May Camping MAY Be Fun. Let's GO!

Copyright Janet Groene 2026

Springtime mornings can be damp and chilly. Warm up with this wholesome, stick-to-the-ribs Scottish treat. 

 

Camping & RV Recipe of the Week

Brawny Butterscotch Breakfast

2 eggs

3 2/3 cups milk

2/3 cup  brown sugar

2 cups oatmeal flakes

½ stick butter

In a heavy saucepan, whisk eggs and milk. Whisk in sugar and oats. Cook, stirring over low heat 8 to 10 minutes or until as thick as mashed potatoes. Stir in butter, remove from heat and let stand, covered to melt butter. Stir and serve in cereal bowls with additional milk or cream.  Top with fruit or yogurt.  Makes 4 to 6 portions. 

MAKE AHEAD RECIPE OF THE WEEK

Antipasto Potato Salad

Just in time for summer, this bold, big-batch potato salad goes to tailgate parties, picnics and the potluck table. 

#10 can diced potatoes, drained and rinsed

2 small cans sliced black olives, drained

14-ounce jar roasted red peppers, drained and chopped

7-ounce jar sliced stuffed salad olives

½ cup very finely chopped salami

14-ounce bottle Italian dressing

Optional: 8-ounce package mozzarella “pearls”

Put potatoes, olives, peppers, and salami in a large zip-top bag and add dressing. Seal bag and chill several hours or, overnight. Turn occasionally to blend flavors.

To serve, cut a small corner off the bottom of the bag and drain it. (Don’t put this oily substance into the RV tank or into the ground.)  Add mozzarella pearls, work bag gently to mix and empty bag into a serving bowl. Serves 10. 

We tell our story start to end, warts and all, from brave beginning to happy ending when we became part-timers again. We  traveled full-time  for 10 great years, wintering under sail and summering in our RV while making a living as a travelwriter/ photographer team. 

 Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Sell possessions or put them in storage? Too young to retire? See ways to make a living anywhere. Kids on board? We cover home schooling. Need an exit strategy? The time may come to settle down. Order at any book store or let Amazon gift wrap and ship it for you.  https://amzn.to/29XFEkq 

LIFESAVER SAUCE OF THE WEEK

Sweet Honey Sauce

Honey keeps forever in your  back-up pantry. Serve this simple sauce to class up grilled ham steak, drumsticks, cooked beets or over fresh or canned fruit salads. 

½ cup sugar

1 teaspoon each onion salt,  powdered mustard, paprika, celery seed

½ cup each honey and apple cider vinegar

1 1/4 cups vegetable oil

Mix dry ingredients in a bowl and whisk in honey and vinegar until sugar dissolves. Then whisk vigorously while adding vegetable oil in a slow stream. Refrigerate. Stir well each time before spooning over food.  A little goes a long way. Makes about 2 ½ cups.

PANTRY RECIPE OF THE WEEK

Italian Picnic Potato Salad

When you’re out of fresh food, look in your emergency grub box for ingredients to make this hearty,  whole meal salad.  If you can manage some fresh celery or minced parsley, go for it. See below for a book filled with recipes made from pantry foods. 

2 15-ounce cans sliced potatoes, drained and rinsed OR

3 or 4 medium potatoes, peeled, scrubbed, cooked and sliced 

2 cans tuna in olive oil (about 10 ounces)

14.4-ounce can green beans, drained

Small sliced black olives, drained

1/4 cup olive oil plus

2 tablespoons red wine vinegar

1 tablespoon mixed Italian seasoning

1 teaspoon celery seed

Optional: ½ to 1 cup chopped raw vegetable such as celery, green pepper, sweet onion

Put potatoes in a bowl and drizzle with the oil drained from the canned tuna. Toss lightly. Add green beans, black olives, broken up tuna and any crunchy fresh ingredients you can manage. Whisk olive oil, vinegar and seasonings and toss lightly with the remaining ingredients. Serve at “room” temperature but refrigerate leftovers. Serves 6. 

Cook’s note: Bottled Italian dressing, used to taste,  is an easy substitute the olive oil, vinegar and seasonings. 

BE PREPARED WHEN EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

   Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation,  refrigerator failure, supply chain interruptions, civil disturbances.    http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids?  A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients. 

Campers have limited storage space for emergency food.  Survival Food Handbook  is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish.  http://amzn.to/1WdYqbe

Where is your next road trip? See destinations, dates and ideas at https://janetgroene.blogspot.com 

BONUS RECIPE

Campfire Herb Bread

Wrapping dough around a stick is a traditional roasting method but toasting forks are better.  They grip better. Also, the metal prongs conduct heat into centers for more even baking of the dough. 

1 pound frozen bread dough

½ stick butter, softened

1 teaspoon mixed Italian seasoning

Grated Parmesan from a jar

Roll or pat dough to make a 12-to-14-inch square. Spread with softened butter and sprinkle with herbs, Sprinkle lightly with grated dry cheese.  Roll up dough, sealing edges with a dab of water.  Cut in 10 slices. Stretch slightly and twist.  

Place twists on a lightly floured towel or waxed paper until dough begins to rise. Then spear each securely on a toasting fork and let rise until it’s almost double in size, Patiently hold over glowing coals, turning often, until twists are puffy and golden. Serve as is or dip in melted butter.

BONUS RECIPE

Chop Chop ChowChow

Grandmother’s ChowChow took  hours of chopping and gallons of fresh vegetables. This pop-up version for camping is a substitute. Serve it as a relish, hot dog topping or stir it into sour cream to make a dip for Scoopers. 

2 cups shredded cabbage for coleslaw

1 can whole kernel corn,, drained

Small green pepper, seeded and diced

Small red pepper, seeded and diced

Up to 1 cup finely chopped light colored raw vegetable such as celery, cauliflower, daikon, jicama 

½ teaspoon salt

½ cup brown sugar

2 teaspoons flour

1/2 teaspoon each turmeric and celery seed

½ cup each white vinegar and water

Toss vegetables lightly with salt.  Set aside. Put vinegar and water in a small saucepan and whisk in flour and seasonings. Place over low heat and cook, stirring over low heat until it thickens. Mix with vegetables. Cool and refrigerate several hours or overnight. Stir and serve cold. 

Save money and eat healthier when you make your own trail mixes and snacks. See recipes sweet and savory for grab-and-go noshes you can eat anywhere. https://createagorp.blogspot.com 

Campground Potluck Dish of the Week

Black Bean Stuffed Peppers

Vegetarian dishes are always popular at potlucks, especially recipes like this one. Note that it requires no cooking. 

6 large green, red or yellow peppers

2 cans three-bean salad, drained

1 can black beans, drained and rinsed

2 Roma tomatoes, diced fine and drained

12-once package shredded cheese

Cut green peppers in half, north pole to south pole, and remove seeds. Arrange on a tray or platter. Mix bean salad, black beans and tomatoes and fill pepper halves. Chill. Just before serving, top with tufts of shredded cheese. Makes 12 portions. 

BLACK POT RECIPE OF THE WEEK

Crabby Vegetable Soup

4 cups chopped vegetables such as celery, onion, green pepper, carrot, turnip

1/2 stick butter

28-ounce can diced tomatoes

2 quarts water (8 cups)

2 fish flavor bouilion cubes

1 tablespoon Old Bay Seasoning

2 chicken flavor bouillon cubes

1/4 cup long grain white rice

2 packages, 12 to 14 ounces each, imitation crab

2 cans, 12 ounces each, evaporated milk

8 ounces shredded Cheddar cheese

Dried parsley flakes

    Sizzle vegetables in melted butter to coat. Add tomatoes, water, bouillon, rice and seasoning. Simmer ad lib, stirring and adding water if needed through the day. About 30 minutes before serving time, cut up crab if pieces are large and stir into the soup. Heat through. Stir in evaporated milk. Heat but don't boil.  Adjust seasonings. 

    Place a tuft of grated cheese in each bowl and sprinkle lightly with dried parsley flakes. Ladle hot soup into bowls and serve with oyster crackers. Serves 8. 

 

     SCROLL DOWN FOR MORE RECIPES
Comments? Corrections? Recipes or tips to share?. Email janetgroene@yahoo.com

Campfire & Chuck Wagon Cooking

Copyright Janet Groene 2026.

    What's your camping moment? Gathering 'round the campfire on a crisp spring evening or brewing that first cup of coffee in the morning mist? Whatever it is, these recipes go the distance. 

Camping & RV Recipe of the Week

Oatmeal Cookie Pie

This recipe is part cookie, part pie, part tart. If you recognize it as a close relative of pecan pie, you’re on target. Not everyone likes nuts, so this version is nut free. Use one-minute or old-fashioned oatmeal flakes, not instant. 

1 stick butter

1 cup flour, plus more as needed

½ stick butter

½ cup sugar

1 cup corn syrup 

3 eggs

½ cup each oatmeal (not instant) and shredded coconut

Melt the stick of butter in a pie pan and stir in flour with a fork until dough forms a ball. Using floured fingers, press dough into an even layer on bottom and sides of the pan. Flute edges.

Melt the other half stick of butter and stir in sugar, syrup and eggs. Whisk until smooth. Stir in oatmeal and coconut. Pour into pie shell and bake at 350 F. until the crust is golden and the filling set, as for custard. Cool before cutting.

BLACK POT RECIPE OF THE WEEK

Campfire-Baked Potato Chowder

Kindle the campfire early in the day and bake the potatoes in glowing coals. Then manage the fire to keep the pot simmering.  Make this soup  vegetarian or add ham, and doll it up with extra vegetables for color and showmanship.  

8 large baking potatoes, scrubbed

1 stick butter        3 large onions, diced

1 tablespoon  minced garlic

Optional: 1 turnip,  parsnip or  carrot, peeled and  grated 

Optional: 2 cups fine diced cooked ham

6 cups water

4 chicken or vegetable bouillon cubes

½ cup flour         1 teaspoon ground nutmeg

1 1/2 cups cold water

3 to 4 cans, 12 ounces each, evaporated milk

Optional: I can cream style corn

Salt, freshly ground pepper

Cool and trim baked potatoes and cut in bite size chunks, saving as much of the crispy skin as possible. Set aside.  Melt  butter and stir in garlic, onion and vegetables and ham if using. When they are browned and buttery, add 6 CUPS water and bring to a boil. Stir in bouillon to dissolve. Simmer ad lib, stirring occasionally and adding water as needed. 

When you’re close to serving time, whisk flour and nutmeg into the 1 ½ cups cold water and stir into the soup with the potatoes and  corn if using. When it thickens, stir in canned  milk to taste and more water as needed, Heat through but do not boil after milk is added. Add salt and pepper to taste. 

Suggested garnish: crumbled bacon, sliced scallions, shredded cheese, dollops of sour cream or tufts of packaged French fried onions. 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's timeless RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grate.  

https://amzn.to/3nNndWY 

ETHNIC RECIPE OF THE WEEK

Speedy Spiedis

Thank Italian immigrants for bringing this sumptuous sandwich to the Americas. Wrap your fist around  fresh slabs of Italian bread packed with flavorful pork.  Start it a day ahead, then bring the marinated pork to grill at a picnic or tailgating. 

2 pork tenderloins, 14-16 ounces each

2 large yellow onions, diced fine

2 tablespoons minced garlic

1  tablespoon  Worcestershire sauce 

2 tablespoons mixed Italian seasoning

8-ounce can tomato sauce

½ cup ketchup

1 cup water

Slices of Italian bread or rolls to make 12-14 hot sandwiches

Cut tenderloin in bite size.  Mix remaining ingredients except bread in a zip-top bag. Marinate in the fridge or ice chest overnight. Drain marinade and save it. Skewer and grill pork cubes.  Boil marinade 5 minutes. Make sandwiches with the pork and drizzle with the boiled marinade.  

WHEN FOOD EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

   Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation,  refrigerator failure, supply chain interruptions, civil disturbances.    http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids?  A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients. 

Campers have limited storage space for emergency food.  Survival Food Handbook  is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish.  http://amzn.to/1WdYqbe

BONUS RECIPE

A Wee Bit O’ Pudding

This old English dessert bakes in a skillet over low flame. It’s very dense and sweet, so make servings small.

2 eggs        1 cup sugar

1/4 cup flour

1 teaspoon baking powder

1 cup coarsely chopped walnuts

1 cup chopped dried fruit such as figs, raisins, Craisins or prunes

Whisk eggs, sugar, flour and baking powder. Fold in nuts and fruit. Heavily grease an 8- or 10-inch skillet (preferably nonstick). Spread batter in the pan. Cover and cook over low heat until it’s set. 

Optional: Serve with  cream, whipped topping, vanilla yogurt, Devonshire cream or milk. 

SKILLET MEAL OF THE WEEK 

Kicky Kielbasa  Cabbage

Horseradish and mustard add spark and spunk to this everyday budget dinner.

12-to-16-ounce kielbasa sausage

1 tablespoon vegetable oil

Medium onion, diced

Medium cabbage, coarsely cut up OR

16-ounce bag shredded cabbage for coleslaw

2 tablespoons flour or cornstarch

1 cup milk

2 tablespoons golden mustard 

1 tablespoon  horseradish

1 cup grated Cheddar cheese

Slice sausage in half lengthwise, then in 1/4-inch slices. In a large skillet or wok, brown sausage in hot oil, gradually stirring in onion and cabbage.  Cover and cook over low heat until cabbage is tender. Whisk flour into milk with the mustard and horseradish and stir into the cabbage mixture until it thickens. Sprinkle with cheese and serve warm. Serves six.   

See more of Janet Groene’s galley-ready recipes at BoatCook. 

WHAT IS FULL-TIME RV LIVING REALLY LIKE? 

 

Our whole story, start to end, warts and all.....
We full-timed for 10 great years. 

 Do you dream of traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time to settle down. Order at any book store or let Amazon gift wrap and ship it for you.   https://amzn.to/29XFEkq 

 

CAMPGROUND POTLUCK OF THE WEEK

Overnight Salad

This salad is ready to serve when you plunk it down on the potluck table. No tossing, saucing or sprinkling needed.  Your secret ingredient is the seeds you choose. Each imparts a distinctive overtone. Try a different one each time.

Go for color and variety

12 cups bite size  vegetables such as broccoli, sliced zucchini, radish, mushrooms, red and green peppers, sweet onion, celery, cherry tomatoes

½ cup each vegetable oil, cider vinegar and sugar

1 teaspoon  each salt, pepper, dried dillweed

1 tablespoon  poppy, anise, caraway or sesame seeds

½ teaspoon powdered ginger

Put vegetables in an extra large zip-top bag.  Whisk remaining ingredients well and pour over vegetables. Seal bag and chill several hours or overnight, turning occasionally to distribute flavor. 

Just before serving, up-end the sealed bag several times to distribute flavor. Cut a hole in a bottom corner of the bag to drain excess dressing. Then empty salad into a large serving bowl. 

Cook’s note: do not drain dressing into the camper’s  sink or outdoors in the ground. 

LIFESAVER SAUCE OF THE WEEK

Are you serving the same ol’ boiled or canned vegetable again?  Save it with a sauce, sweet or savory,  made in a small nonstick skillet

Sante Fe Sauce

Small onion, minced with 1 clove garlic

1 tablespoon vegetable oil

Small can diced green chilies, drained

8-ounce can tomato sauce 

½ cup shredded Monterey Jack cheese

Sizzle onion and garlic in hot oil until limp Stir in tomato sauce and chilies.When it’s hot, stir in cheese just until it melts to a swirl and spoon over fried corn, grilled drumsticks or a puffy omelet. 

  SCROLL DOWN TO SEE SAMPLES OF PAST POSTS 

I'll send you two dozen Tips for the Camp Cook, chosen at random from my archives. Email janetgroene@yahoo.com and put Cook Tips in the topic line. 

Eats & Treats for Camping & RV

Copyright Janet Groene 2026

ABOUT THIS BLOG As a former full-timer and lifelong budget traveler, I share everyday recipes for everyday campers, glampers, off-gridders, RVers, liveaboards and anyone with limited space, gear and money. 

RV & Camping Recipe of the Week

French Toasted Angel Dessert

    Make a budget dessert with a day-old angel cake from the supermarket.

1 store-bought angel food cake

2 eggs

1/3 cup sugar

½ teaspoon vanilla

Butter for frying

Slice the cake. Whisk eggs and sugar together until they are thick and lemony. Stir in vanilla. Dip cake in the egg mixture, shake off excess and fry in melted butter until toasty all over.  Serve plain or with fresh or canned fruit,  fruit  pie filling, pancake syrup or powdered sugar for dessert or  try it for breakfast with fruited yogurt. 

                         Campground Potluck 

                             Dish of the Week

Mountain ‘o Meatballs

Buy readymade meatballs in the supermarket’s freezer department and sink  them in a kicky sauce. Hot ‘n spicy ketchup can be used in place of the hot sauce. 

2 tablespoons vegetable oil

Small onion, finely diced

2 tablespoons minced garlic

2 tablespoons Worcestershire sauce

1 teaspoon (or more to taste) hot sauce

10- to 12-ounce bottle ketchup

2 pounds fully cooked small meatballs, thawed

Sizzle the onion and garlic in hot oil and stir in remaining ingredients. Cover and cook over very low heat until onion is tender. Fold in meatballs over low heat, cover and cook until meatballs are heated through. Stir gently. Serve with toothpicks.  

WHEN FOOD EMERGENCIES 

TRIP UP YOUR CAMPING TRIP

   Stuff happens when you're away from home too. Be prepared for delays, sudden evacuation,  refrigerator failure, supply chain interruptions, civil disturbances.    http://amzn.to/1WdYqbe How much food will you need for a week in the woods for two adults and two kids?  A month in a remote fish camp? A two-week power outage camp? Survival Food Handbook for tips on buying, stowing, and make meals from ordinary supermarket supplies that need no fresh ingredients. 

Campers have limited storage space for emergency food.  Survival Food Handbook  is just for campers, truckers, RV travelers and boaters. Make the most of every ounce, inch and dollar. Have a stash of staples you will use and replenish.  http://amzn.to/1WdYqbe

BONUS RECIPE

Forbidden Fruit Rice Pudding

When you’re in a rush to rustle up a dessert,  use instant rice to make this comfort food favorite with a secret sin.

½ cup golden raisins

1/3 cup liqueur such as Galliano, Triple Sec or Chambourd

4 cups instant white rice

4 cups liquid

Small or large can crushed pineapple

1 teaspoon almond extract

13-ounce can sweetened condensed milk

Garnish: shredded coconut

Soak raisins in liqueur. Set aside. Drain pineapple and add water to make 4 cups. Bring liquid  to a boil, stir in rice,  cover and let stand in a wind-free spot 7-10 minutes or until rice s tender and all liquid is absorbed,  Stir in raisins, almond extract,  pineapple, raisins and enough condensed milk to sweeten to taste Serve now or chill. To serve, scoop into dessert cups and top with a tuft of shredded coconut.

Serves 12 when made with small can of pineapple, 15-20 when the larger can is used. 

Cook’s note: Raisins will absorb better if liqueur is heated. To reduce alcohol, boil liqueur for a minute or two.  Serving note: Serve in crisp ice cream cones and eat the “dishes”.

 

COOKING ABOARD YOUR RV

    For yourself or a gift,  Janet Groene's  RV cookbook is packed with shortcuts, tips and 270 easy, delicious recipes to cook inside the camper or outside on the campfire, camp stove or grate.  

https://amzn.to/3nNndWY 

DESPERATION DINNER OF THE WEEK

Salty Dog Bully Beef 

Compact, shelf stable chipped beef is easy to keep on hand in a small space. It's salty, so this dish is best when made with low sodium broth and soup. 

32-ounce carton low sodium beef broth OR

4 cups water + 4 teaspoon low sodium beef bouillon

4 cups instant white rice

1 jar chipped dried beef

1 can mushrooms, drained

1 can condensed, low sodium cream of mushroom soup

Small can evaporated milk (2/3 cup)

Half of an 8-ounce package of cream cheese

Suggested garnish: sliced scallions, shredded lettuce, diced tomatoes, crisp chow mein noodles or sliced almonds.

Bring broth to a boil. Add instant rice, cover and let stand in a wind-free spot until rice is tender and water is absorbed, Tear beef into small shreds. Add water to the broth to make 4 cups and bring to a boil in a skillet or casserole pan. Stir in rice, cover and let stand until liquid is absorbed.  

Tear up beef into small bits. Whisk canned milk into soup. Cut cheese into small dice. Stir all together with mushrooms, cover and heat gently. Garnish ad lib. Serves 4.

Black pot cooking is the ultimate show-off skill for a camp cook

BLACK POT RECIPE OF THE WEEK

Mulligatawny is a traditional recipe created in India for the British. Recipes vary. Kindle a  campfire and keep it glowing all day while the gang gathers round and waits for a feast like this one. Preparing the vegetables and chicken is a big job, but to some camp chefs, that’s part of the show. 

Mulligatawny

1 rotisserie chicken

4 quarts water

½ teaspoon ground mace

1 teaspoon curry powder

2 Roma tomatoes, diced fine

2 Granny Smith apples, peeled and diced fine

Medium onion, diced fine

Large carrot, peeled and diced

2 ribs celery, chopped

Small green pepper, seeded and diced

Cut meat from the chicken and chop to small bite size. Dispose of the bones and skin where animals can’t get them. Toss with 1 1/2 tablespoons flour in a large pot and add cold water, apples, vegetables and seasoning. Bring to a boil, then reduce fire and simmer an hour or more, adding water as needed. Serve as is or over rice. 

MAKE AHEAD RECIPE OF THE WEEK

This moist, buttery cake travels well. Keep it cold. Serve it cold.  Nobody has to know that your secret ingredient is vitamin-rich pumpkin. 

Butter Blush 

Pudding Cake

1 spice cake mix

1/2 cup flour 

1 stick butter, melted

1 egg, beaten

½ cup chopped walnuts

15-ounce can pumpkin puree (not pumpkin pie filling)

4 eggs, beaten

½ cup each brown and white sugar

2/3 cup evaporated milk (small can)

1 teaspoon apple pie spice mix

1/4 teaspoon salt

½ cup white sugar

½ cup chopped nuts 

½ stick butter, softened

Whipped topping

Set oven for 350 degrees.  Dump the dry cake mix into a bowl. Add the egg, flour and melted stick of butter.  Mixture will be thick and crumbly. Reserve one cupful. Press the rest in a greased 9 X 13-inch baking pan to form a crust. Set aside.

In the same bowl, whisk together pumpkin, eggs, white and brown sugar, evaporated milk and seasonings. Pour over the crust. 

Mix the second ½ cup sugar plus walnuts and remaining stick of  butter into the reserved cake mix. Strew this crumbly mixture over the filling. Bake 50-60 minutes or until cake is set. Cool. Using a serrated knife, cut into small squares (it’s very rich)  and serve with whipped topping. 

WHAT IS FULL-TIME RV TRAVEL REALLY LIKE? 

 

Our whole story, start to end, warts and all.....
We traveled full-time for 10 great years. 

 Do you dream of living and traveling in a complete home on wheels? Living Aboard Your RV, 4th Edition by Janet Groene & Gordon Groene is a total guide to the full-time life on wheels. Should you sell the house or rent it out? Downsize possessions or put them in storage? Too young to retire? See our chapter on ways to make a living anywhere. Kids on board? We cover home schooling and also an exit strategy if and when it's time to settle down. Order at any book store or let Amazon gift wrap and ship it for you.   https://amzn.to/29XFEkq 

 SCROLL DOWN TO SEE SAMPLES OF PAST POSTS

Never miss another recipe. Email janetgroene@yahoo.com, put  RV Yes in the topic line and I'll pop you a quick poke when new posts go up. Your email will never be shared nor sold.