For those new to following, I’d like to introduce myself and say welcome. I’ve been an RN for almost 20 years now. My experience spans from intensive care, emergency, to management. Currently, Melody and I both work Cardiac Cath Lab and love it! Most people are surprised to learn we are in healthcare, let alone, traveling together in healthcare. A little background, I gave my life to medicine at the age of 19, not long out of high school. Of course I dabble in other fields, like diesel mechanics, construction, and welding, taking a short sabbatical when needed, but I always come back to m ..read more

One hot afternoon this past August, while driving around St. Louis, we happened across a chic, upbeat locale. We doubled back to see what the name of the venue was. The place that caught our eye was Schlafly Bottleworks, a local brewery and tap. Pulling into the parking lot, we noticed a community farmers market on site! Not only could we stop for a bite to eat, we could stock up on offerings of fresh fruits and vegetables from local farmers!  We parked and quickly made our way indoors as the the weather was starting to change and rain pelted down upon us. We were excited to enjoy some ..read more

Peel Wood Fired Pizza Peel Wood Fired Pizza!, I exclaimed as we were driving home after a long day in the Cath Lab. We enjoy taking delight in new food experiences, and heard that Peel was a a must try. Living in St. Louis, we decided to go to the Clayton location. Nestled in the sophisticated county seat of St. Louis, Clayton is home to many boutiques, galleries, hotels, and restaurants known throughout the area.  Owners/chefs Patrick Thirion and Brandon Case have developed a menu that is based from quality ingredients that culminate an amazing experience. Growing up in the local ..read more

How many of you enjoy horseradish? We absolutely love it! Our first free weekend after we arrived in Illinois, before social distancing was put in place, we visited a local restaurant in St. Louis by the name of Broadway Oyster Bar. They had the most amazing horseradish sauce we had ever consumed. I mean, the kind that brings you to tears, making you hit your knee over and over because....hot --- but with a Kleenex in hand you have to have more? It's like riding a roller coaster, ascending that first climb you're thinking, what the hell am I doing this for, but then run to the back of th ..read more

Spending the last few weeks in Illinois and Missouri, we have tried some of the local favorites around, albeit carry-out, to support local and abide by social distancing recommendations. St. Louis style pizza, and toasted Raviolis are two dishes indigenous to the area. On my quest to find out the type of steak that is favored, I happened upon pork steak. What is a pork steak? I thought it would be just another name for a pork chop. It's not. WHAT? A pork steak is a Boston butt or pork shoulder roast that is thinly sliced, then cooked on the grill. The marinade is made from a specific type of ..read more

While creating recipes and developing our repertoire, we are constantly looking for a source of quality spices and seasonings to cook with. Since we have been in the midwest, we have discovered a company called Code 3 Spices and Barbecue supply. Code 3 aims at bringing a host of award-winning seasonings for you to use at home! Best yet, a portion of each sale is donated to support: Police, fire, medical and military branches. During this time with COVID-19 we all know how imperative support like this is to these respective divisions. The owners, Mike Radosevich and Chris Bohnemeier ..read more

With COVID-19 spreading as it has over the last few weeks, our new reality can make days long, wondering what to do next. Shopping is limited to grocery and essential items. Most restaurants operate with "to-go" only. Those that aren't able to participate, are closed. Public attractions are closed. It has affected the world and globally will change our way of life in general. We are praying for a reprieve from this virus and remaining vigilant to prevent the spread. With trips to the grocery store being on a need only basis, we have spent much time in the RV. Simple things such as toilet pape ..read more

One of the draws to the famous city of St. Louis is the variety of foods and restaurants it provides. We came with a list, wanting to "try them all!" Since in quarantine, we've had to be creative and order curb-side, and while not getting the whole experience, we have been able to try some favorites -- because supporting local business is what we deem important and necessary. This past Saturday, we had a craving for Italian food. A quick search on our list pointed us in the direction of Bartolino's, a classy family-owned Italian restaurant that has been around for years, serving the greater a ..read more

Keeping you up to date, as we have gotten a little behind on the blog. Saturday, March 7th was the beginning of our first weekend on our latest travel assignment and we got to sleep in for a bit! Hoorah! Working five days a week is tough sometimes after a week of packing, traveling, moving to a new place, slowly acclimating, and getting up early each am. Mid-morning, we started out on our exploration of Soulard Farmers Market for a St. Louis adventure. We walked through, admiring all the vibrant colors of produce, ginormous ostrich eggs, quality cuts of meats (Melody gagged at some of the op ..read more