Gone for ten days without a chance to replenish stores in civilization takes some planning. Our daughter did all the food planning, prep, packing, cooking and clean up. We got her the new Dutch oven for the campfire she wanted to play with. She totally spoiled me.
We brought our terrific homemade fire starters made of dryer lint, cardboard egg cartons, and wax. In addition to our 21 gallons of water, we had Suja green juice, Trader Joe’s boxed tomato/red pepper soup, fresh grapes and cherries, tuna salad, a tuna melt, tuna mushroom stacks, tortellini with homemade scape pesto, canned salmon with summer squash and roasted tomatoes, corn on the cob in the campfire, six minute eggs on millet crackers, poached eggs, fig/cheese/almond cracker stacks, yogurt for the first couple days before we had no ice, hand picked wild blueberries, and a trail mix of almonds, cashews and dried dates.
Along with all this she made amazing stuff in the Dutch oven in the fire. At South Branch pond she made from-scratch biscuits twice, and even a gougere. At Katahdin Stream, she made the best, gently crispy, melt in your mouth focaccia anyone has ever eaten.
Her delight in all this added to the experience immeasurably. Her seat-of-the-pants, let’s-just-try-this attitude about cooking in the fire was a joy to watch, especially since the results were so incredibly fabulous. I love her enthusiasm and can-do attitude.
Also shown here is the raspberry lemon scone we got (and shared) when we emerged to civilization, as well as the restaurant meal we enjoyed halfway home. The last photos show my husband greeting us home with a peach and raspberry galette made with our own homegrown peaches and raspberries, as well as a bouquet from his garden.
We had a fabulous time, and are so grateful!