What’s the best part of camping? S’mores, right? Not so fast… This may be better:
Homemade sourdough cooked in the campfire. (Let’s forget the fact that my starter expanded on the drive down and made a bit of a mess. A little water and elbow grease, and Ryan’s sweatshirt was good as new. Well, good enough for camping, at least.)
We’ve been enjoying a final getaway to Santa Barbara before school starts next week. I figured the bread would be a fun experiment, and I’m so happy I tried it. Four ingredients, a Dutch oven, and a fire. That’s it! Oh, and don’t forget the butter! (What’s the point of fresh bread without it?)
I have to credit Ashby for the fire. She used what she learned in her outdoor survival skills class to get the campfire started (with just a little help from Dad).
This morning, my leftovers became French toast. Add in a cup of freshly-brewed Peet’s and a visit on the porch with friends while all the kids play in the campsite. Perfect!
We worked off breakfast with a hike to the nearby llama farm where we fed the goats and sheep (the llamas wanted nothing to do with us).
The smell of fresh bread, nature all around me, quality family time…
I’m a happy camper!
I’ve decided to share some of my favorite things with you, even though they’re not necessarily related to homeschooling. Well, in my life, it ALL relates to homeschooling one way or another.
In this case, we’re talking food. I love to cook and bake, and I’m making sure the kids can do both. More on that in another post. For now, let’s focus on what matters…pizza! Probably my all-time favorite food. This is one I made this week with my homemade sourdough crust.
Since I live in the San Francisco area I figured I better make some sourdough, right? I do bread, English muffins, pancakes, and waffles. But, pizza dough is by far my favorite use for my starter.
I try to make the pizza as homemade as possible. This one had jalapeños (nowhere near hot enough yet), basil, and parsley from my garden. Later in the summer, I’ll add tomatoes to that list.
I tried to make the mozzarella once, but it flopped. It ended up being a waste of many gallons of local, organic, grass-fed milk (a.k.a. $), so I have yet to attempt it again. But, I feel the need to perfect it coming on lately. We’ll see…