oh, hello. just a camping related how-to for you today.
i have meant to adjust the lighting and post these for a whole sixteen days. in my defence, not that you asked for one, but my photos are really disorganized and so i was avoiding the whole thing. so many folders. such a confusing system of organization….
i spent the afternoon reorganizing folders. cleaning the cobwebs out of my hard-drive, even. it’s so pretty now. so clean, streamlined, efficient.
back to the good stuff: while in thunderbay, i happened to be camping with some truly talented camp-side cooks. i wanted to share with you a little collaboration between minds (none of them mine), and offer you a recipe with a total lack of quantities and volumes. don’t worry: you’ll figure it out. i believe in you.
- wine bottle (or other rolling pin substitute)
- a big plastic bag
- a knife
this is a 3 part recipe: 1- flatbread, 2- grilled veg and 3- garlic dill cucumber yoghurt
- white flour
- a touch of oil
this is so cool, friends. combine the ingredients and kneed. divide the dough into palm-sized balls and roll. make sure to dust with flour lest your flatbreads stick together.
to cook, simply throw these bad boys on the grill over your campfire.
wait for them to puff up, and then flip them.
- veg of your choice! we had broccoli, red peppers, zuccini, portabello mushrooms.
cut your veg into big chunks. throw them into a plastic bag with garlic, oil and s&p. shake the shit out of the bag.
beautiful grilled veg.
- plain greek yoghurt
- lots of garlic, sliced finely
- dill (optional)
- cucumbers, seeds removed
- s&p to taste
just stir these together, and spoon it onto your flatbread.
a really tasty, easy and fresh recipe for a camping trip. ditch those wieners folks, it’s time for an upgrade.
xx katty lea