How we add Fresh water to fill our rv

fresh water fill rv

Adding fresh water to your rv can be a challenge when boondocking

Roger made a video showing how we fill our fresh water tank from our water jugs.

Items Used (Warning affiliate links, if you buy something we get 4% so like beer money, thanks!)

Ever wondered how we stay for fresh and so clean? We shower with fresh water of course! The problem is that we only have a 40 gallon tank and we average about 7 gallons per day between the two of us. So at best we are only gonna make it a little over 5 days before we need more water. Rather than hook the trailer up once a week we fill our 7 gallon water jugs and pour them into the tank. After 6 months on the road we have a pretty good system for pouring it in.

Aeropress Instructions for Full Time RVing

aeropress instructions for fulltime rving coffee without electricity

Made a short video of Aeropress Instructions in our travel trailer:
You can buy them on Amazon:
Aeropress Coffee and Espresso Maker
Aeropress Instructions are as varied as the weather. The basic instructions do a good job but we have found that stirring the grounds a bit more makes for a better cup of coffee.

  1. Less Coffee Used
  2. Less Water used
  3. Less Electricity
  4. Better Coffee Faster

Kate says: makes espresso, regular or iced coffee

Vegan Biscuits and Gravy by Kate Grass

Vegan Biscuits and Gravy Kate Grass Rolling with Grass
Amongst the many great aspects of being married to Kate Grass is that she loves comfort food. An additional plus is that she loves cooking comfort food. One more plus on top of the prior plus is that she has figured out how to convert many comfort food recipes into vegan equivalents. In the case of this recipe she did it with biscuits and gravy.

Biscuits & Gravy for Two


  • 3/4 cup biscuit mix
  • 1/4 cup unsweetened non-dairy milk

Mix everything up and portion out 4 biscuits on a cooking pan. Bake at 450F for approx 10 minutes or until golden brown on the bottom.


  • 1/2 package Gimme Lean ground sausage
  • 1 tbsp oil for browning
  • 1 tbsp vegan margarine (Earth Balance or Smart Balance)
  • 1 tbsp flour
  • 1 cup unsweetened non-dairy milk
  • 1 tbsp corn starch
  • salt and pepper to taste

* Add or adjust milk and flour/corn starch for desired consistency

Brown the sausage in a medium sauce pan leaving whatever sticks to the bottom of the pan. Remove browned sausage to a bowl and add margarine to deglaze the pan. Add flour and stir until a paste or roux forms then slowly add non-dairy milk stiring with a whisk until everything incorporates. Turn up the heat and continue stirring to get all the bits stuck on the bottom of the pan off. Add the corn starch and continue stirring until the gravy is as thick as you want it to be. Add the sausage back and mix together.


Cut biscuits in half and place two on a plate. Cover in the gravy. Sit. Eat. Enjoy.

Health info

Approx 250 cals per serving of gravy, Approx 130 cal per biscuit. Total of 380 calories per serving. No cholesterol. No suffering.

Kate’s Amazing Savory Vegan Grits

Savory grits for breakfast
Kate is a child of the south and apparently that means that grits are a big deal. In fact her mom says that Grits means Girl Raised In The South. When we recently visited Raleigh there was a vegan restaurant with savory grits that were super delicious and reminded Kate of her long lost love of the corny breakfast staple.

The birth of a vegan dish

She came up with this recipe and we have been eating it almost every morning since late December 2014. We like to make 6 servings at a time as the leftovers store nicely. We got this idea from Kate’s mother who told us that Kate’s grandfather used to make up large batches of grits as well. He would pour the leftovers in a bread pan and then put it into the refrigerator. The grits would then setup like a loaf of bread and he would slice off a serving the next morning and heat it up in a pan before devouring it. This makes total sense if you have ever cooked with Polenta. It turns out that Grits and Polenta are pretty much the same thing.

Recipe (Makes 6 servings)

  • 8 White Mushrooms chopped into quarters
  • 1 Yellow Onion diced
  • 2 Tbsp Broth Powder
  • 5 cloves Garlic Minced (optional)
  • 1 Red Pepper diced (optional)
  • 1 bag frozen Greens (Collards, Kale, Turnips, etc)
  • 2 Tbsp Earth Balance spread
  • 1 tsp powdered Sage (optional)
  • Salt
  • Black Pepper
  • 5 1/2 Cups Water
  • 1 3/4 Grits
  • 1 cup Nutritional Yeast (Nooch!)
  • 1 1/2 Avocado to Garnish (optional)
  • 1 Tomato sliced and grilled (optional)
  • 6 Biscuits (optional)
  1. Sauteeing – Add 1/4 cup water to large pot with 1 tsp Broth over medium heat. Add Mushrooms and cook until their juices start to release. Add Onions and Sage. Cook till the Onion is transparent. Add Garlic and Red Pepper and cook till soft. Add frozen Greens and Earth Balance and cook for 2 minutes.
  2. Simmering – Turn heat up to High and add 5 1/2 Cups of water, 1 3/4 Cups Grits (if using 5 minute Grits wait for 15 minutes)* and the rest of the Broth powder. Use a whisk when adding the Grits to prevent clumping, no one wants clumpy grits. Once boiling turn heat down till simmering and set a timer for 20 minutes. Continue stirring every 5 minutes.
  3. Finishing – Once the timer goes off turn off the heat and add the 1 Cup of Nooch. Stir until everything is happy. Add Salt and Pepper to taste. If you want to be fancy add a quarter of a sliced Avocado and some grilled Tomato slices to each bowl. Enjoy.
  4. Storing Leftovers – If you have any leftovers pour them into a container, bread pans work best, and refrigerate. The Grits will firm up and you can eat them cold or heat them up.