Tag Archives: kitchen

A Dutch Oven Cook-off at Tyler State Park

Teardrop Trail Log: March 23, 2018

No campout would be complete without some outdoor cooking, and we had an extra incentive to make our food memorable on the trip to Tyler State Park — A Dutch Oven Cook-off! I’ve used cast iron since I was a child, and although cookware innovations come and go, an old cast iron skillet or pot never fails. I used to host potluck parties for my staff at the University and there were always bean dishes, cobbler and other goodies cooked in cast iron. Likewise, Marilyn is an old-hand when it comes to cast iron and camp food, having been a trail chef at a dude ranch and learned at the knee of her father, who made some of the best cast iron beans ever. We felt like we could mount a respectable effort in the cook-off.

New cast iron toys

After much consideration, we settled on a Mac and Cheese topped with Pork Chops dish figuring nothing succeeds like “over-the-top” excess. Marilyn prepped carefully, pre-measuring the ingredients at home so cooking in camp would be as easy and foolproof as possible. I prepped our best 12-inch Lodge dutch oven and laid in a stock of charcoal. I bought a few toys as well from a Camp Maid grill and smoker set and dutch oven carry bag to a simple steel feed pan to stoke the charcoal. Nothing left to chance.

The cook-off was on Friday. Preparations were underway throughout the park with dozens of entries from the members of the Southwest Teardrop and Vintage Trailer Association members. Marilyn had cooked the macaroni a little earlier in the afternoon, and all was in readiness. I started the charcoal at about 4 PM knowing that the food had to be delivered to the potluck no later than 6 PM to be eligible. Precision timing was of the essence.

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This photo sequence shows the process from start to finish — delivered to the hungry crowd at 6 PM on the dot. Let’s just say that no one went away hungry!

Southwest Teardrop and Vintage Trailer Cast Iron Cook-off

Our Inks Lake Getaway

Teardrop Trail Log: August 4, 2017

We met the folks from Southwest Teardrops and Vintage Trailer group at Krause Springs in May of 2016 and attended one of their gatherings at Lake Bob Sandlin last September. I had signed us up for another gathering with the group at Inks Lake State Park beginning August 3. Sadly, we had broken a leaf spring on our trailer on our last trip so we were a day late arriving due to the search for replacements for a broken leaf spring.

Welcome to Inks Lake!

Inks Lake State Park is considered one of the gems of the Texas Hill Country, near Austin. About 8,000 years ago, prehistoric peoples lived and worked along the banks of the Colorado River. The Apache and Comanche later ranged through the Hill Country. After Texas became a state, German and other Anglo settlers farmed and raised livestock here. The area was used for cattle ranching since the mid-1800s and it remained a part of various ranches until the state acquired the land. Culverts and roads in the park were constructed by the Civilian Conservation Corps stationed at Longhorn Caverns in the 1930s.

Our Neighbors

The 1,201-acre State Park was created from privately owned and Lower Colorado River Authority land in 1940, and is located next to Inks Lake on the Colorado River in Burnet County. Inks Lake is named for Roy B. Inks, one of the original board members of the Lower Colorado River Authority. It is the 2nd lake in the seven Highland Lakes chain. The water level of Inks Lake is usually unaffected by drought and is maintained at a normal level most of the time. The park opened to the public in 1950.

The Gang at Devil’s Watering Hole

The entrance is off Park Road 4 and after checking in we saw Roger, one of the members of our group. Armed with the park map, we found our campsite on a lovely inlet and proceeded to establish camp. Members of our group were scattered about the campground. Our routine is to walk through the campground visiting with friends and stopping to check out other folks’ rigs, a great way of making new friends.

SWTVT Potluck

One of the unique aspects of the park is Devil’s Watering Hole, one of the favorite swimming holes in the Texas Hill Country. It is an inlet off of Ink’s Lake, bordered by rock outcroppings. We watched as members of our group paddled, swam and even jumped from the cliff. Later that evening, we joined the traditional pot luck dinner, where everyone tries to outdo each other in quantity and variety of food.

Another Fine Day

A Solar Upgrade for the Teardrop Trailer

Teardrop Trail: June 4, 2017

In the last few months, I’ve been working on a larger solar system to pump water at the ranch. We live out in the Texas Hill Country and occasionally experience power interruptions, and I wanted to use solar power to improve our emergency preparedness. The experience of designing and building that system led me to rethinking the teardrop solar system.

A New Battery

Cutting a hole for the data display

Two 100-watt solar panels provide enough power to meet our modest camping needs, but I felt the battery could be improved. We were using a marine battery, but it was a compromise between high starter current (which we would never use) and deep-cycle power for camping use. An Absorbed Glass Mat (AGM) deep-cycle seemed a better match. I ordered an Optima D34M Blue Top that could supply up to 55 Amp/hours of power and fit into the modest available space.

And a way to measure it

The new data display

Of course, fully discharging any lead-acid battery will shorten its life and normally one leaves at least a 50% charge. How do you know when you’ve reached 50% remaining power? You can estimate from the battery voltage, but measuring power directly would be best. That led to the second upgrade; a digital energy meter. It shows voltage, current and power, as well as the total power in watt/hours consumed since the last reset. Using the Optima battery as an example, I could use up to 330 watt/hours of power ((55 amp/hours / 2) * 12 volts = 330 watt hours) before it was wise to recharge.

Electric Kettles for Camping?

Finally, we enjoy electric kettles for heating water, and they’re perfect for camping. In many campgrounds, shore power is available and we can heat water for tea, coffee and washing up with ease. Would it be possible to use an electric kettle on solar power?

With 1000 watt inverter installed

Researching electric kettles and hot pots I found one model that only used about 1000 watts. A lot of power, but within reach of a not-too-expensive 12-volt to 120-volt inverter. It looked like fun to see if I could make it work, and I ordered an inverter and the necessary wiring to hook it up. Besides; the same inverter could be used to power a Crockpot or Slow-cooker — something we’ve already shown is practical.

The picture tells the story. The new battery, inverter and hot pot were connected and did indeed heat 12 ounces of water to boiling. It used 164 watt/hours of energy as measured by the new digital meter — about half of the available battery storage. Not too practical, but a fun experiment!

: Boiling water with solar energy

: Boiled water energy consumption

Solar Chili

Making good food with limited resources has always been appealing to me, and camping presents a perfect challenge. I still enjoy cooking over an open campfire, but solar power presents a new opportunity to make great food with simple tools.

Solar-powered system in the galley

With the addition of a slow-cooker to our galley and the upgrade of the teardrop’s solar power system, I began thinking about combining the two. Marilyn’s recipe for “Teardrop Pork Chops” proved we could have dinner ready when we got back to camp in the evening. I wondered if the solar system could effectively power the slow-cooker. Some quick measurements with the “Kill-a-watt” meter showed power usage for the 1 1/2 quart cooker to be well under 100 watts — even on the “high” setting. The “low” setting only consumed about 65 watts. With our 200-watts of solar panels and adequate sun, it should work fine. What to cook for an experiment?

Slow-cookers have always worked well with bean dishes, in fact, they were invented for cooking beans. The combination of low temperatures and long cooking times guarantee tender beans that retain their shape and texture. Chili is an iconic bean dish, and what could be better after a day of camping fun?

Solar Chili

Cooker: 1 1/2 quart oval, powered by a 300-watt Bestek Inverter plugged into a 12-volt, 200-watt solar system
Settings and Cook times: HIGH for 2 to 2 1/2 hours, then LOW for 8 to 9 hours

1/2 pound dried pinto beans, cleaned and soaked overnight and drained
2 cloves of garlic, peeled
1/2 pound of course-ground lean meat, beef, pork or turkey
1 medium onion, chopped
3 ounces of tomato paste or puree
1 1/2 tablespoons of Dixon medium hot (or other high quality) chili powder
1 tablespoon ground cumin
1 teaspoon salt (or to taste)

For serving:
Shredded sharp cheddar cheese
Chopped fresh tomatoes
Chopped green onions
Warm cornbread or saltine crackers

Starting the beans and garlic

Put the soaked and drained beans and whole garlic cloves in the slow cooker, adding enough water to cover. Cover and cook on HIGH until tender but not mushy, 2 to 2 1/2 hours. Drain and discard the garlic.

All ingredients cooking

Meanwhile, brown the ground meat and onions in a large skillet and drain off the fat. Mix the meat, onions, partially-cooked beans, tomato paste, chili powder and cumin in the slow-cooker. Add enough water to cover and stir. Cover and cook on LOW for 8 to 9 hours, stirring occasionally. During the last hour, season with salt. Serve with toppings and warm cornbread.

A solar dining experience

How did we do? Using the measured slow-cooker wattage on high and low settings, a little quick math showed a total power consumption of about 750 watt-hours — within the production capacity of our 200-watt solar system on a sunny day. With the skillet-baked cornbread, all the fixins’ and a glass or two of wine — delicious.

Darsts’ International Harvester Museum

Teardrop Trail Log: June 23, 2016

Tracto, the Talking Robot

Next stop – the Darst International Harvester Museum. One online source describes a visit to the museum as a history lesson because the couple, Darrell and Kevin, have a story to go with each item. We met Darrell at our very first Red Power Round Up in 2014 at the State Fair Grounds in Huron, South Dakota. Last year, we had the pleasure of stopping in Madison and seeing both Kevin and Darrell as well as their amazing collection of tractors, thousands of IH keepsakes and memorabilia. Darrell is the editor of Harvester Highlights, the quarterly publication of the International Harvester Collectors Club that provides for the preservation of International Harvester history, products and memorabilia. Tracto, the 8-foot talking robot, built from 227 tractor and implement parts, greets visitors at the museum like he had done at county fairs, state fairs and special events for 60 years. Darst had known Tracto since he was 13 when he met the robot at a corn picking contest and now has lovingly restored him.

Kevin has been described as the queen of IH refrigeration and freezer collectables. She has a corner dedicated to International Harvester refrigerators, freezers, documentation and mementos. My publisher, Lee Klancher introduced us as I began working on Canning, Pickling and Freezing with Irma Harding, the IH “Betty Crocker” spokeswoman for home refrigeration . Kevin had known many of the IH home economists from the promotional team and has letters describing the role of these women in the company. It was good to see the Darsts again as we started discussing another book project.

Marilyn and Kevin with Irma Harding

Packing in the Rain

Teardrop trail log: June 22

And the rain came…… Waking up to the pitter patter of little rain drops on the trailer, instills a sense of dread in even the most experienced teardrop camper. Visions of wet chairs, canopy and all the other equipment was enough to make me want to pull the covers up and go back to sleep.

On our inaugural outing with the Ambassador, we had a heavy rain shower on our very first night at Palo Duro State Park. From this experience, we had compiled a long list of lessons learned. The two plastic totes with fold-over lids I had used for condiments and larger items had filled with water on that first trip. The solution was to stack them and place a garbage bag over the top box. Garbage bags became the go-to-solution for wet gear of all descriptions as well as a preventative measure for a leaking water container on the floor inside the trailer. We have gotten better about stowing things in the hatch and under the trailer. Sigh – garbage bags in hand, it was time to dash, pack and move out!

Irma Harding Book Signing and Presentation

Teardrop Trail Log: June 17, 2016

One of the best parts about writing a book is getting out, meeting the people and sharing their experiences. Canning, Pickling and Freezing with Irma Harding reached a wonderful group of folks who have a connection to the subject of preserving food. I also enjoy hearing people share their personal family stories about relatives who canned as well as how they started preserving food. Octane Press, the publisher of my Irma Harding book hosts signings at each Red Power Round Up and this would be my third. I headed into the exhibition hall to don my Irma Harding apron, created with Irma Harding fabric.

This morning, I would be in the booth with Holly Dufek, the author of the Casey and Friends books. Her books introduce children to the world of farming through a cast of illustrated characters including Casey the farmer, Tillus the Worm and a whole team of farm equipment characters, each with their own personalities. Holley arrived and quickly put on her Irma apron.

Marilyn and Holly signing autographs at the Octane Press booth

People stopped to share their stories. Many girls thanked Holley creating Casey, a young girl who farms. Other visitors stopped by to share that their International Harvester refrigerators were still running after all these years. Several folks recounted the difficulty of getting such a sturdy (heavy) and dependable freezer out of the basement of an old farm house. Several people ask if I was Irma Harding and I had to explain that I was Irma’s ghost writer.

A little before 1:00, I left for the Main Building to share Irma Harding and Rural Electrification. The presentation provided the background for the introduction of the IH refrigeration products. I make a new presentation for each Red Power Round Up. Last year it was The Women Behind Irma Harding, that introduced the home economists who answered Irma’s mail, wrote the recipe books, ran the test kitchen, consulted with the designers and engineers on femineering design features on the appliances as well as going into the IH dealers for field demonstrations on the techniques of freezing food. More than 70 of Irma’s dedicated fans filled this audience.

The author speaks

Tasty Trail Red Power Food

Teardrop Trail Log: June 17, 2016

The Tasty Trail has taken us to some amazing culinary adventures with a variety of great eats and fairground cuisine at each of the Red Power Round Up events. At the Racine County fairgrounds, many of the food concessions were operated by community organizations like the Kiwanis, Future Farmers of America and 4H bringing a local perspective to the menu.

A fairground 4H breakfast

For breakfast, we selected the 4H concession. They were serving up biscuits with ham and cream gravy, like the gravy often found on Chicken Fried Steak. This comfort food has a long history, with a balance between flour and grease for the perfect consistency. As we waited for our food, we watched as the adults teaching youngsters to take orders, write tickets and place orders while preparing the iconic fairground breakfast. It was so tasty, we returned the next day.

Another day, we waited in line for mouth-watering brats for lunch at the stand run by members of the Kiwanis club. It seemed that everyone else had been lured in by the amazing smell of brats that wafted around the grassy area in the middle of the grounds.

photo of Proctor Silex 33116Y Slow Cooker

Proctor Silex Slow Cooker

For dinner – we decided to add a small crockpot to our Teardrop kitchen. It was a perfect way to have a wonderful dinner at our campsite at the Racine County Fairgrounds. I loaded up the tiny cooker before going out for the book signing and my presentation on Irma Harding. Dinner was waiting when we returned. Here is our recipe.

Teardrop Pork Chops

2 boneless Pork chops (3/4″ thick)
1 chicken bouillon cube
1/4 cup hot water
2 Tbsp Dijon Mustard
2 small onions
freshly ground pepper

Sear the pork chops. Dissolve bouillion in the hot water, add mustard and stir.
Cut off the ends, and peel the onions, then cut in half cross wise to make 4 thick “wheels”.
Place the onions on the bottom of the Crockpot in a single layer.
Once chops are seared, place them atop the onions.
Add salt and fresh ground pepper to taste, and slowly add the liquid over all.
Cook for 4.5 hours

On the Tasty Trail

Teardrop Trail Log: June 15, 2016

We decided to take the scenic route after leaving Mark Twain’s birthplace. As we pulled into the small town of Perry, Missouri around lunch time, we saw the Hootenanny Cafe on corner of Main Street and Palmyra Street. Discovering local places to eat is one of our favorite parts of traveling. One online review described the menu as “a small town take on fast food that reminds one of granny’s cooking.” From lemon meringue to apple, it was hard to miss the amazing pies, being placed on display as they came out of the oven.

A fine lunch at the Hootenany

Walking in the door, there was a homey atmosphere, the quintessential American heartland cafe. This was clearly a gathering place for some of the locals. Two ladies at a table across the room could have been the reincarnation of my grandmother Tina and her best friend Beulah from their print dresses to their sensible shoes. Our table was set with with tall, Pepsi plastic glasses, the black metal napkin dispenser as well as the yellow mustard and red catsup plastic squeeze bottles.

Jim had a BLT and I ordered a grilled chicken sandwich. He chose fries and I got the onion rings to share. Yum. To Pie or Not to Pie, that became the question after lunch.

Raccoon Caper #2 – The Nocturnal Invasion

Teardrop Trail Log: June 14, 2016

Camp Mark Twain State Park established and a scrumptious chicken dinner under our belts, we cleaned the dishes and put away the food. We’ve camped in numerous national and state parks in the last few years, and have developed a bedtime routine. Galley closed, kitchen boxes stacked and Igloo cooler closed. Time for bed. Marilyn is usually earlier into bed than me, but I was tired as well and we turned in. Soon we were both asleep.

Raccoon crime in Progress

I’m a light sleeper and usually up in the middle of the night, but this night I was awakened by a commotion outside. Crash! Bang! What on earth?! I sleep next to the door in our teardrop, and grabbing my iPhone (always ready for a photo!) I opened the door and leaned out. We had a raccoon in camp, and he was exploring our stuff. Pushing the door open and stepping out, I made some noise and the invader escaped. Even though it was dark, I could see we’d been raided. The cooler was open, and various wrappers were scattered around. Well, the damage was already done so I went back to bed. We could survey the crime scene in the morning.

The evidence

Marilyn was the first one up in the morning and cleaned up the mess. The raccoon had opened the Igloo cooler (we even have trouble opening that!) and scored a pound of bacon, a pound of butter, two pounds of lunch meat, several eggs and a yogurt.

Not easy to open

It was able to open the egg containers and that’s not easy. It was also able to get the meat and bacon out of zipper bags without destroying them. Apparently they can work the zipper pulls. Their scientific name is appropriate: Procyon lotor or extremely dexterous front paws.

Later, when Marilyn went to the camp office to buy more ice, she mentioned the raid, and the camp host wasn’t surprised. It seems the local raccoons have developed a taste for beer and are able to open pull-tab cans. Two nights of camping so far, and two incidents. I wonder if they prefer lagers or ales?

Tiny raccoon fingerprints

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A New Battery

And a way to measure it

Electric Kettles for Camping?

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Solar Chili

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