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Introduction

Hi my name is Dylan and I am from Manhattan, New York. I go to school at Eagle Hill School in Hardwick Massachusetts. I have a brother who is 5 years older than me. I come from a half Dutch- half Korean background. I like to play video games and bike in my spare time.

The water in my hometown comes from Hudson Valley and the Catskill mountains. The catskill mountains are 125 miles away from New York City. The drinking water comes from 19 reservoirs, 3 lakes and a watershed. A watershed is a landmass full of water that brings water into a different water mass.

Heres some recipes I found

Pizza mountain pies

  • 1 tablespoon pizza sauce
  • 4 tablespoons shredded part-skim mozzarella cheese, divided
  • 4 slices pepperoni
  • 1 tablespoon chopped green pepper, optional

Spread butter over bread slices. Place one slice in a sandwich iron, buttered side down. Spread with pizza sauce; sprinkle with 2 tablespoons cheese, pepperoni and, if desired, green pepper. Top with the remaining cheese and bread slice, buttered side up. Close iron.

Cook over a hot campfire until golden brown and cheese is melted, 3-6 minutes, turning occasionally.

Blueberry-Cinnamon Campfire Bread

  • 1 loaf (1 pound) cinnamon-raisin bread
  • 6 large eggs
  • 1 cup 2% milk or half-and-half cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted

Prepare campfire or grill for low heat. Arrange bread slices on a greased double thickness of heavy-duty foil (about 24×18 in.). Bring foil up the sides, leaving the top open. Whisk eggs, milk, syrup and vanilla. Pour over bread; sprinkle with nuts and 1 cup blueberries. Fold edges over top, crimping to seal.

Place on a grill grate over campfire or grill until eggs are cooked through, 30-40 minutes. Remove from heat; let stand 10 minutes. Sprinkle with remaining blueberries; serve with additional maple syrup if desired.

2 cups fresh blueberries, divided

Scrambled Egg Bread

  • 1 loaf (1 pound) unsliced French bread
  • 2 tablespoons butter, softened, divided
  • 2 tablespoons butter, divided
  • 1 small onion, chopped
  • 1 cup cubed fully cooked ham
  • 1 large tomato, chopped
  • 6 large eggs
  • 1/8 teaspoon pepper
  • 1-1/2 cups shredded cheddar cheese, divided

Prepare campfire or grill for medium heat. Cut bread crosswise in half; cut each piece lengthwise in half. Hollow out two pieces, leaving 1/2-in. shells. Cut removed bread into cubes; reserve 1-1/2 cups (save remaining cubes for another use). Spread 1 tablespoon softened butter over bread shells. Spread remaining softened butter over remaining bread halves. Set aside.

In a small Dutch oven, heat 1 tablespoon butter over campfire. Add onion; cook and stir 3-4 minutes or until tender. Stir in ham and tomato; remove from pan.

In a small bowl, whisk eggs and pepper. In same pan, heat remaining butter. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in ham mixture, 1 cup cheese and reserved bread cubes. Spoon filling into bread shells; sprinkle with remaining cheese. Transfer to a 13×9-in. disposable foil pan; cover with foil.

Place pan over campfire. Cook 8-10 minutes or until heated through and cheese is melted. Cook reserved bread halves, buttered side down, 1-2 minutes or until toasted. Cut each piece of egg bread and toast in half.