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I was surfing through YouTube and I found the following video and I just had to share it. They talk about a neat set of collapsing cup and bowls. They also review a lightweight set of aeronautical steel silverware, small bottles, and much more....


A "Go Bag" is a bag which is prepacked for use in case the worst happens. Let’s say there is a wild fire, an earthquake, a tornado, etc., and you have to evacuate your house on short notice. You only have moments to vacate - what do you take, how long will it take you...


I was poking around YouTube and found myself hooked on the video below. The first gadget in this video is a cool camp chef stove with an oven, but the second gadget (around 1:10 into the video) is the sink. The sink stand and basin looks home-made from sprinkler pipe, some plumbing hardware, a wash...


While playing with YouTube I found this video with some great ideas for technology when camping and protecting your gadgets. It Includes tips for protecting your phone and tablet, a nice HD camera with mp3 player, a solar powered radio, and a very cool manual crank blender....


After listing uses for duct tape, clothes pins and a safety pin I found myself wondering what to do next. And then it hit me - why not the under-utilized pie tin? Here are some ideas I came up with; please share yours by commenting below. Pet water/food dish ...


I own a small SUV with a low tow rating of only 2,000 pounds. I have had a very hard time trying to find a camp trailer that weighs less than that amount and still has some room to move around. I have also noticed that many of these small, ultra-light trailers - such as...


This is a cool video I stumbled across with a guy showing how he hangs a hammock in his mini-van. All he really does is hook each end of the hammock in the doors, one in the front passenger door, and the other in the back cargo door. Then, by using the clips he has...


Over the last year I have done a massive amount of research on how to power my devices and my business once I am living on the road. I have looked into many options, including gas generators, hydrogen, and of course solar power. I have pretty much settled on solar power and this post will...


Have you ever wished you could ride on your cooler and drive it to where ever you need it? Well now you can! Watch this video, but don't let your kids watch or they will want to go for a ride on it....

New Campgrounds and Attractions

This facility is now available for walk-in use through October 2010. No reservations will be taken in 2010. Located approximately twenty-three miles southeast of the town of Saratoga, Wyoming. Campground is situated in a mountainous area, along Barrett Creek, at an elevation of 8,000 feet. ... [ More ]



Upper Oso Campground is located in Los Padres National Forest, CA, at the end of a public road. Activities include hiking, fishing, swimming, and biking. Trails lead north to San Rafael, a wilderness, via the Santa Cruz Trail. A wilderness trail via the Aliso loop trail leads to... [ More ]



This public observatory expanded to a new facility and celebrated its grand re-opening in August 2000. This new science education complex contains a state-of-the-art Zeiss planetarium, an OMNIMAX-style theater, the only Challenger Center in the San Francisco Bay Area, lab space, gallery space, historic telescopes, an outdoor astronomy viewing platform,... [ More ]



No description for this campground available... [ More ]

Recipe

Beans
1 lb Dried large white beans (such as Great Northern)
1 lb Dried red kidney beans
2 lb Smoked ham hocks (about 4 medium)
7 cn (14 1/2-oz) beef broth
1 cn (14 1/2-oz) diced peeled tomatoes, drained
1 tb Minced garlic
1 ts Ground allspice
2 10-oz packages frozen large lima beans, thawed

Meats And Leeks
1 5-lb duckling (thawed if frozen), cut into 8 pieces 2 1/4 ts Ground allspice
2 lb Trimmed lamb shoulder or lamb stew meat, cut into 1-inch pieces
1 1/2 lb Pork tenderloin, cut into 1-inch pieces
6 lg Leeks (white and pale green parts only), coarsely chopped (about 12 C)
2 c Dry white wine

Assembly
1 lb Fully cooked low-fat smoked turkey sausage, cut into 1/4-inch-thick pieces
4 tb Chopped garlic
3 tb Chopped fresh rosemary OR 1 tb Dried
3 tb Chopped fresh thyme OR 1 tb Dried
8 sm Bay leaves, finely chopped
4 tb Cognac or brandy
2 14 1/2-oz cans diced peeled tomatoes, drained

Topping
1/4 c Olive oil
4 c Fresh French breadcrumbs
3 c Chopped seeded tomatoes
1/2 c Chopped fresh parsley
Balsamic vinegar

BEANS: Place white beans and red beans in large pot. Add enough cold water to cover by 4 inches. Bring to boil over high heat; boil 2 minutes. Remove from heat. Cover and let beans stand 1 hour.

Drain beans. Rinse well and return to pot. Add ham hocks and next 4 in- gredients. Season with pepper. Bring to simmer over high heat. Reduce heat to medium-low; simmer until beans are tender but not soft, stirring occasionally, about 50 minutes. Add lima beans. (Can be made 1 day ahead. Cool 1 hour. Refrigerate beans in their cooking liquid.)

MEATS AND LEEKS: Heat heavy 12-quart Dutch oven over medium-high heat. Season duck with 3/4 t allspice, salt and pepper. Cook duck in batches in Dutch oven until brown on all sides, about 20 minutes per batch. Return all duck pieces to Dutch oven; cover and cook duck until tender, turning occasionally, about 15 minutes. Using tongs, transfer duck to large bowl. Season lamb with 3/4 teaspoon allspice, salt and pepper. Fry lamb in duck drippings in same Dutch oven until brown, about 6 minutes. Using slotted spoon, transfer lamb to another bowl. Season pork with remaining 3/4 t allspice, salt and pepper. Fry pork in same Dutch oven until brown, about 6 minutes. Using slotted spoon, transfer pork to another bowl. Spoon off and discard all but 2 T duck drippings.

Add leeks to same Dutch oven and saute over medium-high heat until gold- en, scraping bottom of pot occasionally, about 10 minutes. Add wine; boil until reduced to glaze, scraping up browned bits, about 5 minutes. Transfer leek mixture to small bowl. Set aside.

Discard ham hocks from beans. If necessary, rewarm bean mixture over medium-low heat just until heated through, stirring frequently. Using slotted spoon, transfer 2 C beans to processor. Add 1/2 C bean cooking liquid to processor and puree. Add bean puree to leek mixture and mix well.

ASSEMBLY: Preheat oven to 375'F. Using slotted spoon, transfer 4 C beans to 12-quart Dutch oven. Arrange half of duck, lamb, pork and sausage over. Sprinkle with half of garlic, rosemary, thyme and bay leaves. Sprinkle with half of Cognac. Spoon 1 can drained tomatoes over. Spoon half of leek-bean mixture over. Season with salt and pepper. Repeat layering with 4 C beans, meats, garlic, herbs, bay leaves, Cognac, tomatoes and leek-bean mixture. Season with salt and pepper. Top with remaining beans. Pour remaining bean cooking liquid over.

Cover cassoulet and bake 1 1/2 hours. Uncover and bake until juices thicken, pressing every 30 minutes to submerge crisp top layer, about 1 1/2 hours longer. (Can be prepared 4 days ahead. Cool 1 hour. Refrigerate; cover when cold. Before continuing, rewarm covered cassoulet in 400'F oven 1 1/2 hours. Uncover and cook until bubbling and heated through, about 45 minutes more.)

TOPPING: Heat oil in heavy large skillet over medium heat. Add breadcrumbs saute until crisp and golden, about 8 minutes. Set aside. Mix tomatoes and parsley in bowl. Season with vinegar, salt and pepper. Serve cassoulet, passing breadcrumbs and tomato mixture separately.

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