We have some exciting news to share. We bought a Scamp camper.
It’s a tiny fiberglass camper, lightweight and just 13 feet long. Last summer up at Whitewater Lake in Wisconsin, we saw a Scamp parked in a driveway. I immediately fell in love with these tiny little campers. After casually browsing used Scamps for sale over the winter, we purchased one this spring. Our family has taken several camping trips with the Scamp, and the kids are really enjoying their little bunk beds.
Our Scamp is a 2018 model, though these trailers have been around since 1975. Ours sleeps 4. Billy and I share the almost full size bed and the kids sleep in the bunk beds.
Our Scamp has a kitchenette with a stove and sink, but no bathroom. We prefer to use the facilities at the campsites instead. It’s filled with lots of cabinets and a little closet for storage. It has heat, which was great on our first camping trip in May when it got down to the 40’s at night. It doesn’t have air conditioning, but the powerful fan and large screen door have kept us cool.
We’re still planning on tent camping, since we love hike-in sites, but we appreciate that the Scamp will allow us to extend our family’s camping season from early spring to late fall. We also like having the Scamp for when we camp in places like the Smokies, where bears might wander through our campsite.
I appreciate all the emails I received during my lengthy hiatus from blogging. I hope everyone is having a great time camping this summer, and I always enjoy hearing about your favorite places to camp.
The classic pie iron pizza includes buttered white bread, pizza sauce, mozzarella cheese and pepperoni. I decided I wanted to mix it up a little. While searching for ideas, I found some great variations on a classic pizza pudgie pie.
Quesadillas are one of my favorite things to make in our pie irons. Tortillas work really well in the pie iron, forming a pocket to hold ingredients without sticking. On our recent camping trip we made Pie Iron Fajita Quesadillas. At home, pre-cook peppers and onions in a skillet with a little fajita seasoning.
At camp, put the cooked vegetables and cheese between two flour tortillas in a lightly oiled pie iron. Tear off the edges of the tortilla after you close the pie iron. Then heat over the campfire until the cheese melts and the tortilla is lightly toasted.
Top with salsa and guacamole and enjoy!
Pie Iron Fajita Quesadillas
Makes 6, Vegetarian
3 bell peppers (some combination of red, yellow, orange or green)
1 large onion
1 tablespoon olive oil
Fajita seasoning, to taste
12 flour tortillas
6 slices cheddar
Heat olive oil in a skillet over medium-high heat. Add peppers & onions and sauté until onions are translucent. Add fajita seasoning to taste and cook for an extra 2 minutes. Let cool and store in refrigerator or cooler.
Spray pie iron with cooking spray. Place a tortilla in one side of the pie iron.
Fill tortilla with cheddar slice and fajita mixture.
Top with another tortilla and close pie iron. Tear off the edges of the tortillas.
Heat pie iron over fire, turning occasionally, until the tortilla is toasted and the cheese is melted.
Release quesadilla from pie iron, using butter knife if necessary. Serve with salsa and guacamole.