We kind of live with our food here in Chignik. We essentially buy enough for 3 months of living all at once, so at the beginning of the season it is stacked up all over in the living quarters. We all have boxes of dry good under our beds, and yes, lots of cans. Due to an accidental ordering several years ago we are still trying to figure out what to do with about 30 cans of creamed corn.
Moving fuel barrels to the bay to get them filled
Our little cabin. Getting a deck on the front soon.
3 comments:
I think you guys need some tapatio....am I right?
You look like one of the crew from the Discovery show, Deadliest Catch, about crab fishing. Are the orange rain pants standard issue when you get off the plane in Alaska?
CREAM CORN CASSEROLE
2 cans cream corn
1/2 can milk
2 tsp. sugar
2 eggs, beat up with fork
1/4 stick butter
2 tsp. vanilla
3/4 c. bread crumbs (flavored)
Grease casserole dish with butter. Add ingredients and mix with fork. Sprinkle top with a few bread crumbs. Bake at 350 degrees for 1 hour, uncovered.
Serves 10-12.
(Tony said it can't count as a casserole because there are not any noodles in it and any good casserole fan knows it has to have noodles to be a true casserole.) However, it does take two cans of creamed corn.
Claire
Post a Comment