I stumbled across this website awhile back, and something today reminded me of it. Barking Buffalo Custom Trail Mix. This is such a cool concept. It is about time someone did this. They have 24 ingredients to choose from, ranging from "Standard" at 59 cents per 2 ounces to "Supreme" at $1.59 per 2 ounces. I'm really loving some of their choices; dried peaches, soy nuts, pistachios, biscotti bits, chocolate covered coffee beans...You just pick out the ingredients YOU want in the quantaties YOU want, and put your own custom mix together. Cool. Even easier than (my method) of hitting up the bulk bins. They even let you name your mix! If you don't want to take the time and trouble to make your own mix, they do have "No Brainers" available; ready-made mixes. The company owners, Gabe and John, are backpackers and Barking Buffalo came from their need and desire to make their own creations (much like One Pan Wonders!). I have not ordered from them (yet!) so I can't vouch for their customer service or mailing speed, but I love the concept and I'm always up for supporting the "little guy." Check them out!
I needed a snack at work this afternoon, so I raided my snacks drawer and pulled out a sesame bar from Oskri Organics. These bars are vegan, organic and very yummy! Just three ingredients; sesame seeds, molasses and rice syrup.They are made in Wisconsin, but for some reason, the package is in 7 (seven!) different languages. Kinda cool. Checking their website, I see that the bars come in lots of other flavors, including coconut mango (yum!) and sesame quinoa.I purchase my bar at the Skagit Valley Co-Op, but they are also available online. Currently it looks like their store locator isn't working, but I would look for them in other natural food stores.
Happy Cinco de Mayo everyone! Tonight is my talk at the Mountaineers in Kitsap County, and I just thought I would share the meun (and recipes!) for the evening.To start:Black Bean and Corn Salad/SalsaThis can be eaten as a salad on the trail, or bring chips and serve it as a salsa!Serves 1-21/2 cup dried black beans1/3 cup dried corn1 T dried celery1 T dried bell pepper1 t onion flakes1/2 t dried cilantro1/4 t garlic powderpinch cumin1 T olive oil1 T lime juiceAt home: combine all of the dry ingredients in a zip locking plastic bag. Carry the olive oil and lime juice in a screw top container.In camp: add just enough water to cover. Allow the beans and corn to rehydrate, then add the olive oil and lime juice. Stir well to combine.
For the main dish:Cheese Stuffed PepperServes 11 Anaheim chili2 2 ounce sticks Jack or pepper Jack cheese2 toothpicksoil for fryingAt home: place the toothpicks in a tiny ziplocking bag (or other appropriate container) Carry the cheese and pepper seperately.In camp: cut a slit in the pepper, the long way, not cutting through either end. Remove seeds and veins. Stuff with both pieces of cheese. Secure closed with toothpicks. Fry in oil until cheese is melted and pepper is tender, turning several times during cooking. Remove toothpicks before eating.For dessert:Arroz con Lecheserves 1 (this works as a breakfast too!)1/2 cup instant rice3 T powdered milk2 T raisins1 t ground cinnamonpinch nutmegAt home: combine everything in a ziplocking plastic bag.In camp: place the bag in a cozy and add just enough hot water to cover the rice. Seal the bag and the cozy and let sit for 5 minutes. Stir well before eating. Serve warm.And a bonus treat (which I'm not making tonight.)Trailgaritasserves 1-24 packets True Lime2 T powdered lemonade mix1 mini bottle of tequilaAt home: combine the true lime and lemonade mix in a zip locking plastic bag or screw top container. Carry the tequila seperately.In camp: add the powdered mix to 12 ounces cold water. Stir or shake well, then add the tequila. Even better if you have clean snow to add to the mix!Salute everyone!
