasting the tea each day after the 5th day of fermentation. The kombucha tea can sit and ferment for up to 30 days without any negative effects on the SCOBY. The longer you allow it to ferment, the stronger the vinegar taste and less sugar.

Ginger Ale on left, Cranberry Apple Kombucha, then Plain Kombucha on the right

Since this was my first brew, I waited only 8 days and bottled it in flip-top bottles. I made one bottle of plain unflavored kombucha and added about 1/2 cup of apple-cranberry juice to the other bottle. These were 1/2 liter bottles. I place to wait 1-2 weeks before refrigerating.

Here are the next batches of 1/2 gallon Kombucha brews:

Black and Green Kombucha Tea beginning their transformation

September 18, 2017

Cassoulet -Casserole Recipe from the South of France

This recipe originating from the south of France, is a combination of beans, smoked sausage, and vegetables that takes no special ingredients and tastes delicious!

Ingredients:

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small onion, diced
2 cloves garlic, chopped
½ pound smoked sausage, sliced
1 15-oz can of rinsed and dried kidney beans
1 15-oz can of rinsed and dried white kidney beans (or Navy beans)
2 bay leaves
1 14.5-oz can of diced tomatoes
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

When you begin, heat the oil in a large skillet, add the carrots, celery, onion and garlic, then cook and stir for a few minutes until your onion is transparent. Next, add the sausage into the skillet and cook through until the meat has turned a golden brown.

Add the beans and tomatoes, and use the bay leaves, thyme, salt and pepper as seasonings. Cover the top of the pan and simmer for approximately 10 minutes, stirring occasionally.

Once everything is fully simmered, remove the bay leaves. Pair with a fresh salad and bread.

September 10, 2017

DIY Moisture Absorbers

Things you need:

Medicine Bottle (child-proof type)
Coffee Filters (the flat, cone type)
Crystal Kitty Litter
Ice Pick or Drill

Medicine Bottle

Coffee Filter

Punch holes in the cap of the medicine bottle
Trace the top of the bottle onto the coffee filter and cut out the circle
Put the coffee filter into the cap
Put a couple of plastic spoonfuls of Crystal Cat LItter (silica gel dessicant) into the bottle
Close the bottle and put in storage container like camera bag, gun case, etc.

September 10, 2017

Camping Rice and Beans

NOTE: This recipe can be varied when it comes to what spices and added vegetables are on hand. Basic beans and rice can work with a little salt and pepper. Other spices that you like can be added to this to make it more flavorful. A cajun spice blend is perfect for rice and beans, for example. The tomatoes, whether fresh, canned, or spicey Rotels and the canned chilies add some nutrition and flavor to the rice and beans; however, they are optional. Other things can always be added if desired and on hand such as a small can of chicken, a few shrimp, pieces of cooked fish, even bits of beef jerky. use your imagination to add to this basic foodstuff.

Ingredients:

1/2 cup white rice
1 cup chicken stock, chicken bouillion or water
Cooking oil oil – approximately 2 Tbsp.
1 Tsp ground cumin (optional)
1 small to medium onion diced
2 cloves garlic, minced or finely diced
1 cup cooked pinto beans
1 small can chopped green chilis
1 small tomato, diced or small can stewed (or small can Rotel for spice)
Salt, as needed
Dash of hot sauce (optional)

Serves 2

Cook the rice Cook the white rice as desired. See How to Cook Rice
Cook the aromatics and beans Meanwhile, heat a large skillet over medium-high heat. Add a few teaspoons of oil immediately add the cumin (optional spice). Stir the cumin into the oil, let it cook until fragrant (30 seconds), add the garlic and onion and stir till the onion is translucent. Add another small amount of oil, then pour in the beans. Stir and cook for 5-7 minutes, cooking off most of the liquid and letting the beans fry.
Add chilies and tomatoes Add the can of chilies and tomatoes, stir, and cook for another few minutes. Salt as needed for flavor, then add in hot sauce (or cayenne) to desired level of spice.
Combine and serve When the rice is done, add it to the pan of beans and stir everything together.

September 10, 2017

How to Cook Rice

Here are two standard methods for cooking rice:

Method 1 – Boiled Rice

Per cup ( 8 oz / 200 g) of uncooked rice, bring to a boil in a large saucepan 2 cups (16 oz / 500 ml) of water
Add 1 teaspoon of salt.
Slowly pour rice in
Then stir lightly, then cover the pot
Reduce heat to a simmer and cook for 15 minutes

Method 2 – Par-Boil Rice

Heat 1 tablespoon of fat (such as oil or butter) in a large saucepan over medium-low heat.
Pour in 1 cup (8 oz / 200 g) of uncooked rice, stir around to coat, and cook until rice turns a bit transparent, about 5 minutes. (Optional: for a nuttier tasting rice, brown the kernels a bit by cooking them a bit longer until they just start to brown.)
Slowly pour in 2 cups (16 oz / 500 ml) of already boiling water from the kettle, stir in 1 teaspoon of salt if desired, cover, and then cook for 15 minutes.

For either method:

If all the water has gone but the rice is not yet tender, add a few tablespoons of boiling water, cover and cook a bit more; if water has remained but the rice is cooked, remove cover and cook a minute or two uncovered to allow water to evaporate until the water is gone.

Miscellaneous rice cooking tips

Don’t stir rice while it is cooking, as stirring it will make it sticky. (Risotto is the exception: you want it sticky.)
The wider the mouth on your pot, the better your rice will cook.
If you have storage space for a rice steamer, they are inexpensive, and take all the stress out of cooking rice.
When reheating leftover rice in a microwave, add 1 teaspoon of water per cup (150 g / 4 oz) of cooked, leftover rice.
To make a soup thicker, throw in a few handfuls of leftover cooked rice towards the end.

25 LBS Rice is 275 servings of cooked rice
1 Pound uncooked = 11 servings cooked

September 10, 2017

Cooking Pinto Beans

Sort beans and remove discolored beans and anything other than a bean
Wash the sorted beans, put in pot, cover with water and soak for 6 hours to overnight
Place on heat source and bring to a boil
Let boil for 10 minutes stirring occasionally
Reduce to a bare simmer, partly cover pot with lid, and cook for 1-1/2 to 2 hours
Continue stirring occasionally.
Make sure the beans are soft before removing from simmer

Equivalents and Measures

1 Pound Pinto Beans = 12 half-cup servings
100 servings = 8.33 pounds on pinto beans

One pound bag of dry beans = 2 cups dry beans
One pound bag of dry beans = 6 cups cooked beans, drained
One cup of dry beans = 3 cups cooked beans, drained
½ cup cooked beans, drained = 1 serving of beans
One 15-oz. can of beans = 1.75 cups cooked beans, drained
One 15-oz. can of beans = 3.5 servings of beans

September 4, 2017

Larger Scale, Cost Effective Water Purification (on the cheap)

Water Treatment With sodium dichloro-s-triazinetrione dihydrate

(Clorox Xtra Blue Pool Shock less than $5 at Wal Mart for a one pound container)

A 1 pound container will treat 75,000 gallons of water!

To treat smaller amounts, you need to make a bleach solution with a known quantity of chlorine. Also, there needs to be a little fudge factor so the amount of chlorine is slightly more than necessary to keep us from puking and crapping from some bug. Easy to use measurements are also required in a grid down situation as complicated formulas will lead to mistakes.

To make the “mother” bleach solution use 1/4 teaspoon granules in 1 quart of clean water.

To disinfect water with this solution: (solution, not granules!)

Use 1/2 cup (20 tsp) in 5 gallons
(1/2 cup is actually 24 tsp, but 20 tsp is plenty strong, 1/2 cup is used to make measuring easy.)
Use 4 tsp in 1 gallon
Use 1 tsp in 1 quart
Use 1/2 tsp in 1 pint

Stir or shake and let the bleach work.

Let treated water sit covered for a few hours if possible and then inspect. If chlorine smell is present, water is safe. If no chlorine smell is present, treat again. Once water is safe, it can sit uncovered for a while to reduce chlorine smell and taste. These amounts are slightly stronger than the accepted levels the World Health Organization recommends. Slightly stronger is better than too weak.

Easy peasy. I have these instructions in a heavy ziplock bag taped to each jug of this we have. I also have a 1/4 tsp, 1 tsp and a 1/2 cup measuring spoons/cup zip tied to the handles of the jugs. These came from a set that Walmart sells for 88 cents. I just threw the rest away and kept the ones I needed. Make sure if you do this that you use plastic, not metal spoons/cups.

I have multiples of this and multiples of the instructions. This and some saved large aspirin bottles or the like to split it up would be great bartering fodder.

Water Treatment with Calcium Hypochlorite (Pool Shock)

To Make a Stock Chlorine Solution:

1 Teaspoon (approx 1/4 oz) for 1 Gallon of Water

To Disinfect Water:

– Use 3/4 ounce of Chlorine Solution to 1 Gallon of Water

– The Calcium Hypochlorite needs to be 68% or higher if it has other inert ingredients
– To get the chlorine taste out of the water, transfer it back and forth between containers to allow the gas to dissapate

NOTE: Place the Calcium Hypochlorite in a plastic bag and in a quart jar with a plastic lid. The compound is highly corrosive and should be stored in this manner to ensure it is safe from negative issues

Never Mix Calcium Hypochlorite with sodium dichloro-s-triazinetrione dihydrate!!

There are two known treatments to kill off microbes etc. in your water and keep it safe: Sodium dichloro-s-triazinetrione Dihydrate or Calcium Hypochlorite. Of the two, Sodium dichloro-s-triazinetrione Dihydrate is the preferred, and is EPA registered and NSF/ANSI certified for routine chlorination of drinking water. NOTE: From my reading, Sodium dichloro-s-triazinetrione Dihydrate is the same as Sodium dichloro-s-triazinetrioneHydrated.

April 30, 2017

OBX Great Island Adventure

We have been loosely planning this trip for nearly 3 years. We knew we would have to have a 4wd vehicle capable of moving around on the sand roads on the island. Gearing up for the trip was a big part of the fun. We were prepared and did not lack a thing.

Explore the Undeveloped Islands of Cape Lookout

Our cabin from this Google earth view is the one on the left.

The Davis Ferry, when we arrived had only one ferry that can handle 2 vehicles. We headed over as the only vehicle and came back with another pickup truck. Chugga-chugga-chugga.

Once we got underway on the ferry, the chop was rough. The truck rocked back and forth and the ride was somewhat exciting. The trip is about 40 minutes from the mainland to the island.

We rented one of the larger cabins on the Great island National Seashore.

The surf was wild on Monday. Some of the wave were up to 9 feet high.

Cathy kept us very well organized and fed. She is one of the most adaptable woman I have ever known and am so happy to have her as my constant companion.

This is our indoor rest spot. We could look out the windows to see the shorline and the crashing surf. The constant, powerful rolling of the waves is hypnotic.

Our 100 watt solar panel kept the 12 volt deep cycle marine battery charged. We were able to keep out mobile devices fully charged the entire time we stayed. With little drain on the battery, even after recharging a laptop, the solar panel gave the battery a full charge within a few short hours.

Here you see both phones and a laptop being charged at once. Charging these up to full charge only drops the battery to about 85%. It takes only a few hours to bring the battery up to a full charge. I spent about $200 for the folding 100watt solar panel and around $80 for the deep cycle marine battery. Throw in another $40 for the battery box, wiring, fuse, switches, and receptacle and you have a great power system for a little over $300.

Since we could easily recharge our laptops, we watched a full feature movie each night with video files stored on a standalone USB drive. This feature was “7 Years in Tibet” with Brad Pitt on the night this photo was taken.

The propane stove was very workable and much more convenient than a Coleman stove or propane burner alone. Cat made biscuits and toast several meals. It worked out very well. Pictured is the same percolator pot that Cathy’s parents used when camping.

With the exception of a handful of 4WD vehicles on the beach, it was practically deserted. The peaceful privacy was wonderful. It’s fun to finally let the stress go and hear yourself think (or not).

The Lodge cast iron grill worked out well. I started the charcoal with pieces of oak kindling and the constant ocean breeze had the coals white hot in minutes. I’m still working on getting the grill well seasoned. I purchased 3 split fire bricks to allow it to sit on most any surface.

The mornings were inspiring and, again, very peaceful with only the crashing waves breaking the silence along with the numerous waterfowl. The pictures above and below are sunsets over the sound facing the mainland. The small structure is where you can place a generator which allows the cabin to be fully lighted.

Sunrise is beautiful over the dunes facing the sea.

The 12 mile ride at 15-20 MPH to the Cape Lookout Lighthouse was a bit of an adventure on its own. This is where we realized that a 4WD vehicle is a must to traverse the back road.

After a 12 mile trek on the one lane sand back road, we finally made it to the Cape Lookout Lighthouse. It was a bit rainy and overcast. We saw less than a handful of people.

Some folks were catching fish, but the surf was so rough that the fishing was not optimum. It was still fun to cast a line out into the raging surf. We spoke with one fellow that told us that someone in his party had landed a 50 pound black drum and it took him 30 minutes to pull it to shore. There are fish out there.

The refrigeration situation was excellent. The RTIC 45 quart cooler kept an 11″x11″ block of ice for 7 entire days. This is phenomenal in my opinion. I used a large commercial cole slaw container to freeze the block of ice. It takes up half the cooler, but one half gives lots of space for long term meat and dairy storage. The utility tables were great for placing our food items, misc. gear. Although there is nothing fancy about the cabin interior, it was very adequate and kept us dry during the stormy Monday when there were gale force winds blowing outside. You have to enjoy camping to enjoy staying in these cabins.

By Tuesday, we were soaking up the sunshine on the beach. We had a great time on the Great Island.

Shot of the truck bed as we began loading up before we headed west for the mountains. Loading and unloading is the hardest part of it all, but it is very economical and it’s a good workout. We believe this sort of camping is only done in a moderate climate since it does take some work.

Helpful tips for those who may want to stay on the Great Island National Seashore on the Outer Banks of North Carolina:

Bring fresh water. The water is potable, but not as fresh as the water most of us normally enjoy. We took 12 gallons and used maybe 6-7 for about 4 days.
There is cell service on the island, so don’t think you are completely isolated. The reception can be sketchy though.
A 4 wheel drive vehicle is necessary in my opinion. Many folks drop their air pressure down to 20 pounds. I left mine at 40 pounds. The park ranger told me that since the sand was still wet after a great deal of rain, I’d be fine. I never had any issues. Of course, the Nito Terra Grappler G2 tires are excellent and they handled it with no sweat. Keep in mind that if you can’t talk someone into getting you out of a fix in the sand, there are only 2 services that will come out and pull you out at a minimum charge of $500-$800. Take a recovery strap rated for your vehicle, D-rings, shovel, and boards to help get you out of a sandy rut.
Bring books, games, cards, and other things to keep you entertained, especially when it rains which it did during part of our stay. We brought our own power system and portable devices and that helps too. Fishing, cooking, and walking along the beach take up a lot of time as well as a few naps too.
Your fishing bait will not stay fresh very long unless you keep if constantly iced down and even then, since it is uncooked seafood, it won’t last long. So keep that in mind. There is no bait for sale on the island, only ice and fuel. Fish will strike on artificial bait.
The cabins are very basic, so don’t expect too much. There is a LOT of salt and sand to deal with. Bring whisk brooms, bench brushes, etc. and expect to do a lot of sweeping. We had a piece of astroturf rug and a woven rough rug for indoors and that makes a BIG difference in tracking sand. There are a lot of charcoal remnants here and there mixed in with the sand in spots, so expect your feet to get fairly dirty over the course of a day. The shower is great, bring a small scrub brush to get your feet clean in the cabin. The stall shower in our cabin was very workable.
Make sure you bring a good cooler or you will be purchasing $5 bags of ice every few days. I can’t say enough about our RTIC cooler (a YETI clone) which worked extremely well for keeping out highly perishables.
Prepare to sleep well. The mattresses on the bunk beds are a bit deceiving. There are much “cushier” than you would first believe. Cat brought mattress pads and sheets as well as our sleeping bags. It was very comfortable. After a full day of activity here, you pass out when your head hits the pillow. All you hear are the white noise of the crashing waves pounding on the beach.
I would NOT advise coming here in the summer unless you have a generator and portable air conditioner. Spring and Fall are the best times even though the storms are usually more prevalent during those time periods. In late April, the nights were in the mid 50s F. and up to the low 70s F. during the day. Perfect temperatures for camping like this.
Finally, a place where you can hear yourself think. Have FUN!!

PS – Head to the nearest carwash after returning to the mainland. You’ll want to get as much of that salt and sand off the vehicle as soon as possible.