On the stove, it all depends on what kind of camping your doing. Jennmonkey mentioned elsewhere contemplating some backpacking. Most of my camping is on a motorcycle, some in a car. On the bike, I use a single burner Coleman Dual Fuel 533 stove (gas), and actually we manage fine. For backpacking there are even smaller single burner stoves available. When we go in a car, we use a dual burner propane stove, and I'd agree if you can manage the weight and space, it has definite advantages. Occasionally, we've used both to have a total of three burners, and/or used a portable grill. I personally prefer a propane stove to the gas stove that I usually use, and prefer two burners to the one that I usually have available, but what can be carried depends on how one is camping, and we always manage fine with what circumstances dictate.

Anybody try "eggs in a bag"? Our girl scout troop used to love this and it works so well we use it at home. Boil water in your largest pot(s). For each person you need a quart size freezer ziploc bag (must be freezer type). In each bag you put a teaspoon of butter, 2 eggs, and any omelet ingredients you have precooked and brought with you (peppers, onions, sausage, etc.). Carefully drop the bags upright into the boiling water, do not overcrowd them and be sure the tops of the bags don't hang over the rim of the pot. Every couple of minutes use tongs to squeeze the bag contents which moves the uncooked egg to the surface. Eggs are done when no more egg 'squirts' when you squeeze the bag (about 5 minutes in a large pot with 5-6 bags). To serve, you simply 'slide' the eggs out of the bag onto your plate and sprinkle with grated cheese. Tastes great, no pan to clean, and you already have your hot water for washing the plates!

You are convincing me that I need to purchase that book for myself! I think vegetable recipes probably lend themselves to "process" over "recipe" because of amounts and such. Stretching our brain is a very good exercise and I need to do it more often! The pictures are lovely and glad you are happy. Boy, I was lucky to you as a partner!

Made my first batch of stovetop lasagne and it is going to become one of my "go to" recipes. Great for using up spare pasta, which I almost always seem to have around, particularly lasagne sheets. Also great for when you feel like eating lasagne but don't feel like fussing with assembly. This is a combo recipe from Tyler Florence and Pillsbury. Skillet Lasagne Before starting the meat you can make a mirpoix of oil, onions, carrots and celery if you want, or some green pepper and mushrooms, whatever you would like in your pasta sauce, but if you use a jarred or canned sauce you don't have to do this, particularly if your sauce already contains onions, etc. So however much you want to flavor it up or not depends on your taste and time. Add garlic towards the end of this step if you want some. 1-2 tsp. is probably enough. I use the lower end of the garlic spectrum. Brown a pound of some type of protein. Most recipes call for ground beef but I used ground turkey and next time I make it I may use a mix of meat and beans, or perhaps some veggie crumbles, and I'll bet you could use part italian sausage for flavor it you're a big meat eater. Salt the meat to your taste as it is browning. If the meat is fatty, drain before proceeding with the dish. Add 1 large jar canned spaghetti sauce or Italian flavored tomato sauce. You need 26-28 fl. ounces of the sauce, so use whatever you have on hand that will equal that amount. I used a 24 oz. jar of Ragu spaghetti sauce and 2 oz. of my own home canned tomato basil sauce. You could also use canned tomatoes and canned tomato sauce, tomato paste, etc. to get the desired amount. Season to your taste with italian seasoning if you like. I tend to do this because I find store bought sauce bland, and if I am making the sauce from just plain tomato sauce, then I want a lot of seasoning. Add 1 1/2 cups water. When mixture is boiling lightly, add 3 cups pasta (you don't want a hard boil because too much of the water might evaporate if you do that, and then the pasta will stick--ask me how I know!). The pasta I used was broken up lasagne noodles and then some campanelii to supplement to 3 cups. You could also use mafalda ribbons. Cook the pasta for about 15 min. Test for pasta being done. Your water should be absorbed and the sauce thickened. Watch out, since this dish actually might get too thick if you're not careful. You can always add more water to it if it starts to get too thick. While the pasta is cooking, make the ricotta topping. The recipe says to use 16 oz. of ricotta, which is a typical container (although mine was 15). For my taste, this is too much, but your mileage may vary. Mix this with about an equal amount of chopped frozen spinach. I had a 16 oz. bag, which I used about half. If I had a 10 oz. package I would use it all. Mix the ricotta and spinach with 1/3 cup grated parmesean, a healthy pinch of basil or oregano or italian seasoning, and 1 TBSLP dried parsley if you have it. If you hate spinach you don't have to add it, just plain ricotta is fine, and if you have some other type of vegetable you would like ti mix in, like kale or shredded zuchinni or something else, by all means do it. When the pasta is done, mix up the casserole to make sure the meat, sauce and pasta are evenly distributed. Spoon the ricotta mixture on top of the casserole and cook 5-7 min. more until the topping is heated through. Then, top the dish with 1 cup of shredded mozzarella or italian style shredded cheese and broil for about 3-4 min. until cheese melts. Here's two pictures of my dish. I was out of shredded mozzarella so I had to use mostly cheddar in my dish.