Rescues and Mud Balls

"This weekend my daddy rescued two jet skis."

Claire, age 8

The camping season kicked off in great style: 90 degree weather, hardly any wind, and getting stuck in the sand. Lahontan, (which J's kids call "the brown lake"), is pretty dry. So as we went in search of a camping spot - towing the camper and the boat through the sand, the boat trailer got stuck. My sweet husband, looking forward to a restful evening found none of that as he spent three hours digging and pulling it out. God is good, though, and sent just the right people to help him out of a tough situation.

The next morning dawned hot and still. We were thrilled! We were especially thrilled that the kids and dog woke up at 5:30 am and would not go back to sleep. After rising early, we set up our chairs, got out the cards, and set to work relaxing. We even wake-boarded and got the kids out on kneeboards. It was tough work, but someone had to do it. The kids spent the day building mudball sculptures and "mudpots." Perfect day!

Dinnertime camping is something of a challenge. I mean, we want to eat well but nobody wants to cook. We had steak. Yum! We did not make the Lemon-Lime Salmon. However, we are eating it tonight. No, you do not make it with Sprite. But it is delicious. So here is the recipe for the delicious camp meal that never was. Bonus: very little to clean up.

Lemon-Lime Salmon

1 Salmon Filet (I use about 1 and a half pounds for our family)
grated rind of half a lime
grated rind of half a lemon
juice of one lemon and one lime mixed together
1-2 cloves garlic, fresh, chopped fine
2 Tbs Butter
1 Tablespoon cumin
salt and pepper
Aluminum foil

Make a two-layer rectangle of foil about double the size of the salmon. Place salmon on top - skin side down, if there is any skin.
Mix 1tsp salt, 1/2 tsp pepper, lemon and lime rind and butter.
Sprinkle salmon with lemon and lime juice, about 2-3 Tablespoons.
Sprinkle cumin and garlic evenly on top of salmon.
Place lemon-lime butter in dollops evenly over top of salmon.
Close the foil. (Now it can be frozen or sit in the ice chest or freezer for up to two days - just stick it inside a ziplock baggie to prevent leaking.)
Place on preheated barbecue over medium heat for about 25 minutes, until salmon flakes easily.
Unwrap and enjoy with corn on the cob! MMMMMMMM!

By the way, Chris did tow in two sinking jet skis in one day. I am getting him a Coast Guard hat for Father's Day. Hahaha!