With the promise of scenic bluffs, ridgelines and cascading creeks through the highlands of the Ozark wilderness, the Buffalo River Trail lured us to its banks in late April for a hopefully spectacular hiking experience.
A sign at the Pruitt end of the Buffalo River Trail proudly informs, “Along the way, look for some of the more than 800 species of flowering plants that bloom between February and October.”
This year, we opted to explore Alabama and some of the national forests there. We also decided to wind our way through Selma, site of some of the most famous marches of the Civil Rights era.
This is a simple go-to recipe made with ingredients you can find just about anywhere on the road.
I don’t know who invented Broccoli Ramen Salad, but they are truly a genius, especially because it’s the perfect dish for vanlife.
Rusty and I were on our way to Alabama, when I suddenly remembered the park. “Will you take me to the trees?” I asked Rusty, and of course he agreed.
We recently sampled some delicious Peel ‘N Eat Shrimp at a beachside bar. It was so good, we thought we’d try to come up with a van-friendly version.
This salad tastes like it came from a high-end Italian deli! It’s perfect for traveling because there’s no cooking involved.
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!