We like to take a little trip into the Boundary Waters every June. We tried the lottery to get an overnight motor permit up into Jackfish, but we didn't get one. Instead, we're headed to Snowbank. Because we don't have to portage, we're taking the big boat.
Here's our "big boat" loaded for luxury camping.
We met a guy at the Fall Lake landing in April a week after ice out. He had a little, red kayak and a small pack. He said he was going camping in the Boundary Waters. I asked if he was heading in for a week. Nope. He said he's coming out in October! I guess he does this every year.
During our chat, he mentioned he was planning to meet a friend in June on Snowbank. Turns out, that's when we plan to be there! I told him I'd bring in fixings for Tom Kha and we'd wait for him. He said he could bring the fish.
I told him where we'd likely be camping. I hope he finds us. By then he could use a little company and some different food. I'll let you know in my next post if we actually meet and then I'll share the Tom Kha recipe.
When you camp in the Boundary Waters, you can't bring in any glass or cans. I pre-pack fixings for shore lunch and for Tom Kha. Here's shore lunch fixings.
I have chopped onions, sliced cooked potatoes, and a big bag of chopped kale, Swiss chard, fresh tomatoes, and herbs. Of course salt, pepper and olive oil.
Here's the stove we use.
When you're cooking out there, it looks like this. Be careful around the pan or you'll knock it over.
Start by sauteing the onions in olive oil. When they are translucent, add the potatoes. Keep adding salt and pepper to taste. Food tastes better when you add salt along the way instead of all at once at the end.
Once the potatoes look a little browned, add the big bag of greens. Don't worry, they cook way down. (Add more olive oil if you think it needs some.)
Finally, after everything is wilty and cooked, add the fish. Any fish will do.
Once they flake apart, you're good to go. Eat and enjoy the view.