Good. Food. Stories. is an online food magazine, but that doesn’t mean we have anything against the print world. Far from it, in fact—our recipes for “car camping” (AKA camping for the non-hardcore) have just hit newsstands in the current issue of ReadyMade magazine.
As Danielle noted in her original camping post, this level of roughing it is probably the most rustic either of us can comfortably handle, and it was a fun challenge to come up with a day’s worth of meals that could be a) chilled and held safely in a cooler and b) only cooked over an open flame. I’m nothing without my stand mixer, as you all know.
Our roster of breakfast, lunch, and dinner options looked solid on paper. But these things needed to be put to a real-life test, and magazines are produced months in advance. This meant that for a June issue, we would be testing recipes in February in the middle of a snowstorm. What to do for a suitable campfire? Luckily, my in-laws had a chiminea which was accessible through the drifts.
The food was prepared, well-wrapped in foil, and shoved into the mouth of the beast. Smoke billowed. Things crackled. I felt vaguely ridiculous forcing a campfire feast on my well-meaning in-laws, who probably just wanted a Saturday of peace and quiet, but who instead were sampling huge bowls of granola-studded peaches and triple-decker sandwiches.
Such is the glamour of a food writer. But lordy, if everything didn’t turn out perfectly cooked, melting and thawing exactly as I intended, and tasting superb even by non-camping standards! Maybe there’s a future for me in the great outdoors after all.
The recipes for Peach Granola Crumble, Super-Filling Sandwich Melts, and Mac and Cheese with Franks are now up on ReadyMade.com and the weather looks gorgeous here on the East Coast for the weekend—70s and sunny. It’s a perfect opportunity to try them out as we intended.
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Should we tell our readers that I was in Miami while you were crouched in the snow making sandwiches? Oops!
Ha! I have this great image of Joe and Joan now eating this food, cooked in their backyard, during the lovely snowpocalypse part of last NJ winter
It WAS delicious! We’ll be your “guinea pigs” anytime!! cook on…
Ha! Yes, it’s true – Danielle hightailed it to the sunny shores of Miami just as the snow came in. But in her defense, she did make and test the mac and cheese recipe last summer. I’ve got to hold up my end of the partnership, snowstorm or no.
And although the food was cooked outside, we WERE smart enough to eat it inside.
Oh – You are white water rafting now!!!
Congrats on the ReadyMade mention, ladies!