Monthly Archives: June 2014

Camping Rule #51


Camping Rule #51


Before I let you all go back to your campsites, there are two things!

First of all, there is a chance of thunderstorms this evening so pull in all of your gear.

Second, I’d like to speak to all newbie campers.  The second, third and, fourth year campers want me to remind you about the use of the outhouses at night.  The search is still on for Bobby Rigsby.

A member of last week’s campers, Bobby disappeared somewhere between his tent and the outhouse last Wednesday during the rainstorm.  There was a report of a green glow emanating from the storm cloud that made contact with the ground about the time Bobby went missing.

Most of the experienced campers know that aliens like to pick you up at night and silently watch the well-traveled paths between the campsites and the outhouses.  If you must use a flashlight when heading out, use the flash button sparingly. The steady stream of light from your flashlight is a dead giveaway.

When you make your attempt, be sure to travel as fast as you can.  Apparently, the aliens can track the sound of heavy footsteps in the rain.  Once inside the outhouse, you’ll be safe while you’re inside and until you’ve finished.  When leaving the outhouse, we advise you to leave the door open for the next camper so they won’t have to stop to open the door.

Are there any questions?

Well then, I’ll assume you all understand!

Don’t forget, there’s plenty of left over sodas for you in the cooler.  Take what you’d like on the way out.

Have a good night!

Ron’s World Famous Crusty Honey Bread Recipe (modified 9/8/16)


Bread made with honey has a slightly nutty flavor that cannot be found in bread made with sugar. This bread is easy for beginners and experienced bakers alike!

Here is what you need:                                                                                                                                DSC_0002

One large mixing bowl, I use the big yellow Tupperware one with the cover.

2 tsp. of granular yeast, I use Red Star Quick Rise

1  tbsp. of Kosher salt or salt

1 beaten egg

2 tbsp. olive oil

2 tbsp. of Honey (I don’t really measure, I think I use a little more! Ha!)

3 Cups of 100° water (I mix the egg, olive oil, and honey with water to make 1 1/2 cups, add that to the flour and then add another 1 1/2 of water ( I use a two cup glass measuring cup)

6 1/2 Cups of Unbleached bread or unbleached regular flour (regular bread flour will work)

That’s it! Beginners follow these instructions line by line.

Mix the  flour, salt and yeast in the mixing bowl.

Add the egg, olive oil, honey, and water until everything is damp and in a ball.

I use dough hooks on my hand mixer (I mix by hand sometimes for airier dough. The dough should pull away from the sides when it’s ready. You can use your hands right at the end or for the whole mixing. Rub a little olive oil or veg. oil. butter on the flour ball and cover until it has doubled in size. (I use my toaster oven as a proofing oven! I use 150°, yours might be more or less)

Knead for 1 minute in the bowl. Less is ok….add a little flour if it’s too sticky. It should be a fairly firm dough.

Divide into two halves and let rest for 10 minutes then gently place in an ever so lightly greased loaf pan. (I use Pam) Cover and let rise until it domes over the top of the pan edge 1/2″. (again I using my counter top oven as a proofing oven, but it will all rise on your counter with a little more time)

Bake at 350° for 34 minutes   Remove the loaves from the pans and place them on cooling a rack.

Slice as soon as you can’t stand it anymore Do not overdose! Experiment to find your threshold. LOLOLOLOL

PS Of course, you will have to get the feel for little changes for your talent, location, size of egg, etc. This is common, be brave. rdd