When I ran long trips I brought the Tassahara bread cookbook along, with stashes of eggs, flour, spices, and baking powder. My favorite for a layover day is pancakes with beaten eggs whites folded in. Dutch oven corn bread is great (can always use the NOLS twiggy fire!). You can cook anything on a kayak trip that you can at home; I always eat better, as a matter of fact. Pick fruits and vegetables that ripen as you go and keep them in pots and other places and then have a salad on the last day (cabbage, etc with a mayo, pepper and real-lime juice dressing). Keep a bag with sauces for marinading fish. Makes we want to go just thinking about it. Andree Hurley Hurley Design Communications - ICQ# 27469637 On-line Editor - http://www.canoekayak.com Other Kayaking - http://www.onwatersports.com Web Sites for Specialty Businesses - http://www.viewit.com/HDC/ *************************************************************************** PaddleWise Paddling Mailing List Submissions: paddlewise_at_lists.intelenet.net Subscriptions: paddlewise-request_at_lists.intelenet.net Website: http://www.paddlewise.net/ ***************************************************************************Received on Wed Sep 08 1999 - 22:19:19 PDT
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