Written by:
Vanessa Barrington
» Order
this Issue of Curve:
Vol. 15#2
Editor’s Note: Ready to rediscover the lost art of camping? Before you hit the road, print out Curve’s handy guide with everything you need to know, including a how-to on campfires, a couple of great cook-out recipes, the essential tool and gear list and a starter directory of lesbian-friendly campgrounds across the country.
Does the aroma of insect repellent make you nostalgic for summer camp and that shy girl with the skinned knee who slept in the bunk above you? If so, you probably have fond memories of camping out. Even if you didn’t camp as a kid, everyone looks forward to evenings making dirty shadow puppets in the tent with her sweetie. As warm weather approaches, it’s time to get outside and relive those carefree days of swimming, canoeing, hiking, funny flashlight tricks and campfire singalongs. Car camping is the perfect getaway for those who crave the outdoors, and it’s an affordable lesbian vacation, whether you’re looking for a weekend escape or a week-long sabbatical from everyday life.
Maybe you haven’t been camping since you were a kid, and don’t know what to bring beyond a tent and a sleeping bag. If you’re nervous that you might end up camped out next to Joe Homophobe and his friends, or if you want to impress your girl with your fire-building and camp-cooking skills but don’t feel equipped, well, relax. If you plan ahead, make lists and pack wisely, you’ll have everything you need to camp comfortably and eat deliciously at your site, and if you know where to look, you’ll find queer-friendly camping spots all over the country. Use this handy Curve guide and soon you’ll be a regular girl (or boi) scout.
BEFORE YOU HEAD OUT
First, decide what kind of experience you want and give great thought to choosing a campsite. Is access to fishing and swimming important? Do you prefer quiet walks on the beach or crave mountains and piney woods? The best way to find a queer-friendly site is to get recommendations from an outdoorsy friend. The Internet is also a good resource for exclusively gay and gay-friendly campgrounds (see left) aimed at a variety of different travelers. Whether you’re looking for a clothing-optional retreat, a lively singles scene or a place to take your blended family — kids included — you’ll find something that suits you fine. If you choose a spot close to home, take a day trip and scope it out in person before you go. That way you can choose your favorite site and reserve ahead. Scenery is important, but you’ll also want to consider privacy and noise. After all, you don’t want to be staring into your neighbor’s tent first thing in the morning, and you’ll want to hear birds singing, not the grinding gears of 18-wheelers. Once you’ve chosen your site, all that’s left to take care of are the gear and the food.
HAIL TO THE CHEF
Everything may taste better outside, but that’s no reason to resort to packaged noodle mixes and hot dogs. All you’ll need are a few guidelines to make your campsite gourmet. Plan your menu so that most of your ingredients can be used for more than one meal; prep before you leave home, using Ziploc bags to store your meal components; and stock your basic camping pantry with flavor boosters like lemons, limes, cilantro, kosher salt and fresh pepper, good barbecue sauce, vinaigrette and homemade marinade.
If you buy high-quality ingredients and prepare them simply, you can turn your campsite into a first-class kitchen. Here are two meals sure to impress your city sweetie.
Grill a big New York steak, and keep it simple in order to showcase the smoky flavor of the grill. Coat it with coarse salt and freshly ground pepper before grilling. Add a squeeze of lemon on the plate. With the steak, serve new potatoes cooked in the coals in foil packets. Sliced ripe tomatoes on the side make the meal complete.
Or, make fish tacos by simply grilling some firm-fleshed white fish with salt and pepper and squeezing a little lime over it. Warm corn tortillas right on the grill and fill them with fish and spicy coleslaw (shred the cabbage before you leave home and toss with your favorite salsa just before serving). Add slices of ripe avocado and you might even hear the faint sounds of a mariachi band in the wilderness.
With each meal, it’s important to cook big portions and use leftovers for the next day’s lunch. Bring washed greens for a tossed salad made with leftover roasted vegetables or grilled chicken or steak. Potatoes cooked in foil for dinner can be fried for breakfast the next day. If you like bacon and eggs for breakfast, make extra bacon and, if you can resist eating it all, make a BLT with ripe avocado for lunch.
Of course, regular hot dogs and hamburgers are fine — especially if you’ve waited all year for summertime treats — but it’s easy to make them gourmet. Embellish burgers with blue cheese, bacon and avocado and serve with a tossed salad. (The patties can be formed ahead and stored in a Ziploc bag.) Instead of hot dogs, try some gourmet chicken sausage. The next morning, you can serve the leftovers with scrambled eggs. All your planning and prepping will pay sure dividends when it comes to trailside edibles. You and your camping companions will eat well, and, after dinner, they will clamor to do the dishes, leaving you nothing to do but lie back watching the stars, still savoring the sticky sweetness of the last s’more.
BUILD THE PERFECT CAMPFIRE
Buy a newspaper on your way out of town and be sure to pack matches. Keep them in a waterproof container, because even dew can be deadly. Buy local wood from the campground or a store nearby (make sure it’s dry). Once you arrive at your site, take a stroll to amass a good collection of dry twigs. About an hour before you plan to eat, crumple up the newspaper and place it in the fire pit, leaving some corners exposed to give the flames something to catch on. Lay small twigs in a teepee shape on top of the newspaper, adding slightly larger twigs as you build your teepee. Light the paper in several places. Once the twigs catch, begin fanning or blowing on the fire — fires need lots of air. Once it’s burning well, start adding larger pieces of wood, following the teepee pattern. As this wood catches, carefully lay a log on the flames at an angle so it doesn’t smother your fledgling fire. Plan on waiting 30 to 40 more minutes before cooking. Let the fire burn until it’s very hot and red and white coals form, but the flames have diminished. Now you’re cookin’.
WHAT YOU NEED FOR A CAMPING PANTRY
Vary the menu all you like, but a few key ingredients will kick up any camping cookery. They are:
Basics: Coarse salt, fresh pepper, cider vinegar, olive oil, good sliced bread, condiments and barbecue sauce (depending on your needs), drinks, snacks, eggs, crumbled or grated cheese and butter.
Meat: Your choice of chicken, fish, steak, sausage, bacon or hamburger for the meals you’ve planned.
Veggies: Onions (chopped and sliced), cilantro (washed), greens (washed, for several meals), avocados, small potatoes and small, loose beets (both great cooked in foil), tomatoes (for BLTs), mixed peppers (cut into strips), lemons and limes, and corn (great on the grill).
Breakfast: Cold cereal, museli or granola and milk.
S’more Fixings: Marshmallows (if you’re a lesbian Martha Stewart, you can make homemade ’mallows before your trip), chocolate (try Scharffen Berger for a gourmet delight) and graham crackers.
TOOL AND GEAR CHECKLIST
Here’s what to pack when you’re heading out to the great outdoors:
Cooking Supplies: Sturdy cookie sheets, grill basket for fish, cast-iron pan, heavy-duty aluminum foil, dish pan, sponges, dish soap, hand sanitizer, knives (one paring and one chef’s), a fine bottle of wine (try Luna di Luna, http://www.lunadiluna.com, in the sexy purple bottle) and bottle opener, cutting board, old dish towels, tongs, spatula, fire sticks (available in camping-supply stores), large stainless or plastic bowls (for tossing greens and vegetables), cutlery, plates, bowls and cups, Ziploc bags, paper towels, a medium pot (for boiling water), a small pot (for heating food) and large, sturdy plastic tubs to hold pantry and tools.
Camp Gear: A daypack, sturdy hiking shoes, sandals, quick-drying shorts (for swimming and wading), two tarps (one for the ground under the tent and another for hanging over the tent in case of rain), rope (for drying clothes), comfy portable chairs, first-aid kit, propane camp stove, propane lantern with mantles and extra propane. Light eaters and enviro types might even want to try the nifty new Jetboil (http://www.jetboil.com), an energy-efficient all-in-one one-liter cup that lets you heat, eat and drink from it without matches or other pots.
QUEER CAMPGROUNDS
There are more, of course, but this list of LGBT-owned and operated campsites will help the savvy scout pitch a tent in an instant.
Guerneville, California
Fife’s Guest Ranch (http://www.fifes.com): Offers 60 tent sites and rustic cabins on the Russian River in very gay resort town. Bonus: on-site pool, restaurant and bar. Highlands Resort (http://www.highlandsresort.com): Cabins and tent camping between Memorial Day and Labor Day. Bonus: spa and swimming pool.
Dade City, Florida
The Sawmill (http://www.flsawmill.com): Seven miles north of Dade and along the Withlacoochee River is this queer site, with tent and RV spots as well as a pool, restaurant, bar and rec hall.
Dahlonega, Georgia
Swiftwaters Womanspace (http://www.swiftwaterswomanspace.com): A great women-only campground with cabins and tent sites along the river.
Kezar Falls, Maine
CampCamp (http://www.campcamp.com): Think of this as summer camp for queer adults (or the summer camp we never had). Lakes, cabin, lodge, rec center, basketball, volleyball, tennis and so much more.
Owendale, Michigan
Windover Campground for Women (http://www.windoverresort.com): A chick-centered campground with tent and RV camping, golf, boating and fishing.
Saugatuck, Michigan
Camp Saugatuck (http://www.campitresort.com): Smack in the middle of the Midwest’s most popular lesbian and gay travel destination is this queer resort, offering a B&B, log cabins, vintage trailers and tent and RV sites. Plus, there’s a popular rec hall, pool and separate women’s camping area.
Brevard, North Carolina
Ash Grove Cabins and Camping (http://www.ash-grove.com): A queer resort that’s appropriate for kids and has secluded tent sites, cabins and streamside trails.
Tiller, Oregon
Kalles Family Ranch (http://www.kallesfamily.com): Another kid-friendly queer RV and tent camp spot near a national forest with hiking and fishing nearby.
Groesbeck, Texas
Rainbow Ranch (http://www.rainbowranch.net): What could be more relaxing than throwing a pole off a fishing pier on Lake Limestone?
Ferncliff, Virginia
CampOut (http://www.campoutva.com): A great women-owned, women-only membership campground with rustic cabins and tent spots along a gorgeous lake. Bonus: paddleboats and canoes available.
Silverton, Washington
Triangle Recreation Camp (http://camptrc.org): Another member-owned gay and lesbian campground, this one in the Snoqualmie National Forest. Hiking, lakes, rivers and communal campfires — oh my.
NEED MORE IDEAS?
If you need to find a spot near you, a few references can help in a pinch.
Camp Gay (http://www.campgayusa.com): A directory of queer campsites, camping adventures and members-only campgrounds.
Gay Campers (http://www.gaycampers.com): A site devoted to lesbian and gay outdoor enthusiasts.
Purple Roofs (http://www.purpleroofs.com): This queer travel directory also lists LGBT campgrounds.
WAIT, RV WOMEN WELCOME TOO!
OK, yes, camping is lovely but the tent and wilderness bathrooms are just too much for some of us less experimental girls. For us, it’s time to find an RV spot. Many of the queer campgrounds listed above offer RV hook up sites — so you don’t need to park it at a Wal-Mart again — but if you need more ideas, you’ve one reference book is a must: Woodall's 2005 North American Campground Directory (http://www.woodalls.com). Covering the U.S., Mexico and Canada, Woodall’s is the most complete and reliable source of campground, service center and attraction information available. The 2005 edition has been completely updated by our inspectors in the field, with over 280,000 changes this year. Discover the Highways of Yesteryear and Woodall’s Guide to Seasonal Sites are also included.
DON’T LET THEM EAT CAKE:
RECIPES FOR THE LESBIAN CAMP COOK
Breakfast Chilequiles
This is classic Mexican breakfast fare, originating as a way to use leftover tortillas. It’s a one-pan meal, perfect for the campsite. Serve with chopped cilantro, avocado and grated cheese or queso fresco. Shortcut: Use your favorite jarred salsa instead of making the (incredibly delicious) one below. Serves four.
Ingredients:
One (1-pound) can of whole peeled tomatoes, drained
2-3 serrano chili peppers, depending on desired heat (Leave the seeds in and cut into 1/2-inch lengths)
1/2 medium yellow onion, cut into 3 pieces
3 whole cloves garlic
1/2 teaspoon salt
1 dozen corn tortillas, each cut into 8 triangles
2/3 cup corn or canola oil
6 eggs, beaten
Instructions:
Before the trip:
Place the tomatoes, peppers, onion, garlic and salt in a blender. Blend until smooth. Store in a leak-proof container or jar.
Stack the tortillas in stacks of 3 and cut into 8 triangles. Store them in a Ziploc bag.
At the campsite:
Pour the oil into cast-iron pan and heat over the stove until very hot, but not smoking. Add tortilla triangles and fry, stirring constantly, until brown and crisp (about 3–4 minutes).
Pour in about 2 cups of the salsa (carefully, as it will bubble up), and cook, stirring until it is mostly absorbed by the tortillas (about 1 minute).
With a spoon, move the tortilla and salsa mixture over to one side of the pan, and lower the heat.
Pour the eggs into the other side of the pan, and cook, stirring, until they are about half-set.
Stir the eggs into the tortilla and salsa mixture and cook until the eggs are just set.
Cuban Style Pork Tenderloin
(With Black Beans and Fried Plantains)
This is an adaptation of a Cuban classic, using quick-cooking pork tenderloin instead of pork shoulder. Serve with lime wedges, cilantro and sour cream if you wish. Serves four.
Ingredients:
Two large pork tenderloins (about 2 pounds)
7 cloves garlic (5 chopped fine, 2 sliced paper-thin)
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons salt
1 cup mixed fresh citrus juice (about one grapefruit, one orange and 3 limes)
1 medium onion, chopped
1 jalapeno pepper (chopped with seeds)
1 large (1 pound) can of whole black beans
4 tablespoons olive oil
1-tablespoon cider vinegar
1/4-teaspoon cayenne pepper
1/3 cup chopped cilantro
1/2 teaspoon freshly ground black pepper
3 large, ripe plantains (not green)
Instructions:
Before the trip:
Wash, dry and trim the pork of excess fat and silver skin.
Cut several slits in the pork and insert the sliced garlic into the slits.
Combine 2 chopped garlic cloves, cumin, oregano and 1 teaspoon of salt.
Rub this mixture all over the pork, put the pork into a Ziploc bag and pour the citrus juice over it. Seal the bag.
Place the chopped onion, pepper and remaining garlic in a Ziploc bag.
At the campsite:
Start a fire in the pit or barbecue.
Once the fire is burning, put the beans in a small saucepan on a cool part of the fire or on a camping stove over low heat.
In a cast-iron pan, heat two tablespoons of the olive oil until very hot, but not smoking. Put the chopped onion, pepper and garlic in the pan and cook, stirring, on very high heat until brown and soft, about 8 to 10 minutes. Add the vinegar, cayenne, cilantro, 1 teaspoon of salt and pepper and continue to stir for another minute. Add this mixture to the beans and continue to heat the beans while you cook the pork.
Place the pork on the grill over coals and cook for 6–8 minutes per side until just faintly pink inside (15–18 minutes total). You may cut into it to check for doneness.
Meanwhile, peel and slice the plantains in 3/4-inch thick slices. When the pork is done, remove it from the grill and let it rest.
Wipe out the cast-iron pan, put in 2 tablespoons of the oil and heat until hot, but not smoking. Put the plantains in the pan in a single layer and cook until golden brown, turning once with tongs (about 3–4 minutes per side).
To serve:
Slice the pork into medallions. Divide the beans among the plates, top the beans with the pork and serve the plantains on the
Get Packing!
A few vacation tips from the author of Geeky Girl.
Lazy Susan’s Geeky Girl: The Straight Scoop on the Well-Rounded Square (http://www.redwheelweiser.com) has plenty of advice for us bespectacled gals including this essential tip: “Don’t just take a vacation, have an adventure.”
These three travel ideas make the smart but anonymous Lazy Susan our new travel guru:
1. Get Dirty. Join a troop of archeology buffs and trek to exotic locales on the Yucatan peninsula to see fortified Mayan ruins of one of the greatest original civilizations of the New World.
2. Walk It Off. Take a literary walking tour of Prague and learn about a city filled with history from one of the many English-speaking tour guides. Stroll through the Jewish Quarter where Franz Kafka’s house still stands, see the nighttime view of Prague Castle from the Charles Bridge and take in the main cobbled streets winding through a hodgepodge of Gothic, Baroque, Art Nouveau and Cubist architecture.
3. Meet Dumbo. Take an elephant-back safari in Chitwan National Park, Nepal, for a bird’s-eye view of shoulder-high grasses, chittering monkeys and perhaps the dusty orange fur of tiger, if you’re lucky. — Jocelyn Voo |
