A country club gourmet Chef lands a camp cook job in Alaska and finds out he has a lot to learn about camp cooking in the frozen wilderness. Luckily he finds out he doesn’t have to cook grizzlies and moose under ground with one match.
The two yardboys entered and picked up their plates. “Oh, boy! Yippee! Blueberry pancakes! Bacon and eggs! Home-fried potatoes! All right!” They loaded up their plates and dived in. One of the boys, his mouth full, chomping and chewing, looked up from his plate, and said,
“This is great, Cookie! But I gotta tell ya, you’ve cooked way too much breakfast?”
I said, “What do you mean? I’ve got a whole gang of hungry drillers coming in here for breakfast in a couple minutes.”
The boys laughed. “Those guys never eat breakfast. They’re so hung over from drinking whiskey and playing poker all night, they just want to fill up their thermoses, get on the choppers, and fly out of here. The coffee keeps “em from freezing to death out on the sites.”
They looked at the empty percolators. “Uh, Cookie, shouldn”t you be making some coffee? Those big drillers get mean if they don’t get their coffee.”
So this was the big breakfast I’d worried about. I motioned them over to the stove and showed them the soup pot full of ten gallons of steaming black coffee. They looked at me in astonishment.
“Cookie! You’re in!”
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