I went on another trout fishing trip to the Jackson River (20-22 April). Here is some of my grub:
On Wednesday evening I prepared an potato soup in my Swiss Army mess kit over the fire. Here are the ingredients from top; left to right. Dried parsley (sprinkle or two to taste), 1 can (12 oz) of evaporated milk, salt / pepper, 1 1/2 cup of diced potatoes, 1/4 cup of carrots, 1/4 cup of celery, 1/2 cup of onions and 1/2 cup of chopped cooked ham.
Sweat the onions and celery in about a tablespoon of butter.
Add to the celery and onions the potatoes, carrots, ham and 1 1/2 cups of water. Simmer on a medium fire for about an hour.
Then add a sprinkle of parsley, salt, pepper and the evaporated milk. Simmer for 15 minutes and serve with crackers or bread.
Mess call! Soup and crackers. Sorry, not a steady picture.
While I was eating soup, I put my dessert on to boil / bake. I did the prep while the soup was simmering. The Bakepacker grid in a 2 QT pot with one inch of water. The "just add water" choccy chip muffin mix and an turkey roaster oven bag.
Use just enough water to "mix" the mix in the bag.
Place the bagged mix in the pot and spread over the grid. Fold the excess bag loosely down on top of the mix.
Cover and boil on a medium heat for twenty minutes. Then take off the fire and let set for 5 minutes before removing lid.
The big choccy chip muffin is done.
I had some of the muffin for my dessert and saved the rest for my quick breakfast Thursday, before heading out to fish for trout. My breakfast of tea, choccy chip muffin, instant grits and cold ham on bread.
Thursday evening's meal, Tea, trout, instant mashed potatoes, veggies and bread. Sorry the picture is a little out of focus.
I had a great time fishing and preparing my meals. Thanks for looking.
Gordy
On Wednesday evening I prepared an potato soup in my Swiss Army mess kit over the fire. Here are the ingredients from top; left to right. Dried parsley (sprinkle or two to taste), 1 can (12 oz) of evaporated milk, salt / pepper, 1 1/2 cup of diced potatoes, 1/4 cup of carrots, 1/4 cup of celery, 1/2 cup of onions and 1/2 cup of chopped cooked ham.
Sweat the onions and celery in about a tablespoon of butter.
Add to the celery and onions the potatoes, carrots, ham and 1 1/2 cups of water. Simmer on a medium fire for about an hour.
Then add a sprinkle of parsley, salt, pepper and the evaporated milk. Simmer for 15 minutes and serve with crackers or bread.
Mess call! Soup and crackers. Sorry, not a steady picture.
While I was eating soup, I put my dessert on to boil / bake. I did the prep while the soup was simmering. The Bakepacker grid in a 2 QT pot with one inch of water. The "just add water" choccy chip muffin mix and an turkey roaster oven bag.
Use just enough water to "mix" the mix in the bag.
Place the bagged mix in the pot and spread over the grid. Fold the excess bag loosely down on top of the mix.
Cover and boil on a medium heat for twenty minutes. Then take off the fire and let set for 5 minutes before removing lid.
The big choccy chip muffin is done.
I had some of the muffin for my dessert and saved the rest for my quick breakfast Thursday, before heading out to fish for trout. My breakfast of tea, choccy chip muffin, instant grits and cold ham on bread.
Thursday evening's meal, Tea, trout, instant mashed potatoes, veggies and bread. Sorry the picture is a little out of focus.
I had a great time fishing and preparing my meals. Thanks for looking.
Gordy
