In Search of the Elusive Camel Milk

Bright Full Photo Sunrise Camel Desert Phone Wallpaper

With an unexpected day off… and a beautiful day to boot… mom and I decided to go in search of the elusive Camel Milk… and of course, camels, too!

About a week ago, mom and I had been out and about exploring farm country, when we came upon a sign that nearly took of off the road!

I was coming around a bend when we saw a sign that said ‘Camel Milk.’

Camel Milk

When I think about camels, I think Egypt… I think Saudi Arabia…. but Pennsylvania?

And after turning around and going back… there it was on the sign…. ‘Camel Milk.’

I’d taken a picture just to prove I wasn’t seeing things!

But alas, no one was around, and the farm store boasting this unusual elixir, was closed.

Back at the campground, I did some research, and found an Amish farm about an hours drive, that not only sold Camels Milk, but also had 3 camels on his farm!

With an unexpected day off, and beautiful weather, we hit the road!

Our drive took us through some really beautiful farm country, making my longing for life on a traditional homestead all the stronger! But unfortunately no camels!

We saw cattle…


We saw goats in the front yard of an Amish homestead…


We even found some chickens…


Unfortunately no camels…


Then, out of the blue, I saw a tour bus coming in my direction. It stopped alongside one of the farms! Out of curiosity, I stopped to take some pictures! As I did, I realized that one of the cows in the background looked a little different!

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There is was! A Camel, joyfully, frolicking in the field behind the cows! I zoomed in for a better photo! Looking around, I found her two field mates! One has peeking its head out of a small building that provided shelter from the heat of the day! And the third one, I found resting in the barn.


Apparently, the camels hang out in the same barn as all the cattle!

After taking this all in, we headed to the farms store to get some camels milk!


It looks just like regular milk, but tastes like skim milk! And, it’s very expensive! $16 US, for a pint of milk! At that price, I think I will stick to cows milk… or goats… but at least we finally found the elusive camels and their precious milk!

Until next time,

Peace, love and safe travels!

~ Sheri

Lemon Artichoke Pasta

TPC - Lemon Artichoke Pasta

Between my schedule at work, taking mom on outings, writing, working on my photography, and all the other ‘stuff’ that needs doing, I am as busy as a beaver!

With all that I have to do, and still take care of myself, having time to make a healthy meal can be challenging! Therefore, I am always on the look out for quick meals that are not just healthy, but also quick and easy to make!

This Lemon Artichoke Pasta not only fits the bill, it can also be made in the microwave! For me, this is a no-brainer! Not only is it quick to make, it also keeps me from heating up the whole camper! With all the muggy, high temperatures we have been having lately, this is a win in my book!

Lemon Artichoke Pasta

Here’s what you need:

  • 12 oz. uncooked spaghetti, broken in half
  • 4 cups chicken stock/broth
  • 2 Tbsp. lemon juice
  • 1 cup fresh parsley, loosely packed
  • 1 can quartered artichoke hearts in water, drained
  • 1/4 cup olive oil
  • 2 1/2 tsp Lemon Garlic Rub
  • 4 garlic cloves, pressed
  • 2 medium zucchini
  • 2 oz. fresh Parmesan cheese, finely grated (roughly 1/2 cup)
  • salt, optional

Let’s put it all together:

  1. Add the spaghetti, broth and lemon juice to a microwave safe dish. I use my Pampered Chef 4 quart Dutch Oven. Microwave covered for 8 minutes.
  2. In a food processor, finely chop the parsley. Add the artichokes, oil, rub and garlic. Process again, scraping down the sides of the bowl until the artichokes are coarsely chopped.
  3. Carefully remove the Dutch Oven from the microwave and stir. Return to the microwave, covered, for an additional 8 minutes, or until the pasta is tender.
  4. Trim the ends off the zucchini and cut into 3 inch julienne strips (about 2 cups).
  5. Add the artichoke mixture, zucchini and parmesan to the Dutch Oven. Toss to coat, Let stand, covered for 5 minutes. Season with salt if you want, and serve.

Kitchen Tips:

  • If you would like to make this recipe vegetarian, substitute vegetable stock for the chicken broth.
  • For added protein, serve with grilled chicken, shrimp or cannellini beans.

Hope you enjoy this recipe!

Until next time,

Peace, love and safe travels,

~ Sheri

P.S. Thank you for using my affiliate links. I earn a small commission from qualifying purchases at no extra cost to you! Mom and I appreciate your support! ❤

Thick & Hearty Tomato Sauce

Thrive Life - Thick and Hearty Tomato Sauce

Lately, I’ve had a hankerin’ for some spaghetti, but our container garden has yet to bring in enough tomatoes to make my favorite recipe! So once again, I am experimenting with the freeze-dried foods in my pantry!

I prefer a thicker sauce… and, when I want to bulk it up, I add in some of my favorite veggies! The usual peppers and onions can be find in my recipe, but I will sometimes add in carrots as well! Got to get my veggies in!

This particularly satisfying recipe includes ground beef! Making this dish so thick and hearty! But if you don’t do meat, simply leave it out!

The farm stand where I usually get my meats isn’t open today, but I just so happen to have some freeze-dried ground beef on hand in my pantry!

I really love this recipe because it’s so quick and easy, and kid-friendly to boot! You can spread this sauce over your favorite pasta… use it in lasagna… or simply dip your favorite crusty garlic bread into this tasty sauce!

Thick & Hearty Tomato Sauce

Here’s what you need:

Let’s put it all together!

  1. First, heat a 3 quart saucepan over medium heat with a small amount of oil.
  2. Briefly sauté’ the ground beef, mushrooms and onions. (remember, I am using freeze-dried foods from my pantry, so this part doesn’t take long)
  3. Add water and beef broth.
  4. Slowly whisk in the tomato powder then add in the tomato dices, and seasonings.
  5. Let simmer for 10 minutes, stirring occasionally.
  6. Pour onto your favorite pasta and serve!

There you have it! A great dish that is easy to make for the kids, and for the whole family!

Okay, eat now, talk later!

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! Mom and I appreciate your support! ❤)

A Day of Rest…?

Canva - Get Some Rest

As I was sitting at the front desk, I started feeling really flushed and nauseous…  needing to head to the loo, I asked my manager to take over!

She called in the owner, who also happens to be the campground nurse.

She asked me if I was pregnant! Being a woman of a certain age, that is no longer an issue! She chuckled with me and simply said, “That’s what the hospital would ask if you were to go to the emergency room!”

After checking my vitals, she told me that everything seemed normal.. however my blood pressure was elevated…

After a few more questions, it was decided that I was either coming down with a bug of some sorts, or I was simply a bit dehydrated due to not drinking enough water…

It has been unbearably hot and muggy here… and I really haven’t been drinking enough water lately!

I was sent home and told to drink plenty of fluids and get some rest!

Rest… what is that?!?

My schedule is all over the place, and because of it, my days off are usually spent running around doing all the errands I don’t get to during the week!

Even now, as I sit here writing, I see the pile of dishes needing to be done… the laundry that needs to be washed… the trash that needs to be taken to the dumpster… and in the background, I hear one of the cats scratching in the litter box, reminding me that it needs to be emptied!

When do I get to rest?!?

But rest I must! So in spite of everything that needs to be done, I am at least taking the morning off, getting back under the covers to watch some telly… and drink some much needed water!

Until next time,

Peace, love and safe travels,

~ Sheri

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!


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


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…


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


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 ❤)