"Where Fillmore County News Comes First"
Tuesday, August 23rd, 2016
Volume ∞ Issue ∞
- 1:16:22, Aug 22nd 2016 - Susan@batterysolutions.com - Although alkaline batteries are allowed in the trash in ... [Read More]
- 6:31:22, Aug 21st 2016 - Boo hoo hoo! - People who can't string two words together that make sense should at l ... [Read More]
- 8:53:13, Aug 20th 2016 - Aaron Swartzentruber - Why does God need to be brought in to understand this conce ... [Read More]
- 12:40:36, Aug 16th 2016 - VikeFan1 - @WTH There's no need for me to mention facts that have already been cle ... [Read More]
- 4:24:11, Aug 15th 2016 - future - I'm more pointing out the logical connection an always intervening, all know ... [Read More]
- 10:05:38, Aug 14th 2016 - WTH - @ vikefan name one fact you brought to this table. As usual you are a day late ... [Read More]
- 6:10:02, Aug 14th 2016 - Aaron Swartzentruber - So you're accusing me of robbing the due credit from God? I ... [Read More]
- 10:35:00, Aug 12th 2016 - VikeFan 1 - Ha, ha, ha. That's a good one, "left luvr." Whoever heard of using "fa ... [Read More]
- 10:00:45, Aug 12th 2016 - dump the chump - Funny how the ones who talk the most know the least. ... [Read More]
- 7:39:53, Aug 11th 2016 - left luvr - @ sv85 Are you totally incapable of independent thought ? All you do is ... [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.