Considering the relatively sparse kitchen resources when camping, I'm trying to decide what's easier? Fix ahead and Freeze, or fix at CG. Things like spaghetti sauce and bbq can take a lot of time (and a lot of cleanup) so with no dishwasher and very few pots, I'm thinking that I can fix them at home, freeze, and shove in the cooler. I'm guessing that frozen blocks of dense food will help keep other food cool, and make prep time a breeze. Any thoughts pro/con? If you do fix/freeze, what sorts of camping food do you make? '64 Jack of all trades '97 Grand Cherokee '89 Coleman Laramie If it can't be fixed with bondo or duct tape, it can't be fixed!