This past week has been a dehydrating gauntlet. We are only days away from our Red River Gorge Hike and the excitement is setting in. I have been experimenting with various recipes, dehydrating and vacuum sealing techniques and while I want to share it all with you, I’m not quite done! So bear with me so I can write a blog complete with all the info! However, as a teaser I thought I’d share one of our quick experiments.

One of our trail meals will be a chicken and root veggie stew. I took some of the veggies and pureed them with the stew broth to make a root veggie bark. Since I had leftovers we decided to test it out and re-hydrate! The stew bark has curry powder, cumin and cinnamon and once re-hydrated it tastes like a curried veggie mash! The Beard was especially fond of scooping it up with bacon.

 

As usual, our days revolve around food, so here are a few shots from this weekend. Poached eggs with red bell peppers, shallots, garlic and swiss chard.

Grass fed Grilled Porter House straight from The Beard’s family farm.

I celebrated Memorial Day Weekend by crying on the deck…aka chopping onions. I put these in a crock pot with olive oil and balsamic vinegar to make the perfect caramelized onions!

Petey was feeling celebratory as well and suggested this selfie.

The Beard & I hanging out with friends.

And finally, video evidence of our fun, productive, relaxing weekend! Stay tuned for trail food updates!