Distinctly Montana Magazine

W W W. D I S T I N C T LY M O N TA NA . C O M 59 Camping days are spent exploring the beauty you have found by traveling deep in the mountains. Or, hiking and fishing. ere are no distractions by technology because if you found a good spot it means there is no cell reception. It is quiet. e only sounds are of the wilderness and if you have a family, it's happy children using their imaginations to fuel their play. Everything slows down as you take in the mountain air and relax. You breathe a little deeper. oughts slow down. ere is no to-do list. As the sun goes down, the glow of the campfire and the stars above bring even more peace. Camping is truly captivating. It's wonderful to fall asleep and wake up with the birds outside your tent, and if you are lucky, a rambling creek nearby. Cooking in the mountains is less of a chore and more of an event. You create meals that will be cooked over the campfire, staying simple yet delicious. Camping food can go beyond the standard hot dog on a stick. It's important to make sure when cooking over a fire that you give it time to burn down to hot coals. Trying to cook when you first start the fire blazing will result in frustration and over cooked food. A SIMPLE MEAL One of the easiest ways to cook over the campfire is wrapping food in tinfoil with olive oil and herbs and let the fire do the work. e following is merely a suggestion. Meats and vegetables could be interchanged with whatever is your favorite. FISH, POTATOES, AND VEGGIES IN FOIL salmon 2-3 potatoes, diced 1 onion, diced 1 zucchini or squash, diced 2 beets, peeled and diced 2 garlic cloves, minced olive oil basil, oregano, rosemary 1. In one large piece of tinfoil place the salmon. Drizzle with olive oil, top with minced garlic and rosemary and sprinkle with salt and pepper. Firmly wrap up the sides of tinfoil so the fish is completely sealed in. 2. In a second large piece of tinfoil toss put the potatoes, onion, zucchini, and beets. Drizzle with olive oil, sprinkle with basil, oregano, salt and pepper. Firmly fold up the sides. If you are making a large amount of this dish, it's a good idea to split it into more than one tinfoil package. Double wrap each serving with more tinfoil to prevent leaking. 3. Place the potato and vegetable mixtures on the fire first. Using a grate over the fire will make this easier. After these have been cooking for around 30-40 minutes (make sure to flip and rotate every 10 minutes or so), add the salmon. Cook 10 minutes or until done. Let everything cool slightly, open the foil, and dig in! by A N G E L A J A M I S O N O NE OF THE BEST THINGS ABOUT MONTANA ARE THE COUNT- LESS CAMPING OPPORTUNITIES. How one defines camping can vary — from a luxury fifth wheel in a campground with all the comforts of home to throwing a tent on the flattest piece of ground in the middle of nowhere. Regardless of what you consider camping, getting out into the mountains and far from every day life is good for the soul. CAMPFIRE COOKING HEIDI LONG/LONGVIEWS STUDIO

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