Why is Fun Food so Damn Bad?

We all have our favourite comfort foods, our go-to-crowd-pleaser meals for gatherings and  special events, our must-have bits and pieces (pickled herring at Christmas, ugh), and our signature, day-to-day dishes. The signature dishes are generally easy to make, nutritious, and don’t take a lot of time to make. The fun meals, the ones that make us stand out in the crowd and bring massive raves from folks who taste them however, are the ones that might just likely be the food that adds to our demise.

Don’t get me wrong, I’m not preaching here. I love things slathered in garlic butter, thick sirloin steaks on the bbq, with a good 1/4 inch slab of fat and intense marbling. I love gravy, especially on Yorkshire puddings and mashed potatoes. Pizza. Gyros. Chevapi. Burek. I could go on for hours.

My partner signed up for a bbq challenge at work on Feb 14, and it was her job to create a wicked sampler plate done on the bbq. She chose to make Onion Bombs. These are wicked. TRUST ME!


Fresh off the BBQ!




All you do is take a pound of lean ground beef, a pound of ground pork, a whole bunch of spices (salt, pepper, paprika, Slap Ya Mama (available in hot sauce stores in Ottawa and the outlying area. Some stores, such as Pepper Palace no longer carry it due to price confliction with Amazon) basil, rosemary, Vegeta, cayenne, etc…whatever you have in the house). Hand mix the meats and spices, and roll into meatballs. Then, take a large number of onions (we prefer red), cut the tops and bottoms off, and peel them back to make onion shells. Next, put a meatball between 2 shell halves. Once that is done, wrap each shell in 2-3 pieces of raw bacon, hold together with tooth-pics soaked in water, then slather in bbq sauce and bbq, basting with more sauce.

The result is pure heaven.




The expulsion from the onion bombs however, is disheartening.


Ugh….so much flavour, and yet, so bad.

Fat. Lots and lots of fat. Sure, fat bleeds out as you cook, but how much remains? Yeah, we all need a percentage of fat in our daily diet, but not like this.


The morning after, congealed fat.

We both had onion bombs after the bbq competition, but it was one each (not a lot of leftovers) for 2 days. We went heavy on whole food/plant based add-ons to go with them, to try and balance out our meat consumption.

We are doing pretty good at maintaining a whole food/plant based diet, but we slip sometimes. Pizza one night, then 2 weeks later, sirloin steaks on the bbq, with lots of fat. It’s not an easy process to follow, when we both are over 40, and have those years of mindless consumption behind us, but we try.

If you are interested in eating better, you can check these websites and videos out. They really do give wicked alternatives to meat. Trust me on this…..I liked veggies before, but wasn’t a fan of the “salad with dinner” bullshit options. Faux tuna salad made with cashews? Wicked!


Make tuna melts…brilliant!


Avocado and tomato on toast for breakfast? Frigging brilliant!


I slice my tomato thinly, at work. people are curious, and jealous.

Vegan Mac n’ Cheese? Not too shabby (I went too heavy with the sauce). No picture for this one, as the picture and reality do not equate. The taste however, is pretty damn good.

Lentil Bolognese with sweet potato pasta?  Heaven!!! (I also added tofu “spaghetti”. Wow. Yum).


Even the boy enjoys this. Weird….


Vegan/Paleo potato skins? Hell, yes! (i’m becoming a fan of sweet potato, since there is no maple syrup in this).

spuds…thank you!!

BBQ cauliflower salad with ranch dressing?  Hell, even my partner loved this!


Really damn good. Seriously.

So, yeah…..feeling sluggish and bloated? Want to do something for your body. Give them a shot.

If you want to learn more, and always take everything with a grain of salt, you can check out these videos, usually found on Netflix or YouTube:

Fat, Sick and Nearly Dead

Forks over Knives

A couple of websites with wicked and FREE recipes:

Don’t get me wrong, we will continue to bbq meat and make beef jerky in the dehydrator; albeit on a much smaller level, but we are evermore being mindful of what we as humans consume, and the damage it does to the planet as a whole, and ourselves.

Consume wisely.

Categories: Bad Food, Clean Food Dirty Girl, Eat Well, Fat or Fit, Food, Food & Dining Reviews, Food can Kill, Good Food, Joe Cross reboot, Knowledge, Learning, Mindful Consumption, Plant Based, Reboot, Vegan, Vegetarian, Whole Food, Whole Food/Plant Based, | Tags: , , , , , , , , , , , | Leave a comment

Reagan On The Road ( Feasting in Split, 2015)


I’m Boo

Hello, again! It’s me, Reagan! You know, the handsome-as-hell Bassador, regaling you with tails of food, frolic and adventure whilst travelling (mostly food, to be honest). I left off last time with details of a wonderful meal in Zagreb, Croatia. I pick up the tale, the next day, (21-22 Dec 2015) where we had our first meals in Split. Don’t get me wrong, Lady and I (we left the old man back in Canada, at a lovely kennel) had some munchies here and there, picked up some staples from the grocery store, had a drink or two on the main promenade in Split, but we really needed sleep. So we did. The next day, however, we had sights to see and food to sample! So we did!


Whole Latte Love!

After sight-seeing, Lattes, and pointing out parts of Split to Lady (I was here on R&R during the latter part of the Balkan war), we needed solid food. Something that Lady could eat, as she has a Gluten intolerance (no wheat, rye, barley, oats or spelt). I also have an egg intolerance. That, and what self-respecting Dog would eat a mushroom? Seriously!!??!?




We found exactly what we needed inside the walls of the Diocletian Palace.


One of many entrance to the Diocletian Palace in Split.

What’s not to love about Cafe-Bistro NoStress??                                                                             It’s all there in the name!


Cafe-Bistro NoStress, Split, Croatia.

After explaining the food allergies to the wicked waiter, who let me sit at the big people table instead of on the ground, we ordered wine and a starter. Who doesn’t love red wine and a meat/cheese platter (charcuterie board)? I mean, other than Vegan folk?

While we sipped and nibbled, Lady plotted out our further adventures. I would have helped, but I lack opposable thumbs and to be honest, English isn’t my strong point. Howling and sniffing are where my skills lie.


A wonderful view of a square in the Palace, from the Bistro NoStress.

That and I kept getting off the chair to piddle and sniff other dogs. Hey, when in Rome, right?

Our lunches came, Cabbage Rolls for me, and Lady had homemade sausage and sauerkraut.

We chatted, Lady plotted, she rubbed my belly a few times, then it was off for more sight-seeing, a nap for us, then out to soak up some night life and have dinner…but that’s another story!

More to follow. just be patient. I can’t use the computer when the old man is around. He gets weird. No idea why.

For more travel details, check out the blog Lady writes, Steph The Wayward Pilgrim.


Categories: Balkans, Croatia, Europe, Food, Food & Dining Reviews, Travel | Tags: , , , , , , , , , , , , , | 1 Comment

Food! OMG OMG OMG!! I LOVE Food! And sleeping. And protecting my pack from squirrels!


Your host, squirrel fighter and guide to great eats everywhere. And snoofles. You may call me Boo.

Hello. For those of you who don’t know me (your loss), I’m Reagan. While it’s obvious I am a dog, let me assure you that I am the most handsome 10 year old Bassador out there. I’ve been with my papa for that whole time (he rescued me, and we’ve had grand adventures), and with Lady for 8 years.

My contribution to this wee Blog is simple. I’m going to review places where we eat. Don’t worry, as I am a master of disguise, and no-one ever guesses I shouldn’t be there!  Note: As of the weekend of 4/5 February 2017, all food reviews will be filed under Reagan On The Road. Please enjoy them! First up: Dining in Split, Croatia.

December 21st, 2015: Restoran PLUS ZAGREB. (CROATIA)

Last month, Lady and I left the 40-something (closer to 50 in reality) funny looking kid at the kennel and hopped on a plane to the Balkans. Yup, travel food is even better than local food! We overnighted from Montreal to Zagreb, Croatia and suffered quietly through airplane food (this was better than cardboard, but not by much). We skipped food at the airport (way too similar to gruel), hopped the shuttle from the airport to the main bus terminal to get tickets to Split, and then sought out something decent to nosh on.

Now, don’t forget, Lady has a food allergy; she can’t eat wheat, gluten, rye, barley, etc. That disqualifies her from all the little mom ‘n pop bakery kiosks that are everywhere. Too bad, because Burek is to die for. More on Burek later!

Bus Station Diner

Food; 30 feet from the “Sexy Shop”. Weirdos.

We wandered a bit, and then found a very likely candidate for lunch, a cafeteria-style diner, just up the steps from the “Sexy Shop”. Yes, a porn store at the bus station. Meh.

After checking out the menu, Lady and I chatted with the staff, who wonderfully fiddled with the daily offerings to make sure Lady could have lunch. Viola: 2 chicken breasts (from the grill, never touching the gravy on the steam line), fried cabbage, a regional version of scalloped potatoes and a very simple salad (which included a form of pickled beets). A note; the salads encountered across the region were simple, hearty and served with oil and vinegar dressing. You could actually taste the veggies. Not sure why you would want to. Vegetables are what my food eats, but I digress. Lady raved, so it’s all good.



Food for Lady

Gluten Free!

For myself, the choice was a no-brainer: Cevapi. Food of the gods. It had been almost 12 years since I had this “belly-rub, snoofle and soup-bone”(hey, all heaven to a pupster like me) treat.


Food of the Gods. Kneel!! Hail!!

Cevapi (or Cevapcici) is simple: mixed ground meat (beef, lamb, sometimes pork), spices, grilled to a very warm and moist (juices) state, served on a very fluffy pita-like flatbread known as Somun, with raw white onions, Ajvar (a medium-spicy vegetable paste – which replaces ketchup), a bit of salt and in some locations, with a soft, house-made cheese similar in taste to Buffalo Mozzarella, but with the consistency of thick sour cream or cottage cheese. Heaven on earth. Better than cat litter-box treats! Not by much, but enough!

All this food, including white wine, Orangina, and a Karlovachko beer for 94 Kuna. Which, in real money is $18.62.


November 2015: Rockin’ Johnny’s in Kanata.

Last weekend, I took Lady there for a breakfast treat. We were both up early, for some odd reason, oh yeah, I had to piddle, and it’s not cool if I do it in the house. I donned my disguise-of-the-day (looking like a 40-something guy on crutches with nerd glasses and bad hair) and off we went!

Rockin’ Johnny’s is as you can guess, a throwback to a 1950’s diner, with kitch on the walls and great music. A nice mix of young and old, and the fantastic smell of grease (light, not offensive), spuds, coffee and best of all, meat! You know the kind with many names, Sausage, Ham, Bacon, etc…Papa says it all comes from one single animal, but we all know the old man drinks and he was on pain killers for almost 7 months. I’m calling “bunk” on that one!

Our lovely server Gladys came around, provided coffee and took our orders. Lady and I perused the local newspapers (well, I looked at the pictures, as my English skills are not that great) and chatted while our order was being made. And when it arrived, it was everything I could have wished for!!

THREE kinds of MEAT! Homefries! Toast! Best of all, NO EGGS or silly vegetables. Who eats mushrooms anyway??

Lady had the Johhny Breakfast, with Gluten free toast. Both meals were good old fashioned food, and together with 2 endless cups of coffee (which made me have to piddle again) came to just over 20$ with tip.

Out on a weekend morning, and it’s rainy or windy? Try Rockin’ Johnny’s for solid food and great atmosphere. Give a good nod to the older fella near the back, the gent with the wavy dark hair and Blue Suede Shoes. He deserves it.


The Johnny special!

Categories: Food, Food & Dining Reviews, Travel | Tags: , , , , , , , , , | 1 Comment

Dehydrating Yogurt. Seriously.

So, we had chatted about a dehydrator for a while. Made sense. Went and checked them out at Cabela’s in Ottawa, not knowing much more than we had Googled. We lucked out. The staff member we spoke to in that department owns a dehydrator (either that or she talks a damn good game, but we suspect she actually owns one). Zero-pressure to buy. All questions and weird-Harold queries were answered.

We learned that a very popular thing to dehydrate is yogurt. Yeah, you heard me. That stuff. Sunday morning breakfast, mixed with granola or trail mix. That Stuff. I’ll be honest, I didn’t really cotton to the idea, but smiled and nodded. My partner, on the other hand……she was all over it like a hiker on a mountain in the ADK ’46 range. Which she is. Oh, and she has completed all of them, and is currently working on the Saranac 6. And travelling the world between romps in NY State. You can read more about her here:

Turns out, as common sense would dictate, that taking yogurt out for a walk in the middle of July or late January does not usually work out. It either goes off due to heat or freezes; leaving it as dead weight in your pack. And you don’t want to carry more than you need. You also really don’t want to eat spoiled or frozen dairy due to the result of you having a bad episode of gut rot, or worse, the squirts. While on a mountain. In the high heat of July. Or the other one, the low lows of January. On a mountain. You get the drift, especially if you are a lover of grand trails, the outdoors, survival, homesteading, Military or living off-grid. You can read more about our travels off grid here: I digress.


Before, 2 of 4 trays.

I cracked the tub of yogurt and spread it out over parchment paper, put it on the racks and slapped it in the dehydrator. There are literally thousands of variations on dehydrating yogurt, but I went with the simplest one: Spread it thinly on parchment paper, dehydrate for 4-6 hours (depending on which guide you follow and at which temperature you choose per the guide), and flip it off the parchment paper for the last hour or two.


After, bark

I didn’t know what to expect exactly; either fruit leather (like a fruit roll-up), or fruit bark (paper thin, fragile and crumbly). We got the latter, which isn’t a bad thing at all. The only drawback is that you have to put it in a solid plastic container (or something like that) instead of a plastic sandwich bag (to prevent it becoming powder in your pack).

Turns out, it’s pretty good, if a bit sweet for my tastes (I prefer plain, thick yogurt, where I can add what I want and control the extra chemicals and sugars, to a degree, going in). This is another item we will be doing more of in the future.


Categories: ADK, Back packing, Dehydrated yogurt, Food, Hiking | Tags: , , , , , , , , | 1 Comment

Hunting, Sustenance, & Fair Play

My partner and I like meat. Rare Beef, Bison, Duck, Moose, Elk, Boar, Goat, Lamb, Pig, Fish (mostly just Whitefish / Cod, Haddock, Pollock, PC Shrimp,  for me. Think Fish n’ Chips in England. My partner likes other kinds. You know; the fishy kind. Weird).

We know that not everyone is into that. It’s all good. Eat and be well; make the best choices you can.

Neither of us hunt for sport or sustenance. I have experience hunting two-legged animals that are a threat to my Country and my team-mates. Different thing all together.

I believe I could hunt for sustenance; providing for my family. It doesn’t mean I’ll enjoy it. What happens if I only injure the animal? (Yes, I know, I know. I’m just throwing out a “what if” / movement / wind / scent / scare, changes everything at the very last second, as my breathing slows, my finger warms and begins the caressing squeeze, sound ends, and we become one). I know what happens. I follow, and provide peace, with many apologies, learn how not to have this happen again. And then I cry. because they cry, feel pain and loss.

What happens when people become too damn lazy to provide sustenance to their families? When they want to increase the coin in the pocket? To interfere with science and progression of knowledge? To “hunt” without actually hunting?

You get this:

Are scientists unwittingly revealing animal locations to hunters?

Sad. Be one with one another.

Categories: Food, Fucking around with Science, Hunting, Illegal hunting, Murder for Profit, Poaching, Respect the Old Ways, Science, Tracking | Leave a comment

Jerky Lessons/Sad meat

On the 21st of January, 2017, I picked up some lovely roasts from Costco. Eye of Round, to be precise, @ $9.99/lb. Great deal! 2 very decent sized roasts for 25$.

I prepared to make some more jerky, but I thought this time, I’ll follow the box instructions. Mistake. I’m not going to name the company, because it has to be operator (ME!) error. I usually make 2 batches, one a marinade / one a dry rub, and I throw both in the oven for an hour or so to cook them after slicing, before I put them in the dehydrator.

This time, I made two batches, both dry rub; and going with what the box said, I did not cook them first (I know, I know: never put raw meat in the dehydrator to make jerky). But what do you do when the box specifies NO MARINATING REQUIRED, JUST DUST, RUB AND DEHYDRATE?

Well, let me just say that I will never do that again. I got cocky. I thought I knew. I thought the box would be correct. Whatever. It’s on me. Good thing I’m a wee bit fussy when it comes to food safety.

20170123_195415A loss of over 2 pounds of meat looks just like this: Sad. Due to spices, not fit for animals.


Categories: Dehydrator, Food, Jerky | Tags: , , , , , | 1 Comment

Dehydrator recipes as of 15 Jan 2017


I’ve made the following using our Cabela’s “10 tray dehydrator with acrylic door feature” dehydrator, and have not yet died or become ill. Nor has the Wayward Pilgrim, or our dogs. We have even avoided food poisoning or worse at our Tiny Cabin; so we must be doing something right!

Please follow food guides/common sense when working with any food, at home, off the grid, bbqing, at the lake, camping, dehydrating, etc. Seriously, poor food health management takes a toll. If you are new to something such as Dehydrating, as I am, do your homework. Google and YouTube are great teachers. Just to be safe, if you want to dehydrate something, verify the method and outcomes by at least three (3) different websites/YouTube videos. Always read the comments, see what other people have learned before you try. Trust me, there are some Completely Useless “professionals” out there, and people Love Them. More on that later, in another blog!

If you Dehydrate anything following these recipes, and get sick or die, you fucked up; not me, so don’t go complaining about lawyers and such (see first paragraph – I’m not Blogging from beyond the grave – hell, I finally got schooled about blogging, so I’m not about to clock out. I have so much to share. And bitch about.).

JERKY (Marinade and Dry Rub):

  • Meat Used: Sirloin Tip from Costco (a fair amount of marbling/thick strips of fat).
  • Slicing: 1/4 inch, give or take (after freezing meat for 1-2 hours – helps with slicing).
  • Marinade: Whatever I had in the fridge; Gluten Free Soy Sauce, HP Sauce, Keen’s Mustard, lemon juice, salad dressing, BBQ sauce, etc. You get the drift. If it tastes good, add it.
  • Dry Rub: Smokehouse is what I have used so far (Red Pepper, and it packs a hell of a nice punch). I picked up a Smokehouse Original pack today (both from Cabela’s), but have not used it yet (review to come!).

Okay, common dog here, but just to be sure:

  • NEVER dehydrate raw meat. Some folks debate this, but most, according to Google and YouTube, agree. Safety First.
  • If you use a home marinade (let it sit, covered, in the fridge from 4-24 hrs), put it in the oven and let it bake, at low temp (160-180 f) until the internal temp hits 160 f. Google food guidelines if you do not understand.
  • Smokehouse (and other companies/brands) rubs/cures include NITRITES Not NITRATES; different beast altogether), which replace the baking/cooking of the meat till the internal temp reaches 160 f. To be honest, I put the dry rub meat in a different pan and throw it in the oven as well, to be safe. Hell, I’m learning, right?!!
  • MOISTURE IS THE ENEMY. If it sweats after dehydrating, refrigerate it; eat sooner than later (a week), but after that, I’d bin it. Don’t store it for “the future”. It’ll likely kill you. Don’t confuse marble-rich dehydrated meat with frothing meat.
  • (Meat/Any) FAT does NOT dehydrate. If you want a beautiful steak, marbling is brilliant. If you want to dehydrate meat that will last a fair while, the LESS FAT/MARBLING, THE BETTER.
  • Depending on the fat content/marbling, jerky can be stored in the pantry, out of the sun/heat for a week or more (common dog). I’ve made split batches; one small batch in cupboard, one in fridge. Learn your meat. Freezing and vacuum sealing is the best way to go (I don’t have a vacuum sealer, yet). Another Blog to come!
  • Freezing Jerky is not a bad thing at all. In fact, it helps you enjoy it much longer (I know there is some sort of split infinitive/grammar faux-pas in that last line, and I apologize).
  • 160 f for minimum 6 hours in the dehydrator. Make sure to rotate racks, and when the jerky bends, semi-stiffly, it’s damn near perfect.
  • Google further questions! Verify with other dehydrating sites!!!! Let me know what I missed!

Dehydrated Peppers:

  • Be warned, cutting Bell Peppers is both an ass pain and boring as hell. Worse than watching paint dry.
  • For Bell Peppers, cut the top and bottom off. Remove seeds as best as possible (good luck). The bottoms, along with top rings, can be cut and dehydrated, but in a separate session, as they are thicker (another blog to come).
  • Remove the meaty veins from inside the peppers, discard or dry then shave to become seasoning.
  • Cut the remaining peppers into 1/4 thick sticks, place on trays and dehydrate for 4-6 hours at 135-140 F (or by your dehydrator manual – I’m not Dog; this is a learning process, and all machines are different). The more you put in, the longer it takes (learned that on 14/15 Jan 17).

More to follow, but it’s just past midnight, and I had time to kill before I put the last batch of peppers in to dry overnight. I’m new at Dehydrating, and don’t want anyone to get sick or croak. Just sharing what I have learned thusfar. Check, and check again. 2 is one, 1 is none.






Categories: Cabin food, Camping food, Dehydrator, Food, survival, zombocalypse | Tags: , , , , , , , , , , , , | Leave a comment

Food variables: Eating made fun while wasting far less (than we used to).

2016 wasn’t a good year, for myriad reasons. I won’t delve into that. One good thing that happened though, was that we purchased a Dehydrator from Cabela’s in Ottawa. No, it’s not a super-top-of-the-line Excalibur, but a higher-mid range Cabela’s store brand. It retails for about 225$, was on sale for 150$, but with the staff discount offered to first- responders and military over the 11-13th of November, it came out to 119$. Can’t complain about that!


The beast with apples drying.

Now, all I had to do was figure out how to use the damn thing!! It turns out that we had a Trail/Camping cookbook that was heavy on dehydrating. We thought it was just full of fun new recipes to make ahead of time, or variations of good old standards. What it held was a treasure-trove of info.

The dehydrator sat in the basement, out of the box and all ready to go until 1 January, 2017. We got our big-kid pants on, and while my better half was walking the dogs, I sliced up some apples for a test run. After verifying with the Trail cookbook, everything was a go (next time I’ll peel the apples so they dry better, and increase the heat a bit – the Trail cookbook says to dehydrate EVERYTHING at 130°F, except herbs, which are done at 110°F).




Who knew kale could be so much fun?

The apples were going along nicely, so I upped the game to kale chips. Yes, kale. We made a commitment to start juicing again in 2017, to get our energy and health levels back up. No point in having something that just collects dust, is there? Buy it and use it…but I’m not advocating a disposable economy, where we buy a new wardrobe every two weeks, even though the other clothes are perfectly fine. I suppose you can blame social media, corporations and the sheeple mentality for that.

Kale leaves ripped off stems, rinsed, dried with towels, sprinkled with olive oil, salt, pepper and a bit of Slap Ya Mama seasoning from New Orleans (hard to find in Canada, but easy via Amazon), and into the dehydrator. A few hours later (about 4), we were happily munching away on kale chips (a bit too much salt) and apple slices that were almost ready (in the end, the apple slices didn’t quite make it; the skin being left on inhibited the dehydrating process, but we ate them anyhow).

On the 2nd of January, we tried to make juicer-pulp crackers from the remnants of our morning juice. The idea is solid, but we lack experience. We spread the pulp out and put it in the machine, and several hours later, removed and bagged the cracker-like mass. By the next morning, it was a soggy mess, as we did not get the thinness equal all over, so some areas were still wet inside, which rehydrated everything. Live and learn!

On the morning of the 3rd, I got damn good and brave. I’d gone to Costco and picked up a package of sirloin tip steaks. I then got me a fierce hankering for jerky. Enlisting the help of Google and YouTube, I learned how to (safely) make jerky. Did you know that only cooked meat should be dehydrated, UNLESS it has been properly cured and spiced in a brine or cure that contains NITRITES, or cooked until the interior temperature reaches 160°F?  Nope, neither did I. Some/most brines require a 24 hour marinade process. Some cures are rub-and-go. I’ve done the rub-and-go Red Pepper Dry Rub & Mix by SmokeHouse.



The first Jerky batch before….

Sirloin sliced, home-made marinade applied and then popped in the oven at 170°F for an hour or so to bring internal temp up to 160°F, then into the dehydrator for 6 hours. Damn, that was the longest six hours of our lives! Needless to say, that small batch of jerky didn’t survive 24 hours in the house.










…And after. Damn good!

Between 1 January and today, 8 January 2017, we have dehydrated kale, sirloin tip steak (side note: a package of 4 rather large steaks will run you about 18-25$ at Costco. Based on the average price of 7.00$ for a large bag of jerky found in most stores, our 20$ steak investment provided us with the equivalent of 160.00$ of pre-made, store-bought jerky. Just saying; the dehydrator has already paid for itself.), apples, juicer-pulp crackers (second batch in right now, and this time I used a rolling pin to create equal thickness) and bell peppers. I bought a big batch of peppers (8 large peppers) for 2.50$ at Farm Boy, from the reduced produce section (not a damn thing wrong with them, except for a few wrinkles). I had a massive tray of peppers that dehydrated down into a medium Tupperware container, now in the pantry. The idea is to add them soup or stew in the near future, but we keep nibbling on them.

The peppers, before and after:



2 types of nitrite based rubs/brines. We have used the top one, dry rub (spicy!!) so far.

We used to get rid of a fair amount of food, because we forgot about it, or didn’t have all the ingredients for a particular dish. Now, that’s irrelevant. If we lack something that moment, or it seems to be getting a bit wrinkled, we dehydrate it and use it later. So yeah. It looks like 2017 is going to be a whole lot better than 2016 (which can kiss our collective asses goodbye).



Categories: Cabin food, Camping food, Dehydrator, Food | Tags: , , , , , , | Leave a comment

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