Justin (likethewatch) wrote in healthfood_porn,
Justin
likethewatch
healthfood_porn


Had a great camping trip last weekend. From shortly after we arrived at the campgrounds, while I was pushing a cartload of wood up (and I do mean "up") from the ranger's station to our campsite, I had the illusion that we were going out into the woods with the sole purpose of testing methods of cooking over an open wood fire. Kevin made every fire, because he likes to play with it. He even (briefly) set the forest floor on fire with a camp stove, but I let him tell that story ;)

We cooked all our meals over the wood fire: Friday night we roasted foil packets of halibut with a mix of zucchini, carrots, fresh ginger, and celery, that I'd made before we left. I made too much fish: we really didn't need two pounds. So we shared one for dinner and the next day for lunch, we warmed the second one up again. Kevin made French toast and sausage on an iron griddle Saturday morning for breakfast. (Read last week's meal plan, if you want to know the rest.)

We used the fire to heat dishwashing water, and took turns bathing with wood fire-heated water at the site, too. It took us one level cartload of wood (plus some wood that the last campers left under the picnic table) to keep us through the weekend. I liked living out in the woods, doing everything I would normally do in a house, outside. The views were beautiful: there was a lake not far from our site, and the trees insulated us from almost all sight of other people.

The only aspect that made it occasionally close to miserable were the damned mosquitoes. I was determined not to use DEET (although Kevin brought a can of Deep Woods OFF, just in case) and we succeeded in doing so, using two different varieties of herbal repellents I'd found at Cornicopia, the natural foods store in Thorne's Market downtown. They both contained either citronella or lemon oil, and from there the laundry list of oils included sandalwood, geranium, some kind of mint, and maybe lavender. I don't have the bottles at hand. We smelled very strongly of a kind of orange-mint-geranium all weekend. It has to be reapplied very frequently to successfully deter mosquitoes while camping in Massachusetts in June within sight of a lake. If you look at one of those Google Earth pictures of Massachusetts, it looks like the whole state is a swamp. Mosquitoland.


Since returning from our camping trip, we've both had to play catch-up, at home and out in the world: shopping, laundry, extra hours at work, and the like have interfered with our cooking. Hair cuts and an emergency trip to the grocery made us miss the fish shop's closing time, so we ate out on Thursday; the meal using fresh fish we'd planned for that night was modified to use frozen and served Friday.

Here's the meal plan. The grocery list follows.



Monday
Tuna tacos with avocado salsa, green salad

Tuesday
Italian sausages with sauteed red bell peppers and onions on baguette sandwiches, green salad

Wednesday
szechuan tofu, broccoli, and brown rice

Thursday
Planned: (Food Network Jamie Oliver recipe for Tray Baked Salmon, Green Beans, et al, adapted to asparagus)
broiled salmon and asparagus, with olives, anchovies, and tomatoes; orzo pasta with basil and sun-dried tomatoes
Actual: Ate at Fitzwilly's, the Americana restaurant downtown

Friday
Planned: lamb curry, braising kale and ramps, brown rice
Actual: fried tilapia filets, broiled asparagus with olives, anchovies, and tomatoes; orzo pasta with basil and sun-dried tomatoes

Saturday
As usual, a group of our friends came over and we ordered delivery from the pan-Asian restaurant downtown.

Sunday
Taking Kevin's dad out for a belated Father's Day dinner at Spoleto, the fine Italian restaurant downtown.


To cook all of this...

From the Food Bank Farm:
salad greens
eggs

From Whole Foods:

pepper
cucumber
baby bellas
green beans
brussels sprouts
broccoli
apples
bananas
limes
cherry tomatoes
basil
lemons
avocados
onions
bell peppers
cilantro
anchovies
mixed nuts
sugar (Sucanat)
cinnamon
paprika
black
pepper
couscous
pastini (got orzo instead)
black olives
corn tortillas
half and half
soy creamer
yogurt
butter
tofu
pureed tomatoes
Barbara's fig bars
ak mak
laundry soap
fabric softener
breakfast sausasge
hoagie rolls
salsa

From North Shore Seafood:
large piece of halibut (2 lbs)



x-posted to various foodie communities, including wholefoods which I moderate, and some that I'm members of: gastronomique, healthfood_porn, and grocerylists.
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