Michael and I have been going camping since we first started dating. We had always stayed in KOA Kabins, because I am high maintenance and require floors, walls and electricity when “roughing it”. However, in October of 2006 (when it dropped to 45 degrees at night) and July 2007, we camped in a tent. Okay, so it was in my in law’s backyard, but I had never camped in a tent before.

I loved it! The first time, in October, it was cozy, even with the night breezes. Bijou was tucked in her crate with blankets inside and a blanket draped over the top. Michael and I both had on our warmest jammies. We took the futon mattress and about 87 blankets. We slept like rocks. The second time, in July, the night was warm enough we didn’t need blankets. We left all the flaps open over the screen windows to take advantage of the balmy night air. Again, we slept like rocks.

I hope we get to go camping this summer. I can put up a tent faster than the time it usually takes me to get ready in the morning. Here’s some easy and yummy recipes I’ve developed over the years…

Camper’s Potato Salad

One 11 ounce can white potatoes (diced is easiest, but sliced or whole will work. just drain and chop, if needed.)

1/4 cup ranch dressing (one big takeout packet is perfect or take a bottle and stick it in your cooler)

one stalk celery, diced (wrap in foil and place in a zip top bag in your cooler)

2 teaspoons dried onion flakes

1 teaspoon Spike or Mrs. Grass Table Blend

1 teaspoon dried parsley

Fresh ground pepper and salt, to taste

Drain potatoes. In a bowl, mix all ingredient. If you can fit this in your cooler, chill for a while. If you can’t it tastes good room temperature.

Tips: If you want to ruin this by adding mustard, by all means go ahead. If you have a left over hard boiled egg from breakfast, chop and add that, too.

I always take salt, pepper, assorted dried herbs, ranch, mustard, and all the fast food packets I can scrounge. This leads me to my next recipe.

Spicy Sweet Grilled Shrimp

One pound of shrimp per person (already peeled, cleaned and cooked)

One takeout packet each soy sauce, sweet and sour sauce, and hot mustard (you will need one set of three packets for each pound of shrimp)

Mix all sauces in a bowl and put shrimp in it to marinate for about 20 minutes. Skewer shrimp and grill for a few minutes each side until heated.

Tips: This is a good first meal upon reaching your camping site. You can take a bag of shrimp out of your freezer, put it in your cooler and thaw when you get to your site.

If you use precooked shrimp, as suggested, you can save the leftover marinade to use as a dipping sauce for your grilled shrimp. If you use raw shrimp, you’ll need to boil the leftover marinade or just make a fresh batch for dipping.