During our one triumphant night camping (sans rain) I managed to make fire. There is something almost divine about successfully building a camp fire; I am reminded of Prometheus, and then Pandora, and eventually Zeus himself. Our little campfire didn't let loose too many evils, and there was no lightning, but we did conjure up some darn good camp food.
When I think of camp food I think of six things:
(1) Potatoes, baked in the coals to a crisp black then smothered in butter and salt
(2) Hot dogs, roasted on sticks and again smothered in some sort of tangy sauce
(3) Baked beans, heated in a fire-safe pan and enjoyed on tin plates that can double as accompaniments to campfire songs
(4) Hot cereal, concocted in a fire-safe pan and amped-up with walnuts, cream, and dried apricots or raisins
(5) Bananas stuffed with peanut butter and chocolate chips (and, perhaps, marshmellows), baked in tin foil boats
and, of course,
(6) S'mores.
On the night in question -- the first dry evening of our escapade -- we attempted options (2), sort of (3), and the quintessential (6). We roasted vegan hot dogs, then roughly chopped them into a tin of (cold, delicious) vegetarian baked beans. I considered a punnet of cherry tomatoes, but allowed myself to be distracted by the planning of dessert. 
Two notes on the preparation of proper campfire s'mores:
1) Melt the chocolate. Come on, people, if you are going to make s'mores, go hard or go home. I propped the graham crackers, topped with chunks of dark chocolate, on the edge of the fire pit, balanced on one of the remaining logs. Yes, one batch melted right into the fire (who knew graham crackers could liquify?) , but overall the effort was absolutely worthwhile. 
(2) There are two approaches to the toasting of the marshmellow:
A) Puncture marshmellow with stick; thrust stick in coals/flames; wait 2.3 seconds until marshmellow ignites; blow out fire and enjoy blackened marshmellow product. (Not preferred).
B) Puncture marshmellow with stick; hold an appropriate distance from coals/flames, watching assiduously; rotate when pasty white turns to golden brown (like you're tanning the marshmellow); when all sides are browned, slide marshmellow off stick to waiting warmed graham crackers. (Preferred, because the marshmellow is warm and melted all the way through).
Either method you choose, the final step is most important: Enjoy.
My roommates and I had a couple guests over for dinner, and we decided to make a Mexican feast. I made guacamole and tossed cubed mangoes with lime juice and salt; Stu made tacos with soy crumbles and peppers; and Perrin sucked on the mango pits and entertained everyone. For dessert I made Mexican Wedding Cookies, which are basically glorified shortbread with toasted walnuts, rolled in powdered sugar and traditionally served at Mexican weddings. I thought this recipe (from The Joy of Baking) was a bit too buttery (I like mine a bit drier), so next time I would add a bit more flour, a lot more nuts, and perhaps some almond extract.
2/3 cup toasted nuts walnuts
1 cup butter
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
Cream butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.
Form the dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
I served the cookies with Mexican hot chocolate, made by bringing a vat of soy milk nearly to a boil then turning off the heat and whisking in a couple handfuls of grated Mexican chocolate (you can use any sort of dark chocolate, sweetening as necessary) and a few shakes of cinnamon. I also added a generous splash of brandy, which added the perfect finishing touch.
