Uhh, that sounds pretty scary…
I once had a hedgehog crawl into my shoe in the morning, but I was only 12 at the time—it was scary enough when I stepped on it after waking up. Though I don’t know which of us was more scared 
But as long as it’s not a snake or a big spider, I’ll survive… 
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Hehehe, of course.
I thought it could be a nice idea. 
Oh my gosh! It must have been so frightening!
Maybe you prefer mobile-home camping now… or avoiding the bears’ areas…
I can’t imagine such an encounter. 
Glad you made it to the car! 
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I chose Fox 
my goal is to reach the best 
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Hello everybody… I’m going for Hawk 
or Eagle Cabin cos I do love predatory birds, when they fly, they are so majestic! I had many Red Tail Hawks in my backyard some time ago. So I try to fly to the Pine Ridge thats high enough during these hot days 
- I don’t really have interesting camping stories, but I stayed once at the Kings Canyon National Park at some lodge and they talked about having bears in that area 
… so I wasn’t sure if we encounter one and we didn’t.
I just remembered a very old YT video, some Korean show with celebrities they slept and hung out in a cabin or so and Jang Hyuk was supposed to make Kimchi Omelette on the sort of porch and he cut and cooked it outside and it was so funny to watch him and homies teased him…
Here is another he’s making one, I guess he got better
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@rumblenzo You’re bringing up the fire without tagging me? 
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aahhhh you woke up the sleeping food maniac in me!! 
parotta is a local food which is cheap and easy to get around my area and I LOVE it! we can get one piece for ~0.16 dollar!! pretty cheap right? gotta go and beg my mom so we can order takeout for dinner now that I’ve seen this haha 
There are also different varieties to do with parotta!
I’ll link them below 
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OMG it’s basically a lil indian recipe gathering now and I love it!! 
I love vada pav and always order it whenever I go on long trips since it’s tasty and easy on the stomach!
now I miss eating it on highway restaurants! 
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I know Babu (my phone wanted to call him baby and you cant call an old man that) also did something with some kind of black seeds. I don’t remember everything but I do parotta, when I miss it (I cheat and use oil even if gee is better). 
There aren’t any Indian food around but thanks to the internet I can buy spices and make my food less boring.
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I chose the Bear Cabin 
because it kind of remind me of one of my favourite Korean drama Fullhouse, The Bear Family Song, which Jessie sings to her in-laws. I don’t have any specific goal, just joining the fun and see where it goes. Hope everyone have a great time in the camp. 
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haha doing parotta at home from scratch requires willpower (It’s a lot of work to make it perfect obviously) and I hope you try out the varieties I mentioned if u have the time. They’re super tasty!!!
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I have to try them now that you have told me about it and to be honest I love both gardning and cooking.
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have fun with both!
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Haha right! 
There’s honestly nothing like a hot Vada Pav at a highway stop. I absolutely love Vada Pav, though I’m trying to eat less oily food these days.
Speaking of comfort food, now I’m sharing another one of my absolute fav Chole Bhature! 
It’s another legendary dish with spicy chickpeas and big, fluffy fried bread (even if it’s a bit oily)! 
You guys should definitely try this at least once in your life!
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Yikes, @xialongne ! Stepping on a hedgehog sounds scary and very painful no matter what one’s age is!
p.s. I am not a fan of big spiders either! I just re-watched The Lord of the Rings: The Return of the King and that scene where the giant spider stuns Frodo and then wraps him in its webbing is too much!! 
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Hope you’re having a wonderful day/evening, Camper Contributors!
We’ve had 13 new campers join cabins since yesterday. Let’s give them a warm welcome! 
Otter cabin = 20.4% (4 new 
members)
Fox cabin = 37.2% (5 new members)
Eagle cabin = 21.5% (2 new members)
Bear cabin = 20.9% (2 new members)
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Reading all the nice recipes, while enjoying my first ”something” that I love the most during Summer, 
.
Maybe some more will join our cabin. There is enough for all of us.
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It might be painful stepping on a hedgehog but stepping on a toad can be an experience that gives you a heart attack. When I was young I did and was sad that I killed it until it jumped at me… (for those on Viki that knows me yes, I have two stories about toads and the other one is the funniest).
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I chose Fox! I’m embarrassed to admit how much time I’ve spent searching whether its possible to adopt Fennec foxes 
I’m returning to contributing after 5 months, so I hope I can at least reach Master Pathfinder
Good luck, everyone! It’s great to be back 
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That’s cool, welcome back, dear.
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I love India (and there are some foods my family friends from Bangladesh made that I remember fondly) but how about two recipes from Sweden
Traditional Swedish Kolbulle (Campfire Pancake)
This is a classic Swedish logger’s dish from the northern parts of the country. Historically, loggers and charcoal burners lived in remote cabins for months and needed hearty food made from simple ingredients that wouldn’t spoil: flour, water, salt, and salted pork.
Equipment needed
- A heavy cast-iron skillet (traditional) or a Muurikka/griddle.
- An open fire with a good bed of hot embers (or a camp stove).
- Plenty of butter or lard for frying.
Ingredients (Makes 1 large kolbulle)
- 100 g (approx. 3.5 oz) salted pork, cured pork belly, or thick-cut bacon (diced)
- 1.5 dl (approx. ⅔ cup) all-purpose flour
- 2.5 dl (approx. 1 cup) water
- A pinch of salt (skip or reduce if the pork is very salty)
- For serving: Lingonberry jam (crucial for the authentic experience!)
Instructions
- Whisk the batter: In a bowl or a bottle (easy for transport), whisk together the flour, water, and salt into a smooth, thin batter.
- Render the pork: Place your cast-iron skillet over the fire. Add the diced pork and fry it until it renders its fat and becomes crispy.
- Pour the batter: Distribute the crispy pork evenly across the pan. Pour the pancake batter directly over the pork.
- Fry the first side: Let it fry over medium-high heat. You want the edges to get crispy and the bottom to turn a deep golden-brown.
- The flip: When the pancake has solidified enough on top, flip it over. Add a generous ■■■■ of butter around the edges of the pan if it looks dry—it needs to fry, not just bake.
- Finish and serve: Fry until the second side is golden brown and cooked through. Serve immediately, straight from the pan, topped with a large dollop of lingonberry jam.
The second recipe that is popular is called Krabbelurer (Swedish Fluffy Campfire Pancakes)
While Kolbulle is savory and historic, Krabbelurer is the ultimate sweet modern campfire treat. They can best be described to foreigners as a cross between a fluffy American pancake, a doughnut, and a scone. They are incredibly popular among Swedish scouts and families.
Ingredients (Makes about 10–12 small cakes)
- 1 egg
- 1 dl (approx. 0.4 cups) granulated sugar
- 1 dl (approx. 0.4 cups) milk
- 3 dl (approx. 1.25 cups) all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon vanilla sugar (or vanilla extract)
- Butter for frying
- Extra sugar and cinnamon for coating
Instructions
- Prep the batter: Whisk the egg and sugar together until slightly fluffy. Stir in the milk. In a separate bowl, mix the flour, baking powder, and vanilla, then stir it into the wet ingredients to form a thick batter. (You can pour this into a clean plastic bottle for easy squeezing over the fire).
- Heat the pan: Place a cast-iron skillet or griddle over the campfire embers and melt a generous amount of butter.
- Fry: Spoon or squeeze out small dollops of batter (about the size of a small palm). Fry over medium heat for a few minutes until bubbles form on top and the bottom is golden brown.
- Flip: Flip them over and fry the other side until cooked through and fluffy.
- The sugar coat: Immediately after taking them out of the pan, toss the warm krabbelurer in a bowl of sugar and cinnamon. Serve warm!
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