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Tuesday, April 18, 2017

Easter Dinner At SE GTG


It was a collective decision to have a SE GTG Easter Dinner at 2:00 on Sunday.

With the headcount at the gathering about 14 we each took some menu item to bring to the feast.

Above is my green salad creation.  It was a bit large for the size of the group attending.  I guess I could have done without the 2nd head of iceberg lettuce.

I went to Walmart about 11:00 and decided to buy the aluminum tray with cover since I don't carry a mixing/serving bowl along with the ingredients for the salad.

I picked up 3 different salad dressings and someone brought out another.

My serving tongs are collapsing from my backpacking kit.

There were some nice compliments for my presentation. 
 

There were all kinds of goodies to eat and enjoy with the ham, below. 


On this rack are two kettles of ham and a vegetable delight.

The weather was great and we all had a great time enjoying the food and friendship.

Brent

macaloney@hotmail.com 





3 comments:

  1. The food looks great, Brent! I love good food and am always looking for ways to cook tasty things on the road.

    I'm experimenting with baking bread now and will be buying a small pressure cooker some time soon.

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    Replies
    1. Ming,

      I know others that have a small pressure cookers, but I'm not positive what they cook with it and the value of carrying in small vehicle living.

      If you figure out bread making and cooking with the pressure cooker please share on your blog.

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  2. Hi Brent,

    I mainly want a pressure cooker for things I am now cooking in the slow cooker and thermal cooker, namely soups and stews, rice and beans...

    On my upcoming trip I may be experimenting with dry baking on the stovetop on a pot, using a no knead bread recipe. For research, I have been looking at YouTube videos. FlatCatGear has some interesting ones on the baking method.

    You already carry something that can cook bread, your rice cooker! I just baked a loaf in my crockpot, which is a similar device, and it came out great. For your cooker, you would combine 1 cup of flour with 1/4 tsp yeast and 1/2 tsp salt, put in a Ziploc, add just enough water for it to hold together and leave overnight. The next morning, plop the dough into your oiled cooker pan and cook. It's done when the internal temperature reaches 200F, using an instant read thermometer. It took 2 hours in my crockpot, but I suspect your cooker is hotter so maybe one hour for it?

    If you try this, let me know how it turns out. I look forward to not having to break camp to go shopping when the bread runs out.

    ReplyDelete