The sound of music may keep Hodag attendees up late at night, but for one campsite, the smell of breakfast wakes up their senses early in the morning.
Tradition is a common theme for most groups at Hodag and for one in particular, breakfast on the campgrounds is, too.
While tired Hodag-goers are asleep in their campers, Mike Stommell and Keith Elsen start the day.
"Good morning! We're making some potatos and onions and bacon." Stommell and Elsen said. "We'll do a little French toast and some homemade maple syrup fresh from Nekoosa, Wis. That's what's up for today."
They fry the bacon and crack the eggs as early as seven in the morning for their friends.
"It's the only time we'll see 'em all week," Stommell said.
Stommell and Elsen traveled from as far as nearly three hours away every year to cook on their custom Hodag stove.
"A little bit of bacon, gotta eat, gotta have your party boots on at the end of the day," Elsen said.
They said the ingredients are simple for the perfect Hodag breakfast..
"Every so often you put pepper on," Stommell said. "That's my method."
It's a simple method that makes the fresh, French toast, with a sprinkle of cinnamon, taste so good.
It's a simple tradition that they said makes Hodag memorable starting with the most important meal of the day.
"Yup, it's all good," Stommell said. "That's what Hodag is all about: family and fun."
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