Winter Camping Starts In The Kitchen

We haven’t been camping in months. Months! We’re having some pretty serious withdrawal around here. So, we’ve been keeping ourselves in the spirit of getting outside by planning and prepping for our next trip. We’re heading out into the winter wild(ish) to camp in a hot tent at Algonquin’s Mew Lake Campground in less than a couple of months. Woohoo!

Alex has been cooking up a storm, makinghis signature Polish Bigos as well as a mushroom and beef stew. We’re talking big batch cooking, here. And the house smells awesome.

He’ll freeze today’s results (after we have a sample for dinner) and then we’ll enjoy them on the campsite as hot, hearty meals after a day of winter fun.

Wondering what Bigos is? Basically, it’s a stew made with meat and sauerkraut. Alex says the more kinds of meat, the better the taste. His version today has smoked kielbasa, pork and maple bacon in it. This is the stuff of heroes when you need calories (and comfort) in your food to stay warm. I can’t tell you what else is in the recipe. Not because it’s a secret, but because I can’t read the cookbook. Seriously. He brought it with him from the old country and it’s written in Polish. What I can tell you, is that whatever he makes from that book is always incredibly good. And when were savouring all that meaty goodness in our hot tent, I’ll be thanking the stars once again that I have a husband who has a magic cookbook that he knows how to use.

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