I come from a family that LOVES to eat – my Mom had a catering company when I was growing up and was an awesome cook. I was never really that interested in cooking when I was younger – but being in the kitchen helping my Mom all those years must have rubbed off on me because cooking is right up there with riding, hiking, and camping on the list of things I love to do.
While I have my gourmet moments, the kind of cooking I love the best is the kind my Mom was famous for: unpretentious food prepared simply – the kind of food that makes wherever you are and whatever you are doing that much better. I think that’s why people loved my Mom’s cooking – her food made their special day even better.
I try to cook dinner every night at home, and just because we are camping is no excuse in my book not to indulge in the best possible food. Beans and weenies are fine every once in a while – but with so many fantastic farmers markets, fresh meat butcheries, and fish mongers popping up all over the place I see no reason to take advantage of whatever is available locally.
I’m spending the next year working out the kinks in my camp cooking technique. And while I’m sure there will be some epic FAILS in my camp cooking future – one veggie preparation I feel pretty confident about already is that camp classic: Foil Packet Cooking. A little butter… ok, a LOT of butter… some fresh cut veggies, a little seasoning and you’ve got a perfect side-dish. Watch out Food Network – here I come!
Welcome to Ride Camp Eat 