Ohhh, son-of-a...another scouting story? Scouts has been taking a lot of my time lately, so it's only fitting that I torment all of you with my miserable life. And you know it won't end here.
Our troop's winter camp was the 3rd weekend of January at one of our local state parks. We were really on the fence about going because the weather forecast was not good. But, because of schedules, postponing the trip most likely meant cancelling and we would have lost our deposit for the site. So off we went.
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| A view of the lake. |
The temperature never really got above freezing, we had about an inch of snow Friday night (fortunately it was after we got set up) and we had freezing rain most of the day Saturday.
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| A very large pavilion with the lake just beyond. |
Rather than tent-camping, we had "Lean-tos". These were wooden houses with 4 walls, floor, roof, door, windows and a wood-burning stove. The weekend before, The Pudge, The Scoutmaster, Simple J, Birch and I went to a church that needed some downed trees cut up and taken away. This was perfect for the firewood we would need for the stoves and I ended up taking down about half a chord of wood - and it helped the church out too. This was to be an advancement weekend. We would work on a bunch of the outdoor-type rank advancements that the boys needed. That didn't work out as good as we had hoped but we did get some done.
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| A typical Lean-to. |
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| Inside the Lean-to. These stoves could throw some heat, but they had to be fed wood on a regular basis. Getting someone to do it in the middle of the night was tough. |
One of the main things the boys do on these trips is cook. We had 15 boys (whittled down to 13 because of illness) and broke them into 3 patrols for the purpose of patrol cooking. The troop has organized patrols for meetings, but because you never know who will be going camping, we form temporary patrols on camping trips with temporary patrol leaders. We also selected "Grub Masters" for each patrol. Grub Master develops the menu (with input from the patrol), develops a shopping list, checks the troop gear locker for leftover non-perishables (like hot chocolate), does the food shopping and serves as the main cook during the trip. He also assigns duties to the rest of the patrol members during the meal, such as food prep, table setting and cleanup.
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| Our kitchen area. |
Demonstration of the Grub Master duties during a camping trip is also a requirement for the rank of 1st Class. The Pudge and 2 other 2nd Class scouts took on the challenge. The adult leaders have the option of tagging along with a patrol for meals, individual cooking or adult leader patrol cooking. We all chose the latter with more on that in a minute.
The adult leaders have been noticing a trend in the patrol cooking of - not really cooking. Instant oatmeal, sandwiches and Dinty Moore stew keep showing up on menus with increased regularity. I have taken an initiative to come up with a collection of standard meal recipes that would have instructions, utensil requirements and fill-in-the-blank quantity calculators that would make it easier for patrols to cook with fresh ingredients. I will do this after the
Neckerchief Craft Night is history. We also decided not to rock the boat on this trip because of the extreme weather element in this cooking challenge.
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| The Pudge cooking up spaghetti and meatballs for his patrol's dinner. |
The adults decided that each of us would take a meal (there were 5 adults). I got dinner because I'm really the only one who cooks on his own. The others all apparently have talented wives to cook for them (I wonder what that's like?). So while the other guys made meals of a western omelet, homemade chili, campfire brandies (the adult "snack" portion of the trip) and raisin bread french toast with turkey bacon (this was good), I decided to get fancy. I made
Penne and Shrimp with
Camp Fire Green Beans and
Bananas Foster for dessert (I love Allrecipes.com). The toughest part is that I only have 2 propane burners and limited cooking utensils. Trying to boil water in a 10 MPH wind with no lid is challenging (I used tin foil) too.
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| This is how the men cooked. |
I made the beans at home and brought them in a ziplock. After I heated them on the burners, I had one of the men put the pot on a lean-to stove to keep it warm (a scout uses his resources). The beans turned out good and may be one of the packaged recipes I develop for the scouts. I will use fresh beans over canned next time. The rest of the meal was pretty straight forward and I got it all in the mess kit - hot.
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| Penne and Shrimp with Camp Fire Green Beans (Almondine). |
The dessert was a thing to behold. The boys gathered around to watch the flaming spectacle. Actually, a lot of the boys were watching me cook in between their cooking duties, and that was what I was hoping for. I wanted them to see that with the proper planning, cooking is not that difficult and there are many choices other than stew.
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It's hard to cook when you have to keep putting your gloves on.
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I think because of the cold air, the flambe didn't flame that much. But man was this good. I almost made a 2nd batch for the boys but thought better of it because of the rum. I told The Pudge we would make this at home.
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| Dessert - Bananas Foster. This is flambe-ing but it's hard to see in this picture. |
All-in-all a challenging trip for the boys. On Saturday, we gave the scouts the choice of staying in their lean-tos to play games that they brought with them or do advancements. The majority chose the games - and who could blame them? But the others that made some progress on advancements made the trip worth while. I led a handful of scouts on a short hike around the lake (after the rain finally stopped) and that was worth the trip for me. We broke camp late Sunday morning and everyone was glad to get home. The ski trip is next month...of course, I won't be going, but The Pudge will.
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| Dam at the end of the lake. |
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| Some very dirty snowmen. I think it was some kind of Calvin and Hobbes tribute. |