Camping Meals?

In looking ahead to our vacation I'm wondering what I can do for food. We are staying away from many things.....and we are doing things from scratch so Denty More Stew isn't going to cut it this time...nor is bacon and eggs in the a.m. {g} I've been told by a "reliable" source that turkey bacon looks like dog treats! :::snort:::

I'm open for ideas. At this point I'm making and freezing muffins and buns for the trip. I'll have a loaf or two to take with us too. But we'll have to buy some along the way as traveling with a ton of produce and fresh baked bread stuffs doesn't work real well. I need to order some produce from co-op this time because we are nearly out of everything....but I need to be careful so we don't have a ton of stuff left when we leave.

Breakfasts:
Granola, oatmeal, eggs, biscuits (bake ahead? Dutch oven?) muffins, fruits, pancakes

Lunch:
Sanwiches, salad, fruit, pasta

Dinners:
Salads, fruits
Maybe some freezer meals I can thaw and heat (spaghetti, soups, grill some burgers, steaks, foil veggies)

What do you all do with a Dutch Oven? What do you all have when you go camping? How am I going to do S'mores? I guess I better get looking for some marshamallows without artifical flavors and such...Jodi sent some vegan links but I don't think I'd get them in time....I'll have to check the healthfood store here....

Snacks:
fruit, carrots, granola bars, cookies baked at home, I still have some Annie bunny crackers - in fact havent' opened any of them - they would work for snacks....

Ideas????

small pleasures in life...popcorn doesn't have to be made in a microwave! I was glad to see we'd kept the air pooper.

Accomplishments of the day:

Mike had to go to work today…to catch up from his week in AL and to prepare for our leave time. I am wondering what will happen when the little car reaches the snake’s mouth on my ticker…hopefully we’ll be on vacation.

I made home-made ice cream all by myself. {G}

I made 2 dismal loaves of bread (see photo below), and lots of yummy buns and hoagie rolls.

I made an apple crisp. It was from “Whole Foods for the Whole Family”. The boys informed me that it was “ok” but the prefer the Pampered Chef yellow cake mix on top apple crisp that we used to bake. Do you think I can figure out a healthy version of this? What is IN a cake mix? Hmmm….

We made another batch of dehydrated apples. My family doesn’t really like them but I’ll give them to Porsha (sp???) she likes them.

Jamin raked the front.

I made dinner (steak/hamburger, yummy roasted red potatoes, zucchini, red peppers, carrots adapted from Heather’s recipe; fresh buns; huge salad and fresh fruit…apple crisp for dessert).

I’m noticing that this cooking from scratch stuff will force me to stay home more. It also takes up all my free time and some of my not so free time. {g}

Zander is on the second day of NO M/M’s….seems to be winding back down….and I have not a clue where Josiah has now hidden the M/M’s hopefully they are safe.

See the dismal bread???? They looked like classic loaves of bread when they began baking. This trench in the one on the left is new. Not progress but new. {g} I also made 15 buns and 7 hoagie rolls and they are fine.

If you have any clues let me know. I'm seriously thinking that I'll have to have Adrienne and Becky (both reputed to be bread bakers extraordinaires). I've adjusted yeast, salt, oven temps, rising times, rising methods, number of loaves baking....I'm stymied.

Here's the recipe:
5 1/2 C warm water (or milk & water)
2/3 C honey
2/3 C oil
2 T SAF yeast
5 C feshly milled Prairie Gold

Measure into Bosch and let set 2o minutes. Add:
1 T salt
2 T dough enhancer
7-10 C freshly milled Prairie Gold, Spel or Kamut. Divide & Shape dough. Let rise in warm oven for 20 minutes. Bake at 350* for 25- 28 minutes.

I've used this recipe in San Antonio and Anchorage - but HERE it simply won't behave. Here are the changes I've made.

Oven (obviously can't help that)

Prairie Gold is a hard white wheat - I can't get PG here but am using Hard White

SAF Yeast - am using Red Star (all friends use RS here and seem to be fine)
dough enhancer - since I don't need to worry about shelf life I've eliminated this...trying to avoide perservatives...why add them to my bread???? None of my friends are using this here either and they aren't having this problem.

Adrienne's bread is good and she bakes it HERE and really her recipe is about the same as the above....WHAT IS UP????

Mike is home. His plane was two+ hours late.

His bag is not home...last sighted in Memphis, TN. It will hopefully arrive today.

We did watch Narnia last night. Josiah made it home from work in time for the older ones to watch an episode of Hogan's Heroes and then we all called it a day.

At this point only the younger ones and I are up and around. Arielle has requested crepes for breakfast. Jamin is out running.

Life is back to "normal".....