The traveler was active; he went strenuously in search of people, of adventure, of experience. The tourist is passive; he expects interesting things to happen to him. He goes 'sight-seeing.'
-Daniel J. Boorstin
I love cooking over a campfire. When out on a multiday trip in places where campfires are allowed I always pack my Purcell Trench Streamside Voyageurs Grill. It takes up very little room in the hatch as it is just a 1/4" thick and lays flat against the hull. It is aslo made of Stainless Steel so it does not rust. I have been using mine now for 6 years and it is still going strong.
This has been a smash hit on many a paddling adventure. You can substitue Black Berries for any in season berry you can get your hands on. I personanly prefer fresh berries over the canned pie filling. It also utilizes one of my favorite pieces of cookware, the 10" GSI Hard Anodized Aluminimum Dutch Oven.
This is a favorite of mine easy to make and the ingredients are hardy. You can use Ova Easy Egg Crystals as a substitute for real eggs if you are concerned about your eggs spoiling. The broccoli is great as it holds up to being stuffed into the hold of kayak and keeps for a long time and the dried dill can be used in many different recipes. I use the GSI Bugaboo Frypan to cook this meal because it has a thick bottom and reduces the chances of burning my food.
The Washington Kayak Club is hosting a Basic Sea Kayaking Instruction Course June 2, 3 & 4 at The Coronet Bay Environmental Learning Center, located at the scenic Deception Pass State Park. Join us for a weekend of FUN and ADVENTURE as you develop your techniques and skills on the water!