It’s probably not a surprise that one of my favorite parts of camping is eating food made over the fire. Pinot Basil Pasta and Pecan Pancakes with Fruit Compote were two such meals enjoyed this weekend at Van Buren State Park with a dear old friend of mine. We chopped goodness from her garden and began cooking the thickest and hardest veggies first in a bit of olive oil. Afterwhile we added the softer veggies to the skillet along with some basil and Pinot Grigio. Once the wine reduces, everything is ready to mix in with the pasta and be consumed! The pancake combo was another winner from Backpacker Magazine. These pancakes did not miss usual syrup. The woodsy cinnamon and smoky dark cherry was my favorite flavor combination, but since I cannot resist a toasted marshmallow at any given opportunity, I topped off my pancakes with one goldened from the embers. Corn syrup made it on the pancakes after all.