Zeman_FinalLoggerMagalog

maddie.z

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la doluptat.

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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.

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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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