Look, when I was 7, I loved sugar like all the other kids out there. But after graduating from puberty and passing through the nihilistic black hole of my teens, I started to look for a bit more nuance in my life. There was more to life than just stuffing as much butter and sugar as possible into every pastry. So, even when I take a short cut and use pre-made dough and oven ready rolls, I need to bring something original to the fire.
Campfire Bacon And Eggs Hash is the perfect recipe. It combines all the necessities for a hearty breakfast: bacon, eggs, and cheese. Plus, it adds some nice extras like onions and hash browns to form a padding between the eggs and the hot pan bottom.
It's fall in the South, but the weather hasn't quite gotten the memo. I had been looking forward to our latest camping trip for a while, but found that the heat really deprived me of much motivation to do much more than sit out in my camp chair and observe: "Warm today. Warm yesterday. Warm tomorrow, too."
Some people think that bacon makes everything better. I maintain that prosciutto makes everything better. Tonight, I wrapped chicken thighs in prosciutto to cook in the cask iron skillet. Having learned from my time consuming first experience of cooking chicken over a campfire, I bought boneless chicken. It was skinless—the prosciutto would make a more flavorful replacement. While I did add some salt and pepper, truly, the prosciutto was what defined the meal.
Well that's just great. There is no grate. Since we couldn't find a camping spot in Glacier National Park, we had to settle on a private camping ground outside of the park. We settled on one what advertised having WiFi but whose router was on the fritz. But, hey, it was somewhere the sleep.
We are trying something new. We wanted to get a lot of work done so we are spending a week at an extended stay hotel.
I had a rare moment of brilliance while provisioning: buy frozen protein for day two so that it will store better. In keeping with my ocean theme, I bought large frozen prawns for skewers, along with zucchini, mushrooms, and red onions.
We are in Washington. We are in a region where even Walmart stocks salmon which was never frozen. So it is only appropriate to cook salmon and fresh berries. For night one, we prepared salmon, asparagus, and quinoa for dinner and blackberry cobbler for desert.
After our hike, we were exhausted. Fortunately, I had already done the preparation work for tonight's dinner that morning. Now, with my dogs barking and my calves screaming, it was time to set up the fire and sit down to chop apples for another round of experiments in campfire cooking.
I've never reserved a camp site in advance before, but I am a convert now. After our agonizing experience searching for a camping site near Arches at 5PM, I went ahead and booked our campsites for this trip. Tonight, we lounge in the most remote site within Big Pine Creek Campground—flanked by the titular big pines and less than ten feet from the creek. It is private and enjoys the delightful comfort of white noise from the creek.