I love camp food. Simple, nutritious and fun to cook. I load the cooler with whatever I have in the frigerator and freezer when I leave home, plus a few essential Trader Joe items – fresh ground café, half and half, fresh fruit, cilantro, nuts and dried fruit and of course an ample supply of wine. Heading into Utah, a dry state, I do not want to be out in some desolate campsite with no vino to accompany dinner. If I am lucky I’ll find small farm markets along the way.

I have a perfect little kitchen set-up with a two-burner propane stove, sink and refrigerator. In the morning the kettle is on the stove, boiling water for my one drip cup of café con leche to start the day.

Preparing dinner becomes an event. First I pour a glass on vino, savor the delicate flavor, my natural surroundings, the view and begin dinner preparations from whatever food I happen to have with me. Last night was veggies, eggs, a sprinkle of parmesan cheese and a toasted bagel in olive oil. Tonight I made a delicious Quesada with Irish cheese, black beans, greens chilies, tomatoes and fresh cilantro.

And yes, I eat right out of the pan I cook in with my handy spork, which always travels with me. Keeps the food hot and less dishes to wash.
Bon provecho!