"Where Fillmore County News Comes First"
Wednesday, April 16th, 2014
Volume ∞ Issue ∞
- 10:55:36, Apr 3rd 2014 - Attendee - I do think the meeting went well in terms of sharing information. But also ... [Read More]
- 11:56:59, Apr 2nd 2014 - svtaxpayer - Start the meeting with the same old rehash about how great college class ... [Read More]
- 11:30:55, Mar 28th 2014 - RoryKramer - I couldn't have said it any better. My family has shopped at Willie's f ... [Read More]
- 8:44:51, Mar 26th 2014 - Gunnar Berg - Would that be Henrik's lessor known younger brother "Al"? ... [Read More]
- 1:21:46, Mar 23rd 2014 - REDHORSE51 - EXCELLENT COMMENTARY ON BULLYING, HOWEVER THE AUTHOR STILL SUPPORTS THE ... [Read More]
- 6:23:24, Mar 17th 2014 - about time - About time they start giving tickets to people who park where it days no ... [Read More]
- 5:51:04, Mar 17th 2014 - what? - I guess it depends who you are in this town. I called and talked to the city ... [Read More]
- 4:03:17, Mar 14th 2014 - - Looking for his mom and found this. Randy you will be greatly missed. I loved all ... [Read More]
- 10:21:04, Mar 14th 2014 - Doc - So many winners. ... [Read More]
- 8:58:49, Mar 10th 2014 - dan - Great letter Steve! That is attitude we should be taking, alternatives will be ... [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.