Outdoor Adventure USA

You might have seen it on one of my trips but it wasn't mine!

Got the message. Its on my schedule.

Regarding the head count for meals. What about the guide? Are they on their own or ? If we need to count them, which meals will they be there for?

charlie56 wrote:Regarding the head count for meals. What about the guide? Are they on their own or ? If we need to count them, which meals will they be there for?

Good point. I know for sure that for the first 4 days, we will have one extra person. After that , I will have to check and report back.

I have made some adjustments to the menu, taking into concideration to try and avoid the
chance of anything spoiling. If this doesn't work for anyone please speak up, we have the
ability to be flexible if needed
Breakfast Dinner
Day #1 Tom- Omelets in a bag Charlie- Chicken

Day #2 Frank - French Toast Dave- Flank Steak

Day #3 Bob - Eggs Benedict w/ home fries Tom- Chicken

Day #4 Bruce ??? Bob - Spaghetti

Day #5 Bob - Pancakes w/ bananas & sausage Dave - Chicken

Day #6 Charlie - Breakfast burritos Frank - Steak

Day #7 Bruce ??? Bob - Pulled Pork

Day #8 Charlie - Pancakes Chazz - Beef Stew

Day #9 Frank - Breakfast burritos Tom - Lasagna

Day #10 Dave - French Toast Chazz - Chili

We most likely need to have enough food for 12 people.

Everyone should bring at least a half gallon of orange juice.
We never have too many tables.
Everyone should bring a reusable hot drink cup.
There are never to many lanterns for the night life.
Be sure to bring the type fuel needed for your appliances

Again if anyone has ideas or suggestions feel free to throw them out
the better we are prepared the more fun it will be.

I think there is an error on Day 6. Frank was doing the steak dinner that day unless things have changed.

Also
The Day 3 dinner will change from a Chicken Entre to wonderful 1st course of marinated grilled pork tenderloin quickly followed by (or possibly proceeded by) red beans and rice. I will have one grille with me but will need another to speed the process up.

I will see what I can do about making the stew keep for 8 days... maybe I can freeze it like the chili, which is: frozen flat in quart freezer bags for easy transport. If so, both could be placed in the bottom of the fridge/freezers to help keep the other meats and perishables cold.

Chazz:

The oven measurements are 11" D x 10" W x 3" H. I will be bringing 2.

Charlie:

Does the Sportsmobile have an oven?

Bob:

We can remove one night from the menu as the guides will prepare it for us. It will be be the night of Tuesday, April 27, 2010. If we need to make any adjustments to even things out, this may be an opportunity.

Everyone:

We need to add one more person (the guide) for each meal for the following days: April 23, 24, 25, 26, 27, 28 and 29.

I will have my engel combo 60 fredge/freezer on tuesday of next week so that will help with food
not spoiling. the unit keeps one side at a constant 40 degrees and the othe side is adjustable
from 40 degrees to 0 degrees.

I changed the errors in the meal assignments, but keep in mind we can be flexable during the trip.
As far as having one extra person to feed on the above days, just add a bit of water to the mix.

If room allows I still intend to bring amy IRP cooler loaded with dry ice.

What do you think of leaving the assignments as is, in case for an unknown disaster happens
( Tom,s sauce disappears then reappearears almost too late) and we may need a back up?? Or
if those that have meals on that day can get a day of rest.

Do we have a solid head count on the number of folks that will be with us on the trip.
At this time I'm not sure how many we will have??

DaveK wrote:Chazz:

The oven measurements are 11" D x 10" W x 3" H. I will be bringing 2.

I knew I was forgetting something... Dani mentioned to me that the bread needs a full day at a controlled temperature to rise so it will need to be cooked ahead of time anyhow.