Over the last several weeks, my husband and I have travelled all the way from Southern California to Canada, then back south to the Eastern Sierras. We are currently camping at Mono Village above the small town of Bridgeport, off Hwy. 395. Here’s a photo of some meadows below our camp. As you can see, the wild irises are in bloom.
There are great opportunities for hiking, fishing, and just taking some nice walks at Mono Village, which is right next to Twin Lakes.
I make a point of walking the area every morning. To not do so would be forfeiting the wonderful gift of seeing things like this on a daily basis:
Let me get to the food portion of this post. My husband, an experienced RV camp guy, is also a fine cook. Using both his crockpot and grill, Pete has produced many delicious meals at camp.
One day, we decided to have a cold dinner. We’d just gotten our provisions at Von’s supermarket in Bishop, which is about 2 hours south of the campsite, and Pete didn’t really want to cook. Here’s a photo of what we ate:
That’s right, cold baked beans. And they were surprisingly good! This dish is easy to make and a convenient, transportable item for a brown bag lunch. Here’s the recipe:
PETE’S COLD BAKED BEANS (3-4 small servings)
- One 16 oz. can Bush’s vegetarian baked beans
- One tsp. prepared mustard
Mix beans and mustard together in a small saucepan. Bring to a boil, then simmer for three minutes. Let beans cool and then chill in the frig for an hour or two.
The Bush’s Beans website shows the following nutritional data for 1/2 cup portion:
- Calories: 130
- Fat: 0
- Sugar: 12 grams
- Carbohydrates: 29 grams
- Sodium: 550 mg.
- Fiber: 5 grams
- Protein: 6 grams
- Iron: 10%
The website also indicates that this product is gluten-free.