I love cooking outdoors, don't you? Even mac and cheese can be gourmade with a side of canned stewed tomatoes with basil and a sunset. The camp kitchen is simple but complete with everything a not-wanna-be cook needs; sink (water jug over an earthen floor), stove (25 year- old Coleman), pantry (black box with latches), and fridge (cooler).
The food pantry is nearly raccoon and feral hog proof. There are no provisions on the island.
If you can find them on this table top, the condiments are added to pasta-a-la-outdoors, rice versatilie, or spicy beans non-delux. PB&J and crackers with cheese are readily available favorites.
Some of Dan's catches won't fit well in the skillet such as this sea trout. Sometimes it works out better grilling them over a campfire. Dan is not too interested in cleaning and filleting the fish, but he does gut them! Today he caught several species; redfish, sea trout, snook, sheepshead, and flounder. He usually keeps whatever he catches first and releases the rest since we don't have good refrigeration.
Keeping it simple and enjoying the outdoors more, the camp kitchen.
Getting Cheryl Out There
About Me
- Water's Edge
- I spent 25 years as a respiratory therapist and at age 50 switched careers in order to spend more time outdoors and renew a dwindling spirit. Reviving my interest in the environment and my college degree in biology, I started and have operated a watergardening business since 2000 and became a certified interpretive guide with the Metroparks of the Toledo Area leading nature walks, backpacking trips for women, and sustainability projects. I have 2 children, Devin (age 25) and Livia (age 30) who were homeschooled until junior high. My husband, Dan, has been my adventure inspiration, both in travel and raising children.