Resources for Campers

Here’s some of the useful things we found on the internet. They took us a while to find and check. If you’re looking for maps and other info on places we’ve been or talked about or just found interesting, you’ll find it here. We’ll try and post all our research here.

Allagash Outfitters
We found Wilmer and Mary Hafford helpful in getting us to the start of our Allagash River adventure.

Bud Farwell  We met Bud Farwell on our passage down the Allagash.  He is knowledgeable and resourceful in all things guide-wise.  We enjoyed his company and spirits.

A Lightweight Comfortable Cot
On a recent camping trip we christened our new Allagash AL cots from Byer of Maine. I was surprised at the great nights sleep I got from this cot. Coupled with a Therm-A-Rest Self Inflating Sleeping Pad, I stayed comfortable and warm. These cots are 30″ wide — enough for me to move around, and they sit just six inches from the floor. They’re not as easy to get out of as taller cots, but they make up for that in size and weight. They are really tiny (8 lbs.) and fold up surprisingly small compared to my military-style heavy duty wood and canvas cots. Except for ultralight backpacking, I think I won’t be sleeping on the ground anymore. Three cheers for lightweight cots!

Thinking of building your own boat?
This book has 518 boat plans – I’m sure that you’ll find your boat. A great Winter project. The link is Here



Chili Rice Skillet Dinner Serves 4

  • 1 pound(s) ground beef
  • 4 c instant rice
  • 3 c water
  • 1 c chopped onion
  • 1 large green pepper, chopped
  • 1 package chili seasoning mix
  • 1 can tomatoes, undrained
  • 1 can kidney beans, drained
  • 1 Tbsp salt
  • 1 c shredded Cheddar or Monterey Jack cheese

Tortillas, sour cream

Brown meat until crumbly, drain and return to skillet.  Add remaining ingredients, reserving cheese.  When rice is done, sprinkle cheese on top.  Serve with tortillas and sour cream

 Brats and kraut  Serves 4

  • 1 package link bratwurst
  • 1 package smoked Polish link sausage.
  • 1 15 ounce can sauerkraut
  • 1 onion, diced
  • 2 potatoes, diced
  • 1 tablespoon caraway seed

Rye or pumpernickel bread

Drain and wash sauerkraut.  Put everything into Dutch oven or large pot.  Cover and simmer until potatoes are done.  Serve with rye bread.

Dump cake-you need to do this once to believe it works.  This works well in a Dutch oven.  Serves4-6, or however many hungry people you have.

  • 1 can cherry pie filling
  • 1 0ne layer yellow cake mix-Jiffy makes the perfect size, 7 ounces.
  • 1 stick butter

Heat Dutch oven.  You will have to bake for 45 minutes to 1 hour so have a good bed of coals when you start this. Butter a 9″ round cake pan.  Add pie filling to cake pan.  Sprinkle dry cake mix evenly over cherries.  Slice butter into 1/4 inch slices and dot cake mix.  Place something to elevate the cake pan into the Dutch oven.  This can be another cake pan inverted, a round trivet, or even some clean stones.  Place the  cake in the hot Dutch oven, cover, and bake.  Check after 30 minutes, then every 10, depending on how the cake looks.  It’s done when the cake browns.  Remove Dutch oven from heat.  Carefully take cake out, cool slightly, and serve.

 Dutch Oven-We use Dutch ovens every time we camp.  Here’s a good site with gobs of recipes and techniques;


Computer stuff

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