Self Contained Mobile Meal Kit in a Bag

A self contained Mobile Meal Kit in a bag.

Earlier on this blog I described a mobile meal kit we take on airline trips to use when we want to eat meals in our hotel room.

For camping trips it's nice to have a more inclusive kit so I created self contained Mobile Meal Kits to use for barge camping with our quads, camping in our own airplane and traditional car camping trips.

I've put several kits together for each purpose because they're so economical.

You can fit quite a lot in a small shoulder bag.

I start with a thrift store bag with zipper pouches to help organize the contents.

For meal simplicity, we don't include pots or pans. Camp BBQ meats supplement deli entrees.

There are only two of us, so I fill the kit with sets of two: plastic plates, plastic cereal bowls, plastic drinking cups, and plastic coffee mugs. I also include one larger plastic bowl to share salads.

Plastic bags keep things organized.

I organize and store all of the contents in a Ziploc plastic bags.

For utensils we take two steak knives, two soup spoons, two forks, one serving spoon, a multipurpose can opener, clothes pins, and a nut cracker (just in case a tasty crab crosses our path or to open some of those tricky drink bottle caps).

Condiments are extras from fast food restaurants. The small sealed packets are perfect in size and can be replenished easily, 

Mr. Bucket has been with us since the 1980s.

For dish washing I use a bucket. Our Mr. Bucket folds up for easy transport.

I use camp soap and paper towels for washing and drying. That way I don't have to worry about getting towels dry before packing.

For drinking and cooking water we purchase a gallon bottles to refill our smaller drinking bottles.

A small ice chest fills out our travel eating and cooking needs.

Mobile Meal Kit for a total cost of $5.00:

• zippered shoulder bag $2.00 at thrift store
• plastic plates and coffee mugs at thrift store $.25 each
• salad bowl $2.00 from Dollar Store
• plastic cups and cereal bowls (extras from home)
• metal utensils (extras from home)

Cost of other supplies:

• biodegradable camp soap $3.99 (long lasting concentrate)
• BBQ lighter $2.99
• paper towels (free from my kitchen supply)
• Ziploc bags in several sizes (free from my kitchen supply)
• plastic grocery and vegetable bags for trash (free)
• fast food restaurant salt, pepper, sweetener, condiments (free)
• folding camp bucket (he's been in the family for years)

I now have my self-contained Mobile Meal Kit ready for our next adventure where ever it may be. Do you use something similar. What are your tips and tricks? -- Margy

Ogopogo in Powell Lake

You've probably heard of the Loch Ness Monster. Well, here in my neck of the woods we have Ogopogo. Powell Lake in British Columbia is a very deep (about 365 metres or 1200 feet) glacial cut lake. There's even 10,000 year-old trapped sea water at the bottom. No wonder a "monster" is reportedly living in its depths.

Ogopogo's most publicized sighting was in Okanagan Lake at Mission Beach in 1926. He is said to be 20 to 50 feet in length with a serpant shaped body and a horse-like head. Ogopogo has also been seen here in Powell Lake. It's was recorded in an article in the Powell River News as well as Carla Mobley's classic book, Mysterious Powell Lake.


I've had two close encounters with Ogopogo. I haven't actually seen him, but I've felt his presence. The first time was while swimming around our float cabin. I felt a tug on my toes. What else could it have been but Ogopogo "pulling my leg." The second encounter was captured on film. It was his shadow on Goat Island across from my cabin. With evidence like this, I know he must be real. -- Margy

Cruisin' to Campbell River's Discovery Harbour Marina

Our good friend Kurt from Southern California flew up to our neck of the woods again this summer. He arrived in his Aviat Husky after a stop in Bellingham, Washington, to exchange his southern wheels for his northern floats.

That gives him the flexibility to travel far and wide, hopping from lake to lake throughout the province.

Here he comes now!

Kurt's wife Leslie came to join him for a quick vacation. Wayne and I made arrangements to meet them in Campbell River on Vancouver Island. They drove up by car from the Courtenay Airport and we took our boat from Powell River across the Strait of Georgia.

The cruise across the Strait of Georgia was smooth and the sun was shining. You can't ask for more than that. We got fuel at Discovery Harbour Fuel Sales and went to our reserved slip at the Discovery Harbour Marina. 

Our 2452 at the Discovery Harbour Marina for the night.

We met at the nearby Real Canadian Superstore (Walmart on steroids) and the four of us got in our Bayliner 2452 to cross Discovery Passage for dinner at April Point Lodge. Wayne timed our reservation with slack tide so the crossing would be comfortable. We had a delicious dinner on the deck with an outstanding view. If you don't have a boat, you can take a water taxi from their sister property, Painter's Lodge.

Kurt and Leslie with April Point Resort in the background.

For boaters and non-boaters alike, Discovery Harbour Marina has lots to offer.

It's a full service marina offering moorage for 300 boats from 16 to 150 feet at daily, monthly, 6-months and annual rates. There's electricity, water, washrooms with showers, laundry and trash disposal included. The adjacent Discovery Harbour Centre with lots of stores for provisioning and restaurants is a huge plus. Other services at the marina include lots of boat adventure and fishing tour operators. After all, Campbell River is the "salmon fishing capitol of the world."

• Aboriginal Journeys Wildlife and Cultural Tours
• Springline Charters and Saltwater Adventures
• Mid Island Cruiser Boat Rentals
• Eagle Eye Adventures
• Hurricane Jack Adventures
• Campbell River Whale Watching and Adventure Tours 

Cruise on over to Campbell River on Vancouver Island in Coastal BC in your boat, car or by airline.

Then "discover" a marina with a little something for everyone. -- Margy

Tree Swallow Babies

Each year we have Tree Swallows visit our nesting boxes at our float cabin on Powell Lake in Coastal BC. By mid-July the chicks are large enough to reach the entrance/exit hole.

One voracious chick at a time waits in the hole for either mom or dad to bring a bug to eat. By this age, the parents must spend the entire day feeding their young, getting them ready to fledge and fly on their own.

Do you have birds nesting at your house? What kind and are they ready to fledge? -- Margy

An Overnight Cruise to Van Anda on Texada Island

Approaching Westview Fuels in the South Harbour.

We are a little late starting our summer cruising season, but finally got our Bayliner 2452 in the water at the end of June. To make sure everything was shipshape, we decided to take a cruise over to nearby Texada Island.

First we stopped by Westview Fuels in Powell River's South Harbour to gas up. It's an easy spot to reach with gas, diesel, water and other boating supplies available. Next door to the visitor docks it's handy for locals and guests to the Westview Harbour alike.

Looking towards Powell River from the Sturt Bay breakwater.

Texada is about half an hour away from our home port in Powell River. It's a fun place to visit. The Texada Boating Club has a visitor's dock (Dock 4 on the outer edge). It's a private private club dock in Sturt Bay, but welcomes guests on a first-come, first-serve basis. When we were there the cost was $.75 a foot with power available for an extra charge, For more information you can contact the wharfingers Bob and Maggie Timms at 604-414-5897 or VHF 66A.

Our Bayliner on the visitor's dock at the Texada Boating Club marina.

The marina is within walking distance of the village of Van Anda. This island community is the largest on Texada Island. It's rural in nature where gardens abound. Forest rings the town so many deer can be seen walking the streets and nibbling yard plantings that aren't protected with tall fences.

Mary Mary's Cafe in Van Anda on Texada Island.

You will find an elementary school, store, museum and several places to eat. The pub and restaurant at the Texada Island Inn (Gillies Bay Road) have reopened. Rooms for overnight stays may become available by 2019. We walked up the hill for a nice dinner.

The next morning we walked over to the Mary Mary's Cafe (1989 Marble Bay Road) for breakfast with the locals. That made for an easy overnighter without meal preparation.

Historically, Van Anda was a much larger thriving mining community. Today, mining is still a major part of the economy, but the town has become much smaller and relaxed. You can read about it in Heather Harbord's book Texada Tapestry: A History.

Wayne relaxing on the back deck on a warm sunny day.

If you don't have a boat of your own, you can still visit Texada Island. Driving by car you can take the ferry from Powell River and explore the island at your leisure. You can also reach Texada by air using scheduled KD Air flights or your own aircraft. Please note there is no public transportation on Texada once you are there.

You can read more about cruising Coastal BC and the Strait of Georgia in Wayne's nautical themed books Up the Strait, Farther Up the Strait and Up the Inlet.

All of the books are available in print and ebook formats at Amazon and other online booksellers. -- Margy

Seafood Lasagna with a Veggie Twist

This is a new take on the Mushroom and Crab Casserole that Marg, my good friend in Powell River, makes.

Wayne and I are working on getting healthier and trying to lose some weight. This recipe replaces some of the pasta with a very versatile vegetable, spaghetti squash.

SEAFOOD SPAGHETTI SQUASH LASAGNA

Ingredients:

Bake spaghetti squash.

1 spaghetti squash

Seafood Sauce:
1 tablespoon olive oil
1 small onion chopped
1/2 red sweet pepper chopped
1/2 bell pepper diced
2 stalks celery with leaves diced
2 cups white mushrooms sliced
3 cloves garlic minced
1/2 teaspoon chicken bullion crystals
1/2 teaspoon salt

Shred the squash.

1/4 teaspoon dried basil
sprinkle of cayenne pepper
sprinkle of ground pepper
sprinkle of nutmeg
1/4 teaspoon dill
2 tablespoons white wine
2 tablespoons all-purpose flour
2 cups milk
2 tablespoons spreadable cream cheese
2 cups imitation crab (or the real deal)
2 cups medium shrimp whole

Mix the filling.

Filling:
1 cup ricotta cheese
1/2 cup Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon garlic powder

Pasta:
4 lasagna noodles
2 quarts boiling water
1 tablespoon oil (optional)
1 teaspoons salt

Saute the sauce ingredients.

Topping:
1/2 cup mozzarella cheese grated
1/2 cup shredded Parmesan cheese

Directions:

Cut spaghetti squash in half lengthwise and remove the seeds.  Place upside down in 1/2 inch of water is a large baking dish. Bake at 375 degrees for about 45 minutes or until the flesh is fork tender. Remove and cool. Shred the squash until it looks like spaghetti (hence the name).

Cook the noodles.

Saute onion, garlic, peppers, celery, and mushrooms with 1 tablespoon olive oil in a large non-stick frying pan until tender and the liquid is evaporated. Add salt, pepper, nutmeg, basil, and dill to release flavours.

Add wine. Simmer about 1 minute more until liquid is almost evaporated. Measure flour into small bowl. Gradually whisk in milk until smooth. Add to vegetable mixture, stirring constantly until boiling and thickened.

Stir in cream cheese until melted.

Add seafood to the sauce.

Cook pasta in boiling water, oil and salt in a large uncovered pot until pliable but slightly firm. Drain.

Prepare a baking dish with cooking spray. Put enough of the sauce mixture to cover the bottom of the dish. Lay the lasagna noodles on top, overlapping the edges.

Add shrimp and crab to the remaining sauce mixture.  Put about one third on top of the lasagna noodles. Mix ricotta and Parmesan cheese with garlic powder and basil.

Layer the ingredients.

Spread the cheese mixture over the top of seafood sauce mixture. Then make a layer of the shredded spaghetti squash.

Put a small portion of the seafood sauce on top of the squash and mix it in to moisten and flavour it.

Top with the remaining seafood sauce. Cover and bake at 350 degree oven for 30 minutes until hot and bubbling. Add the mozzarella and Parmesan cheese on top and return to the oven uncovered.

Bake until golden brown.

Bake until the cheese melts and gets golden brown.

Okay, I know the seafood sauce and cheese aren't low calorie, but at least the spaghetti squash allows us to eat a normal portion with a little less guilt.

Have you altered any recipes to make them healthier?  I'd love to hear about them. -- Margy