As the snow melts my excitement grows . . . What a wonderful thing to see – those first signs of Spring. A few days of warmth and my mind immediately goes to Summer and camping.
Of course, I will be signing my kids up for camp this year – Maddie will go to horseback riding camp, Anthony will go to Cub Scout camp and I am sure we will find a Vacation Bible School or two to frequent. These camps are so great for them but I also want us to make our own camp, outdoors together as well.
Maddie and Anthony were very young when we began camping. We are a lot more adventurous with the places we camp now but there are plenty of State Parks right here in Virginia that are an easy and wonderful trip for anyone at any age, even if you are one of those people who thought you would never camp!
With an air mattress, a shower close by and just a one or two night reservation you will wonder why you ever put off this great adventure. Tent camping is only a night or so and most of the parks have the option of cabins as well. Douthat State Park offers camping right along the lake; it is one of the most beautiful and easy-going sleepy summer camp parks I have ever visited. Claytor Lake has modern cabins right on the lake and very wide and flat hiking trails that are great for little ones. Smith Mountain Lake has new bath houses and a great beach. Hungry Mother has a wonderful recreational lake and camp sites on decks, built in the woods.
To see your children out there as free as birds and as wild as little Indians is worth any temporary discomfort. I hope when my kids are grown they remember, with fondness, all the vacations of their youth, but if they are like me their best vacation memories will include woods, fireflies, campfires with friends, fresh summer air, a cool refreshing lake, and climbing to the top of the highest rock.
One of my favorite camping activities is to plan camp meals and cook out in the open air. Here is a wonderful camping shrimp recipe. Hot dogs are always great but don’t be limited to them!
1 lb. fresh, large Gulf Shrimp, peeled and deveined with tails on
5 large cloves garlic, chopped finely
1 T. dried red pepper flakes
2 T. fresh lemon juice
1/4 c. chopped fresh Italian parsley
3/4 c. extra virgin olive oil
Gallon size Zip-lock bag
Long metal skewers for BBQ
Reynolds Release Foil
-Place all of your ingredients in the zip-lock bag. Toss to mix well. Marinate up to a day in your cooler or refrigerator.
-Cover grill with Reynolds Release Foil. Heat charcoal or gas grill on medium high heat.
-Skewer shrimp and place onto grill. Watch carefully and turn frequently for no more than 10 minutes total or until shrimp are pink in color.
Serve with Zatarain’s Rice Pilaf.
– Leigh Sackett
