Um, hi. Don’t really know where last week went. Do you? I lost it. And October. I mean, geez. We’re starting to talk about Thanksgiving menus and planning Christmas trips and it’s like, helllllooooo my brain is still in August. Minus the weather. The weather is solidly October and I approve. But the weather is not in my brain, and therefore my brain does not understand how it’s halfway through October. Will went on his first business trip last week, we seemed like it was lightyears away when he originally scheduled it. But it has now come and gone and he can check “going to Chicago” off his list. He leaves for Copenhagen in less than two weeks. What the what?!?! I literally can’t understand the speed at which days go by. I met Sally last week. It feels like a year ago. Is anyone else having this problem?!?!

Soy Chorizo TacosSo how exactly do you follow up on your big announcement post? Um, well, you can’t. At least not super easily. Instead of trying to do outdo the whole “we’re a .com now” thing, I figured it best to just keep chugging right along, business as usual. I mean, obviously I’m super stoked about the whole thing. Beyond stoked, actually. But that does you no good to hear me blabber on about the whole blog conversion thing, when you’re really just here for recipes. I’ll spare you the blabber and jump straight to it: Soy Chorizo Tacos. I hear half of you saying “ewwwww” and the other half saying “hmmm.” Fair enough, friends.

A few weeks ago, we had the great pleasure of going on a camping trip with my best friend and her boyfriend, in the Shenandoah (pre-government shutdown). The trip had originally been planned to celebrate her birthday, but ultimately ended up celebrating much much more. Not only had my bestie scored a great new job that week, but to her surprise, her boyfriend proposed the first night they were camping! He even made her a beautiful wood ring engraved with silver (he’s a blacksmith) with a special message for her 🙂 Will and I went up on Friday and spent the evening celebrating with them, which definitely included the consumption of lots of libations. So what better to have the next day than a huge dutch oven full of tasty breakfast food, cooked over a campfire? Not much is really better than that, particularly if it’s a cold, rainy mountain morning like we had.

So this past weekend, we went to St. Augustine and camped out Saturday night in the “cool fall” weather of Florida. HAHA just kidding it was still in the 80’s over the weekend. It ended up being warmer and rainier than we expected, however that did not deter Will’s mood to cook at our campsite! The sun went down a little earlier than usual because of some rain, so poor Will ended up cooking in the dark. He made our usual sausages (not pictured) but also decided to experiment with some campfire (or tiny camp stove in this case) skillet potatoes, based on what we make at home. Needless to say, this was a good decision on his part for us. The only problem was the camp stove is pretty tiny and did tip over once, depositing a batch of potatoes into the sand, some oil on my yellow pants (I love stain remover) and a late night visit from a raccoon who could smell the remnants of that accident. All said and done though, these little crisps added a much needed side to our typical camping dinner of sausage only!