Much of the food served on this camping trip was prepared ahead of time, so a meal could be served within minutes of arriving at camp. This was a smart move, because we didn't find a camping spot until about 4:30 in the afternoon!All campsites in the three campgrounds along Lake Baker were reserved for the Labor Day weekend. We were fortunate, however, arriving late in the afternoon. Thanks to a park ranger, we secured an unattended campsite - the campers didn't arrive.
After setting up our tent George went to fill the water jug, and I put on my apron to start dinner.I also knew that canoeing and hiking would be a priority, so there would be little time for meal preparation. I kept meals simple, and prepared everything at home - east Indian curry, spareribs and fried onions, Egyptian ful and flatbread, Rasam, and red beans and rice.
And, this wonderful crusty bread which I sliced and warmed in a skillet to bring out the flavor.
This meal was served after canoeing Baker Lake, after a hike along the shoreline - Rasam, cornbread, and fruit.
