One evening, craving something hearty, we lit a small fire pit (per resort rules) and cooked foil-pack dinners: chunks of chicken, potatoes, carrots, and onions, tossed with olive oil and herbs, wrapped in foil, and placed in coals. After 25 min, they emerged steaming and delicious.
We paired with grilled asparagus from a local farmer’s market (stopped in Rockport earlier). Dessert was s’mores: graham cracker, chocolate, toasted marshmallow — a classic.
We invited neighbors over; one brought pickled okra; another shared grilled peaches with cinnamon. It turned into an impromptu block party under moonlight.