Bacon-wrapped salmon. Quinoa and veggies. Fruit bowls and yogurt. Bacon and eggs. Fried potatoes and bratwurst. Wine spritzers. Tri-tip and spaghetti. Homemade clam chowder. Tacos and chili rellenos. Salt and pepper pistachios. Crab and butter. Homemade jam and s’mores. English cucumbers and garlic hummus.
When we camp, no one starves. It’s a rule.
Here’s a look at some of the food that graced our picnic table while we lounged around Dillon Beach for a week.
Quinoa salad. My family made fun of me for bringing along a container of pre-cooked quinoa. “What do you call it?” they’d say, staring at the rice-like grain they can’t pronounce. Now, we just call it “Q food,” and they love it.
I didn’t have a specific plan for the quinoa, so we just tossed in “whatever veggies we can find in the ice chest:” tomatoes, raw corn kernals, cucumber, raw pattypan squash, bell pepper, olives, red onion, zucchini. I diced the vegetables into small pieces, as I knew large pieces of squash and veggies would scare people away, and then tossed everything in a bowl with a small stream of extra virgin olive oil, salt and pepper.
It was a hit with everyone.
Cucumber salad prep. And just off the boat with a big salmon.Grilled bacon-wrapped salmon. Yum.Fruit salad and yogurt for breakfast.I love camping coffee.We made clam chowder from scratch. It was delicious.My Aunt Jo is the queen of Dutch oven cooking. On Mexican night, I got a private lesson on the art of the Dutch oven. We made a chili relleno bake that was delicious.And then there is breakfast. Everyone’s favorite meal (until lunch or dinner). Maggie toasted English muffins using a camp “toaster” made with some wire and the bottom of a tin coffee can. Genius.Eggs from Aunt Jo’s chickens and ham.Fried potatoes and bratwurst from Lockeford Sausage, just like Grandma’s.And more potatoes, sausage and bacon.Blackberry jam.Salt and pepper pistachios, shots and champagne cocktails.Don’t forget about the s’mores.And other treats, like ice cream from the bait store.