Borscht

Some people try the "100 Mile Diet", where they eat only locally grown food. I'm on a 120 kilometer diet, after cycling a long distance I can eat anything and everything I want. When you are constantly hungry everything is delicious. This is fortunate because under normal conditions, our menu would get repeditive very quickly. Our breakfasts and lunches are the same every day, oatmeal then wraps. Our suppers vary slightly more, we rotate between curry, pasta and burritos. These dishes should each have their own unique flavour, however due to our limited supply of ingredients and cooking supplies, they taste pretty much the same.
A few days ago I made something really different, borscht. Or the closest thing to borscht considering the circumstances. In case an upper class restaraunt would like to serve this borscht variation, I'll share my recipe:
* Two week old beets. We'd purchased them before Winnepeg. They'd been kept in the same scuzzy bag ever since, along with the disgusting end of an old cucumber.
* Two week old onion, same life story as beets.
* Celery
* Oriental snack mix with pumpkin seeds. I'd been carrying this since the Alaska Highway. They had been pulverized, then soaked during our week of rain. The snack mix had found a dark, mildewey spot at the bottom of a saddlebag, only to be discovered when I was on the hunt for ingredients.
* Thai seasonings, left over from a noodle package.
* Curry powder
* Coconut milk
* Olive oil, purchased before Edmonton.
I got hungry before I could wait for it to cook properly. Strangely, some may not have enjoyed it. Admittedly, it does resemble a compolation of ingredients that could be fished from a dumpster. But I loved it.