[at-l] It needed sliced black olives

[icw39@ncfreedom.net (Clark Wright)]

Delita said:  "But the salsa was great seasoning  (lessee... dried,
ground, reconstituted...)"

One of the freeze-dried companies [Backpacker's Pantry, I think] makes
an awesome, freeze-dried salsa; they are not real cheap, but I bought
5-6 and put them in my [rare] mail drops, along with a small ziplock of
tortilla chips; that was an awesome taste break on the trail, and the
salsa also was a great spice addition to other meals.  Yum!

thru-thinker



Delita Wright wrote:
> 
> That frittata possible potential future trail kinda hiker meal
> I experimented with tonight.
> 
> But the salsa was great seasoning  (lessee... dried, ground,
> reconstituted...)
> 
> Mestemacher whole rye bread was perfect, the guy at whole
> foods was right.  Should travel well.
> 
> If I used the powdered eggs would it matter too much with all
> that other good stuff in there?
> 
> And the grated parmesan was just the right touch/balance.
> 
> Anybody use grated parmesan on the trail?  I'm thinking you'd
> have to take it already grated since *I'm* not hauling a
> greater along, even a small one.  How would it last?
> 
> Thing a frittata would *gel* in a pot cozy???
> 
> Delita <--  who showed up at the GA ruck pot cozy class late
> sans materials and still learned everything she needed to know
> on that subject.  Thanks, Chainsaw!
> 
> --
> Delita Wright
> Chapel Hill, NC
> 
> http://groups.yahoo.com/group/awalkaday/
> http://www.topica.com/lists/astepaday
> 
> >> pray for the peace of Jerusalem
> 
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