The Rural Voice, 1990-08, Page 32EASY LIFT
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28 THE RURAL VOICE
RURAL LIVING
Bannock from the campfire
Family and friends were a bit
stunned when we announced that we
were embarking on a canoe/camping
trip into Killarney Park on the north -
em shore of Georgian Bay. My idea
of camping is a deluxe motor home.
I don't mind tenting if allowed to re-
main set up for more than three days
and not longer than six. After that I
begin to crave a hot bath. But I'll try
anything once, so I cheerfully agreed
with the rest of the family to join
friends on this never -to -be -forgotten
excursion. We had the simple job of
organizing our sleeping gear and
clothing and our friends, the Martins,
were organizing the food.
Now Bill and Lynn Martin and
their four-year-old son Evan go camp-
ing several times each year and have
been doing so for longer than I care to
think about. Needless to say they are
very experienced. Camping fare goes
beyond baked beans in a tin. We
packed all the essential snacks for the
youngsters and oldsters including
GORP ( good old raisins and peanuts
mixture), and our own mixture of trail
mix with chunks of dried fruit, sun-
flower seeds and mixed nuts bagged
together. Of course there are some
advantages to convenience foods like
drinking boxes while in the canoe and
dried drinks mixed at the site.
Our big splurge was Sunday night's
dinner which was a boil -in -a -bag
dinner. Magic Pan puts out some
interesting foods. We had cannelloni,
the kids had chili and Evan had a
hearty beef stew.
Lynn has breakfasts down pat. She
makes up a large batch of whole wheat
pancake mix from a Harrowsmith
cookbook recipe. She then writes
what she needs to complete the recipe
on the outside of the zip -lock bag. In
this case one egg and a cup of
water complete the batter and we
are off to a hearty breakfast with
fresh oranges and piping hot coffee.
The bags are carefully repacked into
the food pack to be used on the next
camping trip.
The most enjoyable recipe was
bannock. Again the dry ingredients
were premeasured and ready for mix-
ing at the site. The bannock was
mixed until the dry ingredients were
just moist, and then turned into a hot
fry pan. The mixture was left to cook
slowly for about 10 minutes on each
side while some other jobs were
cleaned up and a second cup of coffee
was enjoyed. The aroma was deli-
cious and we could hardly wait until
the bannock was cooked. It was as
good as it smelled and we enjoyed two
varieties. The first was cinnamon and
raisins and the second was caraway.
The kids slathered theirs with lots
of maple syrup and the rest of us
enjoyed ours with lots of butter. Now
before you call up images of fat camp-
ers let me tell you this ... this wilder-
ness trip is the only holiday with its
own built-in diet plan. For every
calorie we consumed we burned two
in canoeing and portaging over rocks
and falls. We hauled our gear over
three portages, one of which, I might
add, was nothing to sniff at. The
conclusion of this walk with nature
was that I'll canoe again and I'il camp
again but I draw the line at portaging.
When you try your bannock recipe
consider making a fire in the backyard
for a more authentic flavour.
Bannock
(It'll stick to yer ribs!!)
3/4 cup whole wheat flour
1/2 cup quick cooking oats
1/4 cup com meal
2 heaping teaspoons baking powder
1/4 tsp salt
a handful of raisins
cinnamon OR caraway seeds,
according to taste
1 cup water
Mix dry ingredients, add water and
blend into moist dough. Fry with oil
or shortening over low heat for 10 to
15 minutes per side or until golden
brown. Serve hot with maple syrup
or butter or both. Try your favourite
jam too.0