So here we are, it’s time for camping again.
I love the time spent with friends and family about a campfire, relaxing and swapping stories.
Then again, this past weekend was in the mid 40’s, windy, and drizzling with a cold soaking rain the whole time we were there. You know, that kind of weather where even your bones are starting to ache?
Well, that was this weekend.
Here, let me show you around the place.
Now, I didn’t come here today to show off my awesome collection of mismatched coolers, or to post the past rites of my 10 year old tent (may it rest in peace, or more likely in a landfill).
I came here to talk about one of the most important aspects of camping.
You can have all your friends with you, have a week in the campground with no lost or broken items (or people), you could even have that iPhone app that pours unlimited beer, but if you don’t have good tasting easy to cook food your trip will be a bust.
Guess what we were all talking about Saturday night?
Not about the cold, or the recurring drizzle, or even about the laundry list of things we thought about bringing with only after we were there.
We talked about lasagna.
Here I think I am going to give a day in the life, though I don’t have all the pictures I thought I took. You see, Apparently I had consumed several adult beverages by then, and took many pictures of my thumb.
You are stuck with whats left.
Don’t like it? Well then come camping with me next time and take your own pictures. =)
For starters we have breakfast. (go figure right?)
Saturdays choice was eggs in a bag. Tastes good, easy to make, virtually no clean up.
- 2-3 eggs per person.
- half a handful of shredded cheese per person
- 1 sandwich or quart sized zip top freezer bag per person
- any other fixins you would normally put into an omolette, diced or minced as needed
In my case I was having a simple ham and cheese omelette.
- 3 Cans of tomato sauce (or spaghetti sauce) 16 oz each
- 2 lbs of ground turkey (or beef I suppose)
- 2 lbs of Italian sausage (I used turkey for this as well)
- 2 lbs shredded mozzarella cheese (finely shredded works best)
- 2 lbs ricotta cheese (others use cottage cheese, I prefer ricotta, your mileage may vary)
- 3 eggs
- 1 lb lasagna noodles
14″ dutch oven
skillet (to brown the meat, or do that at home)
large pot (to boil noodles)
Brown the meat, set aside.
Mix the cheese and eggs, set aside.
Boil the noodles, set aside.
Build the lasagna by placing first a can of sauce, then alternating layers of meat, cheese, and noodles, with another can of sauce at the halfway point. The last layer will ideally be the last can of sauc topped by cheese. (usually I reserve some of the mozzarella to make sure.)
Put the lid on and cook with coals top and bottom for about 45 to 55 minutes.
It goes well with toasted garlic bread, but I’m sure you could figure that part out without help.
So who wants to go camping?
I’ll cook, you take the pictures.