nerdie
This weekend I'm going camping with some friends. We all are in our early mid 20's and we haven't really gone camping on our own. What all do i need to bring. I already have a tent, sleeping bag, cooler, first aid kit. hot dogs, bbq, beer. and all that good stuff. But besides the main stuff what should I bring, and like what to do when were are not hiking or on the lake.
Answer
Plastic Dish Pan This keeps stuff from rolling all over in the trunk and comes in handy for dish washing and bathing.
Paper Plates Twice as many as you think you need. Bring plenty, they burn very well for fire starting purposes.
Can Opener
Cup-O-Noodles
Granola Bars
Silverware 2x everyone in your party. Bring some regular silverware and some plastic stuff.
Napkins or Paper Towels
Toothpicks
Coffee (Sugar / Cream) The makings for a good cup of coffee. Also, single serving coffee bags or tea bags
Beef Stew
Corned Beef Hash Great with eggs!
Canned Pie Filling Excellent!
Ravioli Even good cold and kids love it!
Macaroni and Cheese Very soupy but tasty.
Baked Beans
Soups Pick the stuff your family likes best.
Canned Vegetables Green beans, peas, mushrooms, corn, carrots, etc.
Canned Fruits Pineapple, applesauce, peaches, pears, apricots, etc.
Bread Bring a good loaf of bread.
Cheese Cheddar or mozzarella
Sandwich Meat
Butter
Condiments Almost all condiments will keep well - Just make them easy to get to.
Adult Beverages
Kids Drinks
Hot Dogs Excellent food.
Box of Cereal Cherrios, Chex's, any cereal that requires no sugar. Eat this out of a cup. It's a quick and easy breakfast.
S'more Fixings Marshmallows, Hershey chocolate bars, and graham crackers!
Zip-Lock Storage Bags Really handy if you hate seeing your butter floating around in the bottom of the cooler.
Aluminum Foil
Spatula
Cooking Utensils A serving spoon, a pitch fork, a pair of tongs, and a good knife.
Hot Pads
Clothes Pin
Frying Pan I use an old cast iron pan.
Car / Glove Box
Car Registration
Car Insurance Information
Medical Insurance Bring everyone's cards; better safe than sorry.
Travelers Check Receipts
Camera and Film Many cameras take strange batteries - bring a spare!
Bring a Book If you read, bring something. You never know where you'll be waiting.
Your Wallet
Your Drivers License Obvious, but please make sure!
Your AAA Card If you don't have one, I recommend you get one. Free tows in the U.S.A. are only the beginning. Your policy may say they only tow 7 miles - but that's not the full truth. AAA will tow you seven miles in town.
Your Checkbook Most self-service campgrounds accept checks.
Your Credit Cards and ATM Cards Yes, I have left my VISA at home accidentally- the only time I have needed it.
Money Don't bring hundreds please!
Water I use a large container for the bulk of the water and keep a soda bottle with water in reach for drinking in the car or on hikes.
Maps
Toys Let your kids pick out what they want.
Snacks Good distractions for the little ones.
Towels I use them as seat covers to protect from accidents for easy packing.
Clothing
Good Hat
Rain Poncho
Bug Head Net
Multi-Pocket Vest A great piece of apparel. Keeps all your little items handy.
Sport Sandals
Long Underwear
Filp-Flops Great for showering in as well as lake swimming
New tent? Practice setting it up in the backyard before going on a trip.
Invest in good sleeping equipment. Choose air mattresses, cots, or sleeping bags that will give you adequate rest so you can get the most out of your daytime activities.
Stay dry:
Use a ground cloth under your tent as protection from rips and moisture.
Use the rain fly, even if the sky looks clear.
To prevent rain from leaking into your tent, apply a seam sealant to the inside and outside of all exposed tent seams.
Keep your tent clean:
A whisk broom is handy for sweeping out dirt and leaves.
Place an indoor/outdoor rug in front of your tent entrance for dirty shoes.
Bring duct tape for quick repairs of small tears, splintered tent poles and the like.
Kamping Kabins, Kottages and Lodges
Our Kamping Kabins, Kottages and Lodges provide space, comfort and privacy for family fun. Even on cool, wet days, you can stretch out and relax with games, crafts or a good book, and enjoy the sound of rain pattering on the roof as you stay warm and dry. In addition to our basic camping checklist, here are some tips for campers staying in KOA Kabins, Kottages or Lodges:
We provide beds, but you'll still need to bring bedding (sleeping bags or linens, and pillows).
Don't forget bath towels and personal items.
Cookware and utensils are provided at some locations, so be sure to check with the campground before you pack. Otherwise, plan on bringing your own.
For fun on rainy days and lamp-lit evenings, consider packing puzzles, cards and board games inside zippered bags for spill-proof transporting.
Plastic Dish Pan This keeps stuff from rolling all over in the trunk and comes in handy for dish washing and bathing.
Paper Plates Twice as many as you think you need. Bring plenty, they burn very well for fire starting purposes.
Can Opener
Cup-O-Noodles
Granola Bars
Silverware 2x everyone in your party. Bring some regular silverware and some plastic stuff.
Napkins or Paper Towels
Toothpicks
Coffee (Sugar / Cream) The makings for a good cup of coffee. Also, single serving coffee bags or tea bags
Beef Stew
Corned Beef Hash Great with eggs!
Canned Pie Filling Excellent!
Ravioli Even good cold and kids love it!
Macaroni and Cheese Very soupy but tasty.
Baked Beans
Soups Pick the stuff your family likes best.
Canned Vegetables Green beans, peas, mushrooms, corn, carrots, etc.
Canned Fruits Pineapple, applesauce, peaches, pears, apricots, etc.
Bread Bring a good loaf of bread.
Cheese Cheddar or mozzarella
Sandwich Meat
Butter
Condiments Almost all condiments will keep well - Just make them easy to get to.
Adult Beverages
Kids Drinks
Hot Dogs Excellent food.
Box of Cereal Cherrios, Chex's, any cereal that requires no sugar. Eat this out of a cup. It's a quick and easy breakfast.
S'more Fixings Marshmallows, Hershey chocolate bars, and graham crackers!
Zip-Lock Storage Bags Really handy if you hate seeing your butter floating around in the bottom of the cooler.
Aluminum Foil
Spatula
Cooking Utensils A serving spoon, a pitch fork, a pair of tongs, and a good knife.
Hot Pads
Clothes Pin
Frying Pan I use an old cast iron pan.
Car / Glove Box
Car Registration
Car Insurance Information
Medical Insurance Bring everyone's cards; better safe than sorry.
Travelers Check Receipts
Camera and Film Many cameras take strange batteries - bring a spare!
Bring a Book If you read, bring something. You never know where you'll be waiting.
Your Wallet
Your Drivers License Obvious, but please make sure!
Your AAA Card If you don't have one, I recommend you get one. Free tows in the U.S.A. are only the beginning. Your policy may say they only tow 7 miles - but that's not the full truth. AAA will tow you seven miles in town.
Your Checkbook Most self-service campgrounds accept checks.
Your Credit Cards and ATM Cards Yes, I have left my VISA at home accidentally- the only time I have needed it.
Money Don't bring hundreds please!
Water I use a large container for the bulk of the water and keep a soda bottle with water in reach for drinking in the car or on hikes.
Maps
Toys Let your kids pick out what they want.
Snacks Good distractions for the little ones.
Towels I use them as seat covers to protect from accidents for easy packing.
Clothing
Good Hat
Rain Poncho
Bug Head Net
Multi-Pocket Vest A great piece of apparel. Keeps all your little items handy.
Sport Sandals
Long Underwear
Filp-Flops Great for showering in as well as lake swimming
New tent? Practice setting it up in the backyard before going on a trip.
Invest in good sleeping equipment. Choose air mattresses, cots, or sleeping bags that will give you adequate rest so you can get the most out of your daytime activities.
Stay dry:
Use a ground cloth under your tent as protection from rips and moisture.
Use the rain fly, even if the sky looks clear.
To prevent rain from leaking into your tent, apply a seam sealant to the inside and outside of all exposed tent seams.
Keep your tent clean:
A whisk broom is handy for sweeping out dirt and leaves.
Place an indoor/outdoor rug in front of your tent entrance for dirty shoes.
Bring duct tape for quick repairs of small tears, splintered tent poles and the like.
Kamping Kabins, Kottages and Lodges
Our Kamping Kabins, Kottages and Lodges provide space, comfort and privacy for family fun. Even on cool, wet days, you can stretch out and relax with games, crafts or a good book, and enjoy the sound of rain pattering on the roof as you stay warm and dry. In addition to our basic camping checklist, here are some tips for campers staying in KOA Kabins, Kottages or Lodges:
We provide beds, but you'll still need to bring bedding (sleeping bags or linens, and pillows).
Don't forget bath towels and personal items.
Cookware and utensils are provided at some locations, so be sure to check with the campground before you pack. Otherwise, plan on bringing your own.
For fun on rainy days and lamp-lit evenings, consider packing puzzles, cards and board games inside zippered bags for spill-proof transporting.
What's the best way cook a Turkey?
Q. What do you add to make turkey tast good and keep it from drying out.I want to put on a nice thankgiving for my son and his wife and kids.Your help will be very appreachated. Thank You.
Answer
This should help you a lot!!!...Folllow these directions and you will be fine...have fun!!!
Roast Turkey:
1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting
Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.
Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).
While the turkey is roasting, prepare giblet gravy (see below).
When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.
If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.
Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.
Giblet Gravy:
giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings
Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.
Stuffing:
1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped
For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)
This should help you a lot!!!...Folllow these directions and you will be fine...have fun!!!
Roast Turkey:
1 16 to 18 pound turkey
1 tablespoon dried rosemary, crumbled
2 teaspoons ground sage
2 teaspoons dried thyme, crumbled
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
kosher salt
salt pork (optional)
bacon (optional)
1 stick butter, melted
garlic powder
paprika
1 can broth, for basting
Choose a plump turkey. Clean and dry thoroughly inside and out. Remove giblets and turkey neck from inside of turkey and rub liberally with kosher salt. Brine turkey, if desired. Combine rosemary, sage, thyme, salt and pepper in small bowl. Rub some in each cavity.
Pack body cavity loosely with the stuffing (see below) you will be using, or prepare stuffing separately (do not stuff turkey until the last minute before cooking). If turkey is being stuffed, truss or sew closed, or fasten with small lacing skewers and cotton string. Tuck in wings and fold tail in over the stuffing.
The skin over the breast of the turkey can be loosened and thin strips of lean salt pork may be placed just under the skin to keep the breast meat moist. The wings and thighs can also be wrapped with bacon strips, if desired. Brush the top of the turkey generously with melted butter, and sprinkle with garlic powder, salt and pepper, and paprika.
Roast turkey, uncovered, at 375°F, basting frequently with melted butter and turkey or chicken broth, or pan juices. After 1 hour, baste and sprinkle with seasonings again, then make a tent with aluminum foil and cover breast loosely. Reduce heat to 325°F and continue roasting for another hour, basting occasionally.
Uncover breast and continue roasting until an instant-read thermometer inserted in the thickest portion of the thigh registers 165°F (be careful not to allow the thermometer to hit a bone or the reading will be false). This will take about 90 to 110 minutes longer, depending upon the size of the turkey and the oven being used. (Convection oven cooking time should be reduced by 25% - see your oven manual).
While the turkey is roasting, prepare giblet gravy (see below).
When turkey is golden brown and done, allow it to sit for 20 minutes to rest before carving. Transfer turkey to a serving platter. Reserve the pan drippings for gravy. Don't wait for the little plastic "pop-up" devices to pop, or it's likely that the bird will be overdone and dry.
If you don't own an instant read thermometer, test to see if turkey is cooked by inserting the tines of a large fork into the upper thigh. If juice is not pink, then turkey is done.
Carve turkey by removing drumstick, wings and thick by running a sharp carving knife through joints. Remove breast and slice diagonally across the grain. Serve with stuffing, gravy, and your favorite sides.
Giblet Gravy:
giblets
2-3 celery stalks
2-3 bay leaves
1 onion
3-4 garlic cloves
salt
pepper
Wondra or all purpose flour
turkey/chicken bouillon or soup base
1 cup mushrooms, sliced
5-7 sage leaves, minced
pan drippings
Simmer giblets (save liver for something other than gravy) with a few stalks of celery and several bay leaves, an onion and 3-4 cloves garlic in a medium saucepan. Season with salt and pepper, to taste and simmer, reducing volume until broth is flavorful. Thicken with Wondra or all purpose flour to desired thickness. Add Turkey or chicken bouillon or soup base, if desired, and 1 cup thinly sliced mushrooms. Stir in 5-7 leaves fresh sage, minced or 1/2 teaspoon rubbed sage. When turkey is done, add some of the pan drippings to this gravy, pouring off excess fat first.
If stuffing is to be baked outside of the turkey, place this in the oven during the last 45 minutes of roasting, alongside the turkey.
Stuffing:
1 lb. chicken gizzards, finely chopped
1 lb. pork sausage, crumbled
1 tablespoon olive oil
1 tablespoon butter
2-3 garlic cloves, minced
1 shallot
2 stalks celery, minced
1 cup mushrooms, sliced
1/2 teaspoon sage, chopped
1/2 teaspoon paprika
pinch of celery seed
2 1/2 cups Swanson Chicken Broth
1 stick butter
Pepperidge Farm Herb Cubed Stuffing cubes
1-2 eggs
3-4 tablespoons parsley, chopped
For a flavorful stuffing, saute finely chopped chicken gizzards and crumbled pork sausage in 1 tablespoon each olive oil and butter with 2-3 cloves minced garlic, 1 shallot, 2 stalks minced celery, 1 cup sliced fresh mushrooms, 1/2 teaspoon chopped fresh sage, 1/2 teaspoon paprika, and a pinch of celery seed. Add 2 1/2 cups Swanson Chicken broth and 1 stick butter. When butter melts, stir in 1 14 oz. package of Pepperidge Farm Herb Cubed Stuffing cubes. Mix well; remove from heat and quickly stir in 1-2 eggs, and 3-4 tablespoons chopped fresh parsley.
Pack stuffing into a buttered baking dish, cover with aluminum foil, removing foil to allow stuffing to brown during the last 20 minutes (the stuffing can be browned after the turkey is removed by increasing oven temperature to 425°F.)
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