From: Steve Hoar (pilgrim@clover.net)
Date: Fri Dec 14 2001 - 06:22:17 CST
Breakfast and lunch are, by their nature and time
constraints, minimalistic and rushed. More of a refueling stop than a
real meal. Perhaps that is why we tended to slow dinner down.
Some meals lent themselves to one pot cooking while others did
not. Generally though, following the directions (what a concept!) yielded
a good meal. It seemed that we always paid special attention to the
dessert making so as to have a high point to end the meal and the day. We
even had one crew member designated as the dessert chef as his always
turned out right. Yes, it did take a little more time to do so but why not
make evening meal time as enjoyable as the rest of the trek.
I'd like to hear more from folks who swapped meals around to work around
the problem of dry camps for evening meals. I know that when we knew we
would hit a dry camp in the evening we ate dinner earlier where there was
water and saved our non-cooking lunch for evening meal. It saved lugging a
lot of extra water late in the day.
Stephen M. Hoar
Licking District
Simon Kenton Council
pilgrim@clover.net
www.lickingdistrict.org/licking.htm
Fax - 801.327.3783
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