We're back from our annual church family camp ... but I'm recuperating. Don't get me wrong -- I love everything about family camp. I love smoke in my eyes and marshmallow in my hair and bugs in my cocoa. I love getting caught in the crossfire of a pinecone fight and that heart-pounding, flashlight-enabled midnight walk to the outhouse. But once home, I realize how much energy it takes to rough it. So after church today, and the wedding that follows, I'm going to come home and take a long nap. See you tomorrow ... or maybe Tuesday. :)
While I've got you, though, and we're talking camping, let me share my new favorite camp food:
Omelet in a Bag
For each person who plans to share your breakfast, break two eggs into individual heavy-duty, (freezer-type) quart-sized, zip-lock baggies. Take the shells out, of course. Add a tablespoon of water to each bag. Write names on baggies with a sharpie marker.
While home, prepare omelet fixings: chopped onion, green pepper, cheese, crumbled bacon, tomatoes, etc. Store in separate baggies with eggs in cooler.
To cook, bring big pot of water to boil. Each person adds whatever fixings they want to their eggs, zips the baggie, and squishes it all together. Roll tops down (so they don't hang over edge of pot) and place together in pot. Boil for about fifteen minutes, until you can feel that the eggs are set.
Serve with the biscuits you were wise enough to bake at home before you left.