Before I get into discussing my first project (currently drying!) in the next post , I want to write a few words about my roadmap for the next two months.
Chris has become a minimalist since hiking the Appalachian Trail, and will carry only an alcohol stove made out of a cat food can. Hence, his trail "cooking" is limited to boiling water. By the time Chris leaves for the trail on May 3rd, I plan to master 7 distinct dinners (+ jerky) that can be prepared using freezer bag cooking. Each dinner will be packaged in a single gallon-size ziploc, which will double as a rehydration container on the trail. Ideally, all parts of the dinner (seasoning, sauce, pre-cooked rice/pasta, vegetables, etc.) will be contained in this single bag. So far, I have plans to make spaghetti with red sauce (in the dehydrator now), curried dal with rice, and mexican-ish beans/rice/salsa/cheese. Once I get a feel for how all this works and get some feedback from Chris during the testing phase, I will decide on the other four dinners - anyone have recommendations?
Though my main client is not a big fan of fruits and vegetables, I'm excited about possibilities as the growing season in Eugene gets under way later this summer. I'm particularly looking forward to drying my own garden produce and the wild mushrooms that people in our department seem to find everywhere in the fall.
Chris has become a minimalist since hiking the Appalachian Trail, and will carry only an alcohol stove made out of a cat food can. Hence, his trail "cooking" is limited to boiling water. By the time Chris leaves for the trail on May 3rd, I plan to master 7 distinct dinners (+ jerky) that can be prepared using freezer bag cooking. Each dinner will be packaged in a single gallon-size ziploc, which will double as a rehydration container on the trail. Ideally, all parts of the dinner (seasoning, sauce, pre-cooked rice/pasta, vegetables, etc.) will be contained in this single bag. So far, I have plans to make spaghetti with red sauce (in the dehydrator now), curried dal with rice, and mexican-ish beans/rice/salsa/cheese. Once I get a feel for how all this works and get some feedback from Chris during the testing phase, I will decide on the other four dinners - anyone have recommendations?
Though my main client is not a big fan of fruits and vegetables, I'm excited about possibilities as the growing season in Eugene gets under way later this summer. I'm particularly looking forward to drying my own garden produce and the wild mushrooms that people in our department seem to find everywhere in the fall.
