A supper for keeping us warm

We're camped on the east side of Glacier National Park at St Mary Campground. Despite the fact that it's nearly summer solstice, there's plenty of snow on the ground and the wind is mighty cold. That meant that supper had to be an oven affair.

Happily, I'd taken a seasoned pork tenderloin out of the freezer in the morning, so all I had to do was pop it into the oven and make accompaniments.

A packet of sour-cream-and-chive scalloped potatoes looked interesting. Nonetheless, I decided to doctor them up. Besides adding chopped-up onion (pretty much routine to spice up these boxed side dishes), I sliced a soft tomato and arranged it over top.

Fresh greens for salad rounded out the main courses, though we actually had a 'real' dessert as follow-up.

During the afternoon, I'd used a lot of strange ingredients to make a rhubarb crisp (with fresh stalks from the friends in Red Deer). The recipe was weird enough, it will likely get its very own post one of these days.

In the meantime, all this baking went a long way towards making The Rattler cozy tonight, as it's pretty darn gusty and cold beside all those mountains looming above us.