Back home that night I did an on line interview with Scout Circle. My internet died about 40 minutes into the podcast. However it was my iPhone that came to the rescue. We finished the conversation and then I spent the next several hours thinking I could of done better.
All week long I've been cooking. Not much in the way of trail food. My son Trail Trash is getting married this Saturday and I'm cooking supper for all the bride and groom's friends and family Friday night. By the way the bride and groom are Vegan. Got love a challenge like that when normally I cook everything Paleo. What's on the menu? We're having lasagna with cheese cake for desert. It's amazing what you can do with a few cashews.
I like to surprise my Scouts with interesting foods when we go backpacking. A few trips back I carried in a bag of corn chips. Of course you need salsa to go with them. Below is the recipe. How did the boys react? At first they were a little skeptical but after one of my braver Scouts tried it out, it disappeared quickly. It also is good served over a bowl of beans and rice.
1/3 cup Sundried Tomatoes
1⁄2 package Taco Mix
2 tsp Dried Onions
2 tsp Cilantro Leaves
2 tsp Sugar
2/3 cup Water
At Home: Chop tomatoes a fine as possible (they'll rehydrate better). Put all ingredients except the water in a zip lock baggie.
In Camp: Add the water about 30 minutes to an hour before you are ready to use.
I like plantain chips. They hold up better than potato chips in a pack. My grandson Henry (age 3) likes the Trader Joe's brand with monkeys on the package. He calls them monkey chips.
Hope you enjoy the salsa.