We went camping at Waiparous Provincial Park again. On the Thursday evening we were the only people in the whole campsite, but our friends joined us for the rest of the weekend and we almost had the whole place to ourselves. We had a great spot right next to the creek, which we could hear and the weather was great as well.
All photos Nikon D70.
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Breakfast of Bacon, eggs and toast.
View from our camper’s window.
Another view from our campground.
“The north fork of the Ghost River, named Waiparous Creek by James Hector on December 10th, 1858 and which roughly translates to Crow Indian Scalp, is the most accessible of the three Ghost Rivers. An exploration road takes you easily into the head of the valley. Unfortunately, you’re in OHV (Off Highway Vehicle) country so you’ll be sharing the road with trail bikers, particularly the section to the Margaret Lake turn-off. Don’t let this put you off. The rock scenery is superb and it’s easy enough to get off the beaten track. Six fords are problematical at runoff, particularly the first one.” – Trails.com
We kept the corn wrapped in their leaves, which we removed when they were cooked. Wet the leaves before putting them in the fire.
When we camped at Sandy McNabb, we had a delicious Paptert (Porridge Pie), so without a recipe and all the right ingredients we made a Paptert (Porridge Pie) in foil containers. This is how it looked uncooked.
“It’s looks a little bit like a lasagne, but is made from maize porridge (mieliepap) and a very generous vegetable filling to ensure a rich, moist and admittedly decadent savoury tart.” – Rainbow Cooking
We made Porridge (“stywepap”) and mixed Store bought Salsa, a can of Canned corn with grated cheese on top. Then we covered the dish with a foil lid and cooked it in the BBQ until the cheese melted and it was heated through. This is what it looked after it was cooked.
What is your favorite Camping recipes, I would love to know?
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