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ECpizza
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My menu for the next trip keeps changing for the better. Just the last few days I've added the following 'new' things for me.
Quinoa. Mostly fear of the unfamiliar, but more from descriptions that compared it to things I find unapetizing. I found the look rather unapetizing, until I told myself to think of it as overcooked rice. The taste is mild, and lends itself to whatever you mix in.
In searching for dry cure bacon, I found a dry cure canadian bacon. This will jazz up some meals.
I baked my first cake in a jelo mold oven. While I was using a grill, not coals or a stove, I found it to be much more forgiving than my outback oven.
Best of all, it's all simple.
This could be my "Mona Lisa" moment of cooking on canoe trips.
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