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Thank You All For A Great PCT Trailfest!

Kirk, Ford and I just got back from Portland, Oregon from what was so far the best PCTA TrailFest yet. The number of trail lovers was high this year – just a great group of people 🙂

My good friend Catzia ran our booth most of the day, so you may have met her if you attended.

I was so busy I had time to sit down for a super fast lunch and then back out there – I got home and realized I had taken no photos. Oops! So I so one of the great guys I met, Jerry, had posted a photo up. Hopefully he doesn’t mind that I borrowed it 😉


It was nice to see Henry Shires once again as well. I didn’t want to admit that I haven’t had a sunny enough weekend since I got my new Double Rainbow to get it out (Hey, Spring is here finally!) Glen Van Peski of Gossamer Gear was there as well – it was great to finally meet him after talking via email over the past few years.

It was so busy I didn’t have much time to chat with people…sigh! Well, that isn’t a bad thing – we had a phenomenal buying of gear at our booth – bad economy, affordable priced gear – they go well together. Bill’s newest stove, the White Box Solo was so popular we sold out by lunch….and I will be shipping a number of them tomorrow!

I did an hour long presentation rambling on about trail food, cooking, food safety and water treatment. We ran out of flyers of the recipes so I promised I would post them – and here you go!

Quick And Easy Recipes For The Trail
Recipes by Sarah Kirkconnell ©2009 Bay Street Communications, LLC

Lentil & Tomato Salad
In a sandwich or pint freezer bag:
1/4 cup cooked and dried lentils
1 Tbsp diced dried shallots or onions
1 tbsp diced sun-dried tomatoes
1 packet True Lemon powder or 1 packet/tsp lemon juice
Also take: 1 1-ounce shelf stable balsamic dressing packet

Add 1/2 cup cool water to the dry ingredients. Seal tightly and let sit for 20-30 minutes. Add in the dressing and toss.
Serves 1.
Note: The salad works well served as a wrap with cheese and vegetables added.

Curried Fruit Hummus
In a sandwich or pint freezer bag:
1/4 cup commercial hummus mix (such as Fantastic Foods or Casbah)
3 Tbsp freeze-dried crumbled apples
3 Tbsp freeze-dried crumbled mangoes
1/2 tsp mild curry powder
Also bring:
1 Tbsp (1 packet) olive oil and nibbelage of choice.

Add 1/2 cup cool water and stir. Seal bag tightly and gently knead till mixed. Let sit for 5 minutes to rehydrate.
Serve in pitas, on tortillas or with crackers.
Serves 1.

Cheesy Bacon Mashers
In a quart freezer bag:
3/4 cup instant mashed potatoes
2 Tbsp dry milk
1 Tbsp dried onions
1/4 tsp ground black pepper
Also take:
1 small package (2 to 3 ounces) shelf stable bacon
1-ounce shelf stable cheese

Dice up the cheese. Add in 2-3 Tbsp of the bacon to the bag along with the cheese. Add in 1 1/4 cups near boiling water and stir well. Seal tightly and let sit in a cozy for 10 minutes. Stir before serving.
Serves 1.

Thank you to everyone who came – and it was nice to meet everyone. Thank you!


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