I’m in my groove. I can tell because it no longer phases me to have a two-gallon batch of yogurt on the go while simultaneously making chevre (goat’s cheese). I can whip up a triple batch of rye waffles to stack in the freezer so the kids have an easy ‘toast and go’ breakfast before they head to their summer jobs. Mostly, I can tell I’m in my groove because I just came back from four days of camping in the Tombstone Mountains and I did it 100% local. Last year, I would not have been able to pull this off. I would not have been able to contemplate camping without the usual campfire staples of Kraft Dinner, instant oatmeal, pancake mix, bannock and marshmallows.
This year – no big deal. I prepped intermittently a few days in advance – probably no longer than it would have taken me to go grocery shopping and then return again to the store for the things I forgot the first time. And because I pre-made most of the food, cooking while camping was both easy and delicious. Roasted moose sausages and moose stew were the supper staples – accompanied by a fresh salad with saskatoon berry dressing.
Lunches were a smorgasbord of fresh tomatoes, cucumbers, rye crackers, garlic chevre and smoked cranberry birch moose sticks. For breakfast we grilled pre-made waffles over the fire or fried up eggs with potato cakes. Dry meat was the trail mix during the day hikes. I snacked on birch syrup-pumpkin seed brittle instead of roasted marshmallows. I even successfully made a batch of local popcorn popped in pig lard over the open fire! I am definitely in my groove. Seems a shame to realize I finally have it figured it out two days before the family will bring grocery store food back into the larder. Sigh!