Monday, May 26, 2025

First Landing State Park 05/26-05/31

Our Stay at First Landing State Park

 

Monday, May 26

We left home at 10:15 AM and headed for First Landing State Park in Virginia Beach, VA. It was cloudy and every once and awhile it would spit a little rain, but all in all, the weather was nice. We stopped twice along the way, but it only took us 5 hours total to get there. Our first stop was in South Hill at a Shell/Pilot station at 1011 E. Atlantic Street, South Hill VA. We filled our tank and grabbed 3 chicken tenders and some steak fries to eat on the road for lunch. Let me say, these chicken tenders were really good. The second stop was at a Shell Station at 6273 Holland Road, Suffolk VA. It was a really nice station but not convenient to pull a camper through, but if you are just driving, it is a great place to stop. A better option would be the Royal Farms just a little further down the road.


Our campsite was lot #73, and as you can see it is very large. The picnic table is longer than the tablecloth, but that is great for us. We set the camper and then raised the canopy over the table; we are expecting rain this week. The whole site is under canopy and it is very quiet, except when a loud vehicle goes up Shore Drive. There are a few other RV campers around us, but mostly tent campers. 


For supper we cooked a Turkey Sausage stir fry with some Green Giant Tots and some of Emmas Asiago and Dried Tomato Sourdough.

Turkey Stir Fry

Ingredients
  • 1/2 Turkey Polska Kielbasa from Aldi, sliced
  • 1 bag of Green Giant Vegetable Medley (frozen)
  • 1/2 fresh green pepper sliced as large or small as you like.
  • 1 tablespoon spicy mustard
  • 1 tablespoon buffalo sauce
  • 1 tablespoon Cluckin Sauce

Directions
  • Pre-heat cast iron frying pan on low (camp stove)
  • Add pepper and sausage and stir occasionally. 
  • Spray in Olive Oil as needed to keep from sticking
  • When sausage starts to brown on the edges, add the bag of frozen vegetables. 
  • Stir often and be patient. 
  • When broccoli edges start to curl and brown remove from pan to a bowl large enough to hold 
  • Add mustard, buffalo sauce and cluckin sauce and stir well. 

We really enjoyed this dish and we are adding to our camping recipes.


After dinner we just sat around the fire and drank coffee and hot chocolate and later we made s'mores. We turned in around 10 but it was a great day.

Tuesday May 27

For breakfast we had scrambled eggs, bacon, cauliflower hashbrowns (really good), toast and fruit.

I had forgotten to dump my spirit ashes into the fire on Monday, so I emptied them this morning. You can read about the Spirit of the Fire, HERE.

For supper we had Chicken Alfredo with Garlic Muffins. 

Healthy Chicken Alfredo 


Ingredients
  • 1 tablespoon Mrs. Dash
  • 1 teaspoon salt
  • 1 large chicken breast
  • 1 box of Green Giant Frozen Broccoli
  • 1 bag of Birds Eye Veggie Pasta Rotini Alfredo

Directions
  • Cook Broccoli in microwave and set aside
  • Heat cast iron skillet on camp stove.
  • Cut Chicken into bite size pieces and coat with Mrs. Dash and Salt
  • Cook Pasta in microwave.
  • Put chicken in frying pan and cook slowly.
  • Chop broccoli up into smaller pieces and add to chicken when it is nearly cooked.
  • Once chicken is done, put in a mixing bowl and add cooked pasta and stir
  • Serve in bowls, makes 2 servings.
Amy Leigh washed the dishes and we turned in, we were both rather tired.


Wednesday May 28

For breakfast we had BLT with a fried egg and some fruit.


For supper we had BBQ, potato salad and green beans.

After dinner we took a short walk to the beach and then walked a good mile up the coastline and back.

Nice view of the bay and beach area.

Our hike up the beach was .92 miles (I did not start recording until we were half way up the beach) and we walked 34 minutes.

Thursday May 29

Woke before Amy and wrote in my journal, I was too tired the night before.

For breakfast we had waffles, sausage and strawberries.

We both took some time after breakfast to read our devotions and just relax a bit before heading to York River State Park.
You may wonder what we do for lunch? Well, Amy usually makes us a sandwich and we bring some chips and drink water. Today I had turkey and pimento cheese with pringles.

After getting back from York River and Market Square, we had supper with left over pizza, tossed salad and sweet potato fries.

Last fire, since they are calling for rain on Friday.

S'mores are so good. This one is with a milk chocolate and caramel Ghirardelli square.

Because they were calling for rain, we took up all the outdoor decor so we would not have to pack in the rain. Guess what? The rain never came! Guess what would have happened if we had left it? You guessed it, it would have rained.

Friday May 30


Early morning today, we have to catch our tour at 8:45 and its an hour drive. We had a ham, egg and cheese sandwich with fruit.

For dinner, I took Amy to Buoy 44, a local spot that was suggested by a local. We both had the Salmon and broccoli. I got mashed potatoes and Amy had a side salad. I also ordered some bacon wrapped scallops and they were out of this world.

Saturday May 31

Egg Scramble Bowl with Cauliflower hashbrowns and garlic cheese muffins.

Ingredients
  • 2 Eggs
  • 4 slices of cooked bacon
  • 4 sausage links, cooked
  • 1 slice of ham
  • 1/4 slice of Turkey Kiel Basa

Directions
  1. On low to medium low heat, cook turkey Kiel Basa until starting to turn brown on edges
  2. Add bacon, sausage and ham
  3. Cook until hot
  4. Add eggs and stir until mixed and eggs are well cooked
  5. Serve in two bowls with sides of your choice.
This made a great relaxing start to our day.

We love sitting at the table and talking to each other!

Raising the jack to back up the truck.

My excellent partner lowering the jack on to the truck.


Our TireMinder i10 RV TPMS in the vehicle that monitors our tire pressure and heat.

My new Wireless RV Backup Camera System that was given to me for Christmas. We also use it to be able to see the road behind us when travelling, like a rear view mirror.

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