It is time to start the October 2008 Photo Contest. We are going to do a timely and yearly favorite.
The theme for this month's contest is "Canoe Country Cooking". Post your best photos which capture some great canoe country cooking.
Monthly Category: Canoe Country Cooking
There is again a special reward for this months contests. Along with winning a hat, Wilderness Passages Magazine, created by long time member QPassage, is giving a free copy of their great magazine and a 2 1/2 hour DVD of Quetico footage to the winner of the photo contest and trip report contest. For more information about Wilderness Passages, you can visit their website at WildernessPassages.com
Remember 1 entry per person please. This helps us vote accurately.
- You must be signed in as a member with a valid email address in your profile to enter (or win).
- You can only enter one photo per monthly contest. You can enter the same photo if it did not win in a previous month.
- You must be the photographer of the photo.
- Photos are entered in the contest by making a reply posting to this message and using the "Add a photo to this message" link during composition. This will allow you to upload a photo from your computer to the contest or allow you to select a photo which you have already loaded into your photo gallery on this site. If you want to enter your photo in another way, please contact us.
- Please describe in the message where the picture is from.
- Judging will be done by the www.bwca.com staff and moderators.
- A member may win once per year.
- Photos must be posted to this message by 11:59pm on Oct 31st.
- Photos must be in jpg or gif format to be uploaded to the site.
Contact me if you have something in a different format or are having problems uploading to the site.
Heavy Duty Eggs and Rice--
i don't really cook on canoe trips--no pizza or deep fried fish.
a one pot rice and something or a Mac and Cheese with a MRE rib or chicken pack is about it.bannock as a filler and thats just a biscuit fried in peanut oil..above is one of my two breakfasts,the other is pancakes made with waffle mix--panwaffles??
the egg and rice is one half a Wakefield egg mix pack with about half a cup of Minute Rice..i put dry onion and tomato in with the rice while it's covered.a good slug of peanut oil and it all go's in the pan--the rice fills out the egg to carry you thru to lunch and the tomato and onion give the egg mix some flavor..
Michael, Marty, and Greg get the stove and the fire going for dinner. Perent Lake, June 2003. Sorry it's 2 pics. I had to maximize time on the scanner at work so I wouldn't get caught daydreaming about the BWCA...
It didn't seem right for a backcountry fine cuisine contest to have come this far without something-on-a-stick, so I am delighted to oblige with "Lake Agnes Fish-On-A-Stick". Oh yes – he ate it – mumbled something about “a little salt & garlic would go a long way”.
Yes, that is charcoal under the kabobs. We bring in a small (very small) bag to use for our first night's supper. The first day we sometimes get to camp rather late in the afternoon and this way we don't have to try and find firewood before we can prepare supper. Some years, finding dry wood can also be a problem.
The table is made from two pieces of 1/4" luan which I sanded to under 3/16 and varnished, put ribbon hinge on. It is kept from folding while in use by two small pin latches on the other side. I put it on a Coleman table stand where I use two small SS hose clamps on two legs to adjust to uneven ground. It has been a cherished item whenever portaging is not major.
If thinking of making one consider how you will transport it. I took the width of our canoe and the height of our packs into account. I portage it with two pieces of parachute cord attached to two D-rings on outside of pack.
Others on site here have similar tables and many have drilled out holes to lower weight even further.
If any questions ask away.
"Yesterday is the past, Tomorrow is the future, Today is a GIFT, that is why it is called the present".