over halloween weekend, bret and i traveled to georgia for some adventures with our friends evan and terri. we:
- camped at florence marina state park
- hiked around providence canyon
- gamed with various polyhedral dice we could barely see by the campfire light
- shared many a delicious meal
- got chapped faces by huddling desperately around the fire
- decided we will definitely make it happen again
i took pictures. here are some.
gaming and sharing meals were the highlights for me this weekend. i could do without the intense cold and fire-inflicted facial rash i’ve got going on now, but playing our imaginative tabletop RPG to the sounds of nature is something i could do every day. and the food! there’s something about a meal warmed by campfire that’s just so soul-warming and satisfying. my favorite food moments from the weekend include a vegan version of [this] sweet potato cornbread, a radish+beet greeny version of this soup, the tastiest vegan + gluten-free mac & cheese made by terri, and this simple + sweet millet porridge:
i adapted the recipe for bob’s red mill sweet potato congee to make it vegan and a little heartier and to allow the grains to soak overnight for maximum nutrition (added benefit for cold cranky campers: it cooks faster this way, too). it was a simple and wholesome breakfast; a fuss-free way to start the day, and it’s a recipe i’ll refer to and riff on for future campfire adventures. what are your favorite things to cook and eat around a campfire? shared ideas are the best ideas. happy camping, happy eating, and happy november!
- 1 cup millet, soaked overnight then rinsed and drained
- 1 medium sweet potato, peeled and cubed
- 1 apple, cubed
- 1 teaspoon ground cinnamon
- 2 teaspoons minced fresh ginger or ⅔ teaspoon dried ground ginger
- 4-5 cups water
- 2 tablespoons sugar of your choice (coconut, cane, etc.)
- 1 tablespoon coconut oil
- ¼ cup maple (or honey)
- coconut bacon
- walnuts or pecans
- dried cranberries or other fruit
- place millet, sweet potato, apple, spices, water, and sugar, and coconut oil in a pot and bring to a boil. reduce heat and allow to simmer, stirring occasionally, until porridgey. stir in maple syrup, then ladle porridge into bowls and top with coconut bacon, nuts, and dried fruit. enjoy.
you could probably substitute 1 cup applesauce for the chopped apple, like i meant to do before i just forgot to put it in altogether.