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Thoughts on outdoor activities go from sledding to camping

When you step outside today you're not likely to think about camping. But as sure as the sun will rise tomorrow, the ground will thaw, the temperatures will climb and our thoughts will turn from gloves, sleds and hot chocolate to hiking boots, tents and campfires.

If you want to get a jump on your camp menu planning, head down to McCormick Place for the Chicago Boat, RV and Outdoors Show, which starts today.

On Friday, Saturday and Sunday, the Abbot-and-Costello-meet-Emeril team of Pat Mac and Mike Faverman will demonstrate camp cuisine.

They'll transform your idea of roughing it with Potato Cheddar Soup (that does not start with powdered cheese product) and other recipes that rely on fresh vegetables and even fresher fish (the ones you catch, of course).

If you like what you see and taste, plan to buy their book, “Ultimate Camp Cooking,” that's due out in February. You can pre-order it at Amazon.com or BarnesandNoble.com.

The outdoor show runs 2 to 9 p.m. today; 11 a.m. to 9 p.m. Thursday and Friday, Jan. 13 and 14; 10 a.m. to 9 p.m. Saturday, Jan. 15; and 10 a.m. to 5 p.m. Sunday, Jan. 16. Admission is $10; free for ages 15 and younger. Visit ChicagoBoatShow.com.

Joan on Julia: “Julie and Julia” gave us a glimpse at the relationship between Julia Child and her dear friend, Avis DeVoto. Learn how their relationship evolved from pen pals to pan pals with Joan Reardon, author of the just-published “As Always Julia: The Letters of Julia Child and Avis DeVoto.”

From 10 a.m. to noon Saturday, Jan. 15, Reardon, a local food historian, will share the back story of how she came to publish the letters, which span 1952 to 1961, and will trace the development of “Mastering the Art of French Cooking” as revealed in the letters.

Copies of the book will be available for purchase and signing, and tastings from “Mastering the Art of French Cooking” will be served.

The lecture program costs $5 and will be at Kendall College, School of Culinary Arts, 900 N. North Branch St., Chicago. Parking is free.

To reserve, call Dawn McGlone at (630) 620-1457 or e-mail Culinary.Historians@gmail.com.

Going bananas: Fall's the time for apples and pears, melons and peaches are summer fruits, but did you know bananas are in season right now?

Despite the prevalence of bananas year-round, peak banana season starts in January and runs through April. So here's a refresher from the folks at the Produce for Better Health Foundation so you can make the most out of the season's bounty:

Ÿ Select bananas with slight green on stem and tip. They should be firm, without bruises.

Ÿ Store unripe bananas at room temperature. Store ripe bananas in the refrigerator for up to two weeks; skin may turn black.

Ÿ Bananas are fat free, sodium free, cholesterol free and a good source of fiber, potassium and vitamin C.

Instead of slicing a banana into your cereal and blending one into a smoothie, start the morning with Banana Berry Pancakes.

With a fork, mash a medium banana in a medium bowl. Add 1 cup pancake mix and ½ cup water; stir until blended. Spray a large skillet with nonstick cooking spray over medium heat. Pour ¼ cup batter for each pancake into hot skillet. Cook pancakes for about 2 minutes per side or until cooked through.

In the meantime, place 1½ cups frozen strawberries (unsweetened) in a microwaveable bowl with 2 tablespoons strawberry jam. Cook on High for 1 minute; stir and cook another minute. Spoon over pancakes.

Meatless Monday recipe: I turned to meatlessmonday.com for this week's recipe. The site is a wealth of information about the movement and offers hundreds of recipes. Rev up your morning with this protein-packed Multi-grain Breakfast Porridge.

— Deborah Pankey

Ÿ Contact Food Editor Deborah Pankey at food@dailyherald.com or (847) 427-4524. Listen to her discuss food and restaurant trends on Restaurant Radio Chicago, 5 to 6 p.m. Saturdays on WIND 560 AM.

Multigrain Breakfast Porridge