If you have read this blog much you know that camping is a big part of our family life, and so when Foodbuzz solicited unique meals as part of their 24-24-24 promotion,it should come as no surprise that I thought a meal in the mountains would be just the ticket. Normally we are tent campers,but one of the cabins at Crabtree Falls Campground came available and my husband told them that we would take it - believe me, it was a decision that made all the difference. The end of October in the mountains is usually a little cool so we were prepared, packing layers, and our zero degree sleeping bags, getting ready for
our part of the 24Meals, 24 Hours, 24 Blogs at Foodbuzz. Our friends were driving all the way from North Carolina (a six-hour trek for them) and we expected them to arrive between 10 and 11 PM. We settled in, unpacked, with the girls organizing and setting up the beds in the cabin, and we set up our friends' tent. We had some great cheese and a baguette, my husband made a fire and we settled in, enjoying the beauty of the woods, the babbling of the Tye River (at uncharacteristically lo
w levels) and the changing foliage.The 24 we weren't prepared for was the nearly 24 hours of rain that started about 8:30 PM on Friday. Starting as a spitting rain, it became a steady drip and then a downpour that chased us to the warmth of the cabin, where my husband conked out, and the girls and I played Pictionary Man with the rain beating mercilessly on the roof as we waited for Julie, Anthony and Lilly to get there. Finally they arrived and we convinced them to sleep in the loft of the cabin instead of unpacking into the tent in the rain (which was a deluge by this time!). Lilly, who is six,climbed in with the girls, and her parents settled onto an air mattress in the loft and after some giggling and joking, finally there was no sound but measured, regular breathing and the beating of the rain on the roof.
Saturda
y started with more rain, and so it was time to improvise. The cabin had a narrow porch with a bench, which became the sheltered place where I cooked breakfast starting with a big pot of coffee -I had bought a new Coleman percolator for this trip, and in the damp cold and steady rain, the sound of coffee percolating was a particularly welcome one. As if the weather wasn't enough of a challenge, a problem in the pumphouse meant that there was no water - for toilets, showers or washing dishes.
About midday, suffering a bit from cabin fever (literally!) we
headed to Saunder's Brothers Orchard to get apples for my Foodbuzz dessert. We have visited there often on our trips to the mountains, but the kids were thrilled that they had farm animals and they took turns holding 
them while we shopped for some apples and local cheese. It was perfect break from the relentless rain for both the kids and the grown-ups. And with bags of apples in our car, as we headed up the mountain we saw something unbelieveable, and welcome... a patch of blue sky!!Once we returned, I started preparing my Foodbuzz dinner. No
w the most important part of preparing meals in the wilds is good planning. I selected the menu in advance - a Chicken Chili based on a recipe I found on the Whole Foods site, Cheese Cornbread baked on the top of the campstove in my cast iron skllet, and for dessert, gingerbread with apples and caramel. Since I was making a new recipe, I used the recipe to check that I had all ingredients as I packed. When you are 30 minutes up the mountain on winding roads from the nearest supe
rmarket it makes sense to check and double check. I had never made a chicken chili before, but with both ground turkey and chunks of chicken thigh meat, lots of onions, pinto beans, corn and a variety of spices, this chili was a big hit with just the right amount of heat. Served with grated cheese, sour cream and chopped fresh cilantro and avocado, there were seconds all around and a big bowl sent up to Dave, the campground owner, who had worked all day getting the water up and running. The chili was just what the doctor ordered as the air cleared and turned cold.Dessert is a
n old fall camping favorite, a great excuse to use Saunder's delicious apples, in a hot caramel sauce and whipped cream. I made the gingerbread in muffin tins and carried them with us, and prepared the apples on the campstove by lantern light. Spicy, sweet, rich and fruity- is there a better dessert?Even with crappy weather, and a few challenges, there is nothing like a great meal with good company in breath-taking sce
nery, and our Foodbuzz dinner, served to the sounds of the now-rushing waters of the Tye River, and with the crimson and rust backdrop of an Appalachian October. No five star restaurant in the Michelin guide can even touch it!Campfire Churkey Chili (Serves 8)
1 large onion chopped
2 garlic cloves, chopped
1 pound of ground turkey
5 boneless skinless chicken thighs, cut into chunks
1 can of white corn drained
1/2 cup salsa (I used a medium salsa)
1 can of pinto beans, rinsed and drained
1 can tomato sauce
1 chipotle chili, chopped fine
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon bittersweet paprika
1 teaspoon chili powder
Salt to taste (I used about 1 1/2 teaspoons)
Saute onions and garlic in olive oil, and add chicken and turkey to brown, breaking up meat and add spices. Once meat is brown add corn, beans, salsa and tomato sauce. Cook at a simmer for about 20 minutes. Taste and adjust seasonings if necessary. Serve with sour cream, shredded cheese, and chopped cilantro and avocado.
