This past weekend a few friends and I embarked on what seemed like the trip of a lifetime. Six hours north of Miami there is a town called Live Oak.
In this seemingly empty land, lies a very special place tucked into the spooky and weepy woods, The Spirit of the Suwannee Music Park.
From the outside we weren’t be able to tell much of what was going on inside the festival gates. However, once we entered we were astonished to see just how much life was teaming inside the woodsy park. People used about every square inch of the venues grass valleys and smaller spaces tucked into the woods. It was interesting to see how different everyone’s set up was, and how much free range you were allowed. It was actually quite overwhelming at first, but after cruising around for a bit we found the perfect the spot.
Once we figured out the layout of our campsite it was time for my favorite part, setting up the kitchen. Paper towel rolls were hung up on the corners of the shade tent for easy access. This reduced our usage of them, and kept them dry and clean. Next the prep table was assembled and lined with all my favorite spices and condiments. We found cutting boards were most useful at the end of the table to increase space and act as a quick transfer point from table to grill, which was placed just to the side of the table. We prepped food before and packed in cooler that we replenished with ice throughout the days. Snacking was also an essential part of our campsite diet, so make sure to hit your favorite store before you leave home (ours is Trader Joe’s). Amongst these meals/snacks were:
Avocado toast 2 ways:
Cranberry walnut bread, pesto, avocado, burrata, balsamic glaze, fresh mint
Cranberry walnut bread, avocado, fried egg, fresh mint
Red curry fried rice w/chicken apple sausage, egg, zucchini & cabbage