Faithful readers may be asking, “where’ve you been, Yiling?” All over. Here is a list:
– Mount Adams at 9,000 feet elevation, getting altitude sickness, then waking up feeling extra grateful to be past it. Hooray!
– Just outside the faux Bavarian town of Leavenworth, bouldering for the first time
– Cheering on my spouse and his good friends who scaled Mount Rainier successfully.
– developing personal projects to help build community via food systems
Happy Friendly Friday, Folks!
It’s Fall, and the start of a new school year for many. What do you do to keep everyone fed and full of healthy energy to get things done?
I explore one option here.
While hosting family this summer, we gave those partially-prepped ready-to-cook meals a try, and started with Amazon’s kits, newly on the market. The lucky couple getting married Washington, Alanna & Alex even played guinea pig, and Kris picked up the slack when I started to feel a little spun around running multiple meal trials at once.*
When I was a kid in Minnesota, I went to this one summer day camp where they taught us, among other things,* to waterproof regular matches by painting clear nail polish on them. Years later living in Seattle, I diligently painted and dried each match this way. That’s the Dahlia Lounge matches you see in the picture. Then for about 4 years I brought them with for car camping and found they were annoyingly hard to strike, delaying my access to delicious and/or experimental dehydrated camp meals. I ended up defaulting to regular ones, like the ones above from Fish and Game Hudson here. Conclusion: you could also always go for survival matches like the ones above, or regular ones in a ziploc bag. Sometimes DIY is overrated.
*I vaguely recall them also teaching us to cut radishes into rose shapes…
On the coat tails of last week’s bike share cage match post: I’ve been curious: what are YOUR feelings on bike share, Dear Reader?
Here are three questions for you. Check back for the aggregate results!
Got more to add? Comment below to share!
There’s a new colorful set of creatures out in the lush urban jungle of Seattle. As native Seattlites hurry sweatily through the last summer “heat wave” of 76-80 degree weather, you might glimpse a flash of green and yellow behind a tree, a cheery orange appendage sidling up to the pavement, or a blur of both, speeding haphazardly to the next traffic light as they flirt with each other to see who handles best. What’s the skinny?
Recently, I had a chance to visit my fellow Minnesotan friend Tanya, her spouse Justin, and their daughter Mabel in Portland. They graciously had me over for dinner, and I got to see a demo of the Instant Pot. Apparently she was so excited about it she bought a second one when it was on sale on Amazon. My friend Candace in San Francisco had previously bothered messaging me about this device as a sped up way to make radish cakes, so it seemed only right that I listen to the universe’s repeated prodding to investigate this gadget.
Tanya said I could post the video despite her self-consciousness if I did an Instant Pot post, so here we go. Check out super-mobile Mabel! I wish I could take a picture of the smell
How long should you boil corn? It sounds like a straightforward question, but your answer says a lot about where you grew up and your relationship to corn. Although I grew up in Iowa, where corn is indeed king, I’ve lived in several very different regions of the country as an adult (Rocky Mountains, Pacific NW, Kentucky) that, well, don’t grow much corn. But first, a disclaimer: I don’t actually know that much about corn. So consider this a non-expert Corn Fangirl blog, where hopefully I can share my love of corn and a bit of why it means so much to my home state.
1 c dehydrated braised chickpea chard coconut & couscous
1.5 c hot boiled water
About 35 minutes sit time, stir after 20*
Bored with your dehydrated backpacking meal rotation?
This just in: braised coconut chickpea & spinach recipe from The Kitchn works out as a dehydrated camp meal! Completed my trial of it yesterday with a taste test with some old friends.** Clockwise from top left: in my friend Alessandra‘s dehydrator, vacuum sealed +couscous (stored in freezer for optimum dryness while I was out galavanting), mid-hydration, ready to eat! Special thanks to Alessandra for loaning the dehydrator, and Torey for pointing me to the original recipe years ago while we were waiting for our S.O.s to finish the Vermont Beast.