We had no problem catching walleye and pike in almost any moving water. As a matter of fact a couple of the pike were so big that they either broke our line or we released them because they were more than a meal for the two of us.

What we were not prepared for was the high water for the first 22 days of our trip and the toll that extracted from us in terms of longer than expected days and the energy expended in the tasks of lengthening each portage since we had to take out well above the start of the traditional portage and extend well below the put in point to get to safe water.

That meant that by the end of each of those days we were so beat that we had neither the time or desire to go fishing.

We did try fishing on our layover days on Hornblendite and Roderick Lakes but without any luck ... on Roderick the sun was blazing down and we were more interested in swimming and lazing in the sun than fishing.

Later in the trip ... when we finally got off the Keeper and Berens systems the fishing was much better ... and we seemed to have more time since we were not constantly fighting the high water.

Anyway, we're here to discuss menus and not fishing.

Once again we dehydrated almost all of the fruits and vegetables we used as well as the hummus and lentil spreads we used for lunches. Spaghetti sauce and curry sauce were also dried and packaged as was the ground meat we carried.

Sprouting was employed again to provide some living food and again it worked really well. There are lots of good books about sprouting so check it out and try it at home before you commit to lugging the seeds along with you for more than two weeks. Remember that sprouting is a five day process so either start a couple of days ahead of your trip or be prepared to wait for that first batch.

So here's our trip plan with the menu attached.

Feel free to borrow any of our menu items or the spreadsheet itself.