This is a great recipe to cook on your day off. While it takes a bit of time, most of it is idle/waiting. But if you ask us if it’s worth it to make your own stock from scratch… absolutely! So grab a mimosa and spend a day making these two recipes – The perfect pair!
After a long day shivering in the frigid winds at 14,000 feet on Day #12 we were ready for another recovery day. So, for Day #13 we planned on moving camp from Leadville down to Poncha Springs. Along the way we’d do lost of touristy things and meet up with some great friends.
It’s finally time to tackle a classic camp-meal: Chili! This has been a long time favorite of mine that I didn’t think could get better. But when I took the time to cook it over a campfire, both the chili and the experience were unbeatable. Take a look at our cookout, and then see the detailed recipe below.
We’ve been living in our camper for over three years now and have always enjoyed seeing what great food we can make on the road. Just because you’re traveling or camping doesn’t mean you can’t eat well. Our camper kitchen is a perfect space for cooking just about anything, but when we’re out in nature nothing beats cooking over an open campfire. This meal allowed us to do both! Happy Sunday Funday!
We will begin with a rather non-traditional “camping” dish: Spring Rolls! Mandy majored in Chinese during college, and in her time there she learned to make these spring rolls from her good friend, Candice. When Mandy asked her permission to share this recipe, she simply replied “of course, good food is meant to be shared”!