20 adults. 25+ kids. Inks Lake Texas State Park.
A sunshine-y and chilly November weekend.
Many of these friends of ours are foodies and some are cooks. This turned out to be a weekend of splendid feasting in nature. By a campfire, we were surrounded by a circle of 10 tents, rowdy happy children climbing trees and digging in the dirt, and wonderful friends. Pairs of families were assigned to each meal. Our fellow Indian cooking fiend friends joined us in preparing the first night’s meal.
Friday night: Arrive by carloads. The menu, mostly cooked at home earlier that day:
Saag Paneer: a vegetarian dish (i fear calling it a “curry”) with cooked fresh spinach and mustard greens and melt-in-your-mouth paneer cubes. A delicate but hearty entree, not too spicy, and family-friendly.
Chhole: a hearty chickpea curry, boldly spiced, and slightly tangy from the cherry tomato and onion gravy. Perfect for the accompanied store-bought naan.
Chicken Tikka on the BBQ: similar in consistency to tandoori chicken, but marinated in yogurt, ginger, garlic and spices, resulting in a finger-lickin’ spice rub that crusted perfectly on the campsite hot charcoal grill.
Raita: diced vegetables in light and tangy thinned yogurt, seasoned with spices. Raita is always a refreshing reprieve from the heat of capsaicin.
Store bought Madras lentil curry (Tasty Bites brand, a brand we used frequently on a 6 week camping trip when moving from Seattle to Austin). It’s quick and easy and only requires a pot of boiling water. Best for longer camping trips.
Basmati rice, naan, plain yogurt, butter or ghee, and fresh lemon were the accompaniments.
Dessert: pumpkin cheesecake, leftover gulab jamun, and an assortment of cookies. AND of course, SMORES!
Freshly made breakfast burritos, turkey sausage, bacon, and an assortment of pastries and fresh fruit, along with fresh brewed coffee and mimosas.
Corn or flour tacos with a variety of fillings: shrimp, beef, chicken, portobello mushrooms, and whole black and pinto beans. several types of salsas, grated cheeses, freshly mashed guacamole on site and fresh pico de gallo.
Coffee and crepes, batter made onsite. Savory crepes and sweet as well. I remember a very large bowl of freshly sliced strawberries for the berries ‘n’ cream crepe. And I remember the campfire conversations at every meal more than the delicious meals themselves.
Looking forward to creating another tent-camping menu…