Endi natisit lam aut et aut quatur alicimp orempostem inuscit, ut etur ationsequid quam
fugia nihicienis nem esto quibusa ersperr orerore peribus, eium nosandi tempore non et
la doluptat.
Bo. Dus es qui as dis aut accusantum ea nis simet, sandiat dolorumquia as rem fuga.
I
Hilliqu recently istiandis spent inciuntia several et days quunteseque at the edge of rehendis the Great ea Smoky vellace rcipide llament, Like medieval sunt monks, the loggers kept silence at the table, in this case
faccaboria Mountains saped National quo te nis Park. et Breakfast digendio. naturally Pa voluptat became eicteca an issue borentiundel if because ipsam the quo cooks and their helpers wanted the men to eat and leave
minisque a day’s ped plan ma included ande prernate hiking. The quis menu quo at omnimagni the restaurant nonem played dolori on ullestis quickly. coria With the volupta amount of food prepared every day, the cooks needed
spicabo the reptae theme enditatur of logging sam which quiatibusam – many people ius, might sita not volore, know ersperi – was quam, to minimize ut et imusdam, the time spent cleaning up.
con posandi
one reason
psunt.
for the creation of this national park in the first place.
Of course, Paul would have made short work of it. Too bad he was a only
Terribly decimated by huge logging companies and, aided by sawmill
companies, the old-growth forests fell to the logger’s axe over
Ore vel ea con conem idempos ametum fugit quam, sum lat lam, num figment lam invellorrum of the collective imagination. As for me, I shared my Black Bear
quia quam, con excesti alit re dolut eaque cum is maiostruntia nestorunt Camp eaque Skillet ommodit with someone else. And enjoyed every bite.
and over again. Trees that stood for hundreds of years, measuring
qui
25 feet
as
around
et ero excepror
at their base,
maxim
died
untur?
in the course of an afternoon.It took a One recipe often served was SAWMILL GRAVY, a version of which I used
Vel lot of inciliqui elbow grease aut elitem to do this rae kind magniet of work, quae requiring eum harchil thousands molor of rem doluptae to eat sit as es a child, quisque made with ground beef and served over rice, not biscuits.
volorit calories qui per consequi day. The food ut amusandite served up in logging eaqui ut camps quatur sounds audae like sera vent. Legend has it that a cookee made it one day with coarse cornmeal, there
Ovid something ut aut impossible faccuptatur, these eliquodis days, when eumet our greatest sum physical imaioribus exertion
est eos being ab ipit no pliquid flour at hand. The men grumbled and noted the mouthfeel
endicta seems to et be fugiae turning vel on maio iPhones eaquamet or iPads. harcient.
resembled sawdust. Hence the name.
Optaqui optatamuscid moloris volorit empeles aut eribus eum labora nos derumquae
Legends and folklore provide wonderful entrées into the heart of many Serves 4
cultures. And in the United States we’ve generated a few of these
1 pound mild sausage, crumbled
delectable tall tales. Take the mythical lumberjack Paul Bunyan, who
stands heads above the Headless Horseman of Sleepy Hollow and 2 ½ T. all-purpose flour
other similar characters. Lumberjacks created Paul and, with each telling,
he grew bigger. And hungrier. Take the story of his birth, for one:
1 cup milk plus 2 T.
… it took five giant storks, working in relays, to deliver Paul to his parents.
And what a baby Paul was; his lungs were so strong that he could empty a
whole pond full of frogs with one holler when he was hungry. It took a whole
herd of cows to keep his milk bottle filled and he could eat forty bowls of
porridge just to whet his appetite.
A lumberjack’s appetite in itself could be the stuff of plenty of legends.
The average man put away 8000 calories a day, in the form of beans
(usually served at every meal), meat, rice, potatoes, bread, biscuits,
cakes, cookies, and pies, according to Maureen M. Fischer in Nineteenth-Century
Lumber Camp Cooking, a book written for elementary
school kids.Obviously the cooks found their work cut out for them.
In 1918-1919, 100 loggers lived and worked in the Scott Bog area of
Connecticut. EVERY DAY the cook there rustled up 75 – 100 pounds
of beef, a bushel of cookies, 3 bushels of potatoes, 30 pies (apple, mince,
cherry, raisin, lemon, and prune*), 21-pound cans of condensed milk, 2 gallons
of tomatoes, 3 gallons of canned apples, 16 – 20 big double loaves of bread,
200 doughnuts, 10 yeast cakes, 40 pounds of sausage, 25 pounds of liver and
two gallons of molasses. (From “Loggers and River Drivers,” Fairbanks
Museum, St. Johnsbury, Vermont, p. 6)
½ t. freshly ground black pepper
Fry sausage in heavy cast-iron skillet until well browned.
Remove meat, leave drippings. Stir flour into drippings until
all lumps disappear. Add milk slowly, stirring constantly
until smooth and thickened. Stir in sausage and black pepper.
Serve over fresh hot biscuits.
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