In Lieu of Oven

During a hike through Port Alsworth, the Historian, who describes himself as "on exile from Maine," gave me his recipe for baked beans.

The Historian's Boston Baked Beans:
- 1 ceramic bean pot
- 1 bag of beans from Maine (red or pinto will also do)
- dried ginger
- dried mustard
- molasses
- 1 onion
- Canadian bacon

Soak beans overnight. Boil in soaking water. Take spoonful of beans, blow on them, and if peels move, take off heat. Drain liquid. Put whole onion at bottom of pot. Mix other ingredients into paste. Add paste to beans, add water. Bake for 12 hours at 350F.

After trying to keep up with him during the brisk hike, I was too tired to turn on any heat-producing device to make dinner, but of course, I still wanted dessert. I solved the problem with a helping of Lake Clark Lazy Man Bread Pudding:

- Sauté chopped white peaches in a pat of butter.
- Add half can of mango juice to thicken into syrup.
- Add chopped bread and vanilla yogurt.
- Dust with cinnamon.