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SANDY (Or* I POST Thur»
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Jonuory 14 I »82 (Sac 2)
Snowshoe breakfast family outing
by M IC H A EL P JONES
Post Correspondent
Turn back the clock a
hundred years and take the
family for a breakfast on
snowshoes
With the snow level the
way it is, the opportunity
exists to rekindle the spirit
that accompanied outings
that were common years
ago
All the family needs are
snowshoes, a sled, dry
wood, breakfast food and
cooking utensils
It may be best to make
the excursion a two-day
outing, giving it the aura of
an extended holiday
With proper planning,
clothing and the spirit for
adventure, the outing is
sure to become a favorite
among both children and
adults
The preparations should
begin the afternoon prior to
the breakfast First one
should decide where to hold
the outing, weighing the ad
vantages and disadvan-
tages of each location.
If the site happens to be
on park land, be sure to
consider the rules and
restrictions that would go
with its use. Contact the
government office with
jurisdiction if questions ex
ist
Next, select the proper
site for the breakfast
Before picking a site too far
from the road, remember
that wood and food will
have to be packed in.
Also, consider that walk
i ng in snowshoes is more
difficult It could seem as
though you’re w alking
twice the distance
The site should be safe,
away from areas with a
potential for avalanches,
and where streams will not
have to be crossed. Also
watch for steep hills, or
cliffs that need to be
skirted.
Once a site is selected,
equip it with some com
forts For example, logs
may be moved for seating
and to serve as tables
To avoid the traditional
“ wet-bottom syndrome,’’
the logs should be covered
with plastic
The pastic should be
weighed down, and carried
out when the excursion is
over
The fire pit should be
constructed using a com
bination of common sense
and ingenuity
Remove the snow with a
shovel, stick or board,
clearing an area about
three by three foot Rocks
should surround the area to
identify is as the fire ring
All fuel should be concen
(rated in this area
The wood can be hauled
in best, probably, on a sled
The wood should be
stored beneath a tree To
protect against moisture,
clear an area of snow,
stack the wood, and then
cover it with a tarp or
plastic.
When pulling the sled, all
the participants can share
a hand in the burden If the
rope is long enough, that is
ground
In the past a kerosene
lamp would light the way
back home A flashlight
may be the alternative us
ed today.
Early the next morning
the fam ily should snowshoe
back to the camp to reap
the rewards of the night
before
Rekindle the fire and
prepare the desired meal.
When the meal is over
and the participants are
ready to leave, the fire
should be properly e x
tinguished and the camp
cleaned up
This will especially help
when going up hills or
across rough terrain
One may want to build a
fire the night before the
breakfast, and perhaps eat
dinner at the site At night,
in the woods with a camp
fire going, is a good time
for the family storyteller to
do his thing
One may want to make
o a tm e a l or c o rn m e a l
mush, boiling water and
then adding the oatmeal or
cornmeal Once the mush
is cooked, it can be sliced
or p atted into cakes,
covered, and set aside to be
fried for breakfast
Pack the cooking utensils
and the garbage on the sled
and haul it home, leaving
the site as it was found
before heading back, all
food should be cached, to
protect it against the
weather, birds and other
wildlife
With the proper, plann
mg. the outing will be en
joyable, and may start a
tradition in the family.
In the past it did much to
spark the memories the
old-timers now cherish
Keep this almost-forgotten
winter tradition alive
The food should be plac
ed in a plastic sack, which
is hoisted up to a branch
and suspended on a rope
The rope should be tied off
so the food is a minimum of
eight or nine feet off the
Slafi photo
Little Carolyn Parsons of Portland finds her snow trip easy riding, thanks to father
Ralph Parsons, who serves as beast of burden on his cross-country skis at Wildwood
Park near Welches.
Lowest prices in town on meat,
SHUR FLAVOR
ASSORTED
ICECREAM
HALF GALLON
CK ROAST
NICE A SOFT
BATHROOM
TISSUE
USDA
CHOICE BEEF
BLADE CUT
HIGH IN
PROTEIN.
DARK MEAT
4 ROLL
PKG.
USDA
CHOICE
BLADE CUT
TURKEY
DRUM
STICKS
WESTERN FAMILY
ALL-PURPOSE
FLOUR
OR UNBLEACHED
-FR E S H OREGON FRYER PARTS
BREASTS
THIGHS
*1"
USDA CHOICE
BONELESS STEAK
*1
DRUMSTICKS
lb * 1 48 WMGS
lb $1
lb
ORE-IDA
FROZEN
POTATOES
BONELESS
FRESH PACIFIC
Top Sirloin
Stew Beef
HILLSHIRE SMOKE
POLISH. HOT
USOA CHOICE
BEEF. 7 BONE
Sausage
FRIES, CRINKLE. TATER
BEEF
CHUCK
STEAK
Oysters..... iooz.
boneless
Chuck Roast
Cross Rib Roast
lb
"îâ lfR N TAMII/
NALLEY 15 OUNCE
JIF 28 OUNCE
Young
Beet
USDA CHQICE
CHILI WITH BEANS
PEANUT BUTTER
REG., MOT. THICK
CREAMY. CRUNCHY
WESTERN FAMILY
COTTAGE
CHEESE
1 LB. CARTON
k W
WESTERN FAMILY
FRESH AA
LARGE EGGS
OOZEN
FIRST
ONE
FIRST
1WO
FIRST
ONE
Frozen Food Buys
D e li' Delights
CORN OIL
VEGETABLE
MARGARINE
1 LB CUBES
COTTAGE
ASSORTED
20 OZ PKG
1 LB
CUBES
JENNIE-O
12 OUNCE
PACKAGE
FROZEN
ORANGE JUICE
ASSORTED
MOZZA
RELLA
ORANGE
JUICE
4 OZ PKG
MINUTE MAID C
TORTILLAS
PRECIOUS
BUFFET
SUPPERS
WESTERN FAMILY
LAUNDRY
OETERGENT
BOLOGNA
Apple Juice
Enchiladas”
Brilliant Fish
CREAMETTE DUMPLING
& OUNCE
EGG NOODLES >.oz
C R IA U t n t I t OUNCE
OUNCE
4/99
RICOTTA
CHEESE
MAHONEY SLICED
ORIO . B F , CHICK
TERGENT
FETTUCCINI
C R tA M fc tT t I t OZ THIN
SPAGHETTI
PRE-COOKED
BANQUET
FROZEN CHICKEN
Sebastiani
12 PK BEER. 12 OZ CANS
♦ DEP
m
12 PK. BEER 12 OZ. CANS
IN BATTER. STICKS 12
8 PK ORANGE DRINK. REG
Sunkist °"tr z
CABBAGE
RIPE. SWEET,
AND JUICY
ROYAL
MANDARIN
ORANGES
FRESH
HEADS
BIPE
LB
X
TEXAS RUBY RED
D ANJOU LBS
J
FO«
39180 Pioneer
in Sandy.
•A A -t ASSORTED
'WHITE
'WHEAT
PWICES EFFECTIVE WED TUES. JAN
8 2/99
ROSE, CHIANTI
RHINESKELLER ’
...................1 5 LT
Hamm’s DEP
22 h OZ LOAF
SLICEO
LUNCH MEATS
PLUS 0EP
VAN-DE-KAMP SHR B
GREEN
SKINNED
FRESH
BREAD
1 LITER
BÓTTLE
LT. COUNTRY. WINE 1.5 LT
.DUET ASSORTED
ASSO.
BANQUET
BALLARD 7W OZ COUNTRY. B TRMILK
HACIENDA CORN
V f
BANQUET
COOKIN’ BAGS
WESTERN FAMILY.
THICK SLICED
\ BACON
SUNKIST
VEGETABLES
MAZOLA
MARGARINE
TURKEY
WIENERS
CMOtCI
O
GRADE
FOR
668-7418