Giving Myself Permission to Take Care of Me!

Canva - Quote - When I Take Care of Myself

It’s a fact of life… we all get older!

This year, mom turned the big 8-0! And with her age, comes limitations. She’s no longer able to do the things she could when she was younger.

She’s not even able to do the things she did 3 years ago when we started this journey.

I had recently posted on social media that we were seeking prayers, as we have officially decided it was time to get off the road and look for a more traditional homestead.

With that, I also asked for prayer for a source of income! The campground where I am currently working will be closing down at the end of the season… making me unemployed once again!

Ideally, I would love to work from home! This would allow me to be here for mom 24/7, while still bringing in an income.

I have seen others make a living with their blogs and other social media… so I figure, why can’t I?

I’ve been ‘planting seeds,’ however, this takes a lot of time and effort before any real money starts coming in… especially enough where I can ‘retire’ from the 9-5 job front and stay at home to take care of mom full-time!

It was this post on social media, that the owner of the campground came to talk to me…

Having been in healthcare for most of her life, she made some very good points… most of which I had already thought of… and some I hadn’t!

However, the thing I needed to hear most, was the fact that I need to take care of myself first!

Not only do I need to make sure I have a steady income… and a home that is easy for mom to get around in… I also need to take care of me! If I don’t, who would be around to take care of mom?!? What would happen to her, if something happened to me?

After our conversation, I felt like I had been given permission to take care of myself!

I was also recently reminded that our bodies are Gods temple… and that we have our bodies because of Him! What am I saying about myself when I feed it junk food, and treat my digestive system like it’s a garbage dump?!?

So, it is with a renewed vigor, I am beginning to take care of me! I have begun eating healthy once again. And, I am starting to get in some activity… just walking for now… a little bit at a time… but it’s a start!

When I take care of myself, I show my gratitude to God, my creator! 

And tough as it may be, I need to take care of me first!

The roles for mom and I are reversing… For so many years, she took care of me… now, it’s my turn to take care of her… but I need to take care of myself first!

I’m giving myself permission!

So, with this all said, we will be looking for a more traditional homestead… and I will be once again looking for full-time employment! Know of anything I can do from the comforts of home?!?

Until next time,

Peace, love and safe travels!

~ Sheri

Fresh From the Garden

Food Photo - Salad with Hard Boiled Eggs

There is nothing better than being able to walk outside to your garden and pick from the fruits of your labor and enjoy a delicious meal!

Although my current garden is much, much smaller than that of our traditional homestead, I still get to reap the benefits of growing our own food!

Todays meal is just a simple salad made up from the few mixed greens, cherry tomatoes, cucumbers and hard boiled eggs… all from our container garden!

True, I don’t have any chickens for the eggs… those I had to get from a local farm! But alas, they are just as tasty as when we had our own chickens!

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However, I do have to admit, having a garden this small does make me pine for a much larger garden… and that of a more traditional homestead! Perhaps we will start looking for just such a place?!? A place to get off the road and grow some roots!

Until next time,

Peace. love and safe travels!

~ Sheri

My Little Garden

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Gardens throughout history have been an important part of culture. Not only are they a place to grow our food, but they are also a delightful place of peace and quiet…

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My current garden is much smaller than the one we had back on our traditional homestead. Yet I still find it to be a place where I can lose myself in my thoughts and restore my inner being!

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There’s just something about getting my hands in the soil… planting seeds that will eventually become delicious food to feed my family.

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If you don’t enjoy gardening, or have never done any gardening, then you may not understand this phenomena of peace that comes from getting your hands in the dirt and planting life giving food…

A garden takes time and effort to prepare… even one as small as our container garden… but it does offer some great rewards in return.

Until next time,

Peace, love and safe travels!

~ Sheri

How to Make Vanilla Ice Cream

TPC - Basic Vanilla Ice Cream Image

It’s August! And here in Southern PA, that means it’s HOT!

Who wouldn’t want to enjoy a cone or bowl of their favorite ice cream?!?

It’s even better when you can make it at home and not have to make the trip to the store to get it!

With just 4 ingredients, this recipe is seriously easy to make, and is ready in about 20 minutes for a soft-serve consistency!

Want scoopable ice cream? Just pop it in the freezer!

And, it’s so easy to adapt and make some of your summertime favorites as well! Chocolate, Strawberry or even Rocky Road!

You do need a ice cream maker, and just to clarify… for this recipe, I use the Pampered Chef Ice Cream Maker.

I don’t know about you, but I’m getting hungry for some ice cream, so let’s get to making!

TPC - Basic Vanilla Ice Cream - Maker

Basic Vanilla Ice Cream

Here’s what you need:

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Let’s put it all together!

  • Place the bowl of the Ice Cream Maker into the freezer on the coldest setting for at least 24 hours.
  • Combine the ingredients in a large bowl and whisk for 1 minute, or until the sugar is dissolved. Place the bowl in the fridge for 30 minutes, or until mixture reaches 45F.
  • Remove said bowl from the freezer and attach the assembled clear lid to the bowl.
  • Set the timer for 20 minutes. Once the paddle starts rotating, pour the cream mixture into the bowl.
  • When the Ice Cream Maker stops turning, check to see if it’s ready. The mixture should be a soft serve consistency. Add more time until you get the thickness you desire.

TPC - Basic Vanilla Ice Cream - Bowl

Kitchen Tips:

  • For a more scoopable ice cream, cover the bowl, and set in the freezer for at least 2-4 hours.

Here’s how to make some of your summertime favorite variations!

  • Chocolate Ice Cream – Add 1/2 cup chocolate syrup to the mixture and churn the ice cream for about 25-30 minutes.
  • Strawberry Ice Cream – Add 1/2 cup chopped fresh strawberries to the mixture and churn the ice cream for 25-30 minutes.
  • Cookies and Cream Ice Cream – Add 6-7 chopped Oreo cookies to the mixture after the ice cream churning is finished
  • Rocky Road Ice Cream – Add in the following ingredients after the churning is done: 1 cup mini marshmallows, 1/2 cup sliced almonds, 1/3 cup chocolate chips, chopped.

Now that we’ve made our delicious treat, let’s eat up!

Until next time,

Peace, love and safe travels!

~ Sheri

(Thank you for using my affiliate links. I earn a small commission from qualifying purchases at no extra cost to you! I truly do appreciate your support ❤)

Laundry Day Blues

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I’m sure you’re just like me… you love doing laundry! Ahem, please note sarcasm!

One challenge of living in an RV versus a traditional homestead, is the lack of having a washer and dryer in the home!

Sure, there are RVers that are lucky enough to have an RV with washers and dryers, or even a 2-in-1 model to save space… But alas, we are not fortunate enough to have one of those models!

Gone are the days when I can throw a load in the machine and go about the 101 other chores I need to do!

Instead, I lug my many loads to the local laundromat and sit… and wait… and watch my laundry spin in circles!

The minutes tick away as I think about all the other items on my ‘to-do list’ I could be getting done!

And as my laundry finally makes it to the dryers, I find myself looking forward to the lugging of all my loads back to the truck and finally back to the camper!

It is also with great expectation that I look forward to doing this all over again next week!

Until next time,

Peace, love and safe travels!

~ Sheri

How to Make Garden Veggie Tortellini

Food - Recipe - Garden Veggie Tortellini Salad (2)

Let’s face it… sometimes it’s just too hot to cook!

That’s where this delicious Garden Veggie Tortellini Salad comes into play. You can eat it warm, or chill it in the fridge before you serve it! Simply make up a batch ahead of time, and when you don’t feel like cooking, pull out this salad and enjoy!

And, the great thing about this dish, is it serves between 8-10 people, so it’s great for social gatherings as well! With just the 2 of us, I usually have plenty of leftovers for lunch the next day!

While this recipe does call for dried cheese tortellini pasta, you can use chicken tortellini as well, or use whichever suits your palette! And even though it calls for a veggie dip mix, you can use your favorite seasoning, too!

However, I prefer to use my favorite herbs straight from the garden!

Parsley, basil and oregano are my 3 fresh herbs of choice! I just need to beware of the flavor intensity when using fresh compared to using dried herbs or mixes.

So, here’s the recipe:

Garden Veggie Tortellini Salad

Here’s what you’ll need:

  • 1 package (12oz) of dried cheese tortellini pasta (or whichever you prefer)
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 3 Tbsp. of your favorite herbs or dip mix (remember, I usually use fresh, and I lean towards basil, parsley and oregano)
  • 1 bell pepper, seeded and quartered
  • 1/2 seedless cucumber
  • 1 cup cherry tomatoes, halved
  • 1 package crumbled feta cheese
  • sliced black olives, if desired

Let’s put it all together:

  • Cook the tortellini according to package directions.
  • While the pasta is cooking, whisk together the oil, vinegar and dip mix in a large bowl and set aside. (I like using my  Cool & Serve bowl, so it keeps my food cool when packing lunch for work!)
  • Next, slice up 2 bell peppers, making bite site pieces.
  • Same with the cucumber.
  • Add the peppers, cucumber and tomatoes to the bowl with the dressing and toss to coat.
  • Once the pasta is finished cooking, drain it in a colander under cold water. Gently toss the pasta to cool, then shake the excess water from the pasta.
  • Add the cooled pasta to the bowl along with the cheese and olives. Again, toss to combine and coat.
  • Cover and refrigerate for at least 1 hour before serving.

Kitchen Tips:

  • Slicing the bell pepper thinly mellows the flavor so it doesn’t outshine the other ingredients.
  • Makes great leftovers for lunch.
  • Great crowd pleaser for those family get-togethers and church socials.
  • If you prefer using fresh herbs instead of dried seasonings or dip mixes, chop up herbs and use to please your taste-buds.

Hope you enjoy this recipe as much as I do!

Until next time,

Peace, love and safe travels!

~ Sheri

(Thank you for using my affiliate links. I earn a small commission from qualifying purchases at no extra cost to you! I truly appreciate your support ❤)