Rickett's Glen State Park in Pennsylvania because of its awesome waterfalls and woodsy campground surrounding a lake, but it was booked up. Then we decided to scale back the plans, stay closer to home, and make it for just one night. Trap Pond State Park in southern Delaware fit the bill. It's not a large park, like the ones in the Rockies, but the campground was nicely wooded and we were able to get a secluded walk-in site in loop E.
trees grow straight out of the water from their swollen bases. They have canoes and rowboats you can rent as well as a pontoon boat tour so you can see them up close. You think to yourself, is this really Delaware? It feels prehistoric.
smooth green snake.
Campfire Fish and Vegetables
1 carrot julienned
3 scallions coarsely chopped, mostly white parts
mushrooms- 2 handfulls, sliced
snowpeas- 2 dozen or so
2 frozen mahi mahi fish filets or other firm fish, frozen
salt & pepper to taste
1 lemon, sliced
fresh herbs- thyme, parsley, chives, whatever you like
1/2 cup white wine, divided
Roll out 2 pieces of tin foil, twice as long as wide. Assemble the vegetable in the middle of the foil, lay frozen fish on top. Season with salt & pepper. Top with lemon slices and herbs. Drench in white wine & seal packets well. Fold the seams over several times and store inside a plastic grocery bag (in case of leaks) on ice in a cooler.
I put these together in the AM before we left the house. By dinner time, the fish was thawed and ready to for the fire. We got the fire going to a point where the flames were below the grate and hot coals were in the bottom. They needed very little cooking time- about 5 minutes. Careful opening them due to the hot steam that will escape.
Bring along some crusty bakery bread to sop up the juices!