Boondocking!, Eats & Drinks, General info, Tiny Life, Travel

Why We Live This Life

Many times people question us as to why we choose to live “homeless”. We tell them we are not homeless but that we take our home everywhere with us!  A lot of our family in particular think we are crazy, or just going through “a phase”.  No amount of words can persuade them.  No matter, we love this life and this is why. Photos can say what words cannot express. Enjoy.

1.  Visiting amazing places! In just the past couple of years we have visited some beautiful locations and we haven’t even touched the tip of the ice berg yet! Here is a sample of some of the places we have seen:

Santa Fe, NM
American Girl Mine
Crater Lake
Ojo Caliente, NM
Mammoth Lakes, CA
South Lake Tahoe area

 

2.  Meeting great people and inspiring others along the way. So amazing!

Doug, Denise, Zoey and us at Treasure Falls, CO. We inspired them to live full time in an RV and they inspired us to buy our Avion! We’ve known them for over 13 years.
Laurie & Scott of Disrupting Ordinary in Quartzsite
Me with Kait & Leo of We’re The Russo’s in Woodland Hills, CA
Lucas, Nancy & friends in Mammoth Lakes
Shannon & Dave of 2 Wander Away in American Girl Mine

Amazing food!!

Homemade margaritas & fajitas!
Amazing nachos from Kips Cantina, Pagosa Springs, CO
Steak & Kale salad, Ojo Caliente Spa
Low Country Boil in the middle of nowhere!
Amazing views and great food, Klamath Falls

And last but not least, incredible sunsets:

Mittry Lake, Yuma, AZ
Sam’s Family Spa, Desert Hot Springs, CA
American Girl Mine, CA
Somewhere in AZ
Tierra Amarilla, NM
Mammoth Lakes, CA

As you can see, the above photos are just some of the reasons we live this life. And these are just brief moments of why we do this. Our main driving force?  FREEDOM!

Is it all peaches and cream? Hell no! There are many sucky days just like living in a sticks and brick! But we wouldn’t trade this life for all the houses in the world!

New adventure awaits just down the road! Live your life while you can and stop buying into the fallacy that keeping up with the Joneses is the right thing to do. The Joneses are broke!

Travel is the ONLY thing you buy that makes you richer!

Cheers!

Shelly & Mark ~ Boondock or Bust

Eats & Drinks, Tiny Life, Uncategorized

Baked Green Chile Fries

One thing I love about being in New Mexico is the unique foods we’ve been able to try.  On our visit to Ojo Caliente this past July we were able to enjoy these fabulous Green Chile Fries!

Green Chili Fries at Ojo Caliente

They were fabulous!  Slightly spicy with a wonderful breading that made us go back for them three separate times.  🙂

One thing I love to do when we eat something from a restaurant that we really enjoy is to try to recreate it at home.  This can be somewhat of a challenge but it sure was fun.  Here is my take on these fries.  I actually baked them to keep them a bit healthier but all in all they were delicious.  The vinegar dipping sauce was a bit harder to recreate but I think I came pretty close.  Let me know what you think if you make them.  Always looking for feedback on recipes!  Enjoy!

Baked Green Chile Fries w/Vinegar dipping sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

Vinegar dipping sauce (see below)*

6-8 large poblano peppers (or jalapeños or any large spicy pepper)

1 cup all-purpose flour, plus 2 tablespoons

3 large eggs, beaten

1/4 cup milk

1 cup Panko bread crumbs

1/2 tsp cumin

1/2 tsp cayenne (optional)

Salt and freshly ground black pepper

Instructions

Preheat the oven to 400 degrees F.

Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.

Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.

Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.

Arrange the chili fries on a nonstick baking sheet and roast for 18-20 minutes, turning once.

While chile’s are cooking, prepare the dipping sauce:

Ingredients for dipping sauce

1/2 cup white distilled vinegar

2 cloves crushed garlic

1 tsp black pepper

1/4 tsp cayenne

pinch of kosher salt

1/4 tsp red pepper flake

1 tbsp honey or Agave

Instructions

Whisk together all ingredients until honey/agave is dissolved and then refrigerate.  You can make this the day before to help the flavors meld even more!  Just be sure to mix it up again before serving.

 

 

NM, RV Park Reviews, Travel, Uncategorized

Ojo Caliente Mineral Hot Springs Resort

On our way to South Carolina for our daughter’s college graduation (yeah!!) we stopped at Ojo Caliente Mineral Hot Springs Resort.  It was Mark’s 50th birthday so we thought we would have a nice little mini vacation before heading off to the heat and humidity of the south.

Ojo Caliente Mineral Hot Springs Resort
Ojo Caliente Mineral Hot Springs Resort

Ojo Caliente is famous for its waters.  Discovered by Native Americans centuries ago and then conquered by the Spanish in the 1500’s when they discovered it (and displaced the natives as well).  It holds a lot of history as well as the healing powers of the water.

There are many types of waters that are located here:  Arsenic, Iron and Soda water just to name a few.  There are multiple pools located throughout the resort with varying degrees of heat (89 to 104 degrees).

The resort has many different accommodations available including an RV park!  Now, as RV parks go, it is pretty basic and it is quite expensive for what you get IMO ($40/night) but it is still cheaper than staying in the hotel. 🙂

The RV Park consists of power and water hookups only (no sewer).  There is a dump station but they charge $20 to dump.  Kind of a rip off, I think.  The spaces are a bit primitive, unlevel and can’t really accept large rigs (30′ would be pushing it).  BUT there are many wonderful aspects to the springs that overrides the downsides to the park.

Our site at Ojo Caliente - fairly large compared to some
Our site at Ojo Caliente – fairly large compared to some

We spent 3 days at Ojo.  The first day we were so overwhelmed with all the springs we couldn’t decide which one we liked best!  On the second day though we knew we loved the Soda Pool the most.

Mark in the Soda Pool – 103 degrees, indoors and a quiet zone – no talking!

We also really loved the mud zone!  Yes, MUD!!! It sounds odd but wow did our skin feel great afterwards.  You get wet, then mud up and lay out to dry.  Then you wash it off.  Your skin is silky smooth and so soft!  Mark didn’t think he would like it but he had to admit it was pretty awesome.

All mudded up and baking dry! 🙂

One thing we especially enjoyed was the FOOD!  The Artesian Restaurant was amazing in every way.  We had lunch and dinner there every day and even breakfast for Mark’s birthday as well.  We really spoiled ourselves with the food!

That was just a sampling of the food.  We ate our way through the menu to be sure. 🙂  In fact, we probably had these Green Chili Fries 5 times while we were there.  SO GOOD!

Green Chili Fries. YUM!

For Mark’s birthday we did something pretty special – we rented a private hot spring for just the two of us.  It had amazing views of the cliffs, a kiva fireplace and we snuck in a bottle of champagne to celebrate!  Not something we would do every time we would visit but certainly an amazing treat!

Private hot springs, kiva fireplace and champagne! Happy birthday, my love. 🙂

All in all it was an amazing three days!  And the best part?  This is only 1-1/2 hours from our property in northern New Mexico!  How awesome is that?  Knowing we are close enough we can spend the day there or even take the truck camper for one night.  Yes please!  We will definitely be back!

Our beautiful view from the lounge chairs!
CA, Eats & Drinks

Nam Sod ~ A Traditional Thai Salad

This is one of my favorite and easy meals to make!! Excuse the “fancy” plate.  Nam Sod – traditional Thai salad

Nam Sod - traditional Thai salad
Nam Sod – traditional Thai salad

INGREDIENTS:

1lb ground pork (or chicken/turkey)
2 tbsp Sesame oil, divided
2 tbsp Soy Sauce, divided
1/2 large red onion, sliced thin
1 inch cube fresh ginger, minced
2 limes, juiced
Fresh cilantro
Crushed red pepper flakes to taste
Sriracha to taste
Peanuts (optional)
1 package broccoli slaw

Preheat skillet. When hot add 1 tbsp sesame oil and heat. Add ground pork (or chicken/turkey) and brown. While browning add 1 tbsp soy sauce and sriracha and pepper flake to taste. Continue to brown. Then add lime juice, ginger, red onion, peanuts (optional) and cilantro. Heat through.

On dinner plates place broccoli slaw. Drizzle with soy sauce and sesame oil. Spoon Nam Sod on top of broccoli slaw. Garnish with cilantro and splash of sesame oil and serve!  It’s even better the next day served cold. 🙂

SC

Eats & Treats ~ Thai Ginger Chicken Soup

Whoa. This soup just ROCKS! Seriously!
While looking through recipes I found a version of this soup. It sounded so delicious but knew it would need a few tweaks to make it “just right”. So, I set to work and wow were we ever happy! With chicken, ginger, Sriracha and a lot of other yummy Thai flavors this soup is definitely a hit.

2015/01/img_2037.jpg
The recipe is below. If you make this soup let me know what you think of it! Adjust your Sriracha to taste to make it as spicy as you like. Enjoy!

Thai Ginger Soup

1 box Swanson Thai Ginger base
2 cups chicken broth + 3 Tbsp
1lb chicken, diced
1 red bell pepper, diced
4 baby bella mushrooms, sliced
1 can unsweetened coconut milk
4-5 tbsp Lime juice
Ground Ginger
Soy sauce (splash)
Sriracha sauce
Salt & pepper
Bunch cilantro
Scallions
Sesame oil – 1 tbsp
1 cup basmati rice

Prepare rice in rice cooker and keep warm. (Or prepare on stovetop).

Cook diced chicken in stock pan with a splash of chicken broth, ginger, salt & pepper, sesame oil & soy sauce until cooked through.

Add Thai Ginger base to cooked chicken, diced red bell pepper, mushrooms, 2 cups chicken broth, lime juice, a squirt of Sriracha and one can coconut milk. Bring to boil. Reduce heat and let simmer for 10-15 minutes.

Taste soup and adjust seasonings as needed. Add cilantro and scallions to taste. Serve over a scoop of basmati rice. Enjoy! 😊