"Where Fillmore County News Comes First"
Friday, March 7th, 2014
Volume ∞ Issue ∞
- 3:44:17, Mar 7th 2014 - Robert - Fossil fuels are damaging are resources, polluting are air & water and destr ... [Read More]
- 12:32:02, Mar 7th 2014 - - "Turks suffered at the hands of Greece, Bulgaria, and Serbia. Hundreds of thousand ... [Read More]
- 7:38:38, Mar 5th 2014 - bootscoot21 - Thank you Dr. Van Gorp for this complete look at what our generation is ... [Read More]
- 8:39:53, Mar 4th 2014 - email@example.com - Excellent commentary, very thoughtful. Although quite len ... [Read More]
- 9:54:09, Mar 1st 2014 - - We have lost a good friend from Harmony High school class of 1970. I have many goo ... [Read More]
- 9:48:08, Mar 1st 2014 - - Rest in Peace Loenard ... [Read More]
- 9:14:19, Feb 25th 2014 - firstname.lastname@example.org - Eric, I don't know if you remember me but I am Erik Paulsen's M ... [Read More]
- 8:58:12, Feb 25th 2014 - jjoyengel - You are both wonderful people! You have and are doing something not just ... [Read More]
- 3:16:25, Feb 24th 2014 - TY - THANK YOU FCJ! I am not sure any of this would have happened without the excelle ... [Read More]
- 6:29:53, Feb 23rd 2014 - Proud family member - Thank you for this wonderful article about my nephew and his fa ... [Read More]
Fri, Aug 23rd, 2013
Posted in All Columnists
Posted in All Columnists
I will apologize up front for concentrating a column strictly to camping but, hey, who doesn’t love it? Now, when I say camping, that does not include a tent. It also avoids dewy air mattresses, your food along with grass and dirt floating in day old ice water in the cooler, or ants and mosquitos fighting for your breakfast. No, that is called tenting in my book. Tenting, to me, is like the “Naked and Afraid” show on TV---why? I am naked and afraid every morning after my shower when I look in the full body mirror, so I sure don’t need that feeling on my weekend to relax!
Yes, I will admit that I am a powder puff camper. Give me my own shower, mattress, toilet, full kitchen, and living room contained within four walls and, I will go camping any day. Even my sister-in-law, Nic who proudly states, “I love NOT camping,” lost her distaste for camping when she saw our new/used camper and started planning a weekend for the girls by the fire.
My hubby maintains the camper so it is in pristine condition and puts out lights I love (he hates) each weekend just to make me happy. He also took a classic 1986 golf cart, and along with his dad, rebuilt and custom painted it so we have “wheels” to cruise the campground. Yea, you have to have a golf cart---after all, the golf cart rodeo event is coming up soon!
The camping spirit that I treasure most is the community of friends we have grown to know and love. We wonder who is going able to make it each weekend, what plans might they have with relatives or kids. We talk on our Facebook page, and we console and look to each other during tough times just as any family would. When my mother passed away this past April, I was shocked to receive a beautiful card and donation for a gift from this group to remember my mother. What a wonderful group of friends we have come to know…thank you!
So all of you true tent campers, you can be sure that I will not argue when you laugh as you walk by our permanent site with the neon palm tree, patio set, and potted plants and challenge our camping spirit…I know who I am and love it! Switch up your usual recipe and try this light summer potato salad. Enjoy!
Easy Baby Red
Potato and Mint Salad
1 pound baby red potatoes, halved
1/4 cup plain low fat (or non-fat) yogurt
1/4 cup regular or fat-free mayonnaise
2-3 tbsp finely chopped fresh mint
Chopped green onions and salt and pepper to taste, dash of dill weed, couple shakes of Mrs. Dash Table Blend
Place potatoes in a large pot and cover with water. Bring to a boil then simmer for 10-12 minutes until tender. Remove from heat, drain and cool. Cut the potatoes into chunks. Combine yogurt, mayonnaise and chopped mint. Spoon over cooled potatoes and toss gently. Cover and refrigerate for at least 2 hours. Add crumbled bacon and shredded parmesan cheese before serving.