Rafting Vacation – Amazing and Efficient Cooking


My family was lucky enough to take a trip to Oregon this summer.  It was a blast.  There were 3 generations of my family on a 3 day white water rafting and camping trip on the Deschutes River.  My kids and my parents had been planning and preparing for weeks and months before.  We were all so looking forward and we were not disappointed.  Of course we all knew the rafting and rapids would be fun.  But none of us really thought much about the camping and land portion of the trip.  We knew we were going to have fantastic guides at (we’d been on a one day trip before) but we did not know the lengths they would go to keep us happy, safe and well fed.

river kitchenriver kitchen 2








Which brings me to the food.  I sometimes complain to myself that I don’t have access to a piece of kitchen equipment or there is a missing pan.  I won’t again.  The guides on the rafting trip set up amazingly efficient “kitchens” that created wonderful meals.  Also I must remind you we are not an easy group to cook for, given our dietary and health restrictions – everything from my 9 year old being a vegetarian to my sister being vegan to my step dad needing to avoid too much salt and sugar.  Of course there’s lactose intolerance and beef issues sprinkled in the crowd too.

The food was amazing.  Plus they did it all breakfast, lunch and dinner for 3 days.  We offered assistance but they turned down our offer and told us to relax (the wine helped too).  I was thinking typical camping/outdoor fare such as hot dogs and veggie burgers but this wasn’t the case at all.  I was so tired, hungry and wet that I didn’t get a photo of the appetizers of marinated olives, hummus and veggies, that greeted us at the camp when we docked.  Here are photos of the first night’s dinner –  grilled local salmon, spinach salad, ratattouille and quinoa.  Followed by dessert of chocolate fondue.

grilled salmon

saladratattouillechocolate fondue





I’m sorry my camera batteries went dead after the first night.  So many beautiful scenes of Orgeon and family.  I could’ve taken more photos of the lovely breakfast offerings of blueberry pancakes, yogurt and fruit and bacon.  Or the lunch of camp made falafel wrapped with veggies in flatbread with homemade yogurt dressing.

What I really learned was how efficient you could be with proper prep and shopping and just the essentials.  If I didn’t know this from cooking demos in other people’s kitchens, and meeting people living in SRO’s (single resident occupants) without kitchens, I know it now.  There was no running water, except the river.  There was no conventional stove (a butane burner and grill did the trick).  There was no refrigerator.  And let’s not forget, all the equipment and food was all packed on a raft that had to go down class 2, 3 and 4 rapids.  And did I mention the crazy wind one night and keeping the food bee free?

Besides being great cooks, the guides were also great diners and slipped quite easily into our family conversations.  We were sad to say goodbye.  My kids both said it was the greatest thing they’ve ever done.  In fact they both wrote on their first back to school assignments, that wanted to become rafting guides.  It was truly an inspirational trip.  Looks like they’ll be lots more rafting, (and cooking) in our family’s future.

Thank you Nan and Poppa!