Episode Transcript
[0:00:00 – 0:00:00] UNKNOWN: 🎵 🎵
[0:00:37 – 0:00:42] Adam: Welcome to Tumble Home, a proud independent Boundary Waters podcast.
[0:00:43 – 0:00:47] Adam: My name is Adam and I’m here in Studio V with my dear friend Eric.
[0:00:47 – 0:00:48] Adam: Good evening.
[0:00:48 – 0:00:49] Erik: Good evening.
[0:00:49 – 0:00:52] Erik: I am in the flow state.
[0:00:53 – 0:00:54] Erik: Absolutely.
[0:00:54 – 0:00:57] Erik: So many adaptogens right now, they’re coming out of my ears.
[0:00:58 – 0:00:59] Adam: I had mushroom coffee today, Eric.
[0:01:00 – 0:01:00] Erik: Oh.
[0:01:01 – 0:01:01] Adam: Oh, my.
[0:01:02 – 0:01:02] Adam: Look at us.
[0:01:03 – 0:01:04] Adam: What kind of mushrooms?
[0:01:05 – 0:01:07] Adam: Lion’s mane and a couple other ones.
[0:01:07 – 0:01:08] Erik: Okay.
[0:01:08 – 0:01:09] Erik: All right.
[0:01:09 – 0:01:09] Erik: Look at us go.
[0:01:09 – 0:01:10] Adam: I actually have no idea.
[0:01:10 – 0:01:13] Adam: Somebody gave it to me, and I just blindly drank it.
[0:01:13 – 0:01:15] Adam: It’s usually the best way to do that.
[0:01:15 – 0:01:16] Adam: Yeah.
[0:01:16 – 0:01:17] Adam: I’m full of energy.
[0:01:17 – 0:01:17] SPEAKER_00: Yeah?
[0:01:19 – 0:01:19] Erik: Daytime energy?
[0:01:20 – 0:01:22] Adam: Yeah, energy of the day in the night.
[0:01:23 – 0:01:25] Adam: This is Tumble Home After Dark.
[0:01:25 – 0:01:26] Adam: Oh, no.
[0:01:27 – 0:01:30] Adam: This is episode 276, baby.
[0:01:30 – 0:01:40] Adam: And no big boats were spotted here today, but I did see that dear friend of the show, Free Air Jacuzzi, got to get on board the Thunder Bay while docked in Thunder Bay.
[0:01:42 – 0:01:43] Erik: On a big boat.
[0:01:43 – 0:01:45] Erik: Some big boat stuff going on.
[0:01:45 – 0:01:46] Erik: I sent you the picture yesterday.
[0:01:46 – 0:01:47] Adam: Two.
[0:01:47 – 0:01:50] Erik: I missed it, too.
[0:01:50 – 0:01:53] Adam: I saw the Munson in the court, like two of my favorite boats.
[0:01:53 – 0:01:59] Adam: I knew they were coming, and they somehow got past Grand Marais, and I never got to run it on the loading dock and even see them.
[0:01:59 – 0:02:25] Erik: yeah i mean it was and also yesterday it was just absolutely sea smoking yeah you sent me a really nice smokes honestly the picture you sent me was better than anything i could have seen from the loading dock so thank you so when one went by in the sea smoke i was just like oh baby it kind of gave it gave you the little like the little willies excitement willies and when the second one showed up i just had to like drop to a knee
[0:02:25 – 0:02:28] Adam: You weren’t on the tracker awaiting their arrival?
[0:02:29 – 0:02:29] Adam: No.
[0:02:29 – 0:02:30] Adam: Well, you caught them.
[0:02:31 – 0:02:32] Adam: Oh, boy.
[0:02:32 – 0:02:34] Adam: That’s some very fortunate big boat luck.
[0:02:34 – 0:02:40] Erik: Also, why I feel like I was so happy with it, because it just kind of came out of nowhere.
[0:02:40 – 0:02:41] Adam: Ah, man.
[0:02:41 – 0:02:41] Erik: Just creepy.
[0:02:42 – 0:02:44] Erik: I don’t remember which one it was.
[0:02:45 – 0:02:47] Erik: It was just, like, billowing, like, black smoke.
[0:02:47 – 0:02:52] Erik: I was like, are they just, like, soaking the furnace to stay warm?
[0:02:52 – 0:02:54] Erik: Like, why is that smoke so black?
[0:02:54 – 0:02:54] Erik: It’s too cold.
[0:02:55 – 0:02:55] Erik: Man.
[0:02:55 – 0:02:59] Erik: But just right next to each other, cruising through that sea smoke.
[0:03:00 – 0:03:00] Erik: Damn.
[0:03:00 – 0:03:02] Erik: It was a sight to behold.
[0:03:03 – 0:03:04] Adam: Yeah, they were really close together.
[0:03:05 – 0:03:05] Adam: Yeah.
[0:03:05 – 0:03:08] Adam: Yeah, two Ford pilot houses on those beauties.
[0:03:08 – 0:03:09] Adam: Aye, aye, aye.
[0:03:09 – 0:03:10] Erik: Yeah, it was a good day.
[0:03:11 – 0:03:18] Erik: Besides the fact that it was, I don’t know, what, 10 below pretty much all day yesterday with some crazy winds?
[0:03:18 – 0:03:20] Erik: Yeah, it’s got its own charms.
[0:03:20 – 0:03:21] Erik: It does, actually.
[0:03:21 – 0:03:27] Erik: Now that it’s warmed back up to almost 30, I’m like, eh, I actually kind of miss that cold.
[0:03:27 – 0:03:31] Adam: I almost wore my Chacos to come over here tonight, and so balmy out there now.
[0:03:31 – 0:03:31] Adam: 30 above?
[0:03:31 – 0:03:31] Adam: Yeah.
[0:03:32 – 0:03:33] Erik: 30 above.
[0:03:33 – 0:03:38] Erik: Yeah, we had, what, a 48-hour snap, and that’s it.
[0:03:38 – 0:03:40] Erik: That’s what winter is now, right?
[0:03:40 – 0:03:44] Adam: Just a little burst of that cold Canadian air coming in behind the front.
[0:03:45 – 0:03:46] Erik: You just get blasts of cold.
[0:03:47 – 0:03:47] Erik: No real.
[0:03:48 – 0:03:52] Erik: I remember when I was literally having this conversation with Tori.
[0:03:52 – 0:03:53] Erik: We drove to Ely today.
[0:03:53 – 0:03:55] Erik: I was in Ely, Minnesota today.
[0:03:56 – 0:03:56] Erik: Wow.
[0:03:57 – 0:03:58] Adam: Yeah, still there.
[0:03:59 – 0:04:01] Erik: We went to Insula, actually.
[0:04:01 – 0:04:01] Erik: Oh, nice.
[0:04:01 – 0:04:04] Erik: Yeah, formerly known as Vertines.
[0:04:04 – 0:04:05] Erik: Vertines?
[0:04:05 – 0:04:07] Erik: That’s a throwback.
[0:04:07 – 0:04:16] Erik: I was literally explaining that to Tori, and then five minutes later, a table sat down, and the man behind her was saying, you know, this used to be Vertines.
[0:04:17 – 0:04:18] Erik: I was like, oh, God, I’m that guy now?
[0:04:19 – 0:04:21] Erik: I’m just the guy that says what the restaurant used to be?
[0:04:22 – 0:04:22] Erik: Yeah.
[0:04:25 – 0:04:35] Erik: But yeah, anyway, we were driving back from Ely and I was just kind of like already going on like a pre-winter rant about, I was like, I remember when winters, this used to be what winters were.
[0:04:36 – 0:04:36] Adam: Yeah.
[0:04:36 – 0:04:38] Adam: Straight for months on end.
[0:04:38 – 0:04:41] Adam: Remember when we took the dog’s hoods out and camped on knife?
[0:04:41 – 0:04:44] Erik: Also a topic of conversation during our drive today.
[0:04:44 – 0:04:45] Adam: Yikes, that was cold.
[0:04:46 – 0:04:46] Erik: Oh, yeah.
[0:04:46 – 0:04:48] Adam: I don’t know if I’ve ever been so cold.
[0:04:48 – 0:04:50] Adam: Is that like ride out?
[0:04:50 – 0:04:53] Adam: Trying to just stand backwards on the sled runners?
[0:04:53 – 0:04:55] Erik: Well, the way out was insane.
[0:04:55 – 0:04:56] Adam: Yeah, that was rough.
[0:04:56 – 0:04:58] Erik: Just into a straight up headwind.
[0:04:59 – 0:05:00] Adam: That was a brutal headwind.
[0:05:00 – 0:05:01] Erik: Yeah.
[0:05:01 – 0:05:07] Erik: Also like zero degrees with just a consistent 30 mile an hour headwind.
[0:05:07 – 0:05:08] Adam: No, that was rough.
[0:05:08 – 0:05:16] Erik: We were talking about how we were all just loading up dogs and the cacophony and the madness that is getting five to six.
[0:05:17 – 0:05:18] Adam: Was it me, you, Nick?
[0:05:19 – 0:05:22] Erik: And yeah, there’s five or six teams loading up those dogs.
[0:05:22 – 0:05:23] Erik: It just gets crazy.
[0:05:24 – 0:05:24] Erik: And then all of a sudden.
[0:05:25 – 0:05:32] Erik: you realize you haven’t explained to most of the party how to run a dog team.
[0:05:33 – 0:05:33] Adam: But you’re there.
[0:05:33 – 0:05:35] Erik: And you’re just like, all right, well, we have to go now.
[0:05:35 – 0:05:36] Erik: Pretty simple.
[0:05:36 – 0:05:36] Erik: Yeah.
[0:05:37 – 0:05:39] Erik: So I’m just going to undo this knot.
[0:05:40 – 0:05:41] Erik: And that’s the skid break.
[0:05:41 – 0:05:44] Erik: That’s the hard break when you really want to stop.
[0:05:44 – 0:05:46] Erik: And biggest thing is just don’t fall off.
[0:05:47 – 0:05:48] Adam: Probie had it all under control.
[0:05:48 – 0:05:49] Adam: I never was worried.
[0:05:50 – 0:05:53] Adam: Dear friend of the show, RIP Probie.
[0:05:53 – 0:05:55] Erik: Yeah, rip Probie.
[0:05:55 – 0:05:57] Erik: He truly was your wheel dog guide on that trip.
[0:05:57 – 0:06:00] Adam: Probie was my spirit animal on that trip.
[0:06:01 – 0:06:05] Adam: I did form a very deep connection with Probie on that trip.
[0:06:05 – 0:06:08] Adam: And he didn’t care about the snow or the wind.
[0:06:08 – 0:06:08] Erik: No.
[0:06:09 – 0:06:09] Adam: Or the cold.
[0:06:09 – 0:06:10] Adam: No.
[0:06:10 – 0:06:13] Adam: I should have had Probie sleep with me in my sleeping bag on that trip.
[0:06:13 – 0:06:15] Erik: You did spend the night out on the ice outside.
[0:06:16 – 0:06:16] Erik: True.
[0:06:16 – 0:06:18] Erik: That was our first experience at the wall tent, too.
[0:06:18 – 0:06:20] Adam: I know.
[0:06:20 – 0:06:22] Adam: I’m like, no, I’ll just sleep under my sled.
[0:06:22 – 0:06:23] Erik: That was insane.
[0:06:23 – 0:06:31] Erik: The amount of booming ice creating noises that day, that was nonstop.
[0:06:32 – 0:06:32] Adam: Yeah, I know.
[0:06:32 – 0:06:37] Adam: Days like Wednesday and Thursday this week remind me of those kinds of trips, though.
[0:06:37 – 0:06:47] Erik: But also, like I was saying, like that’s, man, are we going to just live in a world now where it’s just like at the very most you just get a taste of days like that?
[0:06:48 – 0:06:48] Adam: You know, it’s still early.
[0:06:48 – 0:06:50] Adam: Usually that comes in January.
[0:06:50 – 0:06:50] Adam: That’s true.
[0:06:50 – 0:06:53] Adam: I feel like this is a little early to get that kind of snap-a-roo.
[0:06:54 – 0:07:03] Adam: I remember one of my first winters at Trail Center, and Brother Andrew came up in the week between Christmas and New Year’s, and we ice fished every day.
[0:07:04 – 0:07:07] Adam: And I think the high was negative 20 for that whole week.
[0:07:08 – 0:07:10] Adam: Maybe it was a whole eight days straight.
[0:07:10 – 0:07:35] Adam: well yeah and then up the trail too is a different there yeah like he was just like posted up on the little cabin floor like on a air mattress and i remember it’s like water froze solid on the floor in my cabin yeah with a heater in it yeah that’s how cold it was that week and we’re somehow ice fishing for like nine hours a day every day yeah ridiculous we caught a lot of fish that week too even though it was usually it’s that cold like the ice fishing is not that great but that was a
[0:07:35 – 0:07:58] Adam: of the first big walleye that come out of uh that was that lake too when he got that yeah it was like 29 inch walleye and like on at noon at noon in zero degree temperatures like what that’s the last thing i thought was coming out of that hole uh when that tip up went up but uh yeah it was like one of the greatest fish i’ve ever seen brother andrew catch i think yeah and i’ve seen him catch some pretty nice fish
[0:07:59 – 0:08:06] Adam: But yeah, that was the kind of stuff for like, there was one Christmas week that was probably, I don’t know, eight years ago now.
[0:08:06 – 0:08:10] Adam: And Natalie’s whole family was up and it was like that again, that whole week of Christmas.
[0:08:10 – 0:08:12] Adam: It was like high of negative 22.
[0:08:12 – 0:08:12] Adam: Yeah.
[0:08:13 – 0:08:14] Adam: It was just brutal.
[0:08:14 – 0:08:20] Adam: And like we only, me and Ty went out for like a snowshoe on Christmas day for like maybe an hour.
[0:08:21 – 0:08:24] Adam: Braved it and then got out there and like, well, at least we got outside.
[0:08:25 – 0:08:26] Erik: Yeah, it is still early.
[0:08:26 – 0:08:29] Adam: So that kind of stuff used to happen, I feel like, every other winter.
[0:08:30 – 0:08:33] Adam: Almost every winter you’d get one of those prolonged cold snaps.
[0:08:33 – 0:08:35] Adam: Yeah, the week plus.
[0:08:35 – 0:08:41] Adam: Yeah, but we hadn’t had one the last couple of years at all, and now this one was like, well, only two days, not so bad.
[0:08:41 – 0:08:42] Adam: But I did have to jump a car.
[0:08:43 – 0:08:43] Erik: You did?
[0:08:43 – 0:08:44] Erik: I did.
[0:08:44 – 0:08:51] Adam: Well, I hadn’t fired up the CRV in forever, and then the Tundra’s steering was getting a little…
[0:08:53 – 0:09:14] Adam: tight and i’m like i’m gonna have it looked at i don’t want to screw around so i was like i’m gonna drive the crv and that thing it was like deader than dead didn’t even make a noise just like barely made the little clicks yeah it’s like dad i’m cold oh god why don’t you put a engine block heater on my oil pan buddy yeah just a little just a little something
[0:09:14 – 0:09:15] Adam: It’s like, oh yeah, I forgot.
[0:09:15 – 0:09:20] Adam: I just left it buried in snow for like nine days straight and then it got really cold and I didn’t want to start it.
[0:09:20 – 0:09:21] Adam: I was shocked.
[0:09:21 – 0:09:22] Erik: Yeah, well.
[0:09:23 – 0:09:23] Adam: I got her going.
[0:09:23 – 0:09:24] Adam: Tis the season.
[0:09:24 – 0:09:25] Adam: Tis the season.
[0:09:27 – 0:09:29] Adam: We got a show sponsor here tonight, Eric.
[0:09:30 – 0:09:30] Erik: Yeah, I see that.
[0:09:30 – 0:09:32] Adam: It’s got some caffeine in it.
[0:09:32 – 0:09:34] Erik: How many adaptogens are we working with over there?
[0:09:35 – 0:09:40] Adam: That’s the perfect complement to mushroom tea and flow state adaptogens.
[0:09:41 – 0:09:41] Adam: This one came in.
[0:09:42 – 0:09:46] Adam: It was marked as paper bag number two on the current roster.
[0:09:47 – 0:09:52] Adam: And came in, I believe, in September from dear friend of the show, Dirty Dad Bod.
[0:09:53 – 0:10:01] Adam: And these are Oliphant Brewing 2-Clone 2-Get-Stoned Key Lime Pie THC-Infused Beverage.
[0:10:02 – 0:10:03] Adam: But it also has…
[0:10:03 – 0:10:04] Adam: It’s got everything.
[0:10:04 – 0:10:07] Adam: It’s got THC and CBD.
[0:10:07 – 0:10:08] Adam: No, CBG?
[0:10:09 – 0:10:10] Adam: What the hell is CBG?
[0:10:10 – 0:10:11] Erik: Yuggity, yuggity, yuggity.
[0:10:11 – 0:10:12] Erik: Oh, no.
[0:10:13 – 0:10:13] Erik: CBG?
[0:10:13 – 0:10:14] Adam: CBG?
[0:10:14 – 0:10:16] Adam: And caffeine.
[0:10:16 – 0:10:21] Erik: I feel like we’ve had this conversation the last time something similar came in.
[0:10:22 – 0:10:23] Adam: We never did solve it.
[0:10:23 – 0:10:25] Erik: They can put anything they want on these.
[0:10:25 – 0:10:28] Erik: Oh, yeah, DTH2.
[0:10:28 – 0:10:30] Erik: Give them to animals.
[0:10:30 – 0:10:31] Erik: That’s the good stuff.
[0:10:31 – 0:10:32] Erik: They’ll drink anything.
[0:10:32 – 0:10:34] Erik: Yeah, just…
[0:10:34 – 0:10:34] Adam: It’s in a can.
[0:10:35 – 0:10:38] Adam: Yeah, just put two scoops of this in some hot water and pound it.
[0:10:38 – 0:10:39] Adam: You’ll be full of energy.
[0:10:41 – 0:11:02] Adam: jesus sorry what the hell’s going on i think the caffeine is gonna maybe keep me from being too interested in actually consuming one of those tonight what all right well you can have it tomorrow morning all right god you’ve convinced me here it’s nine it’s not even that late i mean it was pretty late that i was getting over here it’s i was delayed it’s a daytime energy though
[0:11:04 – 0:11:08] Adam: Well, like I said, it’s my Friday night, and I’m going to stay up until at least 1130.
[0:11:08 – 0:11:09] Erik: It’s your Friday night?
[0:11:10 – 0:11:12] Adam: Yeah, I currently have Fridays are my Fridays.
[0:11:12 – 0:11:13] Adam: Friday nights are aligned.
[0:11:13 – 0:11:15] Adam: Fridays are my Fridays.
[0:11:15 – 0:11:16] Adam: And it’s the 13th.
[0:11:16 – 0:11:17] Adam: And it’s Friday the 13th.
[0:11:18 – 0:11:21] Erik: And it’s the last full moon of the year tomorrow.
[0:11:22 – 0:11:24] Adam: Wow, a lot of things are lining up for us here.
[0:11:26 – 0:11:28] Erik: The 13th full moon.
[0:11:29 – 0:11:30] Adam: Oh, yeah, that’s right.
[0:11:30 – 0:11:31] Adam: There are 13 in a year.
[0:11:32 – 0:11:40] Erik: Yeah, remember what was the 13th astrological sign that we read about that isn’t mentioned in any horoscopes?
[0:11:40 – 0:11:40] Erik: Yeah.
[0:11:40 – 0:11:44] Erik: There’s a full month of the year that should be allocated to like a dark.
[0:11:44 – 0:11:46] Erik: We don’t talk about that.
[0:11:47 – 0:11:48] Erik: The dark presence.
[0:11:48 – 0:11:52] Erik: A dark presence of people being completely neglected.
[0:11:53 – 0:11:58] Adam: Yeah, at the very end of the year in the darkest of months.
[0:11:59 – 0:12:02] Adam: Santa’s baby comes over the horizon.
[0:12:02 – 0:12:03] Adam: Oh, no.
[0:12:03 – 0:12:04] Adam: My God.
[0:12:04 – 0:12:05] Adam: Santa’s baby?
[0:12:05 – 0:12:06] SPEAKER_00: I didn’t know Santa had a baby.
[0:12:07 – 0:12:08] Erik: I think we should.
[0:12:08 – 0:12:10] Erik: Yeah, we got to get this lore going.
[0:12:10 – 0:12:11] Erik: Cheers, baby.
[0:12:12 – 0:12:13] Adam: Cheers.
[0:12:13 – 0:12:18] Adam: I believe Dirty Dad had gifted us these exact same drinks earlier.
[0:12:18 – 0:12:22] Adam: And I believe the story goes that these are rarer than seeing Santa’s baby.
[0:12:23 – 0:12:27] Adam: You can’t find these anywhere except for certain areas around Kiwani.
[0:12:27 – 0:12:29] Erik: Yeah, we’ve had them twice.
[0:12:31 – 0:12:31] Erik: Super rare.
[0:12:31 – 0:12:34] SPEAKER_00: Well, they have them at Woodman’s now.
[0:12:34 – 0:12:35] Erik: Rare at these depths.
[0:12:35 – 0:12:38] Adam: Dirty Dad, but thank you for the donations.
[0:12:38 – 0:12:40] Adam: And I’m feeling supplied.
[0:12:40 – 0:12:41] Adam: I’m feeling supported.
[0:12:42 – 0:12:47] Adam: And thank you to all our Patreons, of course, for your continued support of Tumble Home.
[0:12:48 – 0:12:51] Adam: We’re going to continue Feast Chat tonight, of course.
[0:12:52 – 0:12:56] Adam: Can’t wait to hear more about the feast you are cooking up in camp tonight.
[0:12:58 – 0:13:22] Adam: um i did have a correction a small correction uh i believe last week i i claimed that uh dear friend of the show cheap dancer was a member of the gray panther eight because there was some cheap dancers sticker merch in the box but uh i was it was cleared up like those somehow those stickers got in that box and they didn’t they didn’t originally come in the box
[0:13:23 – 0:13:30] Adam: But Cheap Dancer is still going to be an honorary member of the Gray Panther 8, especially since they only listed seven members of the Gray Panther 8.
[0:13:31 – 0:13:32] Erik: There’s room for one more.
[0:13:32 – 0:13:33] Erik: Very mysterious.
[0:13:34 – 0:13:37] Adam: There can only be seven in the Gray Panther 8.
[0:13:39 – 0:13:46] Adam: And yeah, of course, they were famous for mixing pancake batter and crushed up dots pretzels.
[0:13:47 – 0:13:48] Adam: That’s right.
[0:13:48 – 0:13:51] Adam: And also their rival gang members against the Dirty Dad Bods.
[0:13:52 – 0:13:53] Adam: Did we make that a thing?
[0:13:53 – 0:13:54] Erik: I don’t remember.
[0:13:54 – 0:13:56] Adam: They’re embracing it, actually.
[0:13:56 – 0:14:00] Adam: And now they’re often doing online dancing rap battles.
[0:14:00 – 0:14:02] Erik: The gangs are embracing it?
[0:14:02 – 0:14:02] Adam: Yeah.
[0:14:02 – 0:14:03] Erik: Okay.
[0:14:03 – 0:14:03] Adam: They are.
[0:14:04 – 0:14:06] Adam: But it’s like a friendly rivalry.
[0:14:06 – 0:14:08] Adam: Not so much like we want to murder each other.
[0:14:08 – 0:14:12] Erik: Yeah, we just want to show each other our dance moves.
[0:14:12 – 0:14:13] Adam: Our breading techniques.
[0:14:13 – 0:14:15] Erik: And yeah, our breadings are better than your breadings.
[0:14:16 – 0:14:18] Erik: Impromptu breadings, not breedings.
[0:14:18 – 0:14:20] Adam: No, exactly.
[0:14:20 – 0:14:22] Adam: Yeah, these are pretty good.
[0:14:22 – 0:14:24] Adam: These taste really good, I got to say.
[0:14:24 – 0:14:27] Adam: And I’m going to embrace the caffeine.
[0:14:27 – 0:14:29] Adam: I might stay up all the way until midnight, actually.
[0:14:29 – 0:14:34] Erik: Yeah, I don’t know if I can flow any more than I’m flowing right now.
[0:14:35 – 0:14:37] Adam: Yeah, it’s going to be hard to do so.
[0:14:37 – 0:14:39] Adam: I definitely won’t be having two of these, though.
[0:14:39 – 0:14:43] Adam: There is a four-pack, so I’m going to save the other one for my Saturday morning.
[0:14:44 – 0:14:45] Erik: There you go.
[0:14:45 – 0:14:46] Adam: Or maybe midday.
[0:14:46 – 0:14:46] Adam: We’ll see.
[0:14:46 – 0:14:47] Erik: Daytime energy.
[0:14:47 – 0:14:47] Erik: CBG.
[0:14:47 – 0:14:49] Adam: I’ve got to get up on the ladder tomorrow.
[0:14:49 – 0:14:52] Adam: It’s going to be really nice, so I’m going to go do some ladder work.
[0:14:53 – 0:14:56] Adam: Maybe I’ll wait until after the ladder work’s done and have the second one tomorrow.
[0:14:56 – 0:14:57] Erik: Outdoor ladder work?
[0:14:58 – 0:14:59] Adam: Yeah, from the wind.
[0:15:00 – 0:15:02] Adam: They took down a bunch of my Christmas lights.
[0:15:02 – 0:15:02] Adam: They’re looking rough.
[0:15:03 – 0:15:05] Adam: The wind roughed up me lights.
[0:15:06 – 0:15:07] Adam: I got to get up there.
[0:15:07 – 0:15:10] Adam: I found some new clips, so I got to get up there and fix them up.
[0:15:10 – 0:15:14] Erik: I just hammer mine in with big staples.
[0:15:14 – 0:15:16] Adam: Yeah, staple gun them in.
[0:15:17 – 0:15:17] Erik: It’s great.
[0:15:17 – 0:15:19] Erik: Yeah, it’s great at the time.
[0:15:19 – 0:15:23] Erik: Come April, you’re just like, what the fuck was I thinking?
[0:15:23 – 0:15:24] Adam: You never have to take them down, Eric.
[0:15:24 – 0:15:25] Erik: Yeah, just turn them off.
[0:15:26 – 0:15:27] Adam: Or just leave them on year-round.
[0:15:27 – 0:15:28] Adam: Nobody cares.
[0:15:28 – 0:15:28] Adam: I mean.
[0:15:29 – 0:15:30] Adam: It looks great.
[0:15:30 – 0:15:31] Erik: They are festive.
[0:15:31 – 0:15:33] Erik: I think we’re pretty festive this year.
[0:15:33 – 0:15:34] Erik: Yeah, you are.
[0:15:34 – 0:15:34] Erik: Look at these.
[0:15:34 – 0:15:36] Erik: Got the sauna with some.
[0:15:36 – 0:15:39] Adam: I saw those last week when I was leaving that those are lit up.
[0:15:39 – 0:15:41] Adam: That’s apparently a nice touch of air going there.
[0:15:41 – 0:15:41] Erik: That’s really nice.
[0:15:41 – 0:15:43] Erik: I actually do really like that.
[0:15:43 – 0:15:44] Adam: That’s really, really nice.
[0:15:44 – 0:15:48] Erik: I had to spend $40 on an extension cord that would reach all the way out there.
[0:15:49 – 0:15:49] Erik: Worth it?
[0:15:49 – 0:15:50] Adam: Yes.
[0:15:50 – 0:15:50] Adam: Yeah.
[0:15:51 – 0:15:51] Adam: What do you got?
[0:15:51 – 0:15:51] Adam: 150 footer?
[0:15:53 – 0:15:54] Erik: Yeah, we came down from the main line.
[0:15:55 – 0:15:56] Erik: I spliced in.
[0:15:56 – 0:15:56] Adam: Sheesh.
[0:15:57 – 0:16:00] Erik: No, but I was shocked at where the power comes down.
[0:16:00 – 0:16:01] Erik: There is an outlet.
[0:16:02 – 0:16:02] Erik: Oh, really?
[0:16:02 – 0:16:03] Erik: On the power line pole.
[0:16:03 – 0:16:04] Adam: Oh, that was nice of them.
[0:16:04 – 0:16:04] Erik: Yeah.
[0:16:05 – 0:16:05] Erik: Thanks, guys.
[0:16:05 – 0:16:06] Adam: Thanks, Arrowhead Electric.
[0:16:06 – 0:16:07] Erik: Yeah, thanks for that.
[0:16:07 – 0:16:08] Adam: For keeping the lights on.
[0:16:08 – 0:16:10] Erik: Yeah, but it’s still very far away.
[0:16:10 – 0:16:14] Adam: We’ve only had three power outages this week, so it’s been a pretty good week for Arrowhead Cooperative.
[0:16:15 – 0:16:15] Adam: Yeah.
[0:16:15 – 0:16:16] Adam: Not too shabby.
[0:16:16 – 0:16:18] Adam: They got battery backups on everything these days.
[0:16:18 – 0:16:19] Adam: Yeah.
[0:16:19 – 0:16:25] Erik: Worst part about the whole thing is when I was buying the lights to do it, I was like, oh, I’ll just get this extension cord right here.
[0:16:26 – 0:16:27] Erik: This looks like it’ll be long enough.
[0:16:27 – 0:16:27] Erik: What, 30 feet?
[0:16:28 – 0:16:29] Erik: Can’t be much longer than that.
[0:16:30 – 0:16:31] Erik: I got over there.
[0:16:31 – 0:16:32] Adam: 30 feet doesn’t go very far.
[0:16:32 – 0:16:36] Erik: I was just like, I am not even close to halfway.
[0:16:36 – 0:16:37] SPEAKER_00: I had to go and buy another extension cord.
[0:16:40 – 0:16:42] Adam: What’s the longest extension cord they got in town?
[0:16:43 – 0:16:43] Erik: The longest?
[0:16:44 – 0:16:46] Erik: 100 feet was the longest I could find.
[0:16:46 – 0:16:48] Adam: That’s a pretty good cord.
[0:16:48 – 0:16:55] Erik: And then you’ve got your medium, lightweight, and heavy duty, all in varying prices.
[0:16:55 – 0:16:58] Adam: Did you get the one that has the light in the plug at the end?
[0:16:58 – 0:17:00] Erik: No, I was looking… To let you know that it’s working?
[0:17:00 – 0:17:01] Erik: No.
[0:17:01 – 0:17:11] Erik: Once you’re talking 100 feet of extension cord, you’re looking for the most bare bones of anything, especially when all you’re trying to do is light up 16 feet of Christmas lights.
[0:17:11 – 0:17:13] Adam: It’s just going to be buried in snow all half the year.
[0:17:13 – 0:17:13] Erik: Yeah.
[0:17:14 – 0:17:17] Erik: It’s just going to eventually go in a landfill somewhere.
[0:17:17 – 0:17:18] Adam: No, that’ll come in handy.
[0:17:18 – 0:17:19] Adam: You’re going to need it for something else.
[0:17:19 – 0:17:20] Adam: Handy, yeah.
[0:17:20 – 0:17:21] Adam: Good thing I got a 100-footer.
[0:17:21 – 0:17:22] Erik: Yeah, good thing.
[0:17:22 – 0:17:25] Erik: In the spring, it’s going to be all knotted with weeds and…
[0:17:26 – 0:17:28] Adam: Don’t run it over at the mower, whatever you do.
[0:17:29 – 0:17:31] Erik: Well, it was worth it to be festive for a month.
[0:17:34 – 0:17:34] Adam: Um…
[0:17:36 – 0:17:59] Adam: goby goby oh no we’re doing this goby uh goby you want to trade adam fox or what right before i came over here i checked the discord and i had a dm from goby in my pants and he goes i just listened to 275 uh were you willing to give up to get adam fox
[0:17:59 – 0:18:01] Erik: This is the world we live in, ladies and gentlemen.
[0:18:01 – 0:18:02] Erik: It’s 2024.
[0:18:03 – 0:18:07] Erik: Fantasy hockey trades are being negotiated over podcasts.
[0:18:07 – 0:18:09] Adam: Will this trade happen before the end of the Feast Chat?
[0:18:10 – 0:18:10] Adam: Yes or no?
[0:18:11 – 0:18:12] Adam: Yeah.
[0:18:12 – 0:18:12] Adam: Maybe tonight?
[0:18:13 – 0:18:13] Adam: All right.
[0:18:13 – 0:18:14] Adam: Maybe not.
[0:18:14 – 0:18:16] Adam: Gobi, I’m prepared to offer you…
[0:18:16 – 0:18:18] Adam: I’ll give you Barkov for Fox.
[0:18:19 – 0:18:19] Adam: How about that?
[0:18:20 – 0:18:21] Adam: Premier Center?
[0:18:22 – 0:18:24] Adam: We don’t have points for face-off wins, unfortunately.
[0:18:24 – 0:18:27] Adam: Otherwise, I would never trade Barkov, obviously, but…
[0:18:28 – 0:18:29] Adam: I think it’s pretty fair.
[0:18:30 – 0:18:35] Adam: You can run off defense, so I know it’s hard to part with a good defender.
[0:18:35 – 0:18:35] Adam: I don’t know.
[0:18:35 – 0:18:36] Adam: I think it’s a fair offer.
[0:18:37 – 0:18:38] Adam: Hit me back up in the DMs.
[0:18:39 – 0:18:42] Adam: Maybe by this time next week we’ll have struck the deal out.
[0:18:43 – 0:18:44] Adam: I think we can make it happen, though.
[0:18:45 – 0:18:46] Adam: I’m open to counter offers.
[0:18:46 – 0:18:50] Erik: You just need to respond through your own podcast.
[0:18:50 – 0:18:53] Adam: Start a podcast called No Way.
[0:18:53 – 0:18:53] Adam: No Way.
[0:18:54 – 0:19:22] Adam: never i will never trade adam fox to you i mean you’ve convinced me i would make that trade you think it’s a fair deal i don’t know i think it’s fair it’s whatever it’s fine i don’t really have another center but i mean there’s plenty of centers available right there’s just there’s very there’s no more centers available barkov’s quality though that’s for sure that’s true it’s not it’s not there’s nothing about it that like shocks me we’re gonna start ryan nugent hopkins i can’t start hopkins on a regular basis although maybe then maybe he’s getting hot
[0:19:23 – 0:19:23] Erik: You never know.
[0:19:24 – 0:19:24] Adam: It’s on the Oilers.
[0:19:25 – 0:19:31] Erik: I think we’re still at the latter stages of the early stages.
[0:19:32 – 0:19:34] Erik: I’m a real hockey analyst when it comes to this stuff.
[0:19:34 – 0:19:35] Erik: Can you hear me?
[0:19:35 – 0:19:36] Erik: This is the way.
[0:19:36 – 0:19:37] Adam: Check it out, Pierre.
[0:19:37 – 0:19:37] Erik: Check it out.
[0:19:38 – 0:19:47] Erik: The latter stages of the early stages before everybody’s kind of going to be pretty set in stone in terms of what they’re doing.
[0:19:47 – 0:19:53] Erik: There’s still a little bit of like, well, this guy that I drafted early, he just hasn’t been performing.
[0:19:53 – 0:19:56] Erik: There’s still a slight, tiny little bit of hope that maybe he’s going to come around.
[0:19:58 – 0:20:03] Erik: And I feel like once you get past mid-season, it’s like, yeah, you’re not… You are who you are then.
[0:20:03 – 0:20:04] Erik: Yeah, you are who you are.
[0:20:05 – 0:20:05] Erik: So…
[0:20:05 – 0:20:12] Erik: There’s still that light like, well, I should just hang on to this guy for at least a couple more weeks to see if he can maybe get it together.
[0:20:13 – 0:20:16] Erik: But probably not going to happen.
[0:20:16 – 0:20:18] Adam: Picked up Mackenzie Blackwood this week for free.
[0:20:18 – 0:20:19] Erik: Yeah, well, for free.
[0:20:20 – 0:20:23] Adam: New starting goalie for the Ams.
[0:20:23 – 0:20:25] Adam: Did you have Montembeau in the other night?
[0:20:26 – 0:20:27] Adam: I did have Montembeau in the other night.
[0:20:27 – 0:20:28] Adam: Oh, God.
[0:20:30 – 0:20:31] Adam: What are you doing?
[0:20:31 – 0:20:33] Erik: How many goals before they pulled him?
[0:20:33 – 0:20:33] Adam: Six.
[0:20:34 – 0:20:37] Adam: Yeah, they gave up six, and then they pulled him, and then they gave up three more.
[0:20:37 – 0:20:39] Adam: Why even pull him at that point?
[0:20:39 – 0:20:39] Erik: Just leave him in.
[0:20:39 – 0:20:40] Erik: Let him in there.
[0:20:40 – 0:20:40] Erik: Who cares?
[0:20:40 – 0:20:41] Erik: What’s the difference?
[0:20:42 – 0:20:46] Adam: It ended up being too bad because he did have a lot of saves as well, but yeah, not great.
[0:20:47 – 0:20:53] Adam: It’s not been the best week for my goalies, but I’m pretty excited for McKenzie, born in Thunder Bay, Eric.
[0:20:54 – 0:20:55] Erik: That rock bottom town.
[0:20:55 – 0:21:00] Adam: Go all the way up to the Arctic Circle and be beat up by some goons.
[0:21:00 – 0:21:02] Erik: They don’t even have CAT scans up there.
[0:21:02 – 0:21:03] Erik: Do we even have CAT scans?
[0:21:04 – 0:21:04] Erik: No.
[0:21:04 – 0:21:05] Erik: Where do you get a CAT scan these days?
[0:21:06 – 0:21:08] Adam: They send a truck up that do the CAT scans once a month.
[0:21:08 – 0:21:10] Erik: Tomohomecast at gmail.com.
[0:21:10 – 0:21:13] Erik: Where are you getting your CAT scans at these days, ladies and gentlemen?
[0:21:13 – 0:21:16] Erik: They got a booth in the back at Costco yet?
[0:21:16 – 0:21:18] Adam: You can go down to the Twin Ports.
[0:21:18 – 0:21:20] Adam: You can get a CAT scan and a burger for $10.
[0:21:21 – 0:21:25] Erik: Tune in to the Costco guys at their next CAT scan review.
[0:21:26 – 0:21:28] Erik: Cat scan and a dog for $750.
[0:21:28 – 0:21:29] Erik: There we go.
[0:21:29 – 0:21:32] Erik: The owner, he always said, I’m never going to raise the prices on these cat scans.
[0:21:33 – 0:21:34] Erik: Never.
[0:21:34 – 0:21:34] Erik: Not even.
[0:21:35 – 0:21:36] Erik: Not even.
[0:21:36 – 0:21:37] Erik: Over my dead body.
[0:21:37 – 0:21:38] Erik: Over my dead body.
[0:21:40 – 0:21:40] Adam: All right.
[0:21:41 – 0:21:45] Adam: Well, you know, let me know if you want to make a deal.
[0:21:45 – 0:21:45] Erik: All right.
[0:21:45 – 0:21:46] Erik: Well, whatever.
[0:21:46 – 0:21:47] Adam: Let me know.
[0:21:47 – 0:21:48] Adam: Let me know.
[0:21:48 – 0:21:53] Adam: I, you know, I could throw in John Gibson for you now that I got Blackwood.
[0:21:54 – 0:21:54] Erik: Yeah.
[0:21:54 – 0:21:55] Erik: It’s mid-December.
[0:21:55 – 0:21:55] Erik: It’s dark.
[0:21:55 – 0:21:56] Erik: It’s cold.
[0:21:56 – 0:21:57] Erik: What do you people want?
[0:21:57 – 0:21:57] Erik: We’re here.
[0:21:58 – 0:21:59] Erik: And we’re happy that you’re here.
[0:22:00 – 0:22:02] Adam: I can’t wait to talk more about the feast.
[0:22:02 – 0:22:04] Adam: How many more biscuits and gravy are we going to talk about tonight?
[0:22:04 – 0:22:05] Erik: I don’t know.
[0:22:05 – 0:22:10] Erik: You asked me before you came over if it was going to be a two or three-parter, and I said, I have no idea.
[0:22:10 – 0:22:10] Erik: I don’t know.
[0:22:11 – 0:22:15] Adam: We know where we left off, but I don’t even know how many more comments there are to go.
[0:22:15 – 0:22:23] Erik: No, I feel like I can’t always tell when it says 53 comments if those are comments that need to be read or if those are comments to comments made.
[0:22:24 – 0:22:26] Erik: Sometimes that inflates and skews.
[0:22:26 – 0:22:29] Adam: Yeah, it looks like this one’s got a bunch of responses on here.
[0:22:29 – 0:22:29] Erik: It does.
[0:22:29 – 0:22:29] Erik: It does.
[0:22:31 – 0:22:32] Erik: And I don’t know if we’re going to read them.
[0:22:33 – 0:22:34] Adam: Depends.
[0:22:34 – 0:22:35] Adam: It does depend.
[0:22:35 – 0:22:35] Erik: It does depend.
[0:22:36 – 0:22:36] Erik: It always depends.
[0:22:36 – 0:22:41] Erik: We’re going to maybe get done in an episode here, but we might not.
[0:22:41 – 0:22:43] Erik: Then we’re going to talk about Alone until midnight.
[0:22:44 – 0:22:44] Erik: Oh, that’s right.
[0:22:45 – 0:22:46] Erik: We haven’t even mentioned that, TCC.
[0:22:46 – 0:22:50] Erik: We are starting our winter series.
[0:22:51 – 0:22:52] Erik: We’ve been talking about it.
[0:22:53 – 0:22:54] Erik: We’ve been teasing it.
[0:22:54 – 0:22:55] Erik: We’re actually going to do it.
[0:22:55 – 0:22:57] Erik: We’re just going to talk about Alone.
[0:22:57 – 0:22:59] Erik: Yeah, we started it.
[0:22:59 – 0:23:00] Erik: Yeah, we both watched it.
[0:23:00 – 0:23:25] Erik: n episode i have seen the whole sea the this whole season but it’s been a while adam was trying to find a season that had a lot of uh fishing and or netting which i feel like the last one was heavy on that but that one’s not available for free on disney plus so we are going with season seven and if you have seen season seven you know why it’s a good one because the guy loses his fire starter
[0:23:26 – 0:23:28] Erik: Well, I mean, it’s just the start.
[0:23:28 – 0:23:44] Erik: I mean, yeah, the first few episodes of every Alone, all the Alone seasons, they seem like they’re kind of exciting and good, but it’s all just building to the middle to end of each Alone season.
[0:23:44 – 0:23:45] Erik: Those are always the best.
[0:23:45 – 0:24:05] Adam: i was pretty impressed with the first episode but i do have questions i will save it for the tcc uh so that’s the dynamic for today we’re gonna be doing the whole 10 episodes in 10 different episodes yeah um yeah i’m pretty excited i have seen like the first season of alone so i get the concept but it seems like they’ve changed up a few things by season seven
[0:24:06 – 0:24:17] Erik: Yeah, it’s a little bit more refined and probably has some things that maybe they gloss over that were more of a bigger deal in earlier seasons that they don’t talk about as much.
[0:24:17 – 0:24:20] Adam: I have a lot of questions, but it does seem like…
[0:24:22 – 0:24:33] Adam: I don’t know if it was the first season or second season of Alone, actually, that I saw, but I just remember there was this real tough guy, and he was talking a lot of big game on the pregame show.
[0:24:35 – 0:24:37] Adam: Are they tailgating the start of Alone?
[0:24:37 – 0:24:38] Erik: Yeah, they did a lot more of that.
[0:24:39 – 0:24:43] Adam: Before even the first night, he was crying and hit the radio button.
[0:24:43 – 0:24:44] Erik: Oh, he’s infamous, that guy.
[0:24:44 – 0:24:46] Erik: I can’t remember what his name is.
[0:24:46 – 0:24:47] Adam: I think maybe he made it through one night.
[0:24:48 – 0:24:53] Erik: In the alone lore of quickest tap outs, he’s like, I’m going to be fighting bears.
[0:24:54 – 0:24:57] Erik: Literally to his family, and then it’s just like day one.
[0:24:57 – 0:24:58] Erik: Was that season one or two?
[0:24:59 – 0:25:00] Erik: I think it was the first or second season.
[0:25:00 – 0:25:02] Adam: I think I maybe have seen both the first and second.
[0:25:04 – 0:25:08] Adam: I always remember that one, you know, and I’m like, boy, that’s rough, you know.
[0:25:09 – 0:25:10] Adam: You never know.
[0:25:10 – 0:25:13] Adam: You never know until you’re actually out there alone.
[0:25:13 – 0:25:15] Erik: I mean, and that guy’s legacy now.
[0:25:15 – 0:25:16] Erik: Fortunately, I don’t remember his name.
[0:25:17 – 0:25:18] Adam: I don’t do a lot of solo camping.
[0:25:18 – 0:25:21] Adam: I’ve done a few nights out there by myself.
[0:25:22 – 0:25:24] Adam: I don’t know if I really enjoy them.
[0:25:25 – 0:25:26] Adam: They’re a whole different thing.
[0:25:26 – 0:25:31] Adam: And if you know you’re only going for a couple nights even, it’s like, well, you can make it.
[0:25:32 – 0:25:37] Erik: I almost lost my mind when my dogs and my wife were away for two weeks.
[0:25:37 – 0:25:44] Erik: I had the entire infinite expanse of the internet and technology and food and a car.
[0:25:45 – 0:25:47] Erik: And I ended up just sitting on my couch being real sad.
[0:25:49 – 0:25:50] Erik: I couldn’t imagine.
[0:25:50 – 0:25:52] Erik: I was like, yeah, I think I’d probably do this alone thing.
[0:25:52 – 0:25:52] Erik: What’s the big deal?
[0:25:53 – 0:25:59] Erik: And then cut to me sitting next to a computer and not having anything to do or anybody to talk to.
[0:26:00 – 0:26:02] Erik: Five days later, I’m like, I don’t think I could do it alone.
[0:26:03 – 0:26:03] Adam: Yeah.
[0:26:03 – 0:26:04] Adam: Well, they’re trying to do 100 days.
[0:26:05 – 0:26:07] Erik: That’s the other thing is this is the one season.
[0:26:08 – 0:26:10] Erik: Season seven is where the goal like nobody.
[0:26:11 – 0:26:14] Erik: You don’t win any money unless you make it to 100 days.
[0:26:14 – 0:26:16] Erik: And like the average is like 60.
[0:26:17 – 0:26:18] Adam: Yeah, it will be a new record.
[0:26:18 – 0:26:19] Erik: And it’s in the Arctic.
[0:26:19 – 0:26:20] Erik: Yeah, nuts.
[0:26:20 – 0:26:21] Erik: It’s crazy.
[0:26:21 – 0:26:22] Adam: It’s a pretty good setup, though.
[0:26:22 – 0:26:25] Adam: And yeah, I watched the first episode last night.
[0:26:26 – 0:26:30] Adam: It was really cold, so that was a good excuse to stay up a little late.
[0:26:30 – 0:26:40] Adam: And then I stuffed as much ash as I could get into the wood box and then started both the car and the truck and let Arrow run around and then turned the vehicles off and went to bed.
[0:26:41 – 0:26:43] Adam: Those are quite a night.
[0:26:43 – 0:26:45] Adam: I’m going back to back actually.
[0:26:46 – 0:26:47] Adam: Big nights.
[0:26:47 – 0:26:48] Erik: Back to back big nights.
[0:26:48 – 0:26:55] Erik: You can tune in to TCC, the Tumble Home Cinema Classics on the Patreon.
[0:26:56 – 0:26:59] Erik: That’s probably what we’re going to be doing on there for a little while.
[0:27:00 – 0:27:02] Erik: Season 7 of Alone.
[0:27:02 – 0:27:03] Erik: If you’ve seen it, tune in.
[0:27:04 – 0:27:05] Erik: If you haven’t, watch it.
[0:27:05 – 0:27:06] Erik: Follow along.
[0:27:06 – 0:27:08] Erik: It’s an insane season.
[0:27:09 – 0:27:09] Erik: Can’t wait.
[0:27:10 – 0:27:12] Adam: So yeah, I don’t know.
[0:27:12 – 0:27:19] Adam: At least on Disney+, you get the episode and then they have a little mini show after where they interview the contestants.
[0:27:19 – 0:27:22] Adam: I assume months after the show’s ended or something.
[0:27:22 – 0:27:23] Erik: I don’t watch any of that.
[0:27:23 – 0:27:24] Adam: I think I’m not going to continue.
[0:27:25 – 0:27:28] Adam: I did watch this one for just the first episode because I wasn’t really sure what’s going on.
[0:27:28 – 0:27:28] Adam: Right.
[0:27:28 – 0:27:29] Adam: I saw that.
[0:27:29 – 0:27:33] Adam: I think I’m just going to skip those at the end because it’s another 10 minutes and I don’t really…
[0:27:34 – 0:27:52] Erik: i don’t want any spoilers at all so yeah i wanted to like look up and ask some questions of the internet but i also don’t want to like end up finding out who won so yeah that’s the that’s why the best way to ask questions is to somebody who can use their you can have discerning taste and how you discerning taste and not ruin it for you and still try and answer the question
[0:27:53 – 0:27:58] Adam: I just have a lot of questions about how the show is produced and the rules of the game.
[0:27:58 – 0:27:59] Adam: I still have questions about that.
[0:28:00 – 0:28:03] Adam: And just their choices they made and how they present it.
[0:28:03 – 0:28:07] Adam: I also have a lot of questions about the contestants.
[0:28:08 – 0:28:10] Adam: More questions than answers in the first episode.
[0:28:10 – 0:28:11] Adam: So we’re going to be talking about that.
[0:28:13 – 0:28:14] Adam: Check it out if you’re on the Patreon.
[0:28:16 – 0:28:36] Erik: check it out check it out all right check it out all right wow wow classic 30 minutes in have not uh mentioned or read uh and an individual comment from the feast chat but here we are pretty good pretty good classic not too shabby not too shabby as they say
[0:28:36 – 0:28:37] Adam: I haven’t seen you all week.
[0:28:37 – 0:28:39] Adam: We got a lot to talk about.
[0:28:39 – 0:28:40] Erik: This is true.
[0:28:40 – 0:28:49] Erik: Most of the time, we sit down and turn the mics on and try to convince ourselves that we’re going to record a podcast, but we do catch up for a half hour.
[0:28:50 – 0:28:51] Adam: Yeah, but it’s all pertinent.
[0:28:52 – 0:28:52] Erik: It is.
[0:28:53 – 0:28:53] Erik: I mean, it really is.
[0:28:55 – 0:28:57] Adam: The podcast is our friendship.
[0:28:57 – 0:28:59] Adam: The friendship is the podcast.
[0:28:59 – 0:29:00] Adam: It’s all connected.
[0:29:00 – 0:29:02] Erik: Peak millennial friendship.
[0:29:02 – 0:29:04] Adam: We started a podcast together.
[0:29:04 – 0:29:05] Adam: It’s great.
[0:29:05 – 0:29:10] Adam: We get to hang out every week, guaranteed, at least for a couple hours, and it’s a lot of fun.
[0:29:11 – 0:29:12] Adam: Yeah.
[0:29:12 – 0:29:16] Adam: But yeah, do you want to tell a feast story or do you want to read the first comment?
[0:29:16 – 0:29:17] Erik: We should read a comment.
[0:29:17 – 0:29:17] Adam: Okay.
[0:29:17 – 0:29:18] Adam: Let’s read a comment.
[0:29:18 – 0:29:24] Erik: I think I kind of told my feast tale, and it sounds like your feast tales I will be able to maybe add on to.
[0:29:26 – 0:29:30] Adam: I got three in mind, and you were there for two of them at least.
[0:29:30 – 0:29:36] Adam: I don’t even know if they’re my best feasts, but they’re just the stories I like to tell, or the ones I’ve been thinking about this week at least.
[0:29:36 – 0:29:37] Erik: Yeah, the ones that come to mind.
[0:29:38 – 0:29:39] Erik: That’s all we’re looking for here.
[0:29:40 – 0:29:41] Erik: We have Blueberry Bannock.
[0:29:41 – 0:29:42] Erik: So many bannocks.
[0:29:44 – 0:29:50] Erik: Many great meals of pan-fried lake trout and walleye, but it’s hard to beat fresh blueberries in season.
[0:29:51 – 0:29:52] Erik: First blueberry comment.
[0:29:53 – 0:29:59] Erik: My brother and I camped on an island with blueberry bushes and made blueberry bannock for breakfast.
[0:29:59 – 0:29:59] Erik: No way.
[0:30:00 – 0:30:01] Erik: On hot rocks.
[0:30:01 – 0:30:02] Erik: What?
[0:30:02 – 0:30:02] Erik: Near our fire.
[0:30:03 – 0:30:04] Erik: All right.
[0:30:04 – 0:30:07] Erik: That sounds… You got some bushcraft skills.
[0:30:08 – 0:30:08] Erik: Yeah.
[0:30:08 – 0:30:10] Erik: Are you making steins?
[0:30:11 – 0:30:12] Erik: Bushcraft steins?
[0:30:13 – 0:30:13] UNKNOWN: Yeah.
[0:30:13 – 0:30:14] Erik: For drinking?
[0:30:14 – 0:30:15] Erik: It’s the creature comforts.
[0:30:15 – 0:30:16] Erik: It’s the creature comforts.
[0:30:16 – 0:30:17] Erik: That’s what it’s going to get me for.
[0:30:18 – 0:30:19] Erik: Cut to day 10.
[0:30:19 – 0:30:20] Erik: I’m out of here.
[0:30:20 – 0:30:26] Adam: I’m going to forage for some blueberries, I think.
[0:30:26 – 0:30:27] Erik: Yeah, that’ll help.
[0:30:28 – 0:30:30] Erik: It was a bit lumpy and probably not all that great.
[0:30:31 – 0:30:34] Erik: But in the moment, it was absolutely amazing.
[0:30:35 – 0:30:37] Adam: I mean… Yeah, fresh blueberries.
[0:30:37 – 0:30:37] Adam: That’s…
[0:30:38 – 0:30:39] Erik: I mean…
[0:30:40 – 0:30:50] Erik: I think most of the feasts, if you were to somehow metaphysically pick them up and put them on a table in a restaurant…
[0:30:51 – 0:30:56] Erik: I guarantee most people would probably look at that food and be like, what the hell is wrong with you?
[0:30:57 – 0:30:58] Erik: What is this?
[0:30:58 – 0:30:59] Erik: What is this?
[0:30:59 – 0:31:00] Erik: Is that a trough?
[0:31:01 – 0:31:02] Erik: You expect me to eat out of a trough.
[0:31:03 – 0:31:07] Erik: But in the Bunch of Waters, and when you’re eating out of a trough, yeah.
[0:31:08 – 0:31:11] Adam: It’s usually… Can you pass me that spoon out of the dirt over there?
[0:31:11 – 0:31:13] Adam: Yeah, and just brush that off.
[0:31:14 – 0:31:15] Adam: How’d this spoon get over here?
[0:31:17 – 0:31:17] Erik: Although, I don’t know.
[0:31:18 – 0:31:20] Adam: Is anybody bringing fine china?
[0:31:20 – 0:31:22] Erik: Does anybody bring in fine china?
[0:31:22 – 0:31:23] Adam: Yeah.
[0:31:23 – 0:31:25] Adam: Are you even allowed to bring like a ceramic plate?
[0:31:25 – 0:31:27] Erik: I think that probably would count as glass.
[0:31:28 – 0:31:29] Adam: It’s ceramics.
[0:31:30 – 0:31:30] Adam: Well.
[0:31:30 – 0:31:30] Adam: From Italy.
[0:31:31 – 0:31:32] Erik: Yeah.
[0:31:32 – 0:31:38] Erik: Convince a Forest Service ranger that ceramic is not glass.
[0:31:38 – 0:31:39] Adam: It’s not.
[0:31:39 – 0:31:40] Adam: It’s totally different.
[0:31:40 – 0:31:40] Adam: Yeah.
[0:31:41 – 0:31:42] Adam: It requires three firings.
[0:31:42 – 0:31:43] Adam: It’s different.
[0:31:43 – 0:31:43] Adam: A lot of care.
[0:31:44 – 0:31:44] Erik: Can’t even see through it.
[0:31:45 – 0:31:47] Erik: It breaks completely different.
[0:31:48 – 0:31:50] Adam: Dishwasher safe?
[0:31:50 – 0:31:51] Erik: Dishwasher safe.
[0:31:52 – 0:31:54] Erik: We got a whole back and forth here.
[0:31:54 – 0:32:02] Erik: If anybody is interested to learn about Barb’s bannock and her bannock, there’s some responses in the subreddit.
[0:32:02 – 0:32:04] Adam: Oh, it’s all the bannocks are in here.
[0:32:04 – 0:32:05] Erik: All the bannocks.
[0:32:05 – 0:32:06] Erik: The bannocks are going back and forth.
[0:32:06 – 0:32:07] Erik: It’s a bannock banter.
[0:32:08 – 0:32:09] Erik: It’s too much bannock banter.
[0:32:09 – 0:32:11] Adam: No, that’s a podcast.
[0:32:11 – 0:32:12] Erik: My God, bannock banter.
[0:32:13 – 0:32:13] Erik: Start that.
[0:32:13 – 0:32:14] Adam: There we go.
[0:32:14 – 0:32:17] Adam: Do you guys want to get in the hockey league next year?
[0:32:17 – 0:32:18] Adam: Bannock’s banter.
[0:32:18 – 0:32:19] Erik: What am I even saying?
[0:32:19 – 0:32:23] Erik: Am I going to turn this enough for you?
[0:32:23 – 0:32:25] Erik: That’s a wall of words there, my good man.
[0:32:25 – 0:32:26] Adam: I’m feeling kind of blind tonight.
[0:32:27 – 0:32:29] Adam: I was going to say, is your… Did you shrink the text on this thing?
[0:32:29 – 0:32:31] Erik: Daytime energy kicked in yet?
[0:32:31 – 0:32:31] Erik: You might.
[0:32:32 – 0:32:33] Adam: I’m in the flow state, Eric.
[0:32:33 – 0:32:33] Adam: All right.
[0:32:33 – 0:32:40] Adam: Next up on the show, Troy Clevey, 24 days ago, with eight boxes of Chilable.
[0:32:42 – 0:33:03] Adam: eric and adam not all of us have had the luxury of living as close to the bwca or as i like to call it heaven as the two of you many of us do not get a chance at a home-cooked breakfast that morning to maximize our time up north and our first trips into the quetico we draw from indiana straight through the night to hollow notes pew pew pew pew
[0:33:05 – 0:33:12] Adam: Arriving a few hours before they opened, we would sleep in the car and unload our gear down at the docks before they had coffee brewing.
[0:33:12 – 0:33:15] Adam: We always skipped breakfast in order to be the first tow to prairie portage.
[0:33:16 – 0:33:19] Adam: Typically, we travel 10 to 12 miles in our first day.
[0:33:20 – 0:33:24] Adam: Grabbing handfuls of trail mix or beef jerky as we portage, we would skip lunch.
[0:33:25 – 0:33:32] Adam: Our real last meal being dinner that night before and burning all those calories on the way to base camp makes for some hungry bellies.
[0:33:33 – 0:33:37] Adam: For us, that first dinner after setting up camp is one of the highlights of our trip.
[0:33:38 – 0:33:40] Adam: Typically, it is beer brats on tortilla shells.
[0:33:41 – 0:33:42] Adam: Easy yet fulfilling.
[0:33:43 – 0:33:49] Adam: Our greatest feast is quite simply the first batch of walleye we fried up with a side of cast iron skillet cornbread.
[0:33:50 – 0:33:51] Adam: Is there really anything better?
[0:33:52 – 0:33:55] Adam: Singed your friend, not a lily dipper.
[0:33:57 – 0:33:58] Adam: Signed.
[0:33:58 – 0:33:59] Adam: I think he meant signed.
[0:33:59 – 0:33:59] Erik: Signed.
[0:33:59 – 0:34:00] Erik: Okay.
[0:34:01 – 0:34:02] Erik: Not a lily dipper.
[0:34:03 – 0:34:05] Erik: It’s an interesting perspective.
[0:34:05 – 0:34:14] Adam: Starve yourself badly and get all tired on the road and then have a major feast when you get to carp.
[0:34:14 – 0:34:21] Erik: You’re taking the response that I would usually have in this situation, and I’m actually sympathetic.
[0:34:21 – 0:34:21] Erik: Yeah.
[0:34:22 – 0:34:23] Erik: To the commenter?
[0:34:23 – 0:34:25] Erik: To being like, well, yeah, all right, I get it.
[0:34:25 – 0:34:26] Erik: Makes sense.
[0:34:26 – 0:34:27] Erik: I get it.
[0:34:27 – 0:34:31] Adam: They’re trying to get 10 to 12 miles in as fast as they can, and they’re coming from Indiana.
[0:34:32 – 0:34:33] Adam: Yeah, we’re not just waking up.
[0:34:33 – 0:34:33] Adam: Let’s make the most of it.
[0:34:33 – 0:34:38] Erik: We’re not just waking up in our houses like, well, it’s 45 minutes away.
[0:34:39 – 0:34:40] Adam: We know how lucky we are.
[0:34:40 – 0:34:41] Erik: How would you like your eggs?
[0:34:41 – 0:34:42] Adam: Yeah.
[0:34:42 – 0:34:42] Adam: Yeah.
[0:34:42 – 0:34:43] Adam: Let’s get going.
[0:34:44 – 0:34:45] Erik: Let’s get going, crank it out.
[0:34:45 – 0:34:46] Erik: And then in that case…
[0:34:46 – 0:34:49] Adam: So how many brats are you going to eat, though, in that case?
[0:34:49 – 0:35:05] Erik: But, yeah, and that’s, I think, in a response to most of the time, you know, my most excited dinner or the one that I remember the most isn’t that first night because it is sort of been…
[0:35:05 – 0:35:13] Erik: It’s so adjacent to having a breakfast at home and, I don’t know, sometimes, like, we literally had a Bucky burger and then went into the Bungie Waters last year.
[0:35:15 – 0:35:15] Adam: We did do that.
[0:35:15 – 0:35:16] Erik: Absolutely mad.
[0:35:17 – 0:35:17] Erik: Yeah.
[0:35:17 – 0:35:18] Erik: But we did it.
[0:35:18 – 0:35:25] Erik: And so the first night is going to be, yeah, like you described Troy Clevey.
[0:35:27 – 0:35:33] Erik: Probably very memorable if you haven’t really eaten a hot meal in 36 hours.
[0:35:33 – 0:35:37] Adam: If I did what they did, yeah, I’d be like, I think eating at least three brats.
[0:35:37 – 0:35:38] Erik: Oh, yeah.
[0:35:38 – 0:35:39] Adam: At the very least.
[0:35:39 – 0:35:41] Adam: And a couple plates of cornbread.
[0:35:42 – 0:35:48] Erik: Yeah, we were not just the only reason that we went to Ely.
[0:35:48 – 0:35:55] Erik: There were other reasons that we were in Ely today, but we took advantage of the fact that we were there, and we did get some cheddar brats and zubstard.
[0:35:56 – 0:35:57] Erik: Oh, excellent.
[0:35:57 – 0:35:59] Erik: Yeah, and more.
[0:35:59 – 0:36:03] Erik: I think some people are getting zubstard as Christmas gifts at this point.
[0:36:03 – 0:36:04] Adam: That’s a good stocking stuffer right there.
[0:36:04 – 0:36:05] Erik: Hell yeah.
[0:36:05 – 0:36:06] Adam: Three ingredients.
[0:36:06 – 0:36:06] Erik: Yep.
[0:36:06 – 0:36:07] Adam: Beautiful.
[0:36:07 – 0:36:08] Adam: Beautiful.
[0:36:08 – 0:36:10] Erik: Yeah, well, thanks for the comment, Troy Clevey.
[0:36:11 – 0:36:12] Adam: Do you bring kraut?
[0:36:14 – 0:36:15] Erik: Are you asking Troy?
[0:36:15 – 0:36:15] Adam: Yeah.
[0:36:15 – 0:36:16] Adam: Troy, are you out there?
[0:36:17 – 0:36:20] Adam: Do you bring kraut?
[0:36:20 – 0:36:22] Erik: Yeah, beer brats on tortilla shells.
[0:36:22 – 0:36:23] Erik: What do you, I mean.
[0:36:23 – 0:36:24] Adam: I’d put a bunch of kraut on that.
[0:36:25 – 0:36:27] Erik: At that point, day, night.
[0:36:27 – 0:36:28] Adam: And some zubster, yeah.
[0:36:29 – 0:36:31] Erik: Day one, night one, just bring the buns.
[0:36:32 – 0:36:34] Erik: Just shove some buns in somewhere.
[0:36:35 – 0:36:37] Adam: Yeah, you could probably afford to bring buns.
[0:36:37 – 0:36:44] Erik: You’re already at like day 14 of Appalachian Trail backpacking status with the tortilla shell as a bun?
[0:36:44 – 0:36:45] Erik: Every ounce counts.
[0:36:46 – 0:36:48] Adam: All right, now I’m back on your side attacking the commenter.
[0:36:49 – 0:36:51] Adam: Troy Clevey, what were you thinking?
[0:36:52 – 0:36:53] Adam: Oh, thank you for the comment.
[0:36:55 – 0:37:02] Adam: I appreciate your comment and also agree, you know, that first batch of walleye, it’s truly special.
[0:37:03 – 0:37:04] Adam: I’ll take another one here, Eric.
[0:37:05 – 0:37:05] Adam: Fair enough.
[0:37:05 – 0:37:06] Erik: Fair enough.
[0:37:06 – 0:37:07] Adam: Next up on the show.
[0:37:07 – 0:37:09] Erik: Really give an opportunity to respond there.
[0:37:09 – 0:37:12] Adam: Dear friend of the show, Cambuje.
[0:37:12 – 0:37:13] Adam: There we go.
[0:37:13 – 0:37:15] Adam: 24 days ago with seven boxes of wine.
[0:37:16 – 0:37:21] Adam: I’ve had a number of delicious meals out there, but then again, everything tastes better out there.
[0:37:22 – 0:37:27] Adam: I’ll contribute an experience more on the side of, what can you make believe is actually perfect?
[0:37:28 – 0:37:33] Adam: Our group had a pre-made and frozen spaghetti sauce, and I mean a lot of it.
[0:37:33 – 0:37:37] Adam: Somehow in the pre-trip get-together, the gosh-darn noodles were left behind.
[0:37:41 – 0:38:04] Adam: you can’t have a spaghetti without the noodle uh we cut up a whole bag of tortillas in noodle-ish shape and thankfully we didn’t forget to bring plenty of tortillas for the pb and j sam which is when added to the sauce it was somehow amazing or at least that’s how i remember it and that’s all that matters that’s a good mindset to have
[0:38:05 – 0:38:05] Erik: Yeah.
[0:38:06 – 0:38:09] Adam: That was a great… What did they use?
[0:38:10 – 0:38:11] Adam: Tortilla chips as noodles?
[0:38:12 – 0:38:16] Erik: No, just tortilla shells cut up into noodle-ish shapes.
[0:38:17 – 0:38:18] Adam: Yeah.
[0:38:19 – 0:38:24] Adam: The greatest ingredient you can have when cooking is your imagination.
[0:38:24 – 0:38:25] Erik: Yeah.
[0:38:27 – 0:38:29] Adam: Thank you for the comment.
[0:38:29 – 0:38:33] Erik: What can you make believe is actually perfect?
[0:38:33 – 0:38:35] Erik: That might be the title of the episode.
[0:38:35 – 0:38:36] Erik: What is it?
[0:38:36 – 0:38:39] Erik: What can you make believe is actually perfect?
[0:38:39 – 0:38:40] Adam: Yeah, that’s a nice quote.
[0:38:40 – 0:38:40] Adam: Yeah.
[0:38:41 – 0:38:42] Adam: You get a screen grab of that one.
[0:38:44 – 0:38:45] Adam: Don’t scroll away.
[0:38:46 – 0:38:49] Erik: But in that moment, I’m sure, like, yeah, you’ve got all this pasta sauce.
[0:38:49 – 0:38:50] Erik: I don’t know.
[0:38:50 – 0:38:51] Erik: Just throw some.
[0:38:51 – 0:38:51] Erik: Oh, yeah.
[0:38:52 – 0:38:53] Erik: From the side, too.
[0:38:53 – 0:38:54] Erik: I love the side angle.
[0:38:54 – 0:38:55] Erik: Give it a little.
[0:38:56 – 0:38:57] Erik: Give it a little zhuzh.
[0:38:58 – 0:38:59] Adam: Cambouge.
[0:39:00 – 0:39:02] Adam: Early contender for episode title.
[0:39:03 – 0:39:04] Adam: That’s pretty impressive.
[0:39:05 – 0:39:11] Erik: I love the number of pictures on my phone of a computer screen.
[0:39:12 – 0:39:13] UNKNOWN: Yeah.
[0:39:13 – 0:39:15] Erik: I also have a lot of those where I’m just like, what?
[0:39:16 – 0:39:17] Erik: Those come in handy.
[0:39:17 – 0:39:18] Erik: They do.
[0:39:18 – 0:39:19] Erik: And they honestly do sometimes.
[0:39:21 – 0:39:25] Erik: The cheap dancer coming in useful.
[0:39:25 – 0:39:28] Adam: Somehow getting his stickers into other people’s art supply boxes.
[0:39:28 – 0:39:28] Adam: We’ll see.
[0:39:28 – 0:39:29] Erik: Yeah.
[0:39:29 – 0:39:32] Erik: I mean, tail as old as time.
[0:39:33 – 0:39:34] Erik: Biggest fear.
[0:39:34 – 0:39:35] Erik: Sorry.
[0:39:35 – 0:39:37] Erik: This is not a fear chat.
[0:39:37 – 0:39:38] Erik: It’s a feast chat.
[0:39:38 – 0:39:49] Erik: The biggest feast I’ve been involved in in the BWCA was on a warm evening in July after a few too many bag slaps passed out in the tent without zipping the door closed.
[0:39:49 – 0:39:52] Erik: You can probably guess who was feasting that night.
[0:39:53 – 0:39:54] Erik: I see.
[0:39:54 – 0:39:55] Erik: Edited to show texture.
[0:39:55 – 0:39:56] Erik: Wow.
[0:39:59 – 0:40:00] Erik: Yes, chef.
[0:40:00 – 0:40:01] Erik: I don’t know.
[0:40:01 – 0:40:03] Erik: I don’t know if I need any more texture.
[0:40:05 – 0:40:07] Erik: That is a different variety of feasting.
[0:40:07 – 0:40:07] Erik: Yeah.
[0:40:08 – 0:40:08] Erik: Yeah.
[0:40:08 – 0:40:09] Erik: You’re the main course.
[0:40:09 – 0:40:11] Erik: You are the main course.
[0:40:11 – 0:40:12] Erik: I’m the feast now.
[0:40:12 – 0:40:12] Erik: Indigo.
[0:40:13 – 0:40:14] Erik: Windigo.
[0:40:15 – 0:40:16] Erik: First time?
[0:40:16 – 0:40:17] Erik: Long time?
[0:40:18 – 0:40:19] Erik: It’s all a question mark at this point.
[0:40:20 – 0:40:20] Erik: I’m pretty sure.
[0:40:21 – 0:40:24] Erik: We actually… What the hell does that mean?
[0:40:24 – 0:40:24] Erik: You’re sure.
[0:40:24 – 0:40:25] Erik: He’s sure.
[0:40:25 – 0:40:26] Erik: Yeah.
[0:40:28 – 0:40:31] Erik: We actually did a Thanksgiving-inspired meal one year.
[0:40:31 – 0:40:31] Erik: Yes.
[0:40:31 – 0:40:33] Erik: I think I talked about this last week.
[0:40:34 – 0:40:39] Erik: It’s a great option because you can find all these things in dehydrated, dried forms.
[0:40:40 – 0:40:40] Erik: Absolutely.
[0:40:42 – 0:40:46] Erik: Instant mashed potatoes plus gravy packet, non-THC version.
[0:40:47 – 0:40:47] Erik: Okay.
[0:40:47 – 0:40:48] Erik: All right.
[0:40:48 – 0:40:49] Erik: We’ll allow it.
[0:40:49 – 0:40:50] Erik: Chicken from a pouch.
[0:40:51 – 0:40:52] Erik: Uh-huh.
[0:40:52 – 0:40:53] Erik: Okay.
[0:40:53 – 0:40:53] Erik: What?
[0:40:57 – 0:40:59] Erik: Stove top stuffing and corn.
[0:41:00 – 0:41:04] Erik: I’m usually a one pot meal guy and this was more complicated.
[0:41:05 – 0:41:07] Erik: Yeah, we got to keep that stuff separate.
[0:41:08 – 0:41:10] Erik: But it was solid comfort food.
[0:41:10 – 0:41:17] Erik: Next time we do this meal, I’m going to upgrade it by cooking some fresh cranberries and of course using THC gravy.
[0:41:18 – 0:41:19] Adam: Can’t go wrong.
[0:41:20 – 0:41:21] Erik: Some fresh cranberries.
[0:41:21 – 0:41:22] Adam: As long as you got plenty of pouches.
[0:41:24 – 0:41:47] Erik: yeah what kind of pouch are we talking i don’t remember when we did our thanksgiving if we just dirtied a bunch of bowls and said the hell with it or what we were because i don’t think we cooked in the little pouches either and i’m never really a huge fan of doing that use every every plate in the pack
[0:41:47 – 0:41:47] Erik: I guess.
[0:41:47 – 0:41:50] Erik: If you’re that close to home at the end of a trip, just dirty it all up.
[0:41:51 – 0:41:51] Erik: Who cares?
[0:41:52 – 0:41:52] Adam: Get out the crystal.
[0:41:53 – 0:41:55] Erik: Where’s the crystal at?
[0:41:56 – 0:41:58] Adam: It’s not glass.
[0:41:58 – 0:41:59] Adam: Crystal isn’t glass.
[0:42:01 – 0:42:02] Adam: It’s far more compacted.
[0:42:04 – 0:42:12] Adam: Next up on the show, dearest friend of the show, Hopalicious, 12 days ago, and only five boxes of wine.
[0:42:12 – 0:42:13] Adam: What the hell’s going on here?
[0:42:15 – 0:42:17] Adam: People get in here and give Hopalicious some extra wine.
[0:42:18 – 0:42:18] Adam: This is ridiculous.
[0:42:19 – 0:42:20] Erik: Attached images at the bottom here?
[0:42:21 – 0:42:24] Adam: Yeah, we got lots of links here I get to click on.
[0:42:24 – 0:42:25] Adam: This is exciting.
[0:42:26 – 0:42:35] Adam: I’ve had some great meals in camp, but my most memorable feast was a 2014 crawdad boil on Ensign near Sif Island.
[0:42:35 – 0:42:36] Erik: Oh, no.
[0:42:37 – 0:42:38] Adam: You want to do that?
[0:42:39 – 0:42:42] Adam: Ensign is overflowing with rusty crawdad.
[0:42:43 – 0:42:49] Adam: So an old-timer in our group brought two crawdad traps, loaded them up with fish remains, and tossed them out in front of camp.
[0:42:49 – 0:42:52] Adam: By sundown, you could see that they were full.
[0:42:52 – 0:42:52] Adam: Oh, no.
[0:42:53 – 0:42:54] Erik: Oh, God.
[0:42:54 – 0:42:55] Erik: Yeah, they’re full.
[0:42:55 – 0:42:57] Adam: This is like a World War Z scenario.
[0:42:58 – 0:42:59] Adam: World War C?
[0:43:00 – 0:43:00] Adam: Crawdads.
[0:43:01 – 0:43:04] Adam: But by morning, the traps were packed to the gills.
[0:43:04 – 0:43:07] Adam: The next afternoon, we got a fire going and boiled them up.
[0:43:08 – 0:43:13] Adam: We then melted a few sticks of butter and proceeded to dig into the pile of bright red lake bugs.
[0:43:14 – 0:43:18] Adam: They were good, but after a while, you realize that it’s quite a bit of work to get one or two bites.
[0:43:19 – 0:43:21] Adam: Either way, we did the lake a favor that day.
[0:43:21 – 0:43:22] Adam: Below are a few pics.
[0:43:23 – 0:43:24] Adam: Sorry for the potato quality.
[0:43:26 – 0:43:32] Adam: It was 2014, and they were taken on a state-of-the-art Fujifilm FinePix Digicam.
[0:43:32 – 0:43:33] Adam: I had one of those.
[0:43:33 – 0:43:34] Adam: I had a Fuji.
[0:43:34 – 0:43:35] Adam: Is that waterproof?
[0:43:36 – 0:43:40] Adam: I don’t know if mine was a FunPix, but mine was a Fujifilm for sure, and it was waterproof.
[0:43:40 – 0:43:43] Adam: You could do underwater pictures of crawdads.
[0:43:43 – 0:43:47] Adam: I’m hoping one of these is underwater, maybe the one with the tramp.
[0:43:47 – 0:43:48] Adam: I’m clicking the link.
[0:43:49 – 0:43:50] Erik: We’re going to look at pictures.
[0:43:51 – 0:43:52] Adam: Oh, my.
[0:43:52 – 0:43:53] Adam: What is going on here?
[0:43:54 – 0:43:57] Adam: Oh, my.
[0:43:57 – 0:43:58] Adam: That water is clear and instant.
[0:43:58 – 0:43:59] Adam: You can see that it’s full.
[0:43:59 – 0:44:00] Adam: I see what’s going on here.
[0:44:00 – 0:44:01] Adam: Oh, my God.
[0:44:01 – 0:44:04] Erik: I don’t know if I’m prepared to see the full cooked pot at this point.
[0:44:04 – 0:44:06] Adam: Gee, how do you get out of here?
[0:44:06 – 0:44:09] Adam: Go back.
[0:44:09 – 0:44:11] Adam: The cooked crawdad before eating.
[0:44:11 – 0:44:11] Adam: All right.
[0:44:11 – 0:44:12] Adam: We’re clicking on the link.
[0:44:13 – 0:44:13] Adam: Oh, yeah.
[0:44:13 – 0:44:14] Adam: They are bright red.
[0:44:14 – 0:44:15] Adam: They are bright red.
[0:44:16 – 0:44:17] Erik: It’s not that insane.
[0:44:18 – 0:44:19] SPEAKER_00: And… Oh, no, don’t click on that.
[0:44:19 – 0:44:21] SPEAKER_00: That’s a link to update Adobe.
[0:44:22 – 0:44:23] SPEAKER_00: God damn it.
[0:44:23 – 0:44:23] Adam: Appalachias.
[0:44:24 – 0:44:24] Adam: That was close.
[0:44:25 – 0:44:27] Adam: He almost got us to update the Adobe.
[0:44:27 – 0:44:29] Erik: That computer’s long gone.
[0:44:29 – 0:44:30] Erik: This one’s running at a…
[0:44:30 – 0:44:30] Erik: I mean…
[0:44:30 – 0:44:32] Adam: They don’t even have Adobe anymore.
[0:44:32 – 0:44:34] Erik: This thing is melded to my mind.
[0:44:34 – 0:44:36] Erik: Yeah, is Adobe even a thing anymore?
[0:44:37 – 0:44:38] Erik: I’ll click on that link later.
[0:44:38 – 0:44:40] Erik: Don’t worry when we’re out recording.
[0:44:40 – 0:44:42] Erik: It’s just me in here in the dark.
[0:44:43 – 0:44:44] Erik: Kiggity K-Bomb?
[0:44:46 – 0:44:52] Erik: One of my favorite meals I’ve done at least once in the park and a few other times camping elsewhere.
[0:44:54 – 0:44:55] Erik: Campfire paella.
[0:44:56 – 0:44:57] Erik: Wow.
[0:44:58 – 0:45:00] Erik: No shellfish or chicken in the camping version.
[0:45:01 – 0:45:05] Erik: Though one could feasibly add freshly caught fish.
[0:45:05 – 0:45:06] Erik: What about crawdads?
[0:45:06 – 0:45:08] Erik: Or snowshoe hare?
[0:45:09 – 0:45:09] Erik: Oh.
[0:45:10 – 0:45:12] Erik: Yeah, throw some crawdads in there.
[0:45:12 – 0:45:16] Erik: Beauty of this dish is that the short grain rice is light and packable.
[0:45:17 – 0:45:21] Erik: I’ve never really thought about long grain rice as being like, it doesn’t pack well.
[0:45:22 – 0:45:23] Erik: It’s too small.
[0:45:23 – 0:45:26] Erik: It doesn’t really get into the grooves.
[0:45:26 – 0:45:27] Adam: It’s just too long.
[0:45:27 – 0:45:29] Adam: Have you considered just bringing a couple big rice?
[0:45:30 – 0:45:32] Adam: Don’t get me started on big rice.
[0:45:33 – 0:45:35] Adam: Got it on the shelf this week, Eric.
[0:45:36 – 0:45:36] Adam: Incredible.
[0:45:36 – 0:45:37] Erik: What is it called again?
[0:45:38 – 0:45:42] Adam: I think last week I called it Tikbaki, but it’s Tikbaki.
[0:45:42 – 0:45:43] Adam: Tikbaki.
[0:45:44 – 0:45:46] Adam: Goshigang pepper sauce with big rice.
[0:45:46 – 0:45:47] Erik: With big rice.
[0:45:47 – 0:45:47] Adam: Half an egg.
[0:45:49 – 0:45:49] Adam: Hard-boiled.
[0:45:51 – 0:45:52] Erik: Hard-boiled?
[0:45:52 – 0:45:56] Adam: Half a hard-boiled egg garnished with scallion and sesame seed.
[0:45:56 – 0:45:59] Adam: Can you maybe get a little closer to medium on that egg?
[0:46:00 – 0:46:03] Adam: I could, but I’m not going to grab and go deli, no.
[0:46:03 – 0:46:04] Adam: Oh, I see.
[0:46:04 – 0:46:04] Erik: Yeah.
[0:46:04 – 0:46:06] Erik: Well, in that case, yeah.
[0:46:06 – 0:46:10] Erik: I wouldn’t want anything other than a hard-boiled egg.
[0:46:11 – 0:46:12] Adam: It’s a perfect 16-minute egg.
[0:46:12 – 0:46:12] Adam: Yeah.
[0:46:12 – 0:46:13] Erik: Don’t worry.
[0:46:15 – 0:46:15] Erik: All right.
[0:46:15 – 0:46:16] Erik: Where are we at?
[0:46:16 – 0:46:16] Erik: Tikbaki?
[0:46:17 – 0:46:18] Erik: Tikbaki.
[0:46:18 – 0:46:19] Erik: Tikbaki.
[0:46:19 – 0:46:20] Erik: The beauty of… Big rice.
[0:46:20 – 0:46:21] Erik: Big rice.
[0:46:21 – 0:46:22] Erik: Pew, pew, pew.
[0:46:22 – 0:46:23] Adam: Pew, pew, pew.
[0:46:23 – 0:46:24] Adam: It’s big rice.
[0:46:24 – 0:46:26] Adam: Kickety K-bombs in here with the big rice.
[0:46:27 – 0:46:28] Adam: Jeez.
[0:46:28 – 0:46:28] Erik: This guy rices.
[0:46:29 – 0:46:30] Erik: Short grain.
[0:46:30 – 0:46:36] Erik: It’s light, packable, but absorbs so much liquid, it becomes a giant, hearty meal.
[0:46:39 – 0:46:42] Erik: 16 ounces dried Spanish chorizo, sliced.
[0:46:42 – 0:46:43] Erik: One cup of…
[0:46:44 – 0:46:47] Erik: arborio rice, or other short grain rice.
[0:46:48 – 0:46:51] Erik: This is a full-blown recipe I am reading out to everybody now.
[0:46:52 – 0:46:56] Erik: Two cups dried or frozen diced onion, tomato, garlic, and red pepper.
[0:46:56 – 0:47:02] Erik: We’ve got some bouillon cubes, a pinch of saffron, and a few slaps of a bag of white wine.
[0:47:03 – 0:47:04] Erik: White wine?
[0:47:04 – 0:47:05] Erik: What is that, a pinot gris?
[0:47:06 – 0:47:10] Erik: Heat up some oil in a pan, toss in the sliced chorizo, and yeah.
[0:47:11 – 0:47:16] Erik: Do the whole thing where you literally cook all the food and describe it in many sentences here.
[0:47:16 – 0:47:21] Erik: Thank you, Kiggity K-Bomb, for the full-blown recipe.
[0:47:22 – 0:47:22] Adam: What’s the process?
[0:47:24 – 0:47:24] Erik: That’s it.
[0:47:25 – 0:47:25] Adam: I need the method.
[0:47:26 – 0:47:26] Adam: Do you need the method?
[0:47:27 – 0:47:29] Adam: No, we’ll put it in the cookbook.
[0:47:29 – 0:47:30] Adam: Yeah.
[0:47:30 – 0:47:31] Erik: There we go.
[0:47:31 – 0:47:32] Erik: Page two of the cookbook.
[0:47:33 – 0:47:35] Adam: That’s that first, yeah, second recipe in.
[0:47:36 – 0:47:39] Erik: Stir, plate, and enjoy a taste of Spain and the North Country.
[0:47:39 – 0:47:41] Erik: Spain and the North Country.
[0:47:41 – 0:47:47] Erik: Yeah, I don’t think I’ve ever heard of paella being performed in any way in the barge waters.
[0:47:49 – 0:47:51] Adam: Like how many crawdads do you need for a paella?
[0:47:52 – 0:47:54] Erik: I think it’s as many as you can get.
[0:47:54 – 0:47:56] Adam: A full pot of them crawling.
[0:47:57 – 0:47:58] Erik: Literally crawling.
[0:47:59 – 0:48:02] Adam: Didn’t we eat crawdads on pine with Scott, no?
[0:48:02 – 0:48:05] Erik: Well, yeah, but that’s, I mean, it’s what happens.
[0:48:05 – 0:48:14] Erik: Every time you get into them, you’re like, well, yeah, this is kind of good, but geez, it’s a lot of work to peel apart these little nasty critters.
[0:48:15 – 0:48:15] Erik: Yeah.
[0:48:15 – 0:48:17] Erik: Kind of gross, too, after a while.
[0:48:17 – 0:48:18] Erik: You’re just like, I don’t know.
[0:48:19 – 0:48:20] Erik: All I really want is the butter.
[0:48:21 – 0:48:21] Adam: Yeah.
[0:48:21 – 0:48:23] Adam: Can I have another sip of the butter?
[0:48:24 – 0:48:26] Erik: To wash down the gross bug.
[0:48:29 – 0:48:30] Erik: Are you ready?
[0:48:30 – 0:48:33] Adam: How much butter are people bringing out in the Boundary Waters on a typical trip?
[0:48:34 – 0:48:36] Erik: Like per person?
[0:48:36 – 0:48:37] Erik: How are we measuring this?
[0:48:37 – 0:48:38] Erik: Sticks per day.
[0:48:38 – 0:48:39] Erik: Sticks per day?
[0:48:39 – 0:48:40] Erik: Per person?
[0:48:40 – 0:48:41] Erik: Yeah.
[0:48:42 – 0:48:42] Erik: That’s the metric.
[0:48:42 – 0:48:45] Erik: I’m a one stick per person per day.
[0:48:45 – 0:48:46] Adam: Per trip?
[0:48:47 – 0:48:48] Adam: Or full per day?
[0:48:49 – 0:48:51] Erik: No, one stick per person per day.
[0:48:51 – 0:48:51] Erik: Per day.
[0:48:51 – 0:48:53] Erik: So however long the trip is.
[0:48:54 – 0:48:55] Erik: You’re a 100%er.
[0:48:56 – 0:49:21] Erik: is yeah i don’t know how that works yeah but i see so it’s a five-day trip so if i’m going for four days that’s a pound of butter there’s four people that’s four pounds of butter that makes sense it makes it real easy too yeah there that’s my foolproof the first actual bit of foolproof information ever provided on this show is eric’s patented butter butter equation for success for success
[0:49:22 – 0:49:22] Erik: And feasting.
[0:49:23 – 0:49:24] Erik: And feasting.
[0:49:24 – 0:49:25] Erik: I mean, you could take this anywhere.
[0:49:26 – 0:49:26] Erik: Not just the Bongewaters.
[0:49:27 – 0:49:29] Adam: Yeah, it’s just good advice for life.
[0:49:30 – 0:49:30] Adam: Yeah.
[0:49:30 – 0:49:32] Adam: One stick of butter per day.
[0:49:32 – 0:49:35] Erik: One stick of butter per man per day.
[0:49:36 – 0:49:37] Adam: It’s the 1-1-1.
[0:49:37 – 0:49:38] Erik: It’s the 1-1-1 system.
[0:49:39 – 0:49:40] Erik: It’s the perfect ratio.
[0:49:40 – 0:49:41] Erik: It’s exactly.
[0:49:41 – 0:49:42] Erik: I mean, it’s science.
[0:49:42 – 0:49:52] Adam: If you look at a crawdad shell, you’ll notice it spirals in a perfect ratio that matches the mathematical equation that Eric’s just outlined for his butter consumption.
[0:49:52 – 0:49:54] Adam: Yeah, it’s like a Fibonacci thing.
[0:49:54 – 0:49:56] Erik: You guys understand?
[0:49:57 – 0:49:58] Adam: Have you ever looked at a Romanesco?
[0:49:59 – 0:50:03] Adam: If anybody mentions Romanesco on this show, you’re getting an extra pouch of gravy.
[0:50:03 – 0:50:04] Adam: Don’t get me started on Romanesco.
[0:50:04 – 0:50:05] Adam: Come on down.
[0:50:05 – 0:50:06] Adam: We’ll give you three things of gravy.
[0:50:06 – 0:50:08] Adam: If anybody mentions Romanesco…
[0:50:08 – 0:50:09] Erik: Yeah.
[0:50:09 – 0:50:12] Adam: Or big rice in the rest of this episode.
[0:50:12 – 0:50:13] Adam: You’re both getting bonus gravy.
[0:50:14 – 0:50:14] Adam: Triple gravies?
[0:50:14 – 0:50:16] Adam: Yeah, I’ll triple gravy you guys.
[0:50:16 – 0:50:22] Adam: I might give you four if you actually do mention it and then somehow show up at the co-op this winter.
[0:50:22 – 0:50:24] Erik: Now it just sounds like you’re trying to get rid of gravy.
[0:50:24 – 0:50:25] UNKNOWN: Please!
[0:50:26 – 0:50:28] Adam: Please come get the gravy.
[0:50:28 – 0:50:29] Adam: Matt’s really riding me.
[0:50:29 – 0:50:31] Adam: He’s like, where are these tumble homies at?
[0:50:32 – 0:50:33] Adam: You said there’s a bunch of them.
[0:50:33 – 0:50:34] Erik: Clamoring.
[0:50:34 – 0:50:37] Adam: I thought a lot of people listened to this show, and I’m like, that’s not how it works, Matt.
[0:50:38 – 0:50:39] Erik: Yeah, it’s more subtle than that.
[0:50:39 – 0:50:40] Erik: This isn’t Joe Rogan.
[0:50:40 – 0:50:42] Erik: We’re not going to affect an election or anything here.
[0:50:42 – 0:50:44] Adam: No, we don’t have any kind of power, really.
[0:50:44 – 0:50:46] Adam: It’s not the idea at all.
[0:50:46 – 0:50:46] Adam: No.
[0:50:48 – 0:50:55] Erik: Are we moving on to Ghost of Ed Abbey here, or do we want to fine-tune and really hammer up the 1-1-1 system?
[0:50:55 – 0:50:58] Erik: The butter, the golden butter ratio.
[0:50:58 – 0:51:00] Erik: The golden butter ratio.
[0:51:01 – 0:51:02] UNKNOWN: Yes.
[0:51:02 – 0:51:03] Adam: Oh, my.
[0:51:03 – 0:51:05] Adam: I need that on a t-shirt.
[0:51:05 – 0:51:11] Adam: Yeah, like you just get the Leonardo da Vinci guy, but he’s just got like a stick of butter in each hand.
[0:51:12 – 0:51:14] Adam: The Leonardo da Vinci guy.
[0:51:15 – 0:51:16] Adam: I’m doing it with my arms right now.
[0:51:16 – 0:51:17] Adam: Yeah.
[0:51:17 – 0:51:18] Adam: Looks just like that guy.
[0:51:19 – 0:51:20] Erik: Just like that guy.
[0:51:20 – 0:51:21] Erik: Except it’s all butter.
[0:51:21 – 0:51:22] Erik: It’s always been about butter.
[0:51:24 – 0:51:48] Erik: yeah that’s butter all the way in every dish yep and every feast on every portage trail and forget being copper tip paddles you want to get butter tip paddle for sure butter tipped tongues i’ll read one more okay and then uh we’ll try to figure out what’s going on what are we doing down here oh god deleted comment i’ve never seen it
[0:51:49 – 0:51:50] Adam: It’s a deleted person?
[0:51:50 – 0:51:51] Erik: A deleted person.
[0:51:51 – 0:51:52] Erik: Yes.
[0:51:52 – 0:51:52] Adam: What do you mean?
[0:51:52 – 0:51:58] Adam: So they made a comment and then unsubscribed from the subreddit?
[0:51:58 – 0:52:01] Adam: I don’t think that’s legal.
[0:52:03 – 0:52:04] Adam: What the hell?
[0:52:04 – 0:52:06] Adam: Yeah, well… Was it something we said?
[0:52:06 – 0:52:07] Erik: I don’t know.
[0:52:08 – 0:52:09] Erik: Let me read Ghost of Ed Abbey here first.
[0:52:09 – 0:52:14] Erik: I can’t believe we’ve been completely ghosted, literally, by somebody.
[0:52:14 – 0:52:15] Erik: Just…
[0:52:15 – 0:52:16] Erik: It’s a secret recipe.
[0:52:17 – 0:52:22] Erik: It is only revealed to new tripping partners on the second half of the trip.
[0:52:22 – 0:52:23] Erik: Oh, I like this.
[0:52:23 – 0:52:25] Erik: There we go.
[0:52:25 – 0:52:25] Erik: I’m intrigued.
[0:52:25 – 0:52:27] Erik: You got to make it to the second half before we reveal it.
[0:52:28 – 0:52:30] Adam: If you tap out on the first day, you’re not getting any of these beans.
[0:52:31 – 0:52:32] Erik: You’re not getting the recipe for the beans.
[0:52:33 – 0:53:00] Erik: celebration and the foreboding once mid-trip trip’s eve has passed it is glorious i read the recipe many years ago on an internet forum my brother and i tried it on the next trip and we vowed right then and there to only prepare the secret recipe in the bwca uh is it beef fizz i’m sorry to tease but the tripping partners have been sworn to secrecy
[0:53:01 – 0:53:23] Erik: i bet it’s beef fizz yeah oh and fire roasted pizza biters washed down with bagged red wine is pretty good too no doubt we got a secret recipe um i’m so intrigued well you’re just gonna have to join ghost of ed abby’s crew on next year’s trip maybe is ghost of ed abby coming on the tumble me trip in september he’s the whole reason we’re doing it
[0:53:23 – 0:53:24] Adam: For real?
[0:53:24 – 0:53:25] Erik: Yeah.
[0:53:25 – 0:53:26] SPEAKER_00: Should I know this already?
[0:53:26 – 0:53:27] Erik: Yeah, this is part of the lore.
[0:53:27 – 0:53:29] SPEAKER_00: Where have you been?
[0:53:30 – 0:53:30] Adam: Thank God.
[0:53:30 – 0:53:34] Adam: Well, I just got to make it to the second half.
[0:53:34 – 0:53:37] Erik: Just got to make it to the second half of a trip with Ghost of Bed Abbey.
[0:53:37 – 0:53:39] Adam: Ghost of Bed Abbey had us in the first half.
[0:53:39 – 0:53:40] Adam: Not going to lie.
[0:53:43 – 0:53:43] Adam: Yes.
[0:53:45 – 0:53:47] Erik: There’s a night rat.
[0:53:48 – 0:53:49] Erik: He’s looking for beans.
[0:53:49 – 0:53:50] Erik: Yeah, he’s always looking for beans.
[0:53:51 – 0:53:53] Adam: Oh, I might have myself a pot of beans over here.
[0:53:55 – 0:53:57] Adam: That’s so tasty.
[0:53:57 – 0:53:59] Erik: Yeah, so thanks, Ghost of Ed Abbey.
[0:53:59 – 0:54:01] Erik: We’ll find out what that recipe is next year.
[0:54:01 – 0:54:02] Adam: I can’t wait.
[0:54:02 – 0:54:03] Adam: This is very exciting.
[0:54:03 – 0:54:07] Erik: The comment, we could talk about this for a little bit now.
[0:54:08 – 0:54:15] Erik: Below that is, I recall once finding a half-eaten bagel on a Basswood Lake campsite.
[0:54:15 – 0:54:21] Erik: Now, we had an entire discussion.
[0:54:22 – 0:54:23] Adam: Do you eat the bagel?
[0:54:24 – 0:54:25] Erik: About eating the bagel.
[0:54:25 – 0:54:26] Adam: So is this the other half of the bagel?
[0:54:27 – 0:54:36] Erik: Is this somebody that made a fake account to leave a bagel comment?
[0:54:37 – 0:54:40] Adam: Oh, I like that my first thought was that it was somebody found the other half of the bagel.
[0:54:41 – 0:54:45] Adam: And then they were like, I can’t let anybody know my identity.
[0:54:46 – 0:54:47] Adam: And then they decided to…
[0:54:48 – 0:54:49] Adam: I think it’s probably what you said.
[0:54:49 – 0:54:50] Erik: I don’t know, though.
[0:54:52 – 0:54:53] Erik: It is interesting.
[0:54:53 – 0:54:57] Erik: I have never seen a fully deleted The Common Pullout from Admiral Gary.
[0:54:57 – 0:54:58] Erik: This is a new one.
[0:54:58 – 0:55:01] Erik: Not just an edit, but a deleted account.
[0:55:02 – 0:55:03] Adam: I think it’s something we said.
[0:55:04 – 0:55:05] Adam: Yeah, it’s something we may have.
[0:55:05 – 0:55:14] Adam: We just said something about bagels being, you know, only Santa’s baby would eat a bagel in a Boundary Waters trip.
[0:55:14 – 0:55:17] Adam: And they’re like, oh, no, I’m going to go delete my entire account.
[0:55:18 – 0:55:20] Erik: No, I don’t think it’s that.
[0:55:20 – 0:55:23] Erik: I do think it has to, or maybe not.
[0:55:23 – 0:55:30] Erik: But I remember, was that last year somebody talked about how they just found a completely uneaten, like, dressed bagel on a beach?
[0:55:30 – 0:55:31] Adam: Oh, yeah.
[0:55:31 – 0:55:33] Adam: We had a whole debate about whether or not you eat the bagel.
[0:55:33 – 0:55:33] Adam: Yeah.
[0:55:34 – 0:55:35] Adam: Yeah, it was on a beach, too.
[0:55:35 – 0:55:36] Adam: It was all sandy.
[0:55:37 – 0:55:40] Erik: But this one is claiming that it was half eaten.
[0:55:41 – 0:55:43] Adam: It’s a playoff joke.
[0:55:44 – 0:55:49] Adam: It’s like saying that they did take a bite when they said they didn’t and then they left it behind.
[0:55:50 – 0:55:56] Adam: It’s the thing where I saw a guy fall to his knees at the Home Depot and the shambles.
[0:55:56 – 0:55:58] Adam: He’s in shambles and then…
[0:55:58 – 0:56:02] Adam: The guy just saw a guy see a guy fall down to his knees in shambles.
[0:56:03 – 0:56:03] Adam: You know the one.
[0:56:04 – 0:56:04] Adam: It’s like this.
[0:56:04 – 0:56:06] Adam: They’re going to keep going.
[0:56:06 – 0:56:12] Adam: Next year, somebody’s going to comment that they found just like an eighth of a bagel washed up in the middle of a campsite.
[0:56:12 – 0:56:16] Erik: It’s not that hard to just make and delete a Reddit account, though, either.
[0:56:16 – 0:56:19] Adam: This bagel joke’s got a lot of legs.
[0:56:19 – 0:56:21] Adam: It’s going to keep going for years and years.
[0:56:21 – 0:56:21] Adam: It’s got a lot of legs.
[0:56:21 – 0:56:25] Erik: Well, I can’t wait to see where it shows up next.
[0:56:28 – 0:56:32] Erik: Yeah, I don’t think I’ve heard from this responder.
[0:56:32 – 0:56:35] Erik: It’s got to be a first time.
[0:56:35 – 0:56:36] Adam: Welcome to the show.
[0:56:36 – 0:56:38] Adam: Welcome to Tumble Home.
[0:56:38 – 0:56:42] Adam: Lord Westmarch, 18 days ago, with four boxes of wine.
[0:56:43 – 0:56:50] Adam: This is madness, thought I, as I lugged the Blackstone Grill through the Trails End Campground Portage.
[0:56:50 – 0:56:57] Adam: It was just a two-nighter out of Siegel up to Sag and down Red Rock, and the smart-ass nephews put that thing to good use.
[0:56:58 – 0:57:02] Adam: Steaks the first night, and perfectly prepared bacon cheese double smashies the next.
[0:57:03 – 0:57:21] Adam: But the pied de resistance, the ultimate feast, was a full English breakfast with eggs, rasher bacon, sausages, grilled tomatoes, grilled mushrooms, beans, and fried bread.
[0:57:21 – 0:57:26] Adam: No black pudding, sorry to say, but otherwise, it was a proper fry-up, Eric.
[0:57:26 – 0:57:46] Adam: damn beans proper fry up you dragged a grill through a portage it’s worth it this is madness i think it sounds like it was worth it yeah i’ve dragged crazier things through a portage no no it’s like a little mini grill i don’t know how big a blackstone grill is i guess
[0:57:47 – 0:57:48] Erik: Yeah, I guess.
[0:57:48 – 0:57:48] Erik: I don’t know.
[0:57:48 – 0:57:50] Adam: Is that hooked up to propane?
[0:57:50 – 0:57:52] Adam: It was being lugged, so it must be quite heavy.
[0:57:52 – 0:57:55] Erik: Have you ever sat down for a full English breakfast?
[0:57:55 – 0:57:56] Adam: No, I’m not.
[0:57:56 – 0:57:57] Erik: I don’t think I have either.
[0:57:58 – 0:57:59] Erik: It’s all my favorite things, though.
[0:58:00 – 0:58:03] Adam: Yeah, I’m not crazy about the beans in a breakfast for some reason.
[0:58:04 – 0:58:06] Adam: Can you do one without the beans?
[0:58:06 – 0:58:08] Erik: Or is it not full English then?
[0:58:08 – 0:58:09] Erik: It’s not proper.
[0:58:09 – 0:58:13] Erik: Yeah, it’s five-eighths breakfast.
[0:58:13 – 0:58:13] Erik: Good enough.
[0:58:14 – 0:58:18] Erik: And also, yeah, I don’t eat any of the bloody stuff.
[0:58:19 – 0:58:20] Erik: No puddings.
[0:58:20 – 0:58:21] Erik: No puddings in general.
[0:58:22 – 0:58:29] Erik: No puddings, no aspics, no brain cheese, just that full range of food.
[0:58:29 – 0:58:30] Erik: Yeah.
[0:58:30 – 0:58:31] Erik: Yeah, no.
[0:58:31 – 0:58:32] Erik: No thanks.
[0:58:32 – 0:58:33] Erik: I’m not into the gelatins.
[0:58:34 – 0:58:34] Erik: Mm-mm.
[0:58:34 – 0:58:42] Erik: But there’s also a weird place that gravy just kind of wiggles its way in and allows itself to exist.
[0:58:42 – 0:58:43] Erik: Gravy’s cool.
[0:58:43 – 0:58:43] Erik: Perfectly.
[0:58:44 – 0:58:45] Adam: Yeah, that’s fine.
[0:58:45 – 0:58:45] Erik: Yeah.
[0:58:49 – 0:59:18] Erik: uh let’s uh see what we got for uh we need to take a break for our sponsors i think breaky yeah church and we’re back seamless it’s almost like we didn’t watch the video from automatic lemon 9146 maybe not a feast but far from famine everything tastes better in the bwca but this was exceptional by all accounts it looked like some kind of a blueberry baked treat
[0:59:20 – 0:59:21] Adam: I called it right away.
[0:59:21 – 0:59:23] Adam: I was like, this guy’s got a sweet treat, Eric.
[0:59:23 – 0:59:26] Adam: Two pie tins stacked on top.
[0:59:26 – 0:59:31] Adam: It’s definitely some sort of baking project, and it looked like a sweet treat kind of scenario.
[0:59:31 – 0:59:32] Adam: That guy looked jolly as hell.
[0:59:32 – 0:59:38] Erik: I was going to say, nobody that’s that jolly isn’t baking a pie or a sweet treat of some sort.
[0:59:39 – 0:59:42] Adam: I would have literally had a nervous breakdown if it would have been…
[0:59:44 – 0:59:45] Erik: Just more crawdads.
[0:59:45 – 0:59:48] Erik: If it was crawdads, I was going to scream and run.
[0:59:49 – 0:59:52] Adam: But I was pretty confident it was going to be a sweet treat.
[0:59:52 – 0:59:54] Erik: The nightmare continues.
[0:59:55 – 0:59:55] Erik: Oh, no.
[0:59:56 – 0:59:56] Erik: The bugs.
[0:59:57 – 0:59:59] Erik: Or it was just a half-eaten bagel.
[1:00:00 – 1:00:01] Erik: Oh, no.
[1:00:02 – 1:00:03] Erik: What universe?
[1:00:04 – 1:00:06] Adam: I would freak out if it was a half-eaten bagel.
[1:00:06 – 1:00:07] Adam: AI.
[1:00:07 – 1:00:08] Erik: Oh, no.
[1:00:08 – 1:00:09] Erik: It’s real.
[1:00:09 – 1:00:13] Erik: But yeah, we couldn’t listen to it with volume on just the way that this computer is set up.
[1:00:13 – 1:00:21] Erik: So I’m sure the automatic lemon in the video explains exactly what it is.
[1:00:21 – 1:00:25] Erik: It’s like how we didn’t know that the canoe Cool Waters’ real name was Dan.
[1:00:25 – 1:00:45] Adam: it’s just for like three weeks yeah it’s just you know technical issues that i enjoyed the video for sure yeah i enjoyed it without the sound i like to make my own story up eagle i’m gonna assume it was freshly like picked blueberries oh well yeah it must have been eagle 98 mn 10 days ago
[1:00:49 – 1:00:54] Erik: Usually not much of an angler, and it isn’t often my top priority in the park.
[1:00:54 – 1:01:00] Erik: However, a few years back, four of us were set up on links for a fishing weekend in mid-September.
[1:01:00 – 1:01:05] Erik: It was cold, and we tried to use a crevice as a live well the first night.
[1:01:06 – 1:01:06] Erik: Yeah.
[1:01:07 – 1:01:09] Adam: That’s a cracked erratic idea if I ever heard one.
[1:01:09 – 1:01:09] Erik: Yeah.
[1:01:10 – 1:01:13] Erik: It’s been the mistake of many contestants on a loan, too.
[1:01:14 – 1:01:16] Erik: I’ll just use this as a live well.
[1:01:16 – 1:01:17] Erik: My fish crevasse.
[1:01:18 – 1:01:18] Erik: Oh, God.
[1:01:19 – 1:01:23] Erik: The wind came in, but our fish either got away or fed a snapper.
[1:01:24 – 1:01:32] Erik: The next day, my buddies wanted fish, but the winds blew in from the south, making it hard to get out on the lake from our campsite between scattered rain showers.
[1:01:33 – 1:01:37] Erik: That afternoon, two of us bushwhacked north into Yodeler.
[1:01:38 – 1:01:38] Erik: Yes.
[1:01:39 – 1:01:40] Erik: I’m not aware.
[1:01:40 – 1:01:42] Erik: I have no idea where Yodeler is.
[1:01:42 – 1:01:42] Adam: I’ll admit it.
[1:01:42 – 1:01:43] Adam: I don’t know where Yodeler is.
[1:01:43 – 1:01:45] Erik: You got us on that one.
[1:01:45 – 1:01:48] Erik: And ended up limiting out on smallies in short order.
[1:01:48 – 1:01:53] Erik: We made it back to our campsite with our prize and proceeded to enjoy three smallies apiece.
[1:01:54 – 1:01:55] Erik: Yes, I will have three fish for dinner.
[1:01:57 – 1:01:58] Adam: I’ll have three of the fish meat, please.
[1:01:58 – 1:01:59] Adam: Thank you.
[1:02:00 – 1:02:01] Adam: I want the sea meat, Eric.
[1:02:01 – 1:02:02] Adam: Three of them.
[1:02:02 – 1:02:02] Adam: Three of them.
[1:02:03 – 1:02:06] Erik: We were cooking well after the sun went down as snow flurries blew in.
[1:02:07 – 1:02:07] Erik: Wow.
[1:02:07 – 1:02:07] Erik: Dang.
[1:02:08 – 1:02:10] Erik: Catching late season.
[1:02:10 – 1:02:11] Erik: Late season smallies?
[1:02:11 – 1:02:11] Erik: Crazy.
[1:02:11 – 1:02:12] Erik: Late season smallies.
[1:02:12 – 1:02:13] Erik: Being able to…
[1:02:13 – 1:02:15] Adam: In the wacky rig.
[1:02:15 – 1:02:20] Erik: Always reminds me of that guy out on West Bearskin ice fishing before trout opener.
[1:02:20 – 1:02:20] Erik: Right.
[1:02:20 – 1:02:22] Erik: I’m just fishing for smallies.
[1:02:22 – 1:02:22] Erik: Yeah, sure you are.
[1:02:23 – 1:02:23] Erik: Right.
[1:02:23 – 1:02:25] Erik: Those classic ice fishing smallies.
[1:02:26 – 1:02:33] Erik: Being able to provide that meal to friends that were cold and craving fish was a treat that even this amateur angler will always remember.
[1:02:34 – 1:02:41] Erik: The night before, I had surprised the guys with brownies I packed in, so we had a few of those left over for dessert too.
[1:02:41 – 1:02:44] Erik: Don’t sleep on the satisfaction of surprising your trip mates.
[1:02:45 – 1:02:46] Erik: Here’s another treat.
[1:02:46 – 1:03:14] Erik: guy here sweet treats yeah they didn’t know you packed in yeah you’ve been a marshmallow bars yeah you’ve been a little sweet treat sneaker in the past I was guilty as charged guilty as charged yeah there is definitely a giddiness that comes about the group when you pull out little treats that weren’t expected grams of sugar are gonna be in this bar I can’t wait yeah
[1:03:15 – 1:03:19] Erik: Especially when you’re freezing cold in the middle of Quetico.
[1:03:19 – 1:03:20] Erik: And saved our lives.
[1:03:20 – 1:03:21] Erik: Late October.
[1:03:22 – 1:03:22] Erik: Yeah.
[1:03:23 – 1:03:24] Erik: Concentrated sugar.
[1:03:24 – 1:03:25] Adam: 19 marshmallows per bar.
[1:03:26 – 1:03:26] Adam: Oh, my God.
[1:03:27 – 1:03:27] Adam: Yeah.
[1:03:27 – 1:03:28] Adam: Sweet treat sneakers.
[1:03:29 – 1:03:30] UNKNOWN: Unite.
[1:03:31 – 1:03:31] Erik: And then also.
[1:03:31 – 1:03:33] Erik: Every trip’s got one.
[1:03:33 – 1:03:35] Erik: Also commented a pair of choppers.
[1:03:35 – 1:03:37] Erik: Surprise treats are the best treats.
[1:03:37 – 1:03:38] Adam: They are.
[1:03:38 – 1:03:39] Adam: They are the best treats.
[1:03:39 – 1:03:40] Adam: That’s a rock fact.
[1:03:41 – 1:03:41] Erik: Yeah.
[1:03:41 – 1:03:43] Erik: If anybody knows anything, it’s that.
[1:03:45 – 1:03:46] Erik: It’s a universal truth.
[1:03:46 – 1:03:47] Erik: We’re getting down there.
[1:03:47 – 1:03:48] Erik: I think we’re going to do it.
[1:03:49 – 1:03:49] Erik: We’re doing it.
[1:03:49 – 1:03:50] Erik: It’s all happening.
[1:03:50 – 1:03:53] Erik: It’s going to happen in two episodes here.
[1:03:54 – 1:03:54] Erik: Watch the puzzle.
[1:03:55 – 1:03:56] Erik: Easy.
[1:03:56 – 1:03:58] Erik: It’s a nightmare of a puzzle that I’ve started here.
[1:03:58 – 1:03:59] Adam: Easy on the rim.
[1:04:00 – 1:04:06] Adam: Next up on the show, dear friend of the show, Squarejaw77, eight days ago with four boxes of Chalable.
[1:04:07 – 1:04:16] Adam: I guess my most memorable as of late would have been butter fried lobster tail with bacon wrapped pork tenderloin and shish kebabs.
[1:04:17 – 1:04:18] Adam: De-lish.
[1:04:19 – 1:04:22] Adam: This was a first day meal on Horse Lake.
[1:04:22 – 1:04:27] Adam: The next day we snagged the splendid campsite across from the lower Basswood Falls.
[1:04:27 – 1:04:31] Adam: What a great meal and a terrific trip.
[1:04:32 – 1:04:32] Erik: Terrific trip.
[1:04:34 – 1:04:35] Erik: Start there with lobster tail.
[1:04:36 – 1:04:37] Adam: More crustaceans.
[1:04:37 – 1:04:38] Erik: Yeah.
[1:04:38 – 1:04:40] Adam: Last week was dominated by biscuits and gravy.
[1:04:40 – 1:04:43] Adam: This week has been dominated by crustaceans.
[1:04:44 – 1:04:44] Adam: Sea bug.
[1:04:45 – 1:04:45] Adam: Sea meat.
[1:04:45 – 1:04:47] Adam: In all sizes.
[1:04:47 – 1:04:50] Erik: There’s a perfect size, and it’s the shrimp size.
[1:04:50 – 1:04:53] Erik: I don’t really like the tiny little crawdads.
[1:04:53 – 1:04:55] Erik: I actually am not a huge fan of lobster.
[1:04:55 – 1:04:56] Erik: It’s too much.
[1:04:56 – 1:04:56] Erik: Too big.
[1:04:56 – 1:04:57] Erik: It’s too much crustacean.
[1:04:58 – 1:04:59] Erik: That’s why I’m…
[1:05:00 – 1:05:01] Adam: That rice is too big.
[1:05:01 – 1:05:03] Erik: Yeah.
[1:05:04 – 1:05:05] Erik: There’s a perfect size of sea meat.
[1:05:06 – 1:05:07] Erik: There’s a reason they made rice small.
[1:05:07 – 1:05:07] Erik: Yeah.
[1:05:07 – 1:05:09] Adam: It’s because the shrimp is a perfect crustacean.
[1:05:10 – 1:05:11] Adam: I think it is.
[1:05:12 – 1:05:13] Adam: I can go for another one, huh?
[1:05:13 – 1:05:14] Erik: Yeah, I think you could.
[1:05:14 – 1:05:15] Adam: I’m on a roll now.
[1:05:15 – 1:05:16] Erik: Yeah, you’re cruising.
[1:05:16 – 1:05:19] Adam: Next up on the show, the big sag.
[1:05:19 – 1:05:20] Adam: I’m in the flow state.
[1:05:20 – 1:05:24] Adam: Seven days ago with two boxes of wine.
[1:05:24 – 1:05:25] Adam: A hearty holiday.
[1:05:26 – 1:05:27] Adam: Chee-hoo to everyone.
[1:05:28 – 1:05:30] Adam: It’s been a while since I’ve contributed.
[1:05:30 – 1:05:35] Adam: A huge thanks to the core crew that provides the meat for Enric and Adam each week.
[1:05:36 – 1:05:38] Adam: Three feasts to share this week.
[1:05:39 – 1:05:40] Adam: Number one, most delicious.
[1:05:41 – 1:05:45] Adam: I will always drool over night one ribeyes over a perfectly hot cedarwood fire.
[1:05:46 – 1:05:46] Adam: Can’t go wrong.
[1:05:47 – 1:05:47] Adam: Fork?
[1:05:47 – 1:05:48] Adam: Knife?
[1:05:48 – 1:05:49] Adam: Forget about it.
[1:05:50 – 1:05:54] Adam: The inner Sasquatch takes over for this carnivorous experience, hands only.
[1:05:54 – 1:05:57] Adam: Number two, most satisfying.
[1:05:58 – 1:06:03] Adam: Late May 2023 solo trip with my dog, the woman chain.
[1:06:03 – 1:06:07] Adam: 15 mile first day and 42 degree wind and rain.
[1:06:07 – 1:06:08] Adam: Super gross.
[1:06:09 – 1:06:13] Adam: Arrived at the campsite and skipped all of my planned meals and went straight to the backup reserve meal.
[1:06:14 – 1:06:14] Erik: Oh, yeah.
[1:06:15 – 1:06:17] Erik: Just got to go straight to the reserve meal.
[1:06:17 – 1:06:18] Erik: There you go.
[1:06:18 – 1:06:19] Erik: In a day like that.
[1:06:19 – 1:06:21] Adam: That’s a good call.
[1:06:21 – 1:06:22] Adam: That’s just called being smart.
[1:06:23 – 1:06:23] Erik: Exactly.
[1:06:23 – 1:06:28] Adam: Lipton noodle soup with self-dehydrated veggies and smoked pulled pork.
[1:06:28 – 1:06:35] Adam: Super simple, but this is probably the most satisfying and delicious meal I’ve ever had in the park and potentially in my life.
[1:06:36 – 1:06:39] Adam: Amazing how the conditions can influence the quality of a meal.
[1:06:39 – 1:06:39] Adam: Indeed.
[1:06:40 – 1:06:42] Adam: Number three, most memorable…
[1:06:43 – 1:06:49] Adam: I can’t claim this as my own, but a good buddy of mine was on a six-day group trip with high school boys and girls.
[1:06:49 – 1:06:54] Adam: They totally underplanned the food for the trip, and on night five, they ran out of food.
[1:06:54 – 1:06:55] Erik: Oh, no.
[1:06:55 – 1:06:56] Adam: On a six-day trip.
[1:06:57 – 1:06:57] Adam: That’s two nights.
[1:06:57 – 1:06:58] Adam: Just out of food.
[1:06:58 – 1:07:04] Adam: Ran out of food and found themselves dipping spoonfuls of peanut butter in lemon-flavored shake and bake.
[1:07:04 – 1:07:04] Erik: Oh, no.
[1:07:05 – 1:07:08] Adam: He claimed it was amazingly delicious.
[1:07:08 – 1:07:09] Erik: I’m sure.
[1:07:09 – 1:07:13] Adam: And I believe this represents the spirit and intent of this question of the week.
[1:07:13 – 1:07:14] Adam: Disgusting.
[1:07:14 – 1:07:14] Adam: The end.
[1:07:16 – 1:07:18] Adam: And they really did write the end.
[1:07:18 – 1:07:21] Adam: Thank you, the big seg, for that rundown.
[1:07:22 – 1:07:24] Adam: Peanut butter on lemon shake and bake?
[1:07:24 – 1:07:30] Erik: You don’t hear about people just literally running out of food that often.
[1:07:30 – 1:07:33] Adam: How did this happen?
[1:07:33 – 1:07:35] Adam: Somebody’s got some explaining to do.
[1:07:35 – 1:07:36] Adam: Forget about it.
[1:07:36 – 1:07:43] Erik: Yeah, it’s definitely not like you open up the pack cartoonishly on morning six and it’s just bone dry.
[1:07:44 – 1:07:45] Erik: You see it coming.
[1:07:45 – 1:07:48] Adam: It’s not like a bear ran off with your pack with the last three meals.
[1:07:48 – 1:07:50] Erik: I don’t know if we’re going to make it.
[1:07:51 – 1:07:56] Erik: Like, I’ve been on a trip like that where last week we were talking about it where you’re like, we’re just going to catch fish.
[1:07:56 – 1:07:57] Adam: Yeah.
[1:07:57 – 1:08:01] Erik: And then all you end up eating is the stuff you’re going to eat with said caught fish.
[1:08:01 – 1:08:02] Adam: Crackers and tartar sauce.
[1:08:02 – 1:08:02] Adam: Yeah.
[1:08:03 – 1:08:06] Adam: Which… Well, if this happens, you just have to start eating ants now.
[1:08:07 – 1:08:07] Adam: Yeah.
[1:08:08 – 1:08:09] Adam: And they bite your tongue back.
[1:08:09 – 1:08:10] Erik: They’ll bite your tongue a little bit.
[1:08:10 – 1:08:12] Erik: But they are rich in niacin.
[1:08:12 – 1:08:13] Erik: That’s right.
[1:08:13 – 1:08:16] Erik: Magnesium, potassium, and whatever else.
[1:08:17 – 1:08:18] Adam: It makes you clairvoyant also.
[1:08:19 – 1:08:22] Erik: Yeah, it makes you see the future and the past all at once.
[1:08:23 – 1:08:24] Erik: Continuously.
[1:08:26 – 1:08:26] Erik: Oh, God.
[1:08:26 – 1:08:27] Adam: I don’t want that.
[1:08:27 – 1:08:28] Adam: The end.
[1:08:29 – 1:08:29] Adam: The end.
[1:08:29 – 1:08:32] Adam: We got a couple more.
[1:08:32 – 1:08:34] Adam: Two more and we’re done.
[1:08:34 – 1:08:39] Adam: I will do this little shorter one here and then you can take the final post.
[1:08:39 – 1:08:40] Adam: How about that?
[1:08:40 – 1:08:41] Erik: Oh, yeah.
[1:08:41 – 1:08:43] Adam: Are you agreeable to this plan?
[1:08:43 – 1:08:44] Erik: I am in agreement.
[1:08:44 – 1:08:45] Erik: I am in agreement.
[1:08:45 – 1:08:52] Adam: The motion passes unanimously.
[1:08:53 – 1:09:01] Adam: Next up on the show, Welcome to Tumble Home, Outrageous Olive, 1744, seven days ago, with two boxes of wine.
[1:09:02 – 1:09:10] Adam: I’m a sucker for Dutch oven baking, brownies, lasagna, pizza, egg bakes with foraged things, pineapple upside down cake.
[1:09:11 – 1:09:18] Adam: But the best thing I’ve ever baked is an angel food cake, using a metal cup to make the center hole, Funfetti style.
[1:09:18 – 1:09:19] SPEAKER_00: Ah.
[1:09:20 – 1:09:22] Adam: Angel food cake in the park.
[1:09:22 – 1:09:23] Adam: I’ve never heard of this.
[1:09:24 – 1:09:25] Erik: I don’t even bake at home.
[1:09:26 – 1:09:29] Erik: It’s not one of those things that ever crosses my mind.
[1:09:29 – 1:09:33] Erik: But I’m sure baked goods in the park must be insane.
[1:09:34 – 1:09:35] Erik: Fresh baked good things.
[1:09:35 – 1:09:37] Adam: Does it count like making a waffle?
[1:09:37 – 1:09:38] Adam: Does that count as baking?
[1:09:39 – 1:09:39] Erik: I think so.
[1:09:39 – 1:09:41] Adam: I made like two loaves of bread this year.
[1:09:41 – 1:09:42] Erik: What else would it be?
[1:09:42 – 1:09:44] Adam: I mean, you got to use a whisk.
[1:09:45 – 1:10:08] Adam: yeah where do you draw the line on baking i mean i think waffle is a baking but it ain’t no angel food cake that’s for sure no it’s not not the not to that extent i wouldn’t i agree though i don’t do much baking at home i do a little yeah and like i just i just don’t need to bake in the boundary waters i don’t think i’m
[1:10:08 – 1:10:11] Adam: I don’t know, other than like some biscuits maybe.
[1:10:11 – 1:10:12] Adam: Yeah, a little…
[1:10:12 – 1:10:15] Adam: I don’t know how often we’ve done any… Dumplings in soup?
[1:10:15 – 1:10:16] Erik: That’s like wet baking.
[1:10:17 – 1:10:42] Adam: yeah it is that’s about the extent of my baking that’s like basted breads yeah in gravy basted breads and i’m like actually can i fully retract the term wet baking forever no it’s in the lexicon now it’s already been uploaded to the wikipedia page oh god um well nice use of the metal cup too to make it happen uh and a nice mention of pineapple um
[1:10:42 – 1:10:44] Erik: And a nice mention of Funfetti.
[1:10:44 – 1:10:46] Adam: Always bring a can of pineapple.
[1:10:46 – 1:10:50] Adam: That’s the number one thing I’m taking into 2025 from now on.
[1:10:50 – 1:10:53] Adam: Every trip, a can of pineapple.
[1:10:53 – 1:10:54] Erik: A can of pineapple?
[1:10:54 – 1:10:55] Adam: Is that even legal?
[1:10:57 – 1:10:59] Adam: I’ll empty the can of pineapple into a plastic Nalgene.
[1:10:59 – 1:11:01] Erik: If you never open the can.
[1:11:01 – 1:11:02] Adam: Right, then it’s fine.
[1:11:02 – 1:11:02] Erik: Then it’s fine.
[1:11:03 – 1:11:04] Adam: Jagged edges.
[1:11:04 – 1:11:06] Adam: We’ll bring the safe can open.
[1:11:08 – 1:11:09] Erik: He’s doing the thing.
[1:11:09 – 1:11:12] Erik: That’s why the Forest Service doesn’t want you bringing in tin cans.
[1:11:12 – 1:11:14] Erik: It’s because of the jagged edges when they’re open.
[1:11:16 – 1:11:17] Adam: You don’t want a porcupine getting into that.
[1:11:18 – 1:11:20] Adam: Or slicing a finger.
[1:11:21 – 1:11:21] Erik: Open wounds.
[1:11:22 – 1:11:25] Erik: They should have been wearing gloves.
[1:11:25 – 1:11:30] Erik: Should have been wearing gloves before you thought about opening that can of pineapple out here on Basswood, sir.
[1:11:31 – 1:11:32] Erik: Surveyor 909.
[1:11:33 – 1:11:35] Erik: It may be too late to post, but whatevs.
[1:11:35 – 1:11:37] Erik: No, you’re getting last in.
[1:11:37 – 1:11:38] Adam: Perfect timing.
[1:11:38 – 1:11:39] Erik: And you win, I think.
[1:11:40 – 1:11:41] Erik: That means you win.
[1:11:41 – 1:11:42] Adam: You get a free thing of gravy.
[1:11:43 – 1:11:45] Adam: Come on down to the co-op.
[1:11:45 – 1:11:46] Erik: Five things gravy, actually.
[1:11:47 – 1:11:48] Adam: And a sticker.
[1:11:48 – 1:11:49] Erik: Bring a box.
[1:11:49 – 1:11:50] Adam: No, we got boxes.
[1:11:51 – 1:11:53] Erik: Yeah, you guys do actually have a lot of boxes there.
[1:11:55 – 1:11:55] Erik: We’re box rich.
[1:11:56 – 1:11:57] Erik: Box rich always.
[1:11:57 – 1:12:00] Erik: It’s always disappointing when you go and you don’t have boxes, though.
[1:12:00 – 1:12:01] Adam: Oh, yeah.
[1:12:01 – 1:12:03] Adam: There’s a couple days of the week.
[1:12:03 – 1:12:05] Adam: I planned for boxes to be here.
[1:12:05 – 1:12:06] Adam: Sundays are pretty rough.
[1:12:07 – 1:12:07] Erik: Sundays?
[1:12:08 – 1:12:08] Erik: Okay.
[1:12:08 – 1:12:11] Adam: If you’re looking for a box, avoid Sundays.
[1:12:11 – 1:12:12] Adam: All right.
[1:12:12 – 1:12:14] Adam: Thursdays aren’t great either, Eric.
[1:12:14 – 1:12:16] Adam: Oh, no.
[1:12:16 – 1:12:17] Erik: It’s just getting worse.
[1:12:17 – 1:12:19] Erik: Why did you have to say it like that?
[1:12:21 – 1:12:22] Erik: Many years ago, in early June.
[1:12:22 – 1:12:23] Erik: May?
[1:12:23 – 1:12:24] Erik: May?
[1:12:24 – 1:12:44] Erik: question mark my park bros and i embarked from the wood lake entry point outside of ely after a night of karaoke portage inn was a memorable bitch like a fine wine you need to be a park vet to appreciate its pain karaoke the night before where must have that been
[1:12:46 – 1:12:47] Adam: I got a few guesses.
[1:12:47 – 1:12:48] Erik: Yeah.
[1:12:48 – 1:12:51] Erik: I think one place that I don’t even know is open anymore, honestly.
[1:12:52 – 1:12:56] Erik: A few portages later, we arrived on Indian, sorry, Indiana Lake.
[1:12:58 – 1:12:59] Erik: There was a cursor in the way.
[1:12:59 – 1:13:00] Erik: I see.
[1:13:01 – 1:13:04] Erik: We got the Northwest campsite as a cold drizzle began to fall.
[1:13:05 – 1:13:06] Erik: We made moist camp.
[1:13:07 – 1:13:07] Erik: No.
[1:13:08 – 1:13:08] UNKNOWN: No.
[1:13:09 – 1:13:10] Erik: Yeah, that’s as bad as wet bread.
[1:13:10 – 1:13:13] Erik: That’s a wet baking situation there.
[1:13:16 – 1:13:17] Adam: Even wet baked.
[1:13:17 – 1:13:17] Erik: Yeah.
[1:13:17 – 1:13:18] Erik: I put up a hammock.
[1:13:19 – 1:13:20] Erik: The rain began.
[1:13:21 – 1:13:28] Erik: We attempted a fire, but had to keep it burning through shifts of guys blowing on the fire as the rain fell.
[1:13:28 – 1:13:29] Erik: I mean, at that point…
[1:13:29 – 1:13:30] Adam: I’m working in shifts.
[1:13:30 – 1:13:32] Erik: You’re working in shifts.
[1:13:33 – 1:13:34] Erik: You just gotta call it.
[1:13:35 – 1:13:38] Adam: I mean, a fire would be nice, but… Gotta go to bed.
[1:13:38 – 1:13:44] Adam: I bet the… Do you think they have karaoke at the steakhouse?
[1:13:44 – 1:13:47] Adam: That’s gotta be where it was, yeah.
[1:13:47 – 1:13:48] Adam: That was my first guess.
[1:13:48 – 1:13:48] Adam: Yes.
[1:13:49 – 1:13:50] Erik: I don’t know where else…
[1:13:51 – 1:13:54] Erik: I wouldn’t want to see karaoke in that light.
[1:13:54 – 1:13:55] Erik: You’re only allowed to sing Reba.
[1:13:57 – 1:13:57] Adam: I’ve never been…
[1:13:58 – 1:13:59] Adam: I’ll retract that statement.
[1:13:59 – 1:14:01] Adam: I’ve never been to the Kwesi Wabbit.
[1:14:01 – 1:14:03] Adam: I’ve just seen it from the outside.
[1:14:04 – 1:14:11] Erik: You get some cinder block vibes, I would say, at the Kwesi Wabbit.
[1:14:11 – 1:14:11] Erik: I’m intrigued, though.
[1:14:12 – 1:14:13] Erik: There’s only one way to find out.
[1:14:14 – 1:14:16] Erik: Anyway, back to Surveyor909.
[1:14:18 – 1:14:22] Erik: Typical night one meal was steaks hauled in on ice.
[1:14:23 – 1:14:24] Erik: Real Stu Osthoff style.
[1:14:25 – 1:14:31] Erik: This trip was no exception, but as the rain fell on the skillet, our tears mixed with the rain.
[1:14:32 – 1:14:38] Erik: As the steaks boiled in rainwater, our team took shifts blowing on the coals under the fire grate.
[1:14:39 – 1:14:42] Erik: Once an appetizing beige color was achieved…
[1:14:44 – 1:15:01] Erik: we sliced the steaks and ate them ravenously they were delicious yeah it’s a real sloppy steak situation it’s a wet meat another day of rain followed near hypothermic we decided to cut the trip short by a day worth it yeah
[1:15:02 – 1:15:04] Adam: Sometimes that’s the way it goes.
[1:15:04 – 1:15:13] Erik: Sometimes it’s just the way the steak cooks to a light beige under rainfall.
[1:15:13 – 1:15:13] Erik: Yeah, that sounds…
[1:15:14 – 1:15:15] Erik: I can see it.
[1:15:16 – 1:15:20] Erik: And I would probably eat the heck out of that steak myself as you did.
[1:15:20 – 1:15:21] Erik: I’d eat the steak, yeah.
[1:15:21 – 1:15:21] Erik: Yeah, of course.
[1:15:22 – 1:15:22] Erik: Agreed.
[1:15:23 – 1:15:24] Adam: Motion passes.
[1:15:26 – 1:15:27] Erik: Are we even recording?
[1:15:27 – 1:15:28] Erik: I don’t even know.
[1:15:30 – 1:15:30] Erik: All right, there it is.
[1:15:31 – 1:15:33] Erik: We did it once again.
[1:15:33 – 1:15:37] Erik: Got to be the most on-setted episode, I think, in a while.
[1:15:37 – 1:15:41] Erik: Didn’t even know if the garage band was going.
[1:15:43 – 1:15:44] Adam: Well, it looks like garage band took care of us.
[1:15:44 – 1:15:45] Erik: That’s good.
[1:15:46 – 1:15:57] Adam: Best Feast, there’s a couple I had in mind, but I think the Pike Tacos we had on McNeese is the selection of the evening.
[1:15:58 – 1:15:58] Erik: I think so.
[1:15:59 – 1:16:10] Adam: Uh, you know, there’s something special about like catching a huge fish and then no matter what, like it’s, it takes like everybody’s best effort in the whole group to finish the fish.
[1:16:11 – 1:16:11] Adam: Yeah.
[1:16:11 – 1:16:11] Adam: Three.
[1:16:11 – 1:16:13] Adam: That’s when you know you’ve got a real big one.
[1:16:13 – 1:16:16] Erik: That was a three, a three man fish.
[1:16:16 – 1:16:21] Adam: It was probably, it was, I’d say 32, 33 inch fish.
[1:16:21 – 1:16:21] Adam: It’s yeah.
[1:16:22 – 1:16:22] Adam: Big pike.
[1:16:22 – 1:16:24] Adam: It was like so big though.
[1:16:24 – 1:16:26] Adam: Like it was a big fat pike.
[1:16:26 – 1:16:30] Erik: The last night of fresh taco ingredients, I remember, as well.
[1:16:31 – 1:16:34] Adam: Yeah, we still had avocado.
[1:16:34 – 1:16:36] Erik: It was like an avocado per person still, I think.
[1:16:36 – 1:16:42] Adam: Yeah, we had an ample amount of avocado that had to be consumed, so it was like perfect night for a fish taco feast.
[1:16:42 – 1:16:47] Erik: Maybe one of the last times I can even remember bringing in full, fresh avocados.
[1:16:47 – 1:16:49] Erik: We can’t do that more.
[1:16:49 – 1:16:51] Erik: I mean, it was amazing, but also, what?
[1:16:52 – 1:16:53] Erik: To have those on day five?
[1:16:53 – 1:16:55] Erik: I guess if you buy them… Green.
[1:16:55 – 1:16:57] Erik: Buy them rock hard.
[1:16:57 – 1:16:57] Adam: There we go.
[1:16:57 – 1:17:04] Adam: I think that’s what we had done, because we had a lot of avocado, I feel like, for some reason on that trip, but we still had a couple left.
[1:17:04 – 1:17:05] Erik: We were just eating them at lunch.
[1:17:05 – 1:17:07] Erik: Just cracking open avocado.
[1:17:07 – 1:17:08] Erik: Spoonful of avocado.
[1:17:09 – 1:17:09] UNKNOWN: Yeah.
[1:17:09 – 1:17:11] Erik: Just pure protein energy.
[1:17:11 – 1:17:13] Adam: I ate one whole pit and all.
[1:17:13 – 1:17:14] Adam: Oh, God.
[1:17:14 – 1:17:15] Adam: Delicious.
[1:17:15 – 1:17:15] Adam: It was a small pit.
[1:17:16 – 1:17:18] Adam: It was one of those small pit ones.
[1:17:18 – 1:17:19] Adam: But yeah, that was a huge pike.
[1:17:20 – 1:17:26] Adam: I’d say the golden pike ratio on that was like 30 inches of fish, 10 inches of fish per person per day.
[1:17:28 – 1:17:28] Adam: Minimum.
[1:17:29 – 1:17:30] Adam: Minimum.
[1:17:30 – 1:17:33] Adam: That’s the kind of feast where you’re like, God damn it, I ate a lot of fish.
[1:17:34 – 1:17:35] Erik: It was too much sea meat.
[1:17:35 – 1:17:41] Erik: Also egged on by the potential of a wildfire engulfing our campsite.
[1:17:41 – 1:17:47] Adam: Well, yeah, so it was a super intense, like, dining scene because of the wildfire burning on the other side of the lake.
[1:17:47 – 1:17:55] Adam: And then I just remember, like, Paige cleaning that pike on the, like, overturned canoe down by the landing there.
[1:17:56 – 1:17:56] Erik: Yeah.
[1:17:57 – 1:17:58] Adam: And, like, it was just, like, a mess.
[1:17:59 – 1:18:01] Adam: Like, it was a huge fish and just, like, I don’t know.
[1:18:01 – 1:18:03] Adam: It’s one of those fish that just there’s a lot of blood when you’re cleaning it.
[1:18:04 – 1:18:27] Adam: i remember that on the belly of the white canoe oh yeah gordy’s boat way back in the day uh it was like quite a scene that’s like still seared into my memory and we got this page does a really nice job cleaning a pike and we got a lot of meat off that thing yeah we were eating for a while we ate it’s a long taco feast yeah yeah
[1:18:27 – 1:18:30] Adam: And yeah, just the last like of the freshies.
[1:18:30 – 1:18:39] Adam: And then once you like have like used up all the fresh stuff out of the food pack and you got your like eyes set from that point on until like the resupply.
[1:18:39 – 1:18:51] Erik: Yeah, it was one of those meals where right away you’re sitting down and you’re enjoying it, but then towards the end, you’re literally walking around because you think that’s going to help you get more down.
[1:18:51 – 1:18:56] Erik: Well, if I could walk, I could maybe shift a little, kind of walking because, well, we got all this cooked fish.
[1:18:56 – 1:18:58] Erik: It’s not going to be really good tomorrow.
[1:18:59 – 1:18:59] Erik: So, yeah.
[1:19:00 – 1:19:06] Adam: The other fun part about that story was that he caught the pike, but I don’t remember the exact lure.
[1:19:06 – 1:19:07] Adam: I could make some guesses on it.
[1:19:08 – 1:19:09] Adam: It was probably some sort of spoon.
[1:19:10 – 1:19:15] Adam: But he had it back on all the line on his reel out.
[1:19:16 – 1:19:20] Adam: He was trolling so far behind the boats that then he hooked it.
[1:19:20 – 1:19:26] Adam: And I remember it took him like 30 minutes to reel it in because it was a big fish and it was way out there.
[1:19:26 – 1:19:28] Adam: We’re like, how much line did you have out?
[1:19:29 – 1:19:30] Erik: And then we had to portage it.
[1:19:30 – 1:19:33] Adam: And we still had to portage it into McNeese from Shan Walsh.
[1:19:34 – 1:19:36] Adam: I don’t think that portage was too nuts.
[1:19:36 – 1:19:39] Erik: No, but I forgot about the crazy battle.
[1:19:39 – 1:19:43] Adam: No, he was a long line in that thing.
[1:19:43 – 1:19:49] Adam: Because I don’t know that Shan Walsh is that deep, but I mean, he had a lot of line out there, and I thought it was some sort of spoon.
[1:19:49 – 1:19:50] Adam: Maybe it was a Rapala.
[1:19:51 – 1:19:52] Adam: Paige, are you listening?
[1:19:52 – 1:19:52] Adam: Are you out there?
[1:19:53 – 1:19:56] Adam: What lure did you catch that fish on on Shan Walsh?
[1:19:57 – 1:19:57] Erik: There’s no F set.
[1:19:58 – 1:20:23] Adam: maybe maybe that was doing good for me on that trip but that was my like favorite feast of that entire trip i think and yeah i believe it was night five and we still had like fresh ingredients so and we were coming off like an amazing night on agnes where that meal on agnes was incredible like we’re just on a string of like we’re just victories after victories yeah we were winning wins every night
[1:20:26 – 1:20:28] Erik: I don’t know if we took too many L’s on that trip.
[1:20:31 – 1:20:39] Adam: That one was just a spectacular highlight due to a number of circumstances that mostly were out of our control.
[1:20:41 – 1:20:41] Adam: What a feast.
[1:20:42 – 1:20:43] Adam: Thank you for all your stories.
[1:20:45 – 1:20:49] Adam: I can talk about making food in camp for hours and hours.
[1:20:50 – 1:20:54] Adam: When you’re in camp, it’s one of the things you’re always talking about just while camping too.
[1:20:54 – 1:20:55] Erik: No, that’s what I mean.
[1:20:55 – 1:21:02] Erik: I feel like that’s the main focal point of the end of the day when you’re off the water.
[1:21:03 – 1:21:06] Erik: I, you know, I’ve been into fishing off and on.
[1:21:06 – 1:21:10] Erik: And even that, like that’s still always adjacent to like food prep.
[1:21:10 – 1:21:14] Erik: Getting the wood to make the fire to cook the food.
[1:21:15 – 1:21:18] Erik: It’s all so associated with the meal.
[1:21:18 – 1:21:20] Erik: And when it all comes together, yeah.
[1:21:20 – 1:21:26] Adam: One of the commenters mentioned they specifically have to use cedar for their first night.
[1:21:27 – 1:21:28] Erik: It gets hot.
[1:21:29 – 1:21:34] Erik: If you can manage those snap cracklers flying all over the place, yeah.
[1:21:35 – 1:21:36] Erik: I love starting a fire with cedar.
[1:21:36 – 1:21:37] Erik: Absolutely.
[1:21:37 – 1:21:38] Erik: Absolutely.
[1:21:39 – 1:21:41] Adam: All right, well, we’re going to leave it there.
[1:21:41 – 1:21:43] Adam: Thank you for the comments.
[1:21:44 – 1:21:46] Adam: Keep cooking and keep trying new things out there.
[1:21:47 – 1:21:56] Adam: You know, trying new things in camp every trip is, you know, having your traditions is great, but, like, trying new things in camp all the time is a lot of the fun, too.
[1:21:56 – 1:21:57] Erik: Yeah.
[1:21:57 – 1:21:59] Erik: I guess maybe we need to bake something now.
[1:21:59 – 1:22:02] Adam: Yeah, and I think we’re going to have to bake a blueberry cake.
[1:22:03 – 1:22:05] Erik: We have to make a treat of some sort.
[1:22:05 – 1:22:09] Adam: Yeah, we should do our entire next trip should just be all sweet treats.
[1:22:10 – 1:22:11] Erik: All treats.
[1:22:11 – 1:22:12] Erik: All treats.
[1:22:12 – 1:22:15] Erik: It’s an all treats trip.
[1:22:15 – 1:22:15] Adam: That’d be great.
[1:22:15 – 1:22:17] Adam: And what’s the treat golden ratio?
[1:22:18 – 1:22:19] Adam: Never enough.
[1:22:19 – 1:22:20] Erik: Never enough.
[1:22:20 – 1:22:23] Erik: I think my dog is going to throw up on the couch, so we’re going to say goodnight.
[1:22:25 – 1:22:25] Erik: Goodnight.
[1:22:27 – 1:22:27] Adam: Do it.
[1:22:28 – 1:22:28] Adam: Arrivederci.
[1:22:29 – 1:22:30] Adam: Tratestiamo.
[1:23:47 – 1:23:48] UNKNOWN: Thank you.
