Last May, our Girl Scout troop went camping for the first time as a troop. Actually, we went glamping, staying in a troop house, complete with an indoor fireplace, electricity, and a kitchen. This time, though, we’re camping in tents. No electricity, no indoor kitchen, no sink or oven. And, no, no parma-wrapped monkfish in red wine emulsion. You wash all the pots, pans, plates and mugs in basins. You want hot water to wash those dishes? You need to boil it over an outdoor grill. And, there’s no lighter fluid or Match Light charcoal allowed. Together with most of the moms, we’ll be a group of 30 people. Imagine planning one of the menus below to feed 30 people? Do you know how long it takes me to figure out how much to buy to feed my own family? Now, how many ingredients to feed 30 mouths?
In May, I created these camping menus (see below). But this time we’re trying to simplify the menu. Though, to be fair, the meals took a lot of time in May because we didn’t do any of the prep work at home. This time, we’re going to assign tasks to parents and daughters, for food prep to be completed at home. Translation: moms will silently bitch about being given homework. And if not, they’re better than I am, as I’d be the first mom to moan.
It’s a LOT of work coming up with these types of lists, including all the instructions and equipment needed. The recipes and steps all spelled out for each “patrol” to be able to execute the meal in an orderly fashion. This, and coming up with a menu of foods everyone can eat and enjoy. I care less about how gourmet the meals are, and more about teaching the girls the different outdoor cooking methods available. I also want everyone to know that camping doesn’t have to mean hamburgers and hotdogs and store bought desserts. I want them to learn how to make soup in a cooler, to make a cobbler over coals, to bake brownies in a cardboard box. Wish me luck… will update later with a plan hopefully.