Teardrop City 2018

The main camping event for us this year was Teardrop City held in Max Meadows, Virginia on July 25-29. There are so many activities to choose from, new friends to meet as well as old friends to greet. I would say that a good time was had by all! It's always fun to see what people have done with their teardrop campers and new things that they have added. This event is put on by volunteers through the Tearjerkers website. Thank you to Eric, the creator of this event.

I should also say that thanks should also go out to Karin and all the people who volunteered their time to make this such a fun event! At this event, you share a campsite with another fellow Tearjerker member. It can be with someone you know or a newbie. You get to choose and if that makes you uncomfortable or you bring a larger camper, you can have a campsite all to yourself. Sharing a spot makes a tight community and hence the term Teardrop City. It's all great fun! There were lots of activities from which to choose. We had hiking, kayaking, board games, card games, cornhole tournament, community meals, swimming, needlework, beer can stove making, how to conserve your ice in your cooler, dutch oven cooking demonstration, silent auction and we toured all of campers! The list goes on and on as to the activities!

This is a shot of our galley during the event. Take note of the Ohio State Banner because it will be important in just a minute.

We shared our campsite with this Tab made my Little Guy out of Ohio. It's a teardrop you can stand up in! It's owned by newbies to the Tearjerkers group.

Meet Mike and Cindy! They are a great couple in which to share a campsite! They were great fun and we hope to see them again soon at another Tearjerker event.

This is John and Ida. We met them at Teardrop City 2016 where they camped beside of us. We quickly became friends when I saw them setting up their campsite with an Ohio State camping chair. I shouted O-H and Ida replied I-O and the rest is history! You never know where you will meet Ohio State graduates! We have camped with them at several Tearjerker events and once again at Teardrop City 2018. The camper in the background with the red stripe belongs to John and Ida. John designed and built it himself.

This year they shared their campsite with Mike. The funny thing is that during the last Teardrop City we shared a campsite with Mike. I believe he has a Polar Bear Teardrop made by Rustic Trail Teardrop Campers out of North Carolina. Mike has added lots of new things to his camper since we last saw him!

 That about wraps it up for today's post but rest assured that I will be sharing much more from Teardrop City 2018 in the near future!

Dutch Oven Cooking Demo

Hello everyone!  I hope you are finding ways to beat the heatwave we have been having across the country over the last week. We were able to join other teardroppers last week for Teardrop City 2016 which was held at Fort Chiswell RV park in Max Meadows, VA. It was hot during the day but it cooled off nicely at night. It was nice to be in higher elevations to beat the heat. If you have never been to a Teardrop City event, I highly recommend going. The next one will be held in 2018. Just join the Tearjerkers website to find out about all upcoming Tearjerker events. It's a free website so go check things out. Just click on the Tearjerker logo to get into the sight.

I volunteered to do a Dutch Oven (D.O.) cooking demonstration during the Teardrop City event and will share some recipes with you. I consider D.O. cooking outdoors as an extension of my kitchen and adapt my everyday recipes to fit my different size ovens.  For teardrop camping I usually use a two quart D.O. for most meals. This will serve two to four people quite nicely.

 Here are the attendees of the D.O. demo. They braved the heat to hear what I had to say. Thanks go out to all of those who attended! As promised, here are the other recipes for the food cooked during this demonstration.

I hope you try these recipes on your next camping excursion!

Ham and Noodle Casserole

1 1/2 cup diced ham
1/3 to 1/2 cup finely chopped onion
1/4 cup carrot cut into matchsticks
2 tablespoons butter or olive oil
6 ounces frozen cut green beans
1/2 teaspoon dried tarragon, crumbled
1 can condensed cream of chicken soup - 10 1/2 ounces
1/2 cup water or milk
3/4 cup uncooked medium egg noodles (1/4 inch wide by 1 1/2 inches long)
1/2 cup crushed potato chips
Place ten hot charcoal briquettes under a two quart dutch oven. Add fat to the bottom of the pan and place lid on the oven. When the oil is hot (after about five minutes), place the ham, onion and carrot in pan and cook until vegetables are tender. Keep the lid on the pan and remove only to add ingredients. Add the beans, tarragon, soup, liquid and noodles to the pot and stir until you have a creamy consistency. Place about 9 coals on the top of the lid and cook until noodles are done. Leave the coals on the bottom too. After about twenty minutes. Stir and sprinkle with crushed potato chips once sauce is thickened.
Serves 3 to 4

Pearl's Apple Pie Breakfast

4 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 can jumbo size flaky buttermilk refrigerator biscuits
1 can apple pie filling
Place butter, brown sugar and cinnamon in a small pan and heat until butter is melted and set a side to cool.  Line a nine inch spring form pan with parchment paper so that paper comes about one inch up the side of the pan. Cut biscuits into quarters and place evenly across the bottom of the pan. Stir the butter mixture well and pour evenly over the biscuits. Spread the pie filling over the butter mixture and place in a prewarmed twelve inch dutch oven. Prewarm the oven by placing 7 coals on the bottom and 18 coals on the lid about five minutes before adding the spring form pan to the oven.  Bake for 40-45 minutes. Halfway through the cooking process, turn the lid 1/4 turn clockwise and the oven base 1/4 turn counterclockwise. This dish is done when a toothpick inserted in the center comes out clean and is not doughy although there will be pie filling on the toothpick. The biscuit that peaks out on top of the pie filling should also brown nicely.

In a small bowl, use a fork and mix together:
2 tablespoons softened butter
4 ounces cream cheese
Slowly add
3/4 cup powdered sugar
Spread over the warm pie.