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Day 4 Dinner:
Oh man-o-man. Having had absolutely-fresh halibut burgers for breakfast at Chey Monique's (that's another story), the Boys also purchased and packed 2 brewskies each for dinner later that night... ten miles down the coast. Here, their backcountry dinner fare included spaghetti with mushrooms, and freshly cooked sweet bread with ham and cheese. DeBoot was back! |
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Sidelined when the Boys hiked Rocky Mountain Natl Park the previous year, Chef DeBoot Blister was determined to make a great comeback in 2004. He planned to overcome the questionable stigma of the dehydrated dinners he prepared for the Boys' last trip, but was unable to cook because he was home ill with the grip (?). Never-the-less, in 2003, the Chef's little dehydrated babies were sent into the wild woods of Rocky Mountain National Park with the Boys - backcountry wanna-be cooks who thought a spatula was some how related to spitting. Sketchy post hike reports from the Colorado trip had questioned the quality of the Chef's dehydrated meals. "You know," it would be cautiously and insidiously leaked to the Chef, "the meals you prepared for us just didn't seem to taste as good as usual." It was true. The meals the Chef painstakingly and meticulously cooked, dehydrated and vacuumed sealed for his buddies weren't up to his typical backcountry cuisine. There was a little problem in the field... as it would be later learned by accident, the quality of the Chef's meals had been compromised because the Boys had slightly augmented the Chef's cooking directions by numerous, last minute and unauthorized changes. ("Let's add more water... don't add this packet... let's add more pepper... let's...") With the Colorado trip behind them, the Chef was ready for vindication! For their Grand Wazoo of a trip to Vancouver Island, the Hat would prepare and organize High Altitude Joe's, Curried Chicken with Rice for their first night along the ocean; Chef DeBoot Blister would prepare the remaining 4 dinners. The Boys would bring two lightweight, white gas driven cooking stoves, a couple of 3-qt nonstick pots with covers, an 8" nonstick frying pan, and several folding cooking utensils. And... these meals would be heavier then previous trips by as much as 1-lb + because of the use of non-refrigerated, smoked/cured meats to enhance their ocean-view dining. So... here ya go... as DeBoot Blister presents:
Fine Phinner Fare for
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