Dear Friends,

Several months ago, while searching Amazon Prime for "Places of religious pilgrimage in the United States," I came across Robert Morales and his show, Free in my RV. What a blessing that discovery was, for more reasons than one.

Morales is the Rick Steves, a childhood hero of mine, of America, a friendly loner who spends less than a minute a day interacting with others, at least on camera. Morales' show sacrifices the human story with the story of the road and the scenes from that road. I thought I would become bored by the camera mounted atop the RV as it journeys through or interstates, highways, and national parks. There is, however, something ataractic about each scene, something that answers questions in my soul I previously did not know I held, which is helped with the editor's use of fast forward.

The host's voice is rich, tranquilizing yet not sedative. It is the sort of voice you hope to hear while sitting in an airline cabin, the voice of your pilot. He is a natural storyteller gifted by God with the perfect storyteller's voice. He is never pompous or objectionable. His brief history lessons are succinct and waste no words.

Morales is a one man show, but it's really not about him, unlike Rick's eponymous show, which is just as much about Rick's love as it is about travel. Morales is writer, director, producer, and editor. He even wrote, performed, and produced his theme song. His camera work is remarkably good as well as varied, occasionally bringing out his dirigible camera, mounted on some sort of flying device. It produces some of the most breathtaking footage on Prime. The production value in Season 2 is a significant improvement over Season 1, not that Season 1's is poor.

In a world of endless junk on Youtube and Amazon, Robert Morales' Free in my RV is finally something in which we can sink our teeth and find nourishment.

His recent three month journey across America in 2019 was a masterpiece. It will be hailed as a classic for generations to come. His other works, like Amazon Season 1 and Amazon Season 2 are likewise masterful. His work is also available on YouTube Season 1.

I introduce the recipe with that backstory because this recipe is my take on Traveling Robert's picadillo, which he makes on the road in his tiny RV's kitchen. Traveling Robert was born in Cuba and he has a way of making simple yet delicious recipes. This recipe is perfect for a historic blizzard day. It is a plain and uncomplicated dish you can make with less than a minute of preparation, less than five minutes of active cooking, and with only a pot and a spoon.

Here is what you need:

1. 1-2 lbs of minced beef. I prefer as lean as possible. If anyone knows of a butcher who does 5% of less fat content, please let me know. The real flavors are in the meat, not the fat.

2. Olive oil. A lean meat will stick and burn to the sides, so getting a good olive oil like Bramasole is essential.

3. Frozen peas and carrots. I tried once with Le Sueur peas and the dish did not taste as good.

4. Tomatoes. I used what we had in the pantry. Mother loves these Bianco DiNapoli whole tomatoes. I found, however, that a small can of Great Value tomato paste with added water actually yields a more robust flavor.

5. A can of Great Value chick peas. It is important to rinse several times while still in the can. If you have the time and want a smoother product, if you remove the peas' husks, you will get a lovely chickpea paste. The chick peas act as a starch in the dish, in the same way mashed potatoes do in a shepherd's pie.

6. Seasonings. I like trying a blend of many different ones. What I would say are essential are the garlic powder, cumin, and salt. But you should try to find what blend you like the most. I have found the more variations of spices, the more interesting the flavors. When eating this dish, the mind will wonder, "Am I in India? Cuba? Jamaica? Texas?"

The directions are remarkably simple. Cook your lean beef in oil for a few minutes. When browned, add the vegetables. It does not matter which order. Then add the seasonings and then the tomato product. Stir every few minutes if you want. Partially cover and let reduce for at least five minutes. I have eaten it at five minutes and it is delicious.

Yours,
TulaneLSU