Mary's been treating us to her special recipe for years. She brings along all the accoutrements including chaffing dishes and sternos to keep the nouveau cuisine piping hot. The Coleman Company never considered our style of "roughing it."
Whenever possible, I volunteer to stir the sauce, a painstaking process that involves combining a large quantity of vodka, butter, cream and tomotoes and reducing the mixture over a steady flame until the texture becomes buttery pink and the fumes no longer shock the nostrils. Mary insists that it must be "cheap vodka, the cheaper, the better!"
Combine the sauce with the pasta and a generous amount of Parmesan cheese, throw in salad and hot garlic bread warmed on the coals and twenty campers are destined for a blissfull food coma in front of the campfire!
© 2006 T.W. Barritt All Rights Reserved