fest camp simple cooking

Yes. But it must say "Deli Deluxe."

You can sharpen, or age, commercial cheese in the refrigerator. Take it out of the plastic, wrap in waxed paper, then put in a loose-fitting zip lock, stick in the back of the drawer for a few months.

Start with a good, hard cheese like Cabot or Cracker Barrel white sharp, Manschego, or hard Italians like pecorino, asiago, romano, etc. These are cheeses I also smoke, then age that way. If they get a little surface mold, it won't hurt anything; just change the wax paper.

They also make cheese paper and paper bags for this; I've used them but plain waxed works well.

the key is to let it breathe. Don't wrap opened cheese in plastic unless you are going to eat it **soon**.

Fresh Tomatoes and onions in Italian dressing. Crazy refreshing in the heat and gives energy. And avocados on Subs, pretty easy filling meals

Doing a pretty simple Grilled Cheese that's inspired by a Lockn campground food truck I stumbled upon very late one night last year... Has Chipotle cheddar, jalapeno, and guacamole on sourdough.

www.bigcheesetruck.com/menus/

Note to self: Accept no cheese from the Smoes

bump. These worked out great last year.

Somebody knows someone who sold knives for Cutco!

Seems like low-hanging fruit, but I'll allow it.

We have two of those kind of spreaders. They are useful, in a somewhat limited set of circumstances.

OMG I bought some of the Kraft Deli Deluxe American cheese at y'all's recommendation. That had got to be the SALTIEST cheese I have ever eaten!  I'm afraid to read the sodium content of this cheese--my blood pressure will go up just seeing it.