When you travel in a van or RV for nearly 20 years it’s hard to find a new campground that breaks into your Top-10 list of great campgrounds but this week we found one... Crooked River State Park Campground in Saint Mary’s, Georgia. In our last stop on our last trip in our Winnebago Revel in 2020 we lucked into a site at this great campground.
What makes it great? It has it all. It’s clean and well maintained. The sites are big... no huge. Our site was well over 100 feet deep with seclusion provided by greenery and trees on both sides and a palmetto forest at the back of the site. It has water and electric and the electric even had a modern 100-amp hookup. Wow! Couple that with the fact that it is right on the Crooked River, has a boat ramp and a kayak/canoe ramp as well as miles and miles of trails to hike and it’s easy to see why we loved it.
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Chapter/Segments:
00:00 Intro
02:25 Arriving At Crooked River State Park
05:30 Exploring Crooked River State Park Campground
08:25 Crooked River River Trail Hike
10:49 Crooked River Palmetto Hike
11:44 Thoughts About RV Travel During COVID
13:42 Ten Daily Habits For A Happy Life
23:13 Maggie Climbs Nature Tower
28:04 Griddle Me This: Shrimp Fried Rice On Blackstone Griddle
30:41 Q&A: How We Use The Shower In Winnebago Revel
31:59 Closing Thoughts / We Go On Vacation
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LINKS TO ITEMS FROM THIS VIDEO:
OUR AMAZON STORE (affiliate link):
Amazon Store: amazon.com/shop/VanTrekkingLi...
Lunch stop at end of trip: Skippers Seafood in Darien, GA
Campground: gastateparks.org/CrookedRiver/
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GRIDDLE ME THIS RECIPE: Shrimp Fried Rice On The Blackstone Griddle
Ingredients:
• 2 tablespoons sesame oil
• 2 tablespoons canola or vegetable oil
• 1 pound medium-large fresh shrimp, cleaned (approximately 15-20 count shrimp)
• 1 cup frozen peas and diced carrots blend (I don’t thaw and use straight from the freezer)
• 1/2 cup corn (I use frozen straight from the freezer)
• 2 to 3 garlic cloves, finely minced or pressed
• 1/2 teaspoon ground ginger
• 3 large eggs, lightly beaten
• 4 cups cooked rice (I use white, long-grain or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
• 2 to 3 green onions, trimmed and sliced into thin rounds
• 3 to 4 tablespoons low-sodium soy sauce
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
Preparation Steps
1. To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don’t overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
2. Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
3. Add the garlic, ginger, and cook for 1 minute, stir intermittently.
4. Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
5. Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.
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