Now that we’re wintering in South Florida again, we’re naturally inspired to make more Latin-inspired recipes. This burrito is straightforward and easy to make in our van.
As Rusty and I made our way back to Florida we decided to stop in Sharpsburg, Maryland, to visit the battlefield and find the grave of Robert Morgan.
So here is another tried and true solution for what to do with veggies going bad in the fridge before we can get around to eating them.
We love BBQ, and we often make our own from scratch. But sometimes when you’re on the road, it’s just easier to use store-bought.
This is delicious van-friendly recipe. However, this makes a lot of soup, so be prepared to have lots of leftovers.
Potato Leek soup is perfect for the chilly rainy days we’ve been having lately, and it’s easy to make in our tiny van kitchen.
This is our healthy and delicious version of Beef Stroganoff that substitutes mushrooms for beef and coconut milk for sour cream.
After installing the floor, the exhaust fan, a deep-cycle battery, and a temporary bed platform, we decided to finish the ceiling. The curved roof of the Ford Transit would again make this a difficult project.
Preparing risotto takes a little more cooking time than a regular rice or pasta dish, but if you’re propane-rich this dish is well worth it.
After test hiking a section of the Colorado Trail, we headed north to the Black Hills in South Dakota and the 124-mile Centennial Trail.
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!