This was a story I had been following that while hopeful I had a bad feeling would not end well. Yet…..it did end well! (Ok, as well as it can……I am sure that he’d have preferred to not break his ankle!)
The climber, Derek, did not return after a Sunday climb of Mt. Adams, here in Washington State. He was found Friday after 5 days out. He had fallen on the way down from Piker’s Peak at 11,657 feet, breaking his ankle. He was slowly crawling his way down – he had gotten down to the 6,000 ft level and into trees.
If for anything the fact that he kept crawling is amazing and what probably kept him alive. Full story here. And to the SAR teams? I hope I never need you, but again, thanks for doing what you do! And give those granola sniffin’ poochies a big hug 🙂
New out (and still pretty hard to find) are single serving cups of Stove Top Stuffing – and yes, these are quite hiker friendly: just add boiling water, stir and let sit for a couple minutes. One can repackge them as well to save pack space.
Be sure to click on the link at the bottom of the STS website – on the page for the cups they have a great set of recipes for the new cups – hiker heaven indeed……
Last night we put on a presentation for trail cooking for the Washington Hi-Lakers, a very nice group of guys (and ladies) who fish and hike. I made a couple recipes up for them, a variety of no cook, cold cook and hot.
Quick And Easy No Cook Recipes For The Trail
Recipes by Sarah Kirkconnell
www.trailcooking.com www.freezerbagcooking.com ©2008 Bay Street Communications, LLC
Cheezy 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
1 small package shelf stable bacon
1 ounce cheddar 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.
In a quart freezer bag:
1 3-ounce packet ramen, crumbled up (Discard seasoning packet)
1/4 cup freeze-dried vegetables of choice
1 pack shelf stable pepperoni
1 tub dressing
Packets of shelf stable Parmesan cheese
Add 2 cups room temperature water to the ramen/vegetables. Seal tightly and let sit for 15 minutes. Drain off remaining water. Add in the pepperoni ad dressing, mixing well. Sprinkle with cheese.
Salsa Chicken Wraps
1 7-ounce pouch of chicken
1 tub salsa
2 wedges shelf stable cheese
2-4 tortillas (depending on size)
Mix the salsa up with the chicken in its pouch. Spread the cheese on the tortillas and top with chicken mixture. Roll up.
Serves 1-2 depending on appetite.