An Amazing Summer Adventure

BY MEGAN ARMSTRONG

Crisp, clear water. Clear blue sky. An 18-foot canoe. Camp Wampameo. A cairn to Tom Thompson. A yellow portage sign. The beaver dam. And finally, a glint of orange that took 6 hours to find – we are at the perfect campsite in Algonquin Park.

My husband Scott and I have always loved camping, especially when we get as far north as Algonquin. Since having children we have been hesitant to commit to such an expedition, easing Kate and Will (and ourselves) into short camping escapes to some great Ontario Parks.

We decided early this year that they were old enough (and we were strong enough mentally) to get the kids in a canoe and do some interior camping. With all the permits set, our lake chosen, and the canoe rented all we had to do was pack our gear and figure out the menu.

I came to the realization during this exercise that it is much easier to prepare a menu for adults than it is for a family.

I had to keep in mind that there would be no refrigeration available – I couldn’t bring milk or mini yoghurts, staples of their diet. I routinely make a veggie chili that stays frozen until night #2, not an option that Kate and Will would dare eat. Pancakes, bagels with peanut butter and nutella, oatmeal, cup of soup, cucumbers, baby carrots and of course, s’mores, are all things that worked for this journey.

The item that was far and away the biggest hit was actually made by the kids – GORP – Good Old Raisins & Peanuts – our version of it anyway. Always one of my favourite things to put together for camping, I let Kate and Will try their hands at it. Here is their ingredient list:

• pretzels
• sunflower seeds
• pepitas (pumpkin seeds)
• yogurt covered peanuts (great when they melt and make everything stick together)
• beer nuts
• banana chips
• Reese’s Pieces

Paddling, hiking, bear bells, loons, baby moose, a family of otters, swimming and filtering water – all elements of a fantastic three-day trip that will not be forgotten for a lifetime.