Sunday, April 29, 2012

Devils River Bliss

The place that started my love for water was the Devils River.  I was very fortunate to grow up going to this river for weeks at a time during the summer.  My mom and her sisters would drag all of us kids out into the middle of nowhere and we would all camp out on the rocks under the big Texas sky.

The crystal clear water is one of my favorite things about the river but another thing that I love about the river is the camp food! There is something about cooking outside over an open camp fire that adds a whole new level of delicious to any food.

This past weekend the awesome Kerbow's took me to their piece of paradise on the lower Devils River.  It was everything I remembered from my childhood; the water, the food, the fireflies and of course the worry free lifestyle were all the same.

We had a great weekend filled with a fun kayak trip and delicious camp food.  I took Dot and Gertie and they did great on the water.  Dot has never been a fan of the water but she jumped right in and was a trooper the whole trip down the river.  Gertie shares the same love of water that I have, she would bale off the kayak and swim a minute and then jump back in.  

I want to highlight some of the delicious dished we whipped up.  I was given three Bantam Chickens a few weeks ago and their cute little eggs made the most perfect amuse-bouche "deviled" eggs no pun intended :)

Georgia is an amazing cook!! She made us the best sandwich I have ever eaten for our kayaking lunch on the water. She put jalapeno poppers on our sandwich, it added the most perfect kick!

After a great day out on the water we made the best camp fire dinner ever.   Brussel sprouts and fingerling potatoes out on the camp fire made a perfect side to a steak.  Of course bacon and a stick of butter well you know the saying, make everything better!

It was a much needed relaxing weekend! THANK YOU Kerbow's for the check out from reality it was  just what the doctor ordered.


Deviled Eggs


1 dozen peeled hard boiled eggs

1 t course mustard
1 t Dijon mustard
2 T mayonnaise
1 T relish

Slice eggs in half long ways and remove yolks.  Place yolks and all other ingredients into zip-lock bag and mash until mixed together.  Cut one end of the bag at a small diagonal and you now have a great piping bag to fill the egg white halves.   Sprinkle with paprika, chill and devour!

Roasted Brussel Sprouts


1 bag Brussel Sprouts
5 slices of bacon
3 garlic cloves
1 stick butter
Salt & Pepper


Rinse and trim brussel sprouts.  Then make foil pouch and add sprouts, bacon, garlic, butter, salt and pepper.  Let roast for 30 minutes stirring occasionally, once fork tender, Enjoy!


  1. I am going to be spending 4 days on the Devil's next week. I am looking forward to it.

  2. Best weekend eating ever!!! What was the brand/name of that dry sack you had that worked so wonderful?

  3. Looks like you had a great time!