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brumal
We fly in the western US and Canada and love to camp next to our airplane. Have you discovered any great airports that either offer or allow camping? What are some of the attractions near the airport that make it a good destination? Any good restaurants? We love to camp but hate to cook.
Answer
Here's a list of airports in the NW - many with camping.
Washington
East Sound
Electric City
Near Grand Coulee Dam
Lost River
Ranger Creek
Stehiken
Tieton
Wenache
British Columbia
Alert Bay
Texada (CYGB)
camping on the field with washrooms in terminal. Walk to beach, lunch at hotel, borrow van from hotel.
Let Amazon know if this is a great or lame answer and vote.
Tofino campground and golf course beside parking area.
Vargas island Beach landing. You have to be able to pull your airplane up onto the high tide sand.
Idaho list very incomplete. Also, there are some good guidebooks for Idaho.
Preast Lake Oregon
Alvord dry lake bed
Cottage Grove
You can camp at the south end of the runway -- right next to the river. And it's
a few blocks to town (Taco Bell, Subway, Chinese food, and Wal-Mart).
Enterprise (8S4)
Gold Beach (4S1)
$2.00 tiedown fee, potable water, freshwater & ocean fishing, jet boat tours, rafting, boating, windsurfing, clamming, tidepools, beachcombing, whale watching, hiking, trail riding, golf, museum & camping.
Grants Pass (3S8)
Airport camping permitted, potable water. Valley of Rogue State Park, Siskiyou Nat'l Forest, Crater Lake Nat'l Park, Oregon Caves Nat'l Monument. Rafting and Rogue Wild & Scenic River. 24-hr cardlock fuel.
Illinois Vally Airport
5000 ft runway, many services.
Near Oregon Caves National Monument.
Lakeside (9S3)
National Recreation area, swimming, fishing, and boating.
Memaloose (25U)
3300ft dirt runway at 6708ft. No services.
Newhalem (3S7)
six sites, short distance from State Park, Close to beaches. Museum at Tillamook.
Paisley
1 mile north of downtown.
Pinehurst State (24S)
Guest ranch and B&B nearby. Also camping on the field.
Powers (6S6)
Airport camping permitted. Powers pioneer house, Powers railroad museum, county park and lake. Fishing. No phone or restroom.
Prospect (64S)
Airport camping permitted. Camping, fishing and hiking. Toilet. Water.
Santiam Junction (8S3)
Difficult airport. Camping permitted.
Sisters
Shade trees, tables, and outhouse provided for campers
Tillamook (S47)
Tillamook RV park 2 miles from airport.
Wakonda Beach
Wakonda Beach State Airport is an emergency/recreational airport, located on the east side of Highway 101 about 2 miles south of Waldport. It is less than a 1/4 mile walk to the beach, and Beachside State Park is just west of the highway across from the south end of the runway.
Fly-in camping is allowed on the airport. There are no formal facilities established, but there is room to camp in the tiedown area. There is a chemical toilet near the hangar, and water is available near the parking area.
California
Shelter Cove (0Q5)
Here's a list of airports in the NW - many with camping.
Washington
East Sound
Electric City
Near Grand Coulee Dam
Lost River
Ranger Creek
Stehiken
Tieton
Wenache
British Columbia
Alert Bay
Texada (CYGB)
camping on the field with washrooms in terminal. Walk to beach, lunch at hotel, borrow van from hotel.
Let Amazon know if this is a great or lame answer and vote.
Tofino campground and golf course beside parking area.
Vargas island Beach landing. You have to be able to pull your airplane up onto the high tide sand.
Idaho list very incomplete. Also, there are some good guidebooks for Idaho.
Preast Lake Oregon
Alvord dry lake bed
Cottage Grove
You can camp at the south end of the runway -- right next to the river. And it's
a few blocks to town (Taco Bell, Subway, Chinese food, and Wal-Mart).
Enterprise (8S4)
Gold Beach (4S1)
$2.00 tiedown fee, potable water, freshwater & ocean fishing, jet boat tours, rafting, boating, windsurfing, clamming, tidepools, beachcombing, whale watching, hiking, trail riding, golf, museum & camping.
Grants Pass (3S8)
Airport camping permitted, potable water. Valley of Rogue State Park, Siskiyou Nat'l Forest, Crater Lake Nat'l Park, Oregon Caves Nat'l Monument. Rafting and Rogue Wild & Scenic River. 24-hr cardlock fuel.
Illinois Vally Airport
5000 ft runway, many services.
Near Oregon Caves National Monument.
Lakeside (9S3)
National Recreation area, swimming, fishing, and boating.
Memaloose (25U)
3300ft dirt runway at 6708ft. No services.
Newhalem (3S7)
six sites, short distance from State Park, Close to beaches. Museum at Tillamook.
Paisley
1 mile north of downtown.
Pinehurst State (24S)
Guest ranch and B&B nearby. Also camping on the field.
Powers (6S6)
Airport camping permitted. Powers pioneer house, Powers railroad museum, county park and lake. Fishing. No phone or restroom.
Prospect (64S)
Airport camping permitted. Camping, fishing and hiking. Toilet. Water.
Santiam Junction (8S3)
Difficult airport. Camping permitted.
Sisters
Shade trees, tables, and outhouse provided for campers
Tillamook (S47)
Tillamook RV park 2 miles from airport.
Wakonda Beach
Wakonda Beach State Airport is an emergency/recreational airport, located on the east side of Highway 101 about 2 miles south of Waldport. It is less than a 1/4 mile walk to the beach, and Beachside State Park is just west of the highway across from the south end of the runway.
Fly-in camping is allowed on the airport. There are no formal facilities established, but there is room to camp in the tiedown area. There is a chemical toilet near the hangar, and water is available near the parking area.
California
Shelter Cove (0Q5)
I need a really good lemon meringue pie recipe?
wmm88
My bf has been away at camp for three weeks, and as a welcoming home present, I would love to bake a lemon meringue pie for him because its his favorite. Does anyone have any really good recipes that they have tried?
Answer
This is a good recipe!
Luscious Lemon Meringue Pie
Taste a classic recipe! This pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping.
Prep Time:30 min
Start to Finish:3 hr 45 min
Makes:8 servings
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator
This is a good recipe!
Luscious Lemon Meringue Pie
Taste a classic recipe! This pie is bursting with fresh lemon taste and a sweet, creamy real meringue topping.
Prep Time:30 min
Start to Finish:3 hr 45 min
Makes:8 servings
Pastry
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Filling
3 egg yolks
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water
3 tablespoons butter or margarine
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Meringue
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
4. Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
6. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
7. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator
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