Whether in town or out and about in the west coast outback I\\\'m not much for a big breakfast. Usually a coffee is enough. Lunch too is a hurried affair, a bagle and something, supplemented with trail mix or granola bars or sesame snaps along the way. Dinner, however, is another thing altogether.

I usually take the time to create something a little bit upscale, something to linger over that allows me the time to savour my surroundings as well as my repas. There is nothing worse than a quick gobble then off to bed. Especially if "dinner" is one of those freeze-dried abominations from outdoor stores that pass for food.

The following recipes require a bit of extra work in town -- shopping, prepackaging and so on -- but cook up quick enough in the field. The ingredients are lightweight and the packaging reusable, unlike the aforementioned slop, and create no disposal or bear problems.

Simmering dinner on a MSR stove is an art, especially on one as old as mine. Holding the pot well above the flames or repeatedly removing it from the stove are workable techniques. When possible, cooking over a low campfire or bed of hot coals allows greater control of the heat.

Happy Trails...
Brian Grover