I too love the challenge of restrictions when cooking. For a kayak / tenting trip years ago in BC's Gulf Islands each one in our group was tagged with providing one of the 8 meals with primitive kitchen setup. My slot was lunch on the third and last day. With no refrigeration or campfire I thought a Greek lunch would work and it did. P…
I too love the challenge of restrictions when cooking. For a kayak / tenting trip years ago in BC's Gulf Islands each one in our group was tagged with providing one of the 8 meals with primitive kitchen setup. My slot was lunch on the third and last day. With no refrigeration or campfire I thought a Greek lunch would work and it did. Pita bread travels well, as does a tin of hummus (brightened with a fresh lemon and a tiny vial of olive oil) olives, a some dolmades, a red onion, green pepper and cucumber (for a salad), oregano and the surprise. Did you know that not quite ripe Roma tomatoes carried in a paper bag in the bow of the kayak for three days will ripen to perfection. It was delicious. Sadly no ouzo.
I too love the challenge of restrictions when cooking. For a kayak / tenting trip years ago in BC's Gulf Islands each one in our group was tagged with providing one of the 8 meals with primitive kitchen setup. My slot was lunch on the third and last day. With no refrigeration or campfire I thought a Greek lunch would work and it did. Pita bread travels well, as does a tin of hummus (brightened with a fresh lemon and a tiny vial of olive oil) olives, a some dolmades, a red onion, green pepper and cucumber (for a salad), oregano and the surprise. Did you know that not quite ripe Roma tomatoes carried in a paper bag in the bow of the kayak for three days will ripen to perfection. It was delicious. Sadly no ouzo.