Tuesday, June 28, 2011

The Big Outdoors

 We did it!  Camped with a 14 month old.  This cute guy.

And he loved it.  We had a pretty good time as well.  Except for waking up at 3:30 AM to a screaming baby.  Yes, that would be our little guy.  He was cold.  Or teething.  Or scared.  Your guess is as good as mine.  So we cut our trip from a 2 night event to one which is such a bummer after all the preparation that goes into camping. 

I mean we bought a new tent.

The Coleman TentMaster 10 sold at Costco is huge, sleeps 10 people.  We had 2 adults and a baby in a pack n play.  We were living large in the woods.  It took a while to setup for the first time and out designated tent pad was just barely big enough to fit our 10x16 tent.  But you could stand up this thing and not just in the middle.  There was a swinging door and auto roll windows.  The winds picked up some and it did just fine.  The weather was gorgeous so no rain to test how waterproof it is.  A pole was bent during setup, but we will just exchange the tent at Costco next time we are in.  Love it.

We also got an airmatress and until 3:30 AM we were sleeping like babies. 

The campsite we stayed at was called Sunset Point on Grandby Lake.  We showed up at 12:30 on a Friday afternoon and there were only 4 sites open.  We got one that overlooked the lake and had some trees to shade us from the midday sun. 

We had delicious salmon and bell peppers with couscous for dinner.  This is a very easy recipe to prepare ahead of time and then place in tin foil to put in the fire.

For breakfast we had creamed eggs on biscuits.  Again boiled the eggs at home and brought frozen Pillsbury Biscuits in the cooler.  You put 2 T Butter in a pan, add 2 T flour and then 1 cup milk.  Add the chopped hard boiled eggs.  On the other stove burner add butter to a pan and put the frozen or somewhat thawed biscuits and cover the pan with a lid.  After about 8 minutes check biscuits and flip over so then don't get burned.  This is my favorite breakfast at home and even better camping. 

The 2nd night we were going to have Penne pasta with sun-dried tomatoes, mushrooms and chard.  Since we didn't stay the for the 2nd night I made it home and this is one of the best new recipes I've found.  Try it out at home and then use it camping.

Whole Wheat Penne With Sun-Dried Tomatoes, Mushrooms And Chard

Makes 2 to 4 servings

1/4 cup sun-dried tomatoes, chopped
2 cups sliced mushrooms
1/2 yellow onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup chard or spinach
1/2 pound whole wheat penne
1 cube vegetable bouillon
3 tablespoons olive oil
At home: Boil a cup of water and add the tomatoes. Let steep, covered, for 10 minutes, then drain and put into a zip-top bag. Combine the onion, garlic, mushrooms, basil and oregano in another bag. Measure out the penne, and carry the chard separately.

In camp: Bring 3 cups of water to a boil in a medium-sized pot. Add the pasta and the vegetable bouillon and cook until al dente. Remove from heat and drain if necessary, reserving some of the cooking liquid in the pot.

In another pot, heat the olive oil and add the contents of the bag with the onion, garlic, mushrooms and dried herbs. Cook a few minutes. Lower the heat and add the chard and sun-dried tomatoes, stirring vigorously to wilt the greens. Remove from heat and stir into the pot containing the penne. Add salt and pepper to taste.
Here's a picture of how mine turned out at home:
Miles loved exploring the woods and the campground.  We were able to eat our dinner while he sat in the dirt with a stick for 15 minutes entertaining himself. 

To many more adventures!

1 comment:

Some family in Colorado said...

So fun! We can't wait until we go camping with you all in August.