We didn’t realize until we arrived that this campground was just reopened this year after the massive Little Bear Fire of 2012 that consumed more than 44,000 acres.
We love salads and we love croutons on our salads. Here’s a variation we tried recently with artichoke bottoms served wilted on top of fried bread.
We love playing around with vegan versions of our favorite BBQ recipes. This time we decided to try a tempeh-based recipe that looked like it would be easy to make in a van.
We recently enjoyed nopalito salad at a Mexican restaurant in San Antonio, and it was so good we decided to make our own.
Here’s a great dish to make in advance and take on the road, especially nice when the weather is hot and we don’t feel like cooking.
Naturally, Rusty wanted to hike Texas’ highest peak, so we headed to Guadalupe Mountains National Park to spend five nights at the park’s main campground, Pine Springs.
Neither of us had ever visited nor been to the Alamo, the site of a renowned battle in the Texans’ Revolution against Mexico. After a little Googling, we learned that the Alamo was just one of a chain of five missions Spain established along the San Antonio River. Sounds like a history adventure!
Stumbling on some really fresh and inexpensive papaya, we decided to make a fruity salsa to go with some salmon. Yum!
This recipe was introduced to us by our friend Claire. There’s a bit of labor involved, but well worth the effort.
We are Girl Hobo and Rusty (Ren and Troy), two greys who met on the Appalachian Trail. We started a life together, converted a van to travel and hike across the country, and we like to eat well. Now, we’re sharing what we’re learning on the road, and we’d love you to join us!