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Dall Sheep tenderloin, fried in bacon grease and covered in cream of mushroom soup.

Which brings up an important Wilderness Survival tip. If your sleeping bag has a hole in it, be sure said hole is pointed away from the campfire.:whistling:

If I was into recycling, I could put a propane bottle in a backpack with proper plumbing and have "Natural'Gas".

The pot just lives/stays on the woodstove 24/7

I think you are correct................Hehehehehe

I am thinking a "French Maid" would serve nice.

A "Real'Man" just eats it out of the pot, using a table spoon in his right hand, and a bottle of Tequila in his left hand to wash each spoonful down.

Breakfast: Bean'Glop
Lunch: Bean'Glop
Dinner: Bean'Glop
Mid Morning & Mid Afternoon snack: Bean'Glop

How to make Bean'Glop:...

Poor Wabbit.................hehehehehe

I am having a "Trespasser". I am going to start with the tender loins, sliced, dipped in flour, and pan fried with lots of onions. Damn Trespassers.

Bean'Glop & Cheese on corn shells.

On top of the wood stove I am cooking two (2) cups of chopped garlic, and one pound of thinly sliced pepperoni. It has been simmering for 6 hours. Later I'll drain the fat and add a 1/4" layer of...

I have two large steaks & four strips of bacon & 2/3 cup of chopped garlic cooking on the wood stove. It sure makes a small cabin smell good.

SORRY........You are on a restricted DIET. and I want to support you in success.......not in failure.

Should I send a bite of Earl Campbell's wienner to the Quality Control Dept. ??? It came with his photo on the wrapper. I got them at Walmart.

I am cooking EARL CAMPBELL'S Wienner..........:sneaky2:

Baked Alaska Wild, Sockeye "RED" Salmon covered with Fischer & Wieser "Charred Pineapple Bourbon Sauce". Yes, I am giving the Bleu Cheese sauce a night off.............:)

You could Move to Alaska.............:):):)

War is Hell; Mine is frozen year a round all be 5 weeks of fresh. This will gall you........I get a subisitance permitt to Dip Net 35 Red Salmon per year.

Contact: 10th & M Seafoods and Lockers, Anchorage, Alaska

Breakfast: Huge Baked Potato w/butter & mild Cheddar Cheese.

Dinner: Bristol Bay "Sockeye Salmon" Baked ever so lightly, and smothered in creamy rich "Extra-Chunky Bleu Cheese" sauce. (Note: I...

Just set out a hunk of Bristol Bay Red Salmon, most likely bake it and dip in chunky Blue Cheese sauce.

Baked Wild Alaska Red Salmon and Baked Potato, both smothered in Lighthouse brand "Chunky" Bleu Cheese Dressing. A large Margrettia.....OK three Margaretta's)