CAPRIAL PENCE

Last weekend was my husband John and my 23^rd wedding anniversary; yes I was a child bride.  And since things have been a bit stressful lately at the restaurant we decided that we would run away to the woods where our cell phones wouldn’t work and it was peaceful and quiet.

Now, we don’t camp like those people who backpack into the woods carrying freeze dried foods and power bars. Two chefs bring a lot of food and wine with them when they camp.  When we pulled away in our car we were carrying more supplies than the pioneers crossing the Oregon Trail did.  One thing I am sure of -- they didn’t pack as much champagne and wine as we did. 

John was so excited to go that he packed the car the night before we left and made me get up at the crack of dawn so we could get on the road. We decided to go to one our favorite places, the headwaters of the Metolis River. Just about 3 hours southeast of Portland in the high desert, it is really a special place.  The water bubbles out of the ground about a half-mile from where we camp, the water is crystal clear and so very cold, the sky is so blue it seems unreal.  And since we went after the kids started back in school we had the whole campsite to our selves.

We unpack all of our stuff, set up camp and then it's down to the river to drink champagne and lay in that freezing water.  Cold champagne, sparkling river, hot afternoon, John and no one else around what more could I want? We finish the afternoon off with a nice nap in the shade and then its time to start cooking.

Grilled bruschetta with warm local goat cheese, salami, olives, and a selection of cheeses followed by crispy potatoes with aged cheddar cheese, steamed corn, and grilled N.Y. steaks. A nice bottle of red wine, stars in the sky, and to finish up, some great chocolate chip cookies that I made from the N.Y. Times. All of this was for our first night's dinner.  Then, after a sleepless night because of an owl hooting (who knew it could be so hard to sleep in the woods), French press coffee, pancakes, and John’s homemade bacon start the next day off on a perfect note!

More time on the river and a visit to the cute little general store and the day melts into a beautiful night under the stars. I know it wasn’t a trip to Paris or some other exotic location but it was exactly where we wanted to be to celebrate our anniversary.

Since there really isn’t much that makes John happier than bacon I have included his recipe for bacon

JOHN’S BACON

Makes: 5 pounds bacon

1/4 cup kosher salt

2 teaspoons pink salt

1/4 cup brown sugar

1/2 cup maple syrup

1 5-pound slab pork belly skin off

Combine the salt, pink salt, sugar and syrup in a small bowl. Rub the cure over the entire pork belly and place in a 2 gallon zip lock bag and refrigerate.  Turn the belly every other day, for 7 days. Remove the belly from the cure and rinse well.  Place on a rack and allow to dry overnight.  The next day smoke the belly for about 3 hours.  After smoking place on a sheet pan and bake in a 350 degree oven until the belly reaches an internal temperature of 150 degrees.   Remove and refrigerate until ready to use