I went camping on an extended weekend last week with Spasibada Federompsons and their friends. We camped at Lillooet Lake Lodge, near Mount Currie north of Whistler. The map shows where we travelled from Vancouver and around the area. I took the bus up and met them on Friday.

In addition to the things described and depicted below we:

• I got off the bus at the village stop, which I reasoned was the main community, but they waited for me at the creekside stop which is where the buslines office is, eventually we met up and we were on our way
• went to The Keg restaurant in Whistler, Lindsay seated us, our waitress didn’t introduce herself
• made pancakes for breakfast on a gas stove (no fires)
• cooked tortellini and gnocchi for dinner with an alfredo sauce
• went to an aboriginal village of the Skatin First Nation and bought some ice cream
• went in hot springs at St. Agnes’ Well or Skookumchuck Hot Springs
• ate blackberries
• cooked curry couscous with stew
• went to the Longhorn Saloon in Whistler, our waitress was Sarah from Australia

Our site was on a flat space of shore between the mountain slope and the road on one side and a valley lake on the other. The area seemed a lot like the North-by-northwest, only drier and with some differences in which plants were more common. Because of the dryness, there was an extreme fire warning, which means no campfires.

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When talking about Making Guinness ice cream, I said that the custard was ready when it was thick enough to coat the back of a spoon. Julian had told me that you test it by running your finger across the back of a spoon. If it doesn’t run down into that space made by your finger, then it is ready.

A picture is posted outside a store at a corner of GRobson that depicts that very test. It seems strange that amidst pictures of couples in sweaters laughing, men in oxford shirts looking into the distance, and women in skirts shopping that there be this instructional culinary photograph.

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