Wednesday, June 11, 2014
In the kitchen ... camp style
In case you missed last week's post, my "kitchen" was displaced for a few days this past week. We took a mini-vacation to Holly River State Park and had a wonderful time. We had planned to stay in the tent but the weather forecast was calling for damaging winds, hail and up to six inches of rain. We opted, understandably, for a cabin that first night. It was a luxury to have a real kitchen to cook in but it did mean that my menu got rearranged.
fried chicken breasts, spanish rice, and green salads :: apple crisp, prepped in aluminum pan for easy baking and clean-up :: iced tea with mint and lemon, made double strength for the trip, then mixed up table side (I do this with lemonade, too) :: fruit & yogurt parfaits make for an easy campsite breakfast :: nothing is an adventure without PB&J for the road :: we celebrated our safe return to camp with a stop in the restaurant - WONDERFUL strawberry rhubarb pie and blackberry cobbler :: whole wheat hearth bread a la cast iron :: smoked sausage and par-boiled potatoes with butter, prepped in an aluminum pan for easy fireside cooking :: a kettle for hot tea and cocoa, alongside our sawmill gravy (biscuits baked in the pan, too) :: a fried egg on top, to fuel our last day of adventures
It took a fair deal of prep work but I was very happy, when the time came to do the cooking, that I had made such plans. The fridge in the cabin was set too low, so my salad greens and my eggs froze and that changed menu options, too. We didn't starve, so it all came good in the end.
In closing, here are a few scenic shots of our trip.