We are so glad you found us and Welcome you to join our family as we travel through life’s adventures and discover new routes together!
Mike is a self- employed General Contractor, an outdoors-man, a carpenter, a runner, and a hands-on dad who loves his kids, traveling and creating new things.
Adriana is a retired documentary film producer, full-time mom who loves her children, gardening, cooking, crafting, traveling and a simpler lifestyle that incorporates a slower pace.
We have rediscovered our routes through striving to live simpler, traveling in our travel trailer and being a full time family. We hope to inspire you to rediscover yours! Join us on this journey as we navigate life as a family of six, home-school, travel in our camper, care for the environment, and practice living in a better way.
“Once I had a pumpkin, a pumpkin, a pumpkin…” This tune is a favorite of Vivi’s, my 22 month old, right now as she dances around the house singing “pa-kin, pa-kin” and encourages us all to join in. She too is getting into the fall spirit! Fall is here! – and our household is busily making the shift from summer into fall. We are pulling our fleece apparel out of the closet and searching for our fall bin of decorations. I always have a hard time saying goodbye to summer, but living in New England over the years, has helped me fall in love with Fall! Getting outdoors in the cool, crisp air, hiking the mountain range taking in the warm autumn colors, picking apples and pumpkins and eating them! It is now a season that I truly look forward to and especially love sharing its beauty with my children!
As we prepare for the Fall Equinox on Tuesday September 22nd, the kids and I have been putting together our fall nature table, doing some fall decorating and nature crafts and putting together idea’s for our fall festive feast with local ingredients for Tuesday. As you may have guessed, the menu includes lot’s of pumpkin recipes! Fortunately, Leo’s pumpkin patch has been very rewarding this year. We have already carved and roasted 12 pumpkins! With more still to be picked! My little pumpkin farmer has carried his pumpkin interests into the kitchen and we’ve been busy making some of our pumpkin favorites.
Beyond its delicious taste, pumpkin is nutritious and linked to many health benefits. It is good for your heart health, your immune system, and contains a variety of nutrients that can improve your overall health. There are so many ways you can use pumpkin purée. I add it to our oatmeal, to our tomato sauce and put it in our smoothies. The kids love fresh pumpkin butter on a slice of bread. We’ve also enjoyed pumpkin soup, pumpkin ginger quick bread, and of course, giant pumpkin pies! Surprisingly, no matter how big we make them, we never seem to have leftovers!
One of our family favorite pumpkin recipes are Pumpkin Rolls from The Artful Year by Jean Van’t Hul. These rolls are easy to make and taste fantastic. They don’t last long in our house!
1 Cup Milk
1/4 Cup Water
1/3 Cup Brown Sugar
1 Teaspoon Salt
1 Tablespoon Pumpkin Pie Spice
4 Teaspoons Active Dry Yeast
2 1/2 Cups White Whole Wheat Flour
2 1/2 Cups All-Purpose Flour
1/2 Cup (1 Stick) Butter
1 Cup Pumpkin Puree
Whisk milk, water, brown sugar, salt, and pumpkin pie spice together in a saucepan. Heat the mixture over low heat until warm (not hot).
Remove the pan from the heat and mix in the eggs and yeast.
Mix the flours together in a large bowl. make a well in the center and pour in the milk-egg mixture (but don’t stir). Cover the bowl with a lid or plate and set aside for 30 minutes.
Meanwhile, melt the butter in a small pan. Remove from the heat. Add the pumpkin puree and stir until blended.
When the 30 minutes are up, add the pumpkin-butter mixture to the bowl of flour and stir to combine the ingredients.
Place the dough on a clean counter and shape it into a ball. Cover the dough with the inverted bowl and let it rise for 20 minutes.
Knead the dough lightly on a floured surface, then shape it into small rolls. The dough is sticky, but try not to add too much flour.
Place the rolls on a lightly oiled cookie sheet. Let them rise for another 20 minutes.
During this last rise, preheat the oven to 400 degrees.
Bake the rolls for 15 minutes. They are delicious warm or at room temperature.
Wishing you all a Festive Fall Equinox Celebration! Enjoy the Autumn Sunshine, Go on a nature hike, Make some fall themed nature crafts, have a fall harvest feast, watch the leaves turn, make a bonfire and roast some marshmallows – Reflect upon your gratitude for nature and the earth!
I cannot endure to waste anything so precious as autumnal sunshine by staying in the house.
Animal, Vegetable Miracle: A Year of Food Life, by Barbara Kingsolver is always on my nightstand. I read and fell in love with this book years ago when I planted my first vegetable garden in my city-living courtyard! A part of me still dreams of running a homestead as Kingsolver has accomplished in this book – someday maybe. I was truly inspired by Kingsolver and her family. She captures the true joys and hardships of being a family, working together and the simple joys of life. Kingsolver, her husband and two daughters leave the comforts of their Tuscon, Arizona home and travel across the country to settle in a rural town in Virginia determined to live off their land for one year – they only buy food raised in their own neighborhood or grow it themselves. Their story is one of human resilience, rediscovering your roots, the rewards of self-sufficiency and the love of food! It is an empowering read that is extremely informative about the politics of food and how we can all benefit by taking our food into our own hands.
This book couldn’t be more relevant than at a time when we are dealing with a global pandemic that has encouraged many across the globe to become more self-sufficient, connect with a slower pace and care more about the earth that sustains us all.
The beautiful stories woven throughout this book are of the joys of growing food, the hardships and rewards and what you can do in your own simple ways no matter how big or small to nourish your own mind, body and soul – and by doing it, make this world a little better. I hope this inspiring story finds its way into your heart and home and maybe even finds a place on your nightstand!
Tell Me What You Eat and I Will Tell You What You Are.
Still baking bread? Why not try making homemade butter too – it’s super easy and tastes great!
Making our own butter has always been a favorite science experiment at our house. The kids never seize to be amazed at how shaking cream in a jar with a marble can turn into a delicious treat we spread on our bread! Making butter from scratch is super easy and so much fun for kids of all ages. All you need is some heavy cream, a mason jar with a lid, a marble (optional) and a little patience!
Ingredients and Materials:
Mason Jar & lid
pinch of salt
Fill your mason jar half-full with Heavy Cream
Add a pinch of salt and a clean marble (the marble is just a fun idea that helps churn the cream into butter and add some extra fun when the kids shake it up)!
Put on the lid and shake it up. The marble will click around and when you don’t hear it anymore or it starts to thud, your butter should be done! The whole process should take about 10 minutes depending on how vigorously you shake the jar and how much cream you have put in.
You’re butter is done once you see a clump of butter has separated from the buttermilk! Carefully pour out the buttermilk and save for later use (great for baking).
Put the butter in a bowl and rinse with cold water, carefully squeeze it to get the remaining buttermilk out.
Spread your butter on some fresh bread or muffins and Enjoy! (The butter will last in the fridge for about 5-7 days, but it will probably be eaten up before then)!
The Science Behind Homemade Butter
When whole milk is left uncovered in the refrigerator tiny fat molecules float to the top, forming a layer of heavy cream. This cream can be separated from the milk and used to make butter. When you shake heavy cream in the mason jar, the agitation causes the fat molecules in the cream to clump together. During this process, the water molecules separate from the solid mass and create buttermilk. The cream goes through a physical change when it is churned into butter.
Some Great Informational Books for younger kids on Dairy Farming:
Here’s a great educational demonstration about making butter in the early 18th century by the Townsends.
Have Fun In The Kitchen Making an Edible Science 18th Century Treat!
Long ago in a time before modern conveniences like refrigerators and freezers, fermented foods were in everyones diet. Heck – most of our grandparent’s probably had more fermented foods in their diet than we do today! Fermented foods contribute to a strong gut flora which in turn contributes to a strong immune system. For all of us, our immune health starts with what we eat and what is in our gut. Even if you aren’t fermenting your own foods, there are plenty of ways to get some good old-fashioned fermented fun into your diet. Pickled Beets, Sauerkraut, Gingered carrots, pickles and Kimchi are all fermented vegetables that can be purchased at most food stores and if you’re really lucky, you may live in an area where you can buy fermented goods from your local farmers! Eating a tablespoon size amount of fermented foods 1-3 times a day can aid in building a strong deep immune health.
One of my favorite small businesses to buy good organic fermented food from is Real Pickles. If you’re feeling adventurous, next step will be to start fermenting your own foods right at home. I’d recommend starting with homemade pickles, sauerkraut or gingered carrots. Fermented foods definitely aren’t for those with sensitive taste buds, but once you give it a try, the rewards far outweigh the taste and you may even grow to like it!
It sounds a bit intimidating, but really all you have to do is make your own chicken/beef/turkey stock using the bones. The important thing about this is that you are buying good quality meat, preferred organic, free range and/or grass-fed and not treated with antibiotics or other hormones. Bone Broth is Wonderful for strengthening your deep immune system. Easiest way to make it is to use a slow cooker and add your meat bones and any other veggie scraps you have saved up; onions, garlic and the skins, herbs, carrot tops, stems from greens, ginger – anything that will add to the flavor and nutrients, add 1/2 cup apple cider vinegar and enough water to almost fill the pot, cover and bring to a boil. Reduce to a simmer and cook for 24-72 hours. Let the broth cool, strain it, add salt and pepper to taste. It can be refrigerated for up to a week and you can freeze it for up to 6 months. You can drink the broth as you would a cup of tea or use it to cook rice, pasta and as a base for your soup. Getting one cup of bone broth into your body every day is extremely nourishing for your immune health.
Elderberry Syrup is a great addition to your diet especially when you feel run down or are starting to fight off a cold. During the Fall and Winter I give my family Elderberry Syrup Daily. This one is definitely easy to add to your diet because it has a great taste.
Egyptian Black Seed Oil:The Miracle Black Cumin Plant “Nigella Sativa“
This is a new immune booster that Mike and I have recently discovered and researched. To me, it’s like a miracle drug because it is a go to for numerous ailments, especially used for strengthening your overall immune health and well-being. Black seed oil comes from the Black cumin plant’s seeds. The historic evidence shows Black Cumin, or Nigella Sativa, was grown from the rich soil of the Nile River Delta in Egypt and has been used for over three thousand years to aid in digestion and overall well-being. I add a tablespoon to my oatmeal or smoothies and sometimes to my tea or a glass of switchel. You can also use the oil on dry, irritated skin. The oil has many health benefits. For further reading you can explore this text by Doctors Schleicher, and Saleh:
The benefits of getting outdoors and moving your body are immeasurable. It isn’t always easy to do, but a little bit of exercise every day goes a long way for your mental, physical and especially your immune health. Ride a bike, take a walk, go on a jog or hike, kayak, swim, play a game of catch or kick ball in the yard with your kids. Take a walk with your kids or partner when you can – it is a therapeutic experience for you all to share together.
Finding time for yourself and moments of quiet are extremely important for recharging and resetting your mind and body. We all need moments of quiet and calm in our day to reflect on what we’re doing and what we’re feeling inside. Research shows that relaxation exercises minimize chronic pain, lower blood pressure, sharpen concentration and even improve the function of the immune system. Let go of the stress and appreciate the beauty of the present. It is nourishment that only you can make time for, but is so important to your health.
After having four children, I don’t feel that I’ve slept much in the past 11 years, but whenever I can get rest – I do! Sleep is so essential to your health. It is your brains way of recharging and preparing for the busyness of the day ahead. Sleep is also essential to your immune health. All things are handled better after a good nights rest – encourage it for yourself and your children. When one of us in our household doesn’t get a good nights sleep, we all pay for it – so work together and all your immune systems will benefit!
Wising you all Good Health!
If you’re interested in doing any more reading on ways to fight viruses – Herbal Antivirals: Natural Remedies for Emerging & Resistant Viral Infections by Stephen Harrod Buhner is a great resource.
Years ago I saw this idea in a gardening magazine and loved it! It is simple to make and such a beautiful addition to the garden landscape. All you need is a giant Rhubarb leaf (you can really do this with a leaf of any size so feel free to get creative – Elephant Ear also works great too), a bag of cement, a bag of sand and a tarp or something to protect your cement from the elements while drying.
Make a mound of sand in an area that will not be disturbed as it will be the base for your leaf to dry.
Place Rhubarb leaf face side down on the mound of sand
Mix cement and apply to bottom side of leaf
Cover with tarp and let dry
Once cement is fully dry – flip it over and peel off the green leaf – Now your leaf is ready to place in the garden!
Get creative and try out some different leaves of all shapes and sizes. We have also used smaller leaves and used them outdoors and in our house. We’ve also tried adding powdered tempera paint to the cement mixture to give a color to it. You could also water color the cement when dry and use a sealant to keep the color from washing away. The finished product is a lovely addition to any garden space and the birds love it!
Wishing you a Creative Day in the garden – Making some Lovely Garden Art!
I love summer squash and zucchini. To my great fortune, this year my garden is plentiful of it! Thankfully, both of these vegetables can be cooked and eaten so many different ways. I love to sauté some zucchini on the stove top with olive oil, chopped garlic and a little salt and pepper. I also love roasting it in the oven tossed in olive oil, salt, pepper and some parmesan cheese. Currently, my kids two favorite summer squash and zucchini recipes are squash fritters and zucchini bread- no surprise there! We’ve added our personal touch to some pretty basic recipes that we thought we’d share with our fellow gardeners who are also trying to figure out what to do with all that squash! Enjoy!
Summer Squash Fritters (We use the yellow squash for these)
2 Cups Yellow Summer Squash or Zucchini shredded
8 Tablespoons Flour
2 Large Eggs
1 Teaspoon Baking Powder
1 Teaspoon Salt
1/2 Teaspoon Pepper
Chopped fresh Basil leaves
Half an Onion shredded
2 Tablespoons Parmesean cheese
Vegetable oil and 2 Tablespoons Butter for frying pan
Mix all ingredients in one bowl
Heat oil and butter in large frying pan (enough oil to cover the fritters half-way)
Scoop a small pancake size dollop of batter into the pan once oil is heated
Cook on one side about 2-3 minutes until browned then flip and do the same on opposite side
Once done, move fritter to a plate with paper towel to absorb extra oil
My kids love these served hot with ketchup and fresh sliced tomatoes!
2 Cups Zucchini shredded
2 Cups All Purpose Flour
1 Tablespoon Cinnamon
1 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1 Teaspoon Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
Zest and Juice of 1 Lemon
2 Large Eggs
1 Cup Brown Sugar
1/4 Cup Coconut Oil – or Vegetable Oil
1 Tablespoon Butter for Pan
Mix all dry ingredients and wet ingredients separate then Combine
Butter a 13 x 9 inch pan
Pour batter into pan and bake at 350 degrees for 30 minutes
Mix juice of one lemon with enough confectioners sugar to make an icing consistency to pour over cake when cool
This Zucchini Cake Recipe is adapted form a Wonderful Italian Cook that the kids and I like watching on Youtube. She reminds me very much of my own Nonna and has some authentic Italian dishes you might enjoy checking out.
About six months ago after our first family adventure in our camper and gaining a new appreciation for living in a simpler way, I wished for a slower pace to life. Fast forward a couple months and I got it! Never could I have imagined that it would be forced upon us! And never would I have wished for a global pandemic to bring this slower pace. But, with a slower pace and more time on our hands we were able to pursue another wish of mine, a big garden with lots and lots of tomatoes! Thankfully to a very hearty compost delivered by our local dairy farm and to the hard working hands of my husband, kids and myself, the tomato dream has come to us in bucket loads!
We planted numerous varieties of tomatoes this year; Brandywine heirlooms, Early girls, Sun Gold cherries, Fourth of July, Big Boy Brandywines, Plum tomatoes and lots of cherry tomatoes. Little did we know how prolific the plants would be and how good a growing season we would have. The kids and I are out there every day inspecting the tomatoes and gambling on which ones are ok to leave for tomorrow hoping the slugs and other small hungry visitors won’t eat them before we get to them. It’s a risk we’re not always willing to take, but Our tomato storage capabilities are reaching their max. I feel more and more like my Italian Nonna everyday as I care for my tomatoes with the tenderness I do my children and trays fill my house with upside down tomatoes spaced apart and covered with linens in order to prolong their lifespan. Like us, the tomatoes are also better off social distancing to insure their health and longevity.
I Have been making sauce, canning, jarring, freezing, sun drying and roasting tomatoes daily. We’re eating many tomato sandwiches with fresh pesto and mayo. There is nothing quite like the amazing taste of a vine ripened tomato. It’s a simple thing that can bring so much joy. The tomatoes seem never ending and the garden is beginning to feel a bit like Big Anthony’s garden from the Strega Nonna storybook! For those not familiar, his garden is a bit out of control, but the unwieldy magic of a garden continues to be truly delightful and exciting! We keep finding new surprise plants that have sprung from our dirt and are now bearing fruit. We have butternut squash trellising across our fence, an unknown squash growing in the pumpkin patch and compost bin, cucumbers growing in our pot of Canna’s and a giant gourd plant taking over a flower bed!
Every meal seems to be a new creative adventure. We have roasted some of Leo’s giant pumpkins and made lasagna size pumpkin pies! With plenty pumpkin purée leftover to fill our freezer for later use. We can’t get enough squash fritters, zucchini bread, fresh garden salsa and cucumber salads! We’ve even gotten pretty creative with our pesto recipes and made beet green, kale and basil pesto with almonds and walnuts. We’ve gone Greek and made home made Tzatziki along with feta, tomato, cucumber wraps. The magic of the garden keeps on giving and continues to renew and recharge our mind, body and soul!
We have harvested all the carrots, beets and lettuce and have started new plantings for an early fall harvest. There are so many great vegetables you can plant in August for most planting zones that will allow for a crop before winter. We have put in bush bean plants, arugula, spinach, mesclun salad mix, kale and broccoli rabe (a bitter green similar to broccoli). Some other vegetables that you can plant now are radishes, carrots, beets (for beet greens and small beets), Swiss chard, and garlic.
The kids are drying out seeds from the tomatoes, green beans, cucumbers, banana peppers and pumpkins to save for next year.
To Plant a Garden is to Believe in tomorrow.
There is something so therapeutic about working the earth, growing your own food and cooking and eating together. It is a tradition I hold dear to my heart that I am grateful to pass down to my children. Sunday dinners at my Nonna’s house packed into her tiny kitchen with my Aunts, Uncles, Great Aunts and Great Uncles, cousins and friends eating a home cooked meal from the garden while listening to them debate over who found the cheapest grapes and broccoli rabe – are some of my dearest childhood memories. As a young girl I didn’t quite understand why my grandparents worked so hard when you could buy everything at the food store? Yet, there was something special about what they did that struck me even at an early age. Both my grandparents have since passed, but I feel their presence shining over me each time I set foot in my garden and get lost in the rows of tomato plants. They were two very hardworking people who lived very simple and always shared the fruits of their labor with those they loved. They were the original ‘Farm to Table’ farmers. The way they have shaped my life to appreciate the simple things, to know where my food comes from and to respect the earth that feeds me, is profound. They have gifted me with the secrets to the true riches in life, good food, family and friends- and for that I am ever grateful.
If I am so lucky to be granted a third wish, It would be that – All who have tasted the pleasures of the earth work together to preserve it. Be that in the garden and in life.
This year, My 11-year-old daughter Ava, was part of a wonderful book club that explored so many fantastic novels about life’s hardships and resilience. The last book of her book club series was, Same Sun Here, an inspiring novel that explores resilience, resistance, having a voice, shared humanity and the joys of friendship. An Indian girl who has emigrated to New York City and a coal miner’s son from Kentucky find they are kindred spirits through their friendship as pen pals. Both are facing hard times, fathers working away from home, a close bond with their grandmothers, and an interest in social action. Through the kids correspondence with each other, the story captures how two people that live far apart are fundamentally the same despite racial and cultural differences. Their friendship inspires each of them to have courage and make their voices heard.
So many art projects and different topics sprung from Ava’s reading this novel. Which are great examples of where you can go with homeschooling and reading a book.
Creating Change. Empowering Kids. Ava was very inspired after reading this novel about taking action to create the change she would like to see in this world. We had a lot of conversations about the environment and climate change and what actions she can take to create change right now.
Deforestation. In the book, the character is dealing with the effects of deforestation in his community and with courage learns how to make his voice heard. We further researched deforestation in our country and in the Amazon and Africa. We looked at both sides of the story as to why land is being cleared and an argument for both sides. We also looked at how these actions relate to climate change and what other actions could be taken to meet the needs of those clearing the land and those concerned about the harmful effects to the environment.
Write Poetry. Ava has always been interested in poetry, but after reading this book, I saw her interest in free writing poetry spark a little more. A favorite place to write is out in nature, taking in the beauty of her surroundings and penning them on paper.
Nature Art. Ava’s book club continued to meet throughout the year on zoom. The kids always have some lively discussions and do some creative crafts. For this book, the kids made mountain collages out of scraps of colorful paper inspired by the book’s message about the mountains and deforestation.
Pen pals. Another wonderful activity from book club inspired by the novel was to pen pal with each other. Ava has had two very close pen pals that she has been corresponding with since she learned to read and write. They are friendships that she cherishes. She is so excited to have some more pen pals that are close girl friends from her book club! There is something very classic and precious about writing a letter and sending it in the mail. It is an art that hopefully won’t disappear completely with modern technology. All of my children have pen pals and they also write letters back and forth with their grandparents. During this time of social distancing, letter writing with pen pals is a great way to continue socializing with those you love, to practice spelling and grammar with your children and to brighten someones day who might be feeling alone.
*You could also contact nursing homes in your community or across the states to see if there are seniors who would like to letter write with your children. Since those in nursing facilities are so closed off from family and friends, it is a great way to be a friend, to spread some love and to maybe make a new friend of your own!