February 11, 2009
We arrived at our campsite yesterday afternoon. We did not have reservations, so called to see if we could get a space at Pensacola Naval Air Station. We have an outdated copy of the Military Campsites Book and so we can never be sure if the information is still current.
We were lucky because someone had just cancelled their waterfront site and we could have it for $23 per night. SOLD! We will be staying here for a week.
This is a beautiful base with huge live oak trees, historic buildings and an eastern view over the Gulf of Mexico. Last night a barge was headed up the channel and we watched the blue and white lights of the tug boats from our campsite.
We came prepared to dry camp, but because we got a prime campsite, we do not have to use our generator. We did set up our kitchen outdoors, though. We brought a 4 ft folding table to use as a workspace and set our coffee pot out side.
We also hooked up the camp stove outdoors. The picnic table got a plastic cover and this morning we had coffee, bacon and buttermilk pancakes. We ate while watching the sunrise over the Gulf of Mexico. In the picture, you can see the Gulf of Mexico in the background.
We arrived at our campsite yesterday afternoon. We did not have reservations, so called to see if we could get a space at Pensacola Naval Air Station. We have an outdated copy of the Military Campsites Book and so we can never be sure if the information is still current.
We were lucky because someone had just cancelled their waterfront site and we could have it for $23 per night. SOLD! We will be staying here for a week.
This is a beautiful base with huge live oak trees, historic buildings and an eastern view over the Gulf of Mexico. Last night a barge was headed up the channel and we watched the blue and white lights of the tug boats from our campsite.
We came prepared to dry camp, but because we got a prime campsite, we do not have to use our generator. We did set up our kitchen outdoors, though. We brought a 4 ft folding table to use as a workspace and set our coffee pot out side.
We also hooked up the camp stove outdoors. The picnic table got a plastic cover and this morning we had coffee, bacon and buttermilk pancakes. We ate while watching the sunrise over the Gulf of Mexico. In the picture, you can see the Gulf of Mexico in the background.
3 comments:
Wow, just reading your posting made me relax and wish that I was cooking outside and watching the sun rise and set over the water. I will look around and see if I can find some camp site recipes for you to use. remember when we used that girl scout handbook to find recipes for camping?? let me run downstairs and see if I can find it. I will post a recipe or two in my next posting.
Wow, just reading your posting made me relax and wish that I was cooking outside and watching the sun rise and set over the water. I will look around and see if I can find some camp site recipes for you to use. remember when we used that girl scout handbook to find recipes for camping?? let me run downstairs and see if I can find it. I will post a recipe or two in my next posting.
Ok, here are a couple of recipes that I found. Chicken and dumplings:
Prep Time: 1 hours
Ingredients:
1 pound chicken breasts, cut bite-size
4 stalks celery, sliced
3 carrots, sliced
15 mushrooms, sliced
chicken bouillon
1 tablespoon paprika
2 tablespoons vegetable oil
2 cups Bisquick
2/3 cup milk
8 ounces egg noodles, I use Kluski
Preparation:
Place Dutch oven over 15-20 briquettes and brown chicken pieces in vegetable oil. Remove from heat and slowly add water until sizzling stops, then continue adding water until it's 2-3 inches above the chicken. Place back on briquettes, add all the vegetables, and bring to a boil. Season with bouillon (about 3 tablespoons), to taste. Be sure to completely dissolve the bouillon before taste testing. Add paprika and noodles, re-cover, and boil for 2-3 minutes. Meanwhile, mix milk and Bisquick to form wet dough. Stir soup mixture to prevent noodles from sticking, and then drop spoonfuls of dough onto soup. Cover, add six briquettes to the Dutch oven lid, and cook 20 minutes, checking after ten.
Servings: 4-6
Preparation time: 1 hour
Here is a quick recipe for a white chili that looked really good.
Prep Time: 10 minutes
Ingredients:
1 can cooked chicken
1 can white or shoepeg corn
1 can white beans (great northern or navy)
1 can chicken broth
1 can diced green chilies
1 1/2 tablespoons butter
1 medium onion, diced
2 teaspoons ground cumin
1 cup shredded Monterey Jack cheese
2 tablespoons chopped cilantro
Preparation:
In large saucepan, melt butter over medium heat. Add onion and saute 2-3 minutes. Put in chicken, corn, beans, chilies, broth, and cumin. Salt and pepper to taste. Cover and heat thoroughly. Serve with cheese, cilantro, and sour cream as toppings. Goes well with tortilla chips or warmed flour tortillas.
Servings: 4-6
Preparation time: 10 minutes
Have a great time and we can't wait to see you!!
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