Camp Food Hacks

Recently, Sergey and I attended our favorite yearly camp. There's a glorious cove on Catalina island--Gallagher's Cove to be exact--leased and run by Campus By the Sea (CBS). It offers disconnection from cell and internet services, minimal electricity, fresh air, three meals a day, and capital "R" Rest.

During this visit, I managed three food hacks with camp mealtime supplies and figured it was worth a post.

Camp Mocha On-The-Go

The mugs there are tiny, so scale proportional to your mug size. One packet of SwissMiss cocoa in the bottom of the mug. Add 2-3 creamers of your choice and stir thoroughly until it's a sludge at the bottom. Then fill the mug with brewed coffee and stir thoroughly. Add sugar or creamer as needed to taste.

I made two back to back each morning. It was glorious.

Pizza Toast

On the first night, spaghetti night, the noodles ran out before I could get seconds.

OH NO. WHATEVER WILL I DO?

Improvise. Grab two slices of bread and load them up with the meat sauce. Sprinkle the grated parm cheese liberally. Slide on over to the salad bar and be liberal with the olives. Pizza Toast!

Cream Cheese Frosting

There was a hearty, semi-sweet bread served for dessert one evening, but I thought it really could use some frosting. I found out you were supposed to use the supplied packet of cream cheese on it, but I don't particularly like cream cheese as-is. Luckily, I happened to remember making a cream cheese frosting for carrot cake in the last few months and realized I had all the necessary ingredients on hand.

So I slid over to the tea/coffee station and grabbed several packets of sugar. I scraped the cream cheese out into a little bowl and began adding sugar. I started with three packets and then added two at a time, tasting as I went. It turns out that 1 individual tub of cream cheese and 9 white sugar packets whipped with a knife makes a darn good cream cheese frosting. Pass the semi-sweet bread, please.