Time for Camping

We are preparing for our annual vacation at Pinecrest Lake. A Brady family ritual for the last sixteen years, we are planning on two weeks of fishing, hiking, and relaxing beach time. But first I need to plan the meals and do some shopping. Because although we gave up actual camping 7 years ago and now stay in a cabin, our meals have never been what you would typically expect to eat around a campfire.

Early on in our forays to the forest, we went with another family, who shared our passion for good eats. Breakfasts consisted of fresh drip coffee from Peets, pancakes, eggs and sausage, and French toast rather than cold cereal and Nescafe. For lunch we made godfather sandwiches (round sourdough, oil/vinegar/herb dressing, hot coppa, mortadella, salame, provolone, artichoke hearts, olives, roasted red peppers), bagels and cream cheese, and the occasional tuna or pb&j thrown in for the kids. When we returned from a day at the lake, we would crack open a bottle of wine or mix up a pitcher of margaritas (one year we even had a blender to make blended drinks!), and prep for dinner. We were quite civilized, having appetizers while we worked. Sometimes cheese and crackers, maybe prawns in the woods (large shrimp and cocktail sauce), or guacamole and chips. For dinner we would feast on pasta carbonara, London broil, fajitas, chicken mole, jambalaya (although we do cheat and use a base mix like Zatarain’s), and a barbecue night with burgers and dogs. Basically our food consumption didn’t vary much from what we would eat at home. We always figured that even if we couldn’t afford to stay indoors, we could at least eat well.

This year we are going for twice as long, and we have a house full each week. Feeding 8-10 people each night for 14 nights is a lot of planning. We normally eat out at one of the fine local dining establishments during the week, so that means 12. This is what I have planned:

Chili, cornbread and salad
Carne Asada fajitas, salad
Pasta with bacon, garlic, cilantro and asiago, sourdough and salad
Twice cooked chicken (precooked in a marinade, then grilled), rice, grilled veggies and biscuits
Fresh caught trout, burgers, salad, and baked beans
London Broil, roasted potatoes and carrots
Chicken Mole, tortillas, salad
Jambalaya with smoked sausage
Marinated Tri-tip, grilled veggies, mashed potatoes
Fred Burgers (gourmet burgers from my son’s butcher shop)
2 surprise meals provided by my brother and his family

Now, off to the store…..