Hey Y'al: Well, September is almost upon us. You'se guys up there hardly had a summer, whilst weez down here (FL) have just reached the half-way mark of 90+ degree weather, with about 60 days of more of the same. I ain't complain'in mind you, 'cause on Jan. 1st I'll be surf-fishin in shorts and a t-shirt, like I do every Jan. 1st. Whoops, off-topic. Well, this leads me to the subject of camp cookery 'cause some of us will hit the woods and camp anticipating the retreat of blood suckin' vermin and enjoying the crisp air of autumn. So, to get things started, here's one of my favorite recipes: Prior to your trip, make a meat loaf (85/15 chuck is good) to your liking and freeze it. You can bring the veggies you want and prep them at the campsite or prepare them in advance and to your liking: sliced onions, garlic, potatoes, celery, carrots, asparagras, whatever. You'll need some aluminum foil.Lots of it. Prep your camp-fire by allowing it to tumble into itself into a deep layer of glowing coals. (It's a good idea to scoop out some sand prior to building the fire so you have a slight depression for the coals to fall into.) Take your trusty camp shovel (you still got one of them from Boy Scouts, right?) and scoop out a hollow in the coals. You already did the following (don't try to get ahead of me now !): on a large sheet of aluminum foil place the thawed or thawing meatloaf, quartered potatoes, cut carrots, the whole works. Salt and Pepper and other seasonings like Tabasco etc. Wrap it up and seal it good. Don't be skimpy on the foil. Flip it and wrap another layer of foil. Flip it and add another layer of foil. Take this big pregnant rectangle, seat it in the place of honor (the hollow), cover it with the remaining coals. Start whittling a miniature canoe out of a piece of cedar while the wonderful blend of wholesome goodness starts to cook--it's gettin' done when you can smell the wonderful amalgam of onions and beef fat and garlic and pepper and...oh my gosh, I just drooled on my keyboard ! LOL ! Depending on the size of your "loaf", takes only 45 minutes. When done ( you can also check by pressing the flat end of your shovel on the foil--if it's firm the meat is done. Biggest thing is to make sure the potatoes are done, eh? ) lift the rectangle from the coals, remove the camp salt, and take your trusty Buck knife and cut right through the foil. If you're the lucky one doing the cutting you get the first whiff of edible air ! Serve on fine china if yeah got it. If not, just eat from the foil. Be sure to bring some Italian rolls to suck up the juices in the bottom. Excuse me now while I start a campfire out in my backyard !
