Camp Cooking – 2008

This is from one of our kayaking campouts up Sechelt Inlet with our oldest daughter. On the first night we bring marinated chicken (tamari sauce, ginger and garlic) and have a stir fry in the wok. Onions, peppers and artichoke hearts. A bottle of chilled wine and some rice to top it off!   



  1. That looks fantastic. Everything tastes better cooked and eaten outdoors in the fresh air!

    How did you chill the wine? Ice? Stick it in the water? (I once chilled some drinks by putting them in glacial runoff in the Swiss Alps.)

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