Sunday, after a long, hot day in the Utah sun, we set up camp at Calf Creek campground. Immediately after arriving, we jumped in the river and waded, floated, and sat in the cool current. There has been a lack of river swimming on this trip, so I was glad to finally get into some water.
Dinner on Sunday night was an exercise in food waste prevention. Since we’re on the road for two months, we have a lot of food packed in the Sprinter—it pretty much takes up half of the floor space. About half of what we have was salvaged from the open kitchen in Mars, the university residence where I lived for the past two years. The kitchen manager, Aluma, was nice enough to give us some of the leftover food for our journey. So far we’ve mostly been eating the leftover cereal, peanut butter, jelly, and apples, but on Sunday, we decided to tackle the quick oats. We were sort of wondering what we were going to do with a giant bag of oats, but master chef Dave put them to excellent use.
The inside of the Sprinter—the boxes in the back are full of food.
After I built the fire, Dave took our $7 Walmart teflon pan and filled it with oats. After adding water, milk, and additional master chef seasonings, he placed it over the fire, stirring constantly. About ten minutes later we had a pan full of apple oatmeal, which we devoured within minutes. It’s unclear whether or not we’ll finish the entire oat bag, but hey, it’s a start!
Master Chef Dave & his oatmeal
For breakfast this morning, we went to a restaurant a bit up the road called Kiva’s Koffeehouse. The restaurant is essentially built into the rocky cliff and its bay windows overlook the canyon. When we were in Cedar City, Theresa’s roommate, Molly, said that there’s no place with scenery like Utah’s. Now I know what she was talking about; the contrast of the red rock canyon walls with lush, green, river valleys is just incredible.
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