It’s always a lot
of work preparing the food for a camping trip . . . so I try to have fun with it, too.
It was a long
drive so we stopped in Lillooet for lunch on the road.
It was a good
weekend for sighting wildlife from the car: grouse, deer, elk, mountain goats! In camp, there
were squirrels, chipmunks, and friendly Whiskey Jacks.
I missed taking a
picture of an amazing BIG mushroom:
bright red with yellow spots!
Consolation photo: a great big frog!
I made a bologna-cheese appie for Happy
Hour. It was hopeless and Bohdan Zahny's Buckwheat Bread was worse, but the wine
smoothed the rough edges.
Dinner featured
yummy beans baked with peaches and apples and dolloped with yogurt!
The leftover beans went great with
breakfast, too.
It got pretty chilly at night, but the layers
worked.
******
HAM-CARROT SALAD
SANDWICH (4 servings)
From ideals Soup, Salad, Sandwich Cookbook by June Turner and Naomi
Arbit
½ cup mayonnaise
¼ tsp dry mustard
2 cups grated carrot
½ cup raisins
4 thick ham slices
8 slices pumpernickel (dark bread)
Mix together mayo, mustard, carrot, and
raisins.
Spread on bread.
Add ham slices.
Cover with another slice of bread.
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