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.