thank you! all my sister’s knife work. and of course the materials were so pretty to begin with!
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We camped for the week leading up to Thanksgiving on the South Carolina coast and a lake in the center of the state. It was a great change of scene and escape from the regular grind. And sand is a great diversion for a little person, while camp cooking is entertainment (and sometimes stress) for the grown-ups.
These were our dinners (and a few breakfasts and lunches, too):
Friday - locally-made Brats braised over the campfire with apples, potatoes, onions, fresh Sauerkraut, chicken broth, and a splash of Austrian Grüner Veltliner.
Saturday - DH was still dialing in his campfire baking game, so we quickly pivoted and made eggs and hash
Made Italian subs for lunch.
Beer-battered fish, chips, mushy peas, homemade tartar sauce, and garlic broccoli for dinner.
Peach hand pies for dessert
Sunday
Dinner - wood-grilled bond-in pork chops, marinated asparagus, arugula and tomato salad, and spaghetti Alfredo with leftover broccoli
Campfire classic for dessert
Monday
Lunch - leftover cod butty
Dinner - grilled local grouper and shell-on shrimp, leftover mushy peas, black beans and coconut rice, and tomato salad
Tuesday
Rotisserie chicken (3lb-er), yeast rolls baked in the campfire, and roasted veggies
Wednesday
Spaghetti carbonara with artichoke and baby spinach and tomato-basil salad (still struggling to find veggies kiddo will eat).
Purchased triple berry pie for dessert
Thursday - Thanksgiving!
We battled getting wet firewood lit all day, including an amusing but ineffective episode using a leaf blower as bellows…
Breakfast - egg, cheese, rice, and bean burritos
Linner - white pheasant braised in a morel and foraged hedgehog mushroom cream sauce, corn pudding, turkey stuffing with apples, cranberry-clementine sauce with apples and pecans, and sour cream mashed potatoes. It was a fun challenge making our holiday meal outside.
More berry pie with softly whipped cream for dessert.
Pinot in our glasses.
Beautiful scenery and a fun trip!
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THank you for saying after cooking, you don’t feel like eating. I thought I was the only person who feels that way!
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This is totally my kind of camping. All looks wonderful!
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Bravo! What was the weather like?
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Thanks 
.
60s and 70s at the beach and 50s-60s at the lake, mostly. Some rain and wind, but not bad.
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UNBELIEVABLE!!!
What an amazing feast. The last time we went camping we had burnt hot dogs and warm beer. And lasted less than 24 hours.
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Splendid mussels !!!
And the “potato chip” type fry …
Looks like a wonderful classic inn !
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Not sleeping on the ground certainly helps a lot in the perseverance department!
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thank you!
Tonight - tonkatsu with sushi rice and curried veg, homemade Bulldog sauce (ketchup, Worcestershire, agave, oyster sauce), and green beans with butter and yuzu hot sauce
Last night - broiled “rusty chicken”, broccoli with ponzu, butter, and crispy shallots, and 4-cheese risotto with asparagus
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Love those makis and the pot pie!! Happy family meals!
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Lovely meals, salutations to the pitmasters. You are really good in mastering the fire.
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Nothing particularly exciting. Trying to clear the fridge and the freezer.
I found some frozen Hainanese chicken broth from a meal a few months back, heated it up and added some chicken thighs with fresh ginger slices, garlic and onion. Tried this time to eat with rice vermicelle in the chicken broth. I have to say rice is superior and more adaptable with this dish than noodles.
Forgot to mention, I’m cleaning up the garden too. So many green tomatoes and the few last red ones, made this pasta (thanks @small_h for the recipe!)
Making more bread, so tartin with the remaining gorgonzola, tuna, and the last red tomatoes from the garden and a green tomato soup, I added some carrot and a can of red tomato with some chicken broth found in the freezer.
Made the Vietnamese canh chua cá, found desalted cod, frozen prawns and a container with some fish soup. A lot of tomatoes, no herbs, but good enough.
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You’re very welcome! Did you like it?
Yes. It was nice not to “hide” the green tomatoes. I can’t say I will want to eat this everyday, but a pleasant way to use up vegetables in non optimal conditions.
I like pureeing green tomatoes and using them in place of tomatillos in pork or chicken chili verde!
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Now THAT is fine dining! That all looks amazing for camping meals!
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Forced myself to freeze the remaining pie leftovers today, in order not to make yet another meal of pie! 
Was feeling a bit low on vegetables so I decided to do an experimental pad thai, using a combo of cabbage and tofu skin (both cut into noodle-sized strips) in place of noodles, along with red peppers, snow peas, scallions, shrimp and egg. Sauce was soy, fish sauce, Sriracha, lime juice and a dash of sweetener. Quite good for a noodle free substitute!
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