It’s been a very long time since I’ve last posted. But it’s mainly since the pandemic that I haven’t been inspired to cook much.
Earlier this week, my partner and I went away to Autocamp Cape Cod for 3 days 2 nights. It was our belated birthday trip. I didn’t plan much besides food, going to the beach for sunrise, biking, and having him teach me how to play volleyball. It was as relaxing as a trip can get. But I’m super proud of the menu I came up with and was even happier to see him love the food as well. Cooking is something we both enjoy doing.
Buying a 2-burner stove was the best purchase ever. Personally, all I essentially need to cook with is a pot and a pan- they both fit perfectly side by side. On Sunday night, we made a creamy shrimp pasta in the dark outdoors. He prepped the shrimp and cooked pasta as I made the sauce and put the rest of it together. I originally got the recipe from a vlog on Youtube and only the process was shown with no measurements. So this was really just an inspiration/recreation.
Monday was a lox everything bagel for breakfast, fish tacos and scallops for lunch (featuring my sister’s pickles and scallops bought the day of from a local seafood market), cup ramen for dinner. And throughout the day, we sipped on the grapefruit green tea that I prepped on Sunday morning back at home.
Tuesday morning, we finished the rest of the ingredients to make another lox bagel to share. It was amazing.
Some other ideas for next time- instead of a salad, I would want to roast veggies (like broccolini) and maybe bring a cast iron grill to place on top of the burners to barbecue.
As a tip, I would suggest bringing less seasoning (get a premix or make your own blend) or herbs just to keep it simple and from going bad. Camping during autumn is more chilly. But there are significantly less bugs and during the day it’s warm and beautiful. Nonetheless, I can’t wait for another trip outdoors!