The beginning of our three-day two-night camping trip would make a scout of either gender just cringe: Roughing it for a family of complete newbies came as close as booking up a campsite big enough to accommodate our Ram 1500 and a 15-foot towable RV because bunking under the stars for me would never quite get past a co-worker’s story of being woken up by a bear sniffing inside her bug hut while on a backpacking trip.
d.l. bliss state park campsite #14
leo pitching his own tent
surprisingly patient for breakfast
So I am going to admit right off the bat that some serious glamping plans were set in motion as early as six months in advance to get into D.L. Bliss State Park in South Lake Tahoe, California, that hosts two beach areas and three nature trails with most stunning views of the lake’s west shore. The park is very clean and offers all the basics: restrooms with showers, potable water spigots, firewood sales, bear-resistant lockers, and garbage bins.
campfire fried eggs with smoky bacon
steamed crème brûlée bread pudding
The far south side of Lester Beach offers a soft white sand and crystalline blue water lagoon-type of setting sheltered by sleek boulders that double up as jumping boards, private sunbathing spots or even a one-of-a-kind refuge to practice some sunrise grounding. The waters are shallow and quiet, which makes this beach idyllic for kayaking, stand-up paddleboarding or cruising in an inflatable.
camp stove vanilla whipped coffee
The trails are tunneled through a forest of rugged hundred-foot high Jeffrey and Ponderosa pines that fill the air with the subtle scent of vanilla as the sun warms up their resin-splattered flaky bark. The first time I stuck my nose into a crevice of a Jeffrey pine and took a deep sniff, I felt an urge to start a batch of chocolate chip cookies! So, people, pack some extra provisions when you go hiking through vanilla-scented pine forests in the mountainous West. Just thinking back to our camping trip makes me pillage the cookie jar.
emerald bay state park in south lake tahoe
Quite sadly, we didn’t hike any of the park’s trails on this trip, but the Rubicon Trail would be of particular interest to me since it takes you straight into the heart of Emerald Bay if you follow it southeast. Unaware of this option, we drove a couple miles south on US 89 and parked on the side of the road because the Emerald Bay parking lot was full. We then hiked a mile or so from the truck into the park, and from there we took a less steep but steady two-mile descent into the bay area and toured Vikingsholm.
quick-pickled cukes and onions
a happy camper’s nibbling table
But back to the beginning… After securing our lodging, we didn’t give our upcoming trip much thought or, truth be told, much planning.
No list of things to bring. Check.
No definitive itinerary. Check.
No detailed menu. Check.
Did we do our homework by calling the park and the Black Rock RV rental company to check into their amenities? No. Check.
charred bread, toasted marshmallow, and tropical fruit kebabs
And so we spent third of our first camping day… packing. We packed up all of our recreational gear plus an extra grill, propane stove, folding table, and Coleman drip coffeemaker that had been handed down to me by a caring outdoorsy veteran, half of our kitchen, and the contents of the whole fridge. We looked like The Beverly Hillbillies as we hit midday traffic in a truck so claustrophobically laden we had to blast the A/C to get enough air. Scenic US 50 was wasted on us in between the multiple layers of bedding for three, extra blankets to bundle up in around the fire in case it gets chilly after sunset, fresh beach towels for every day in case there’s no access to water, skillets and pots of every size and purpose, rattling mason jars shoved in every available nook and cranny and, of course, more food that we bought on the way for just in case we got unexpected company. Needless to say, we took the rest of Day 1 unpacking just to find out that our campsite offered a fire pit with a detachable grill grate, a brick hearth, and a beautiful weathered wood table that would sit at least 10 people. Our RV home for the weekend was thoughtfully furnished with solar panel and generator for the A/C, 30 gallons of cold-hot water, gas stove, microwave, fridge, hotel quality bedding, dinnerware, cutlery, and more.
Most of the evening was spent in discussions over what and how to cook for the next couple of days. With Day 1 rapidly nearing its futile end, I figured if there was one thing I could stop from being adversely affected by our lack of preparedness, it would be food. I was determined to make some satisfying memories around the campfire by cooking and sharing yummy food. To a chorus of my husband’s explicit language as he was trying to light a campfire without setting himself on fire and Nicole’s whining if we could go to the beach now, I took a big sniff of the closest Jeffrey pine and retired to my little kitchenette…
Still cringing? Yep, true story.
alpine-smoked vanilla bean coffee with coconut cream
dutch bros-style campsite mocha
There’s really nothing like the great outdoors to hone your cooking capabilities or to acquire some, for that matter. You can count on a grand crash course from our primal instinct of survival. But if you already have a decent set in place, whipping up meals over a campfire with whatever you have on hand and reincarnating leftovers daily promise complete liberation in terms of heightened creativity and senses. Away from specialty food stores, fancy kitchen gadgets, and digital recipe overload, you learn to reconnect with the chemistry of whole foods, go beyond foundational flavors, and gauge the progress of your dishes as you cook them not just with taste buds but also with smell, sight, sound, and touch. The rewards of such an experience are many, with the most obvious one being a huge sense of accomplishment shared in by your family and friends, because, ultimately, cooking is a communal thing.
easy skillet-cooked bacon
tropical smore’s bread pudding
alfresco coffee bar
The way back home was lightened by quite a few pounds, mostly food, and a whole lot of laughs. We made a list of things NOT to bring to our next outdoor adventure, strategically planned and jotted down our menu for, what looks like, another family’s trip, and had the time to study the D.L. Bliss State Park campground map. It turned out the park’s Rubicon trail took you straight to Emerald Bay.
And you guessed it right. We were up until the wee hours unpacking…
lester beach at d.l. bliss state park
lester beach in south lake tahoe
obexer’s marina jetski side
Day 1 Dinner Menu:
- A mix of grilled gourmet sausages and uncured franks (Check your local butcher’s selection. They are usually made of locally sourced, all-natural ingredients in small batches for the best quality and freshness.)
- Fresh veggies seasoned simply with Moroccan argan oil (Hazelnut oil or good quality robust olive oil would swap just fine.), Maldon sea salt flakes, and freshly ground rainbow peppercorns
- Charred bread (Branch out beyond the traditional white bun and try your dog on rich brioche or a fluffy buttermilk pull-apart roll or sandwich it between veggies. Works great for Paleo folks.)
- Classic campfire s’mores (I can’t have it but I’ll never get tired of watching Nicole build and Kevin toast them to perfection. A great tip to doing so is to use a grilling basket. Ours is 5″x 5″ and fits 4 s’mores snugly. They come out picture perfect every time.)
summer equals watermelon
watermelon mule with vanilla-infused vodka
Day 2 Breakfast Menu:
- Campfire fried eggs with smoky bacon (I can have this every day for breakfast, lunch, and dinner!)
- Steamed crème brûlée bread pudding, recipe follows
- Paleo-friendly rosemary and buckwheat honey lard scones with young pine cone jam (Stay tuned for the recipe. It just needs another tweak or two.)
- Camp stove vanilla whipped coffee (The night before, fill an 8-ounce mason jar three quarters full with heavy whipping cream. Score a vanilla bean and add in, seeds and all. Slip in a clean pebble or a ceramic pie weight if you prepare this at home. Close and let marinade overnight. In the morning, shake the jar vigorously for 5-7 minutes or until soft peaks form. Do not discard the vanilla pod. Use it to stir the cream into your morning brew. Add sweetener of choice, if desired. Serve with another dollop of soft-peaked cream and the vanilla pod on the side. Truly heady if served in a vanilla-scented forest. If you use coconut milk, I recommend using full fat. It won’t whip quite the same, but it’s thick enough on its own to produce the same result once you stir it in. Plus, you can skip sweetener as it is naturally sweet.)
Day 2 Lunch Menu:
- Fresh veggies accompanied by roasted summer squash hummus with tahini and argan oil
- Leftover charred bread topped with a thick paste of herbs, garlic, and olive oil
- Quick-pickled cukes and onions
- Chunks of melon, apricot and fig wrapped in cured pork fat flavored with garlic and herbs
Day 2 Dinner Menu:
- Mixed sausage and bean camp goulash (I picked up on this recipe as my friend and co-worker Kandace and I were knee deep in one of our what-did-you-have-for-lunch exchanges one day. It is quite stellar the way she makes it with chorizo sausage, fresh pinto beans, and a ton of garlic and cilantro. It just makes perfect glamping sense the way it takes the humdrum franks and beans to a new height. The night before, soak about three quarters of a pound of dry pinto beans in water. In a Dutch oven, fry bacon strips in a single layer, flipping once, until done and crisp. Remove bacon and drain on a paper towel. Stir in roughly chopped mixed onions (the more, the merrier here), garlic, and a small bouquet of whatever fresh herbs you have on hand; season with a large pinch of each salt and pepper, and sweat until softened and aromatic. Add sliced mixed sausages, hot dogs, and drained beans; cover with water and cook until the beans reach your desired level of tenderness. You may slip in some leftover charred tomatoes and/or a can or two of marinara sauce. 5-10 minutes before the beans are done, fold in chopped bacon and a mix of fresh leafy greens; cook until wilted. Serve with soured cream and cilantro. If you can’t have beans like me, you can use finely diced Delicata squash instead, skin and all. And mash up a chunk of avocado to sub for soured cream. Yum!)
- Ember-roasted Yukon gold potatoes
- Watermelon mules with vanilla-infused vodka (In a Magic Bullet cup, blend together about 2 cups of watermelon chunks, a handful of ice cubes, juice of half lime, and, last but not least by any means) a shot of vanilla-infused potato vodka. Drop in a lime wedge and a vanilla pod for garnish.)
- Charred bread, toasted marshmallow, and tropical fruit kebabs
ember-roasted yukon gold potatoes
mixed sausage and bean camp goulash
Day 3 Breakfast Menu:
- Campfire fried eggs with smoky bacon (Yes, again!)
- Tropical s’mores bread pudding (Here’s the base recipe for both puddings: 4 cups cubed charred bread, such as brioche hot dog buns, sweet Hawaiian dinner rolls, buttermilk pull-apart rolls, sourdough, Pan de Coco, 1 3/4 cups whole milk, 3 eggs, 1/3 cup vanilla coconut sugar, a pinch of pink Himalayan salt, 1 tablespoon vanilla extract, and 1 teaspoon ground cinnamon. Spread your bread cubes in a 9-inch pie tin greased with (clarified) butter; set aside. In a medium bowl, add milk, eggs, sugar, salt, vanilla, and cinnamon. Pour mixture evenly over bread cubes. Use your fingers to press down any bread cubes sticking out, so they absorb the mixture. Set the pudding over a pot of gently simmering water, cover, and cook for about 25-30 minutes or until a knife inserted near center comes out clean. Remove from heat and let cool slightly. To caramelize the top, sprinkle it with an additional tablespoon or two of granulated sugar, press it down, and slide the pudding into a grilling basket; flip the basket over the campfire and cook until the sugar is evenly browned and has formed a hard shell. Serve warm with soft-peaked cream. Add-ins for crème brûlée bread pudding: 1/3 cup raisins. Add-ins for tropical s’mores bread pudding: Zest of 1 orange, 1/4 cup chocolate chunks, several marshmallows, quartered. First off, charred Pan de Coco and full-fat coconut milk are both a natural for this recipe, so sub the ingredients if you want to. Second, grill your pineapple, bananas, and oranges to bring out their natural sugars, so you can scale down on the granulated kind to 1/4 cup or do without at all. Play with the ratio of bread to fruit accounting for the chocolate chunks and marshmallows. A note for both: Mix the liquid ingredients the night before, add in a scored vanilla bean, seeds and all–yes, in addition to that tablespoon of pure vanilla extract–and let marinate in the fridge overnight.
- Alpine-smoked vanilla bean coffee with coconut cream (The night before, collect a few pieces of Jeffrey pine bark. No need to peel the bark off; there are always some lying around the tree. Score a few vanilla beans, scoop out the seeds and reserve for another use. If you have some “empties” already, this is a great time to repurpose them. Wrap the bark and vanilla pods in foil and place over a gentle campfire overnight. Mix the smoked vanilla beans in with your coffee grounds and let the dripper do the rest. Woody and aromatic, it’s best served without sweetener.)
- Dutch bros-style campsite mocha (You have to ask my 1o-year-old for the recipe.)
Day 3 Late Lunch Menu:
- Frontier potato salad (Ember-roasted Yukon gold potatoes, quick-pickled radishes or cukes, scallions, lots of fresh feathery dill and creamy mayo… You can figure out the rest. )
- Leftover mixed sausage and bean camp goulash
- No-churn campfire-caramelized banana split sundae (Ok, for this one you’ll need a lot of bananas and a lot of patience to slice them, thread onto skewers, and roast over campfire. Then chill until hard or at least until they begin to harden. Rise to the occasion here and remember: Good things come to those who wait. Once they reach the desired Siberian consistency, in a Magic Bullet cup, blend 1 cup of slices with 2 tablespoons of full-fat coconut milk, and 2 teaspoons of pure vanilla extract. That’s it! Top-notch soft serve ready in minutes! Well, you know, time is a relative concept. Take it from here and get creative with your own flavorings. A double dose of vanilla and a liberal handful of chocolate chunks did it for Nicole. I deviated quite a bit by folding in tahini paste and raw cacao à la Israeli halvah. But Kevin’s campfire-caramelized banana and coffee ice cream is going to become the stuff of family’s glamping legend. I decorated all with a dusting of alpine-smoked vanilla bean flecks and s’more scraps. ‘Cause, really, don’t s’mores make just about anything taste better?!
campfire-caramelized banana split sundae served in sun jewel melon half
never have marshmallows tasted as good as in the pitch-black wilderness of lake tahoe
