The Camp and Cottage Cookbook
By Tonya Hughes
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About this ebook
step-by-step instructions on how to make delicious foods that are nutritionally sound;
tips on how to preserve your meats;
advice on maximizing your cooler space;
and lists of the best tools to bring on your trip!
This book is a must-have for campers, cottage-goers, and outdoor enthusiasts everywhere. Put it on your list!
Tonya Hughes
Tonya Hughes developed a love of the outdoors in her early years, hiking, canoeing, skiing, fishing, and camping all over Newfoundland. Born and raised in St. John’s, Newfoundland, she now resides with her husband and two children in Dunrobin, Ontario, spending her summers enjoying Canada’s parks with family and friends.
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The Camp and Cottage Cookbook - Tonya Hughes
Equipment
My friend Libby is the queen of lists. I promised her I would include one good quality list in this book, so here it is. I decided on an equipment list, divided into my version of must haves
and nice to haves.
Must Have
Hard-sided cooler
Wine/beer bottle opener
Can opener
1- or 2-burner camp stove and fuel
Large pot (3 litre minimum)
Medium pot (1 litre minimum)
Griddle or frying pan (25 cm minimum)
Small cutting board
Knife
Large spoon (mine is wooden with the handle cut short to save space)
Spatula (you can buy folding camp versions)
Tinfoil
2 wide-mouth water bottles with volume graduations
Plate, bowl, cup, spoon, fork, and knife for each person
Soap, dishcloth, dishtowel
Strainer*
Nice to Have
Mixing bowl (collapsible bowls store easily)
Whisk
Plastic tablecloth with picnic table clips
Rope and clothespins
Extendable marshmallow forks
Measuring cups and spoons
Large collapsible water jug
Grill
Plastic serving platter
Water filter if potable water is not available (must be effective against protozoa and large bacteria including la giardia. 0.3 micron or better is recommended)
*My husband says this is a nice to have
but I disagree. Read the story at the beginning of the pasta section and draw your own conclusions . . .
Food Safety
While food safety is always important, picnic table cuisine offers particular challenges. At camp we are often away from the items we normally take for granted—a constant temperature refrigerator, a freezer, and an endless supply of hot water and soap available with the flick of a finger. We often lose our gut feeling
for how long things can be safely stored, and whether food is safe to eat. We either risk items that we would be unlikely to eat at home, or throw away perfectly good food just to be on the safe side. What we really need is the information to make the right decisions.
Being sick in the outdoors is also no treat, and can either mean misery for the individual or the early end to a much anticipated holiday for the whole family. In fact, gastrointestinal problems are the number one reason for illness and evacuation from hiking trips. Despite the claims of the makers of various treatments for stomach ailments, a quick swig of pink chalky fluid will seldom restore you to full beach volleyball form.
To help make food safety decisions, I have included the following excerpts and charts from the US Department of Agriculture Food Safety and Inspection