From: Ken Flanagan (kenflan@raex.com)
Date: Fri Feb 07 2003 - 20:30:28 CST
Here's another "Back in the Day" story. From what I remember, in 1967 we
cooked all of our suppers and at least half of the breakfasts. I really
don't remember the specific menus, but it was more than boiling water and
adding to the mix. Lunches included among other things crackers, candy bars,
Vienna sausages, small cans of Spam, peanut butter and jelly that you had to
reconstitute with water and powdered drink mixes. The breakfasts had Tang,
cereals, pancake mixes, etc. One of the more vivid memories is making French
toast from melba toast and powdered eggs. The syrup was made from a powder.
You haven't lived till you tried that one. We did all our cooking over a
fire and used an industrial soap "Tetrox" to soap the outside of the pots to
ease washing. We were able to buy junk food at the commissaries at Ponil and
Baldy so we all had an ample supply of lemon drops with us.
In training my crews for the trips, I have always stressed that I don't go
to Philmont to cook, camp and hike. Those three things you have to do while
you are there and you better know how to do all three before you get there.
I tell them I go to Philmont for the enjoy the country, the ranch, the
programs, interaction with the staff, and the beauty of nature.
Yes, the cooking and food preparation has become easier over the years, but
hasn't everything. The menus are certainly not gourmet meals but they were
for the most part tasty and filling. They have always kept my crews going
with plenty of energy. If having a quick prepared breakfast will allow me
another half hour to sit at Window Rock and enjoy the beauty, then I say
that is a great breakfast.
Ken Flanagan
10 Treks
1 Autumn Adventure
Second AA in September
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