We decided to take the kids camping Friday night. It was a spur of the moment decision and we put it together using only the things we already had in our kitchen. The kids had a great time. We went up to a campsite near Kapowsin. It’s not really what I would call “camping” due to its lack of real wilderness. Very “first world.” Although when I called it “white people camping” my husband failed to understand… It was mostly a reference to the numerous RVs sharing the site. Anyway. It was an overnight in a tent. The kids got to run around outside, play frisbee (or “crispy” as A calls it), blow bubbles, and toss flowers into a creek.
I finally got a chance to use my new skillet. I’d been putting off seasoning it because I didn’t have a real NEED to use a 10.5 inch cast iron skillet, as much as I wanted to own one. And I seasoned it on our way out the door knowing I could use it to whip up some eggs. The eggs I beat and poured into a mason jar at home for transport in the cooler. Best camping hack ever.
I packed some seasonings. I just couldn’t leave the house without some pepper and some himalayan pink salt. You can’t have eggs without salt. And some butter… which I also packed. My husband saw this and started calling me Samwise and asking if I was planning to roast a chicken. For the record… I would have.
Saturday we stopped in at a local farm and picked up some veggies for dinner. We came up with purple cauliflower and a giant artichoke. The price was too good to pass up.
And for dinner I came up with a (bunless) bacon cheeseburger (yes… not paleo, but you can not have a hamburger without cheese. So let’s compromise and call it a primal dinner) with roasted red onion on a bed of baby spinach, purple cauliflower mash, and artichoke with garlic butter dipping sauce. This picture was taken in front of the backyard fire pit. I made the cauliflower mash with some sauteed garlic and himalayan pink salt. Dinner was yummy.