Cooking…in the woods? Join us, along with our pal Rebecca Ringquist, for a deep dive into The Campout Cookbook, which our Cookbook Club tested out last summer on an actual camping trip. It’s a lot fancier than hot dogs over an open fire — is it worth it? Resources mentioned in this episode: The Campout Cookbook Camp Chef camp oven Camp Chef stove with 5-gallon propane Camp cookery kit (page 131) Recipes mentioned in this episode: Big batch bloody mary (page 163) Tentside tea toddy bar (page 170) Starry sky masala chai (page 166) Forest fondue (page 67) Figgy pecan crackers and whipped feta (page 58) Golden beet pickled eggs (page 54) Zhug dip and sweet potato chips (page 56) Red cabbage, jicama and orange slaw (page 84) Middle-of-Nowhere Mac ‘n’ Beer Cheese (page 118) Golden graham crackers (page 142) S’mores galores (page 138) Vanilla bean dream Marshmallows & Co. (page 140) Brown butter toffee blondies (page 150) Chocolate chunk cowboy cookies (page 151) Salted honey-maple peanut brittle (page 149) Honey-lime yogurt granola parfaits (page 188) Foil-packet primer (page 73) Sliced tri-tip sandwich bar (page 94) Spicy chuckwagon chili (page 108) Corn on the cob with chili-lime butter (page 70) Hasselbackpack potatoes (page 72) About our Guest: Rebecca Ringquist is an artist and the designer and founder of Dropcloth Samplers. She’s an avid home cook based in Portland, Oregon. Find her on Instagram @dropcloth. Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 6/15/2022): Family, by Hetty McKinnon

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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