Friday morning, we woke up on our own sweet time, stopped to buy more gears and lunch, then hit the road.Along with my pots and pans, I also packed a swig of olive oil, a good amount of salt and pepper, chili flakes, and Paula Deen's house seasoning (salt + pepper + garlic powder + onion powder). Oh, and of course, 4 eggs to cook breakfast with.And of course, my first question when Brandon was packing the gears into the car, “Honey, where are my pans?”
Brandon had bought a set of non-stick camp cooking set. And I had all the intentions to make us hot breakfast the next morning.
As a good little Hobbit should. LOL.
We were testing the camping food from Mountain House for dinner. Plus we really wanted to make sure that I *can* cook us dinner out in the wild once we get to the backpacking phase which we both want to do.
The next morning, I rolled out of the tent around 6:30 a.m. and started my own fire in the pit. Given, I used a lighter and a piece of paper to start it, but hey, I did it!
The omelette was simple. Just house seasoning to the eggs and a bit of olive oil. Originally I wanted to make scrambled eggs but the smoke and flying ashes encouraged me to put a lid on it and let it cook into an omelette instead.
It definitely took a while to cook than on stove top, but hey, we weren't in a hurry. And there's that lovely little smokey flavor to it as well.
Well, may be that was just my hair smelling like smoke from the fire the night before.
A couple shakes of Tobasco we had left from tasting the military MRE (Meals Ready to Eat) the night before completed the hot breakfast.
When we got back, I bought all sorts of little plastic containers for my spices for the next trip. Paula's House Seasoning and Tobasco are DEFINITELY a must. Also, a travel sized empty bottle for shampoo will work wonder for olive oil.
I am all set for our next adventure!
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