Campfire Gourmet!

Summer- the perfect season for camping and grilling. So far this summer I have been able to go camping in one national forest and one national park-- Red River Gorge and Mammoth Cave.

The first campsite was super primitive- no running water in walking distance, and the car was a short hike away. During this expedition we were left with dehydrated packs of food that you mix with hot water. Not the best but they gave sustenance for the trip- and added burps the morning after that reminded you of the awful preserved flavors of the food- Our selection- beef strogonough and pad thai. Heat source- Quick and hot fire made of small twigs.

Plus the old campfire standby- Roasted Marshmallows.
Second trip- mammoth cave- We went all out- Brats, roasted corn on the cob and portobello, zuccini and onion kebabs. I toated my olive oil, sea salt and pepper grinder along with my wustoff to the camp ground. Heat source- charcoal fire.
Then for breakfast the next day we woke the neighbors up with the crackle of bacon grease--- bacon with eggs. And last but not least french press illi coffee.
There is something so primordial (no I did not make soup) about cooking over a flame or charcoal. (ignoring the fact that my knuckles became barbequed after scrambling the eggs)