BWCA Entry Point, Route, and Trip Report Blog
May 20 2019
Number of Permits per Day: 6
Elevation: 1364 feet
Paddling with friends
June 07, 2018
Little Indian Sioux River (north)
Number of Days:
My paddle buddy is my wife, this is her third trip. She does great in the wilderness. She didn't fish this year.
I gently set my pack down and got my camera, my first BWCA moose spotting! A cow and her calf. She was in the water, the calf was on land. About 75 feet from us. I snapped a couple of pics and a little video, then she left. 3 out of 8 of us got to see it.
We set out and selected campsite #43, where we base camped for 4 nights. We are an older group, two guys over 50, two guys and a lady in their 40's, two guys in their 20's, and a teenage girl. Therefore, were no longer looking for 7 portage days.
We set up our camp, two tents for 4 people, and 4 people in hammocks. Fishing started slowly, mostly Northerns.
Lunch was summer sausage sandwiches and crackers. Dinner was ribeye steaks cooked on the fire grate and mashed potatoes and gravy. Always a crowd pleaser. 8 oz ribeye for everyone, I rub these with Montreal Steak Seasoning a week before, wrap in butcher paper and freeze for the trip.
I brought along a steripen for the first time, it only does a liter at a time, but it's a nice option. We typically gravity filter with a platypus, then treat with a little chlorine for knock out any viruses. (Three of us work in healthcare).
The group caught some walleye, northern, and rock bass today.
I heard three gunshots at 11:10 that night. Presumably the nuisance bear on shell lake, one lake over. We almost took the 220 yard portage over there, glad we missed the hangry bear.
Wind picked up on the way back to camp.
Burritos for dinner. PJ is becoming a food dehydrating master. He has a deluxe model from Cabela's and really goes to town with that thing. He does most of the meal planning, and this year each canoe team cooked and cleaned for a day.
Most of us went swimming that day, a little chilly, but it felt great.
Lunch was pizza. We used the pre-made thin pizza crusts, reconstituted sauce with ground beef and mushrooms, regular mozzarella cheese, and pepperoni. Our new team fashioned a reflective oven with a copper grill mat and some aluminum foil. Everyone had their own pizza. It was fantastic.
Dinner was spaghetti with meat sauce. Dessert was red velvet cupcakes. They tasted great, but we definatly need to refine our camp fire baking technique.