After leaving DC, on Day 15 we drove to a beautiful state park in southwestern VA called Claytor Lake:


We had a great shady, level (very important with an RV I have learned!) pretty campsite that backed up to the woods:


The lake was just a short hike away . . .


  . . . and was beautiful, with a sandy beach. Unfortunately it was raining, so no swimming for the Ropers!


We cooked our first dinner in the RV – Lemon-Mustard Grilled Chicken with Caramelized Red Onions from A Well-Seasoned Kitchen, along with steamed broccoli and new potatoes wrapped in foil and roasted on the grill. Fortunately the rain let up so we could sit outside to enjoy our dinner (I forgot to take pictures of the food!).




On Day 16 the rain continued, so we caught up on work at the Wifi hot spot in the main office at the state park. One thing I didn’t anticipate was the lack of Internet access at state and national parks! Again, the rain let up in the evening so we could grill skirt steak and a version of Grilled Vegetable Packets from A Well-Seasoned Kitchen for dinner.


I used yellow squash, zucchini, red and green peppers, red onion, chopped fresh parsley and feta cheese for the veggie packets.




Robert ably handled the grilling. We use a gas grill at home, so it’s fun for us to cook with charcoal while we’re camping.


It was a delicious dinner, if I do say so myself!


On Day 17 we drove to the Smokies in Tennessee. Our introduction to the area was the most fabulous dinner at  Blackberry Farm – one of the best meals I’ve ever had! It was so wonderful that it deserves it own blog post . . .stay tuned!!


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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