From Ria Mcllduff, Ohio. Ria used to write a recipe column for her local paper and suggested we share some cooking tips and recipes for the trail. I'm sharing what she wrote as well, because it made me smile and think of old times. Share your thoughts with other Boundary Waters Campers and I'll be happy to add them to our newsletter and website so they can help others and spread some cheer and contribute to full stomachs at camp.

Good Morning, Tim,

We have a son in the Army, and after a year in the mountains of Afghanistan, he is back in the USA. It was quite a welcoming home crowd. We were thrilled to see him safe and sound. I spent the last year packing and sending items to the entire group that he was with. This recipe is the most requested. I bake them in the evening, cool them, cut them and then place on a cookie sheet and freeze. In the morning I put them in a food saver sealer, seal them and send them to the troops. It takes about 8 days to arrive. All mail was dropped from a plane, with a parachute--I kid you not! That is how remote they were!

Kris said that they taste just like they came out of the oven. They travel well, and are just wonderful when you are hungry but don't have time or facilities for a meal. So, with that in mind, why don't I share this recipe with you. We take them in the pockets of our fishing vest, wrapped in wax paper, when we are kayaking. They are perfect for 'taking the edge' off of your hunger until you can set up camp.

Kris and his fellow troops called these "Goldies", and although I never had a name for them, I will forever call them this from now on.

Goldies (peanut butter oatmeal bars)

3/4 cup brown sugar
3/4 cup white sugar
3/4 cup butter or margarine
1/2 cup peanut butter, creamy or crunchy
2 eggs
1 tsp vanilla
1 cup oatmeal--quick or regular
1 1/2 cup flour
1/2 tsp salt
1 tsp baking soda

Cream together sugars, margarine, peanut butter and vanilla. Add
eggs, mix well. Add oats, then flour that you have mixed with salt
and soda. Spread evenly in a 9x13 pan and bake for approximately 25
minutes. Cool, and if you want to make them even richer, you can
frost with:

2 Tbls. butter or margarine
4 oz. semi sweet or bittersweet chocolate
3 Tbls cream or milk
1/2 - 3/4 c powdered sugar
1/8 tsp salt

Melt chocolate, and butter over low heat. Be careful not to overheat the chocolate! After melted, mix in cream or milk. Add enough powdered sugar to make a spreadable frosting. Wait until cool and cut into smaller squares, as these are very rich.

Ria

I also thought about a trail ready Red Beans and Rice that you make ahead, take with you and just warm when you get to your camp. Easy, and you can adjust it to your personal taste. It holds up well to
travel. Or you can bring the ingredients with you, mixed ahead and cook at camp.

I come from a family of campers. My father was from the wilds of Vermont, and in the military. In 1959, with a brand new Pontiac, outfitted with plates welded on the bottom, we traveled and camped the
entire Alaskan Highway. It was a rough road back then, thus the welded on bottom plates. With a makeshift trailer containing a Coleman stove, we did the trip in 10 days. I was very young, but can
still remember my father with his red plaid pants, taking to the wilderness, hunting and fishing all over. Back then the canneries would can your salmon for a percentage of your bounty. I remember one time when he shot a moose. He could only bring the front quarters down because of the weight. He went back to get the back quarters and it had magically disappeared. I'm sure it was quite a treat for the bear that found it.

African safaris are frequently very expensive and lavish.  But, there is an alternative to the high priced wine and cheese safaris.  There is even a benefit to the less expensive tour.  The group is tiny.  We camp safely where the animals are and the other people are not.  And, the chef is the guide, the company owner and the jeep driver all in one.  I am looking for two or more clients to accompany me to Africa for a tour of Botswanna, South Africa and Zambia.  The highlights include visiting 2 of the top 10 game reserves in Africa.  Good chances of seeing Africa’s largest herds of wildebeest and zebra and the elephant eating lions of Savuti.  We’ll visit Khama Rhino Reserve, Makgadigadi Gamer Reserve, Moreni Game Reserve of the Okavonga Delta and the famous Chobe National Park.  Most nights we camp in safe, comfortable tents perched on platforms atop the jeeps.  Sean Stones is our guide and chief cook.  Some clients say the trip is worth it just for the campfire cooking.  There are openings the last two weeks of September when the wildebeest migration just might be underway.

10 days in Botswana, 4 days in South Africa.

This safari includes the following highlights; the scenic Waterburg region of South Africa, one of the largest reserves in Africa – The Central Kalahari, one of Africa’s most well known ‘Natural wonders’ – the Okavango Delta, the third largest Zebra and Wildebeest migration and two of Africa’s top 10 rated game reserves; Moremi game reserve on the shores of the Delta and Chobe game reserve in Northern Botswana.

An excellent all round safari offering exceptional game viewing, Excellent birding, and a variety of changing ecosystems.

You will also be spoiled with fine food, wine and a qualified guide (humor for free).

COSTS
$2500 each plus Airfare

Contact Steve Piragis today to discuss the trip and reserve your spot.
1-800-223-6565

Dear friends,

It will soon be time to paddle among the many islands of Ha Long Bay. We will live on a beautiful support boat, with cabins above deck and bathrooms with hot showers in each room. In the daytime we will paddle to floating fishing villages, explore sea caves and visit the local people. When we return to the boat, there will be gourmet meals of fresh fish, shrimp, crab, squid and many other Vietnamese delights.

After five days we will return to Hanoi and then head up north to Ba Be Lake. We will stay at the village chief's house, up on stilts and with bamboo floors. We will go swimming in a jungle waterfall, go to Hill Tribe Market day and spend a day paddling the Ba Be river. The last couple of nights will be spent at a small lodge near the lake.

As many of you know, I have been building schools in this area for several years. On the last night we invite the teachers to the lodge for dinner. With the help of interpreters we can ask questions and find out what life is like for the young teachers who get their assignments in this mountainous region. We will also have the opportunity to visit a couple of the schools we have built. On this trip a writer friend from a national magazine will be joining us. She will be doing a story on traveling Vietnam.

We need at least two more guests to join before I can start reserving hotels. I will lead this trip myself and look forward to showing you the many special places Vietnam has to offer.

Life's blessings,

km