CHIGGERS

Throughout my camping life, and I am closer to the age of 70 than 60.  I have camped among pests of various sizes.  Never Chiggers.  I have been visited around the campfire by a solo skunk.  Lost food to cunning raccoons.  Had to use steel food storage lockers for bears.

In many locations the smaller pests seem to cause the most irritation.

Flies that insist on being in your face.

To mosquitoes that can drive you insane during the period around sunset.  Leaving bites that reminded you all the next day.  Even that pesky lone one in the tent, buzzing your ears in the dark.

I have picked ticks, checked my shoes for scorpions, and kept away from brush and rocks to avoid snakes.

All the years of camping decade after decade.  Through most states of the USA, and parts of Canada I guess I was fortunate not to cross paths with chiggers.  Just something I have seen in books or TV programs.

Mid July of 2019 had me visiting parts of the Great Basin NP in Nevada.  Generally in an area around Ely, Nevada.  In the Cave Lake area.  I camped there one night.   Then moved on to parts higher in elevation.

This part of Nevada is mostly desert to some degree.  The lower elevations are too hot to comfortably summer camp.  It is miserable to even sleep outdoors at night.

My second night I moved on to Wheeler Peak and spent the night at an elevation around 10,000 feet.  What a welcome relief.  It dropped down to 55°F at night.   Wheeler Peak is near Baker, Nevada.  70 to 80 miles or so from my last camp.

I left mid morning and stopped briefly in the valley below to jump out of my vehicle, walk about 10 feet off the road and snap off some photos.

I list all of the three above because about 4 hours after my stop to snap some photos.   I started itching around my ankles just above my sock line.   I had about 15 bites surface that itch beyond any mosquito bite I ever had.

I read on the internet the itching normally goes away in a couple of days.  For me it continued on to 7.  I am not sure it is completely over.  Benadryl Cream hardly touches it.  A prescription Steroid doesn’t seem to aid any either.

I am worried I infected my vehicle with the critters and am half afraid to use the sleeping bag I used on the trip.

For an insect so small you really can’t see them.  I have to say they have been the most unpleasant pest I have ever encountered while camping.  I wish I knew which of the 3 locations I visited when I picked up these critters.  I would leave that part of the world all to themselves!

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COOKIES: Oatmeal Chocolate Chip


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COOKIES: Oatmeal Chocolate Chip

Personal Recipe: Rick Beach

Prep Time 15 Minutes
Cook Time 12 Minutes

Servings
Cookies


Ingredients

Prep Time 15 Minutes
Cook Time 12 Minutes

Servings
Cookies


Ingredients


Instructions
  1. Preheat Oven 325°F

  2. In large bowl, cream the butter, brown sugar, and white sugar, until smooth and just starts to fluff. Beat the eggs in one at a time. Then beat in the vanilla.

  3. In another bowl combine the Flour, baking soda, cinnamon, cloves, cayenne, and salt. Whisk to combine.

  4. Stir the flour & Spice mixture into the Creamed butter mixture.

  5. Stir and fold in the quick oats

  6. Fold in the Chocolate chips. Mix until evenly distributed.

  7. Drop by heaping spoonfuls onto an un-greased cookie sheet.

  8. Bake for 12 minutes. Allow to cool about 5 minutes then transfer them to a wire cooling rack.

RECIPE MEATLOAF MINI BUNDT CAKE PAN

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RECIPE MEATLOAF MINI BUNDT CAKE PAN
Great looking & tasting individual servings. Start your mashed potatoes right after you pop your meat mixture in the oven to bake. These will all come together while things are hot. Serve with a side of steamed vegetables, bread, etc. ~Rick Beach
Servings
Servings
Ingredients
MEAT LOAF
MEATLOAF TOPPING
MASHED POTATOES
Servings
Servings
Ingredients
MEAT LOAF
MEATLOAF TOPPING
MASHED POTATOES
Instructions
MEATLOAF
  1. Preheat oven to 350°F
  2. Saute the Garlic, Onions, and Celery in a small amount of olive oil.
  3. In a mixing bowl combine all ingredients and mix together by hand.
  4. Divide the meat mixture into 6 equal parts. Press into a greased (6) mini bundt pan. [I use half of my 12 unit pan]
  5. Bake 45 minutes. Turn out upside down on a foil lined cookie sheet. Pre Grease or spray oil the foil first. Add the topping and return to the oven to broil.
MEATLOAF TOPPING
  1. Set Oven to High Broil. Spread the 1/2 cup ketchup topping on the exposed tops of the 6 upside down mini meatloaves. Dividing the ketchup equally and using it up. Immediately return the 6 mini's to the oven and broil the ketchup side up for 5 minutes. The topping ketchup should be broiled just enough to slightly dry it, but not brown or burn it. Remove from the oven and top with mashed potatoes before serving.
MASHED POTATOES
  1. Cover cubed potatoes with water, salt and gloves. Cook at a low boil for 20 minutes. Test potatoes to see if close to done. Stir and continue to low boil about another 10 minutes or until the potatoes are tender.
  2. Skim off the garlic (save it), then drain off the water. Crush the cooked garlic cloves with the back of a spoon. Return the drained cooked potatoes and the cooked crushed garlic to the still hot cooking pan. Add the Butter, Buttermilk, and salt. Allow the butter to melt.
  3. First mash the potatoes with a potato masher, Then whip them using a mixer until they are fluffy. Adjust your milk to get the desired consistency. Be careful not to add too much liquid.
  4. Use a piping bag and tip, or a spoon to top the baked mini meatloaves with whipped mashed potatoes. Garnish and serve.

RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)

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RECIPE:SCALLOPED POTATOES & HAM (Tweaked version)
Recipe by Rick Beach
Servings
Servings
Ingredients
Servings
Servings
Ingredients
Instructions
  1. Saute the Celery in the Olive oil, then add the onion and garlic. Saute until translucent.
  2. In a large bowl whisk together the sauteed items and all the other ingredients except the Potatoes and Ham.
  3. Pour a small amount (About 3/4cup) of the whisked ingredients in the bottom of the Dutch Oven.
  4. Next Layer that with ham. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  5. Next Layer that with Potato Slices. Then Pour another amount (about 3/4 cup) of the whisked ingredients on the Ham.
  6. Next Layer that with ham. Then Pour another amount (about 3/4 cup) the of whisked ingredients on the Ham.
  7. Next Layer that with Potato Slices. Then Pour the remainder of the whisked ingredients on the Ham.
  8. Cover the Dutch Oven with its lid. Use hot charcoal for 350 Degrees, more top heat than bottom. Bake about 1- 1 1/2 hours until potatoes are tender.
  9. Use the same directions and heat for baking this in your kitchen oven.

RECIPE SWEET LIME PIE

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RECIPE SWEET LIME PIE
This is a "Sweet Lime" Pie recipe. For those unfamiliar with Sweet Limes, when ripe and at peak flavor, they appear more like a lemon. Yellow skin, and pale green on the interior. We grow these in our yard and start enjoying them the middle of December. Key Lime juice could be substituted if you have access to those instead.
Servings
Pie
Servings
Pie
Instructions
  1. Preheat Oven to 375°F
  2. Combine the beaten egg yokes, sweetened condensed milk, vanilla, salt, and lime juice. Whisk well until silky smooth. Dump into the unbaked graham cracker crust.
  3. Bake in preheated oven for 15 minutes. Toothpick test should come out clean. Do no over bake.
  4. Allow to cool then chill.
  5. Top with whipped cream when served.

RECIPE Peanut Butter Kiss Cookies

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RECIPE Peanut Butter Kiss Cookies
Instructions
  1. Heat Oven to 375°F
  2. In large bowl mix the Milk, Peanut Butter, and vanilla until smooth and silky
  3. Mix in the Bisquick and continue until uniform
  4. Shape dough into 1 1/4 inch balls. Roll the balls in sugar. Place on ungreased cookie sheet about 2 inches apart.
  5. Bake 8 to 10 minutes checking the bottoms so they are slightly golden brown, not dark. Then remove them from the oven and transfer to a cool cookie sheet. Immediately push kisses into the baked balls. They are soft and should squish down as the kiss is pushed into it. Chocolate will warm and become soft. Don't knock the tops of the kisses off. Allow to cool and the chocolate reset.

Nestle’s® Toll House Chocolate Chip Cookies

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Nestle’s® Toll House Chocolate Chip Cookies
This is the recipe right off Nestle’s® Chocolate Chip bag. Added to our recipe list to allow ease of printing it out. We love making a large batch of these around the Holidays. Baked and cut into "Bar" form. Sealed in freezer containers, then frozen. Great for last minute guests, gifts, Holiday house warming offerings, or dunked in a cup of coffee. Our recommendation is you don't skimp on the ingredients. Use real Nestle’s® Chocolate Chips, and real Vanilla. Don't use knock-off or imitation products. Then you can truly enjoy a quality cookie made with a recipe and ingredients that have stood the test of time.
Servings
Dozen
Ingredients
Servings
Dozen
Ingredients
Instructions
  1. Preheat oven to 375°F.
  2. Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Then add eggs one at a time beating well after adding each egg.
  3. In a second bowl, Combine the Flour, Baking Soda, and salt. Gradually beat the Flour mixture into the creamy butter mixture.
  4. Stir/Fold in the Chocolate Chips and (Optional Nuts).
  5. For Individual cookies: Drop by rounded Tbsp. onto an ungreased baking sheet.
  6. For individual round cookies: Bake 9-11 minutes until golden brown. Cool on baking sheet 2 minutes then move to wire rack to cool completely.
  7. For cookie bars: Preheat oven to 375°F. Grease 15x10 Jelly Roll Pan. Spread prepared cookie dough into the prepared pan. Bake 20-25 minutes or until golden brown. Cool on rack. Once cooled, cut and remove from pan. (A Pizza wheeled rolling cutter works great for cutting the bars)