We camped for the week leading up to Thanksgiving on the South Carolina coast and a lake in the center of the state. It was a great change of scene and escape from the regular grind. And sand is a great diversion for a little person, while camp cooking is entertainment (and sometimes stress) for the grown-ups.
These were our dinners (and a few breakfasts and lunches, too):
Friday - locally-made Brats braised over the campfire with apples, potatoes, onions, fresh Sauerkraut, chicken broth, and a splash of Austrian Grüner Veltliner.
Saturday - DH was still dialing in his campfire baking game, so we quickly pivoted and made eggs and hash
Made Italian subs for lunch.
Beer-battered fish, chips, mushy peas, homemade tartar sauce, and garlic broccoli for dinner.
Peach hand pies for dessert
Sunday
Dinner - wood-grilled bond-in pork chops, marinated asparagus, arugula and tomato salad, and spaghetti Alfredo with leftover broccoli
Campfire classic for dessert
Monday
Lunch - leftover cod butty
Dinner - grilled local grouper and shell-on shrimp, leftover mushy peas, black beans and coconut rice, and tomato salad
Tuesday
Rotisserie chicken (3lb-er), yeast rolls baked in the campfire, and roasted veggies
Wednesday
Spaghetti carbonara with artichoke and baby spinach and tomato-basil salad (still struggling to find veggies kiddo will eat).
Purchased triple berry pie for dessert
Thursday - Thanksgiving!
We battled getting wet firewood lit all day, including an amusing but ineffective episode using a leaf blower as bellows…
Breakfast - egg, cheese, rice, and bean burritos
Linner - white pheasant braised in a morel and foraged hedgehog mushroom cream sauce, corn pudding, turkey stuffing with apples, cranberry-clementine sauce with apples and pecans, and sour cream mashed potatoes. It was a fun challenge making our holiday meal outside.
More berry pie with softly whipped cream for dessert.
Pinot in our glasses.
Beautiful scenery and a fun trip!
