Over the long 4th of July weekend, my husband and I packed our Toyota Celica to the brim with a tent, air mattress, inflatable boat, sun shade, cooler, hatchet, and charcoal grill in search of some Eastern Washington heat and sun. We traveled over breathtaking Chinook Pass and landed just on the other side of the mountains at Bumping Lake.

Whenever I go camping, it seems as though I leave my culinary acumen in the kitchen. I forget about farm fresh and stand idly by as my husband dumps cans of chili in the shopping cart. I watch as he hunts down a box of Cocoa Roos so he can fulfill what has somehow become a camping breakfast tradition. I hold my tongue, take a few deep breaths, and make sure to bring plenty of fruit and vegetables.

The bulk of our meals consisted of canned turkey chili and Johnsonville brats, Spaghettios and Tim’s Cascade potato chips.

We slightly redeemed ourselves with handmade turkey burgers (ground turkey, salt, pepper, and a couple of tablespoons of Sound Bites Lime Reisling Chimichurri), grilled wild salmon, and baby red potatoes that we wrapped in tinfoil and steamed over the open coals.

What would camping and a crackling fire be without s’mores? Hershey’s chocolate, toasty marshmallows, and Honey Maid graham crackers make an irresistible treat.

I snuck in some Crown S Ranch farm fresh eggs for breakfast one morning, ate my fair share of Washington cherries, and snacked on several handfuls of raw almonds throughout the weekend. It was a brief reprieve for the foodie.

Several days and layers of bug spray, sunscreen, and dirt later, I was craving a shower and the escape from having to decide, canned soup connoisseur or gourmet griller? I like my pots and pans, my bamboo spoons and spatulas, and my fresh ingredients. Perhaps I can pack them all up with me and take them on our next camping adventure.