cooking for the bush

So I've got two giant stock pots of chili on the stove, a bag of meat marinating in the fridge and a big pile of fruit sitting on the counter. All of this is awaiting its turn in the two dehydrators I've got going. You guessed it, a hiking trip is coming up. (You may have noticed a theme in my recent posts. Expect it to continue.)

The thing is, this time I'm planning the menu. That's a new one - usually my job is just to carry stuff. So, in an attempt to live up to Jason and Mel's standards, here's our menu for hiking the Mantario Trail in two weeks (66 km of fun!).

Breakfast: Oatmeal, dried fruit, instant hashbrowns, beef jerky.

Lunch: Crackers, cheese, oysters or sardines, hummus, pitas, peanut butter, granola bars, beef jerky, trail mix.

Dinner: Chili, stew, and something else that the Winnipeg squad is going to make for us.

Snacks: Berries and anything you can catch in the bush.

So my dehydrator is going to be going full steam for the next few days. You can dehydrate pretty much anything, and I plan to do just that.

You know what would be really nice out in the bush? A nice glass of wine. The trouble is, wine is way too heavy. (If you're carrying likker into the bush, it better be 80-proof or better.) Maybe I should dehydrate a nice red...