Serves: 5
Imagine if you will, getting up at 3:00 am, hauling a bunch of horses for three hours to a trailhead, pack them up, and riding nineteen miles in a storm into a Central Idaho wilderness area. Trust me, if you're normal, you'll spend a fair amount of time while you're riding fantasizing about a warm patrol cabin and a scrumptious meal awaiting you there.
It's no secret that I enjoy cooking! Otherwise, I wouldn't be writing this, my third cookbook, nor would I have embarked upon a career as the host of a television cooking series! However, other reasons exist as well. I call it, "Controlling one's own destiny!"
During my career as a conservation officer for the Idaho Department of Fish & Game, I wore out more sleeping bags than most folks will ever own. While sitting around the woodstove in one of my patrol cabins with Dad one evening, we ended up on the topic of cooking. Dad enjoyed cooking, whether at home or in camp. At that time, I was a bachelor, and I was doing all of my own cooking whether in camp or at home. In the context of food quality, Dad made a comment that has stuck with me since. "Even when times are tough," he said, "it's OK if you wear the seat out of your jeans, but always eat good!" For the most part I've subscribed to that philosophy ever since!
Anyway…if you're not the camp cook, you are at the mercy of whoever is the appointed camp cook in your family or circle of camping friends! In a large majority of cases, this isn't too bad. But occasions do arise when the quality and quantity of grub leaves everyone in camp fantasizing about food.
The moral of this story being, fantasies can be fun, but not very filling!
This _Why Be A Camp Cook recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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