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Walks and other trips.

Glenribbeen Walks;

There are some great walks in our immediate vicinity and are accessible in all weathers though the Fisherman’s path has been mucky this year (2013)  for the first time since we came in 1999. Other nearby walks (Owenashaddy,Lady Louise, Glenshallan, The Towers) are proving better. All mentioned are safe for well-mannered dogs.

Cars slow to watch for squirrels. NOT for children !!

=================Fisherman's Path Ballindeigh-Glenribbeen 050=======================

 

Gourmet backpacking breakfast recipes

Original article on Mother Nature’s Networks.

  http://www.mnn.com/food/recipes/photos/gourmet-backpacking-breakfast-recipes/the-most-important-meal
man waking up in tent
Photo: PLBernier/iStockphoto
        The most important meal;
If thoughts of instant coffee and soggy oatmeal make you want to crawl back into your sleeping bag, it’s time to rethink the typical backpacking breakfast. Just because you’re roughing it, doesn’t mean you have to skip the French toast and eggs! With just a little bit of preparation, you can whip up scrumptious morning meals that you’ll want to get out of the tent for. (Text: Laura Moss). Mother Nature Network.

Gourmet backpacking breakfast recipes

Photo 2 of 10  
making french toast over campfire
Photo: heathzib/Flickr
Campfire French Toast
 Ingredients
  • 2 bread slices
  • 1 egg
  • 1/4 teaspoon cinnamon
  • powdered sugar
  • maple syrup
Directions
On the trail: Mix egg and cinnamon in bowl and cover bread with mixture. Place bread in frying pan over campfire or camp stove and fry until golden brown. Top with powdered sugar and maple syrup.
Serves 1
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Blueberry Almond Quinoa

You can make this nutritious dish a little greener by picking fresh berries along the trail.
 bowl of quinoa and blueberries
Blueberry Almond Quinoa
Ingredients
  • 1/3 cup cooked and dehydrated quinoa
  • 2 tablespoons dried blueberries
  • 1 tablespoon slivered almonds
  • 1/2 teaspoon cinnamon
  • 1 tablespoon powdered milk
  • 1 teaspoonsugar
Directions
  1. At home: Mix all the ingredients in a bag.
  2. On the trail: Add enough hot water to cover dry ingredients. Stir and then let sit for 5 minutes or until cereal is rehydrated. Serves 1

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Backcountry Biscuits

Add some excitement to your morning with this simple twist on your typical breakfast biscuit.
cooking biscuits on sticks over campfire
Backcountry Biscuits
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons dried blueberries
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup water
  • Any additional ingredients: butter, jam, honey, etc.

Directions
  1. At home: Mix the dry ingredients together in a bag.
  2. On the trail: Find a tree limb about 3/4 inches in diameter and remove the bark from three inches of one end. Add water to your bag of dry ingredients and mix into stiff dough. Form the dough around the bark-less end of the stick to make a make a “biscuit” that’s about 3 inches long and an inch thick. Toast the dough over the campfire until golden brown. Carefully remove the biscuit from the limb and fill the cavity with honey, jam or anything other ingredient you like.
Serves 3
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Apricot Hazlenut Oatmeal

Start your morning off right with this sweet oatmeal recipe that’s perfect for those chilly mountain mornings.
 oatmeal at campsite
Apricot Hazelnut Oatmeal
Ingredients
  • 1 packet plain instant oatmeal
  • 1 tablespoon powdered milk
  • 3 dried apricots, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoonflaxseed
  • 1 teaspoonbrown sugar
  • 1 tablespoonhazlenuts, chopped
Directions
  1. At home: Combine everything in a locking plastic bag or container.
  2. On the trail: Add 2/3 cup of boiling water to oatmeal. (Add more water if you like a thinner cereal.)
Serves 1
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Easy Omelet

Think omelets are too complicated to make on the trail? Think again.
 omelet on plate
Easy Omelet
Ingredients
  • 2 eggs
  • Omelet toppings: cheese, chopped vegetables, spices, etc.
Directions
  1. At home: Chop vegetables and pack any toppings you’ll be adding to your omelet.
  2. On the trail: Crack eggs into locking plastic freezer bag and add any additional ingredients. Close bag and knead contents until thoroughly mixed. Carefully place bag into pot of boiling water for 15 minutes. Remove from water, unzip bag, and slide omelet onto a plate.
Serves 1
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Snickerdoodle Coffee

Become a backcountry barista with this simple and delectable coffee mix.
      drinking coffee at campsite by fire
Snickerdoodle Coffee Mix;  Ingredients
  • 1/2 sugar
  • 1/2 cup powdered milk
  • 1/4 cup powdered nondairy creamer
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons instant coffee
  • 1/4 teaspoonallspice
  • 1 teaspoonground cinnamon
Directions
  1. At home: Combine all ingredients together and store in an airtight container.
  2. On the trail: Add 3 tablespoons of mixture to 3/4 cup boiling water and stir.
Serves 1
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Campfire Eggs

It’s the simplicity of this breakfast that makes it such a treat.
 making egg in orange on campfire
Campfire Eggs
Ingredients
  • 1 orange
  • 2 eggs
  • salt and pepper
Directions
On the trail: Cut the orange in half and eat the fruit, leaving two orange peel “bowls.” Crack one egg into each half of the orange and salt and pepper to taste. Carefully place the “bowls” on the edge of the campfire and cook for about 5 minutes, rotating the oranges with sticks as needed. Then eat your eggs right from the orange!
Serves 1
A variation of this is to eat a banana while making the fire. Save the skin and when the coals have ‘settled’ slip a sausage (veggie or otherwise) into the skin and leave on the hot coals. Turn after a few mins and viola! Sausage cooked sans pan, grease and NO wash-up!
—————————————————————————————————————

Hobo Hashbrowns

There’s nothing like hot, fresh hashbrowns to get your morning started off right.

 potatoes on tin foil
Ingredients
  • 1 potato
  • 1/8 cup chopped onion
  • 1 sprig of rosemary
  • salt and pepper
  • ketchup

Directions
On the trail: Chop up potato and onion and place in center of tinfoil. Salt and pepper to taste and add rosemary. Wrap contents tightly in tinfoil and place on hot coals. Let cook for 15-20 minutes or until potatoes have softened. Add a little ketchup and dig in!
Serves 1
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One that will take more preparation and a skillet or heavy pan;

Mexican Polenta Pancakes and Guacamole

        Mexican Polenta Pancakes and Guacamole
A super sturdy breakfast meal that can double as dinner without a surplus of melted cheese, butter or syrup.
Ingredients
  • 1/3 cup corn meal
  • 1/2 cup whole wheat flour
  • 1 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 2 tablespoons butter, melted
  • 2 medium-sized avocados, chopped
  • 1 small red onion, diced
  • 2 tomatoes, diced
  • Dash red pepper powder
  • 2 tablespoons lemon juice
  • Dash salt to taste
  • Dash ground black pepper to taste
  • Dollop vegetable oil
  • Dollop Greek yogurt, optional garnish
  • Dollop salsa, optional garnish
Time estimates
Prep time: 40 minutes
Total time: 60 minutes
Cooking directions
  1. Combine the dry ingredients in large mixing bowl: corn meal, flour, sugar, baking powder, salt. Make a well in center of bowl.
  2. Combine following wet ingredients in large bowl: buttermilk, eggs, butter. Stir until blended, about 2 minutes.
  3. Add wet to dry ingredients. Whisk until wet and dry ingredients form a consistent batter, about 3 minutes. Cover and set aside.
  4. To make the filling, combine avocado, onion, tomato, pepper, lemon, salt and pepper in small bowl. Stir. Cover and set aside.
  5. Over medium-high heat, drizzle oil in large heavy-bottomed skillet. When hot pour 1/3 cup of batter into skillet. Cook on each side about 2 minutes, or until golden brown. Repeat process with remaining batter, about 15 minutes.
  6. Place heaping tablespoon of guacamole on each pancake. Fold and serve.
Yield: 2 to 4

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Glenribbeen fisherman’s Path

http://www.everytrail.com/swf/widget.swf

Noted on the first of January 2012 vis fishing on the Blackwater –

The salmon angling season on the River Blackwater in Co. Waterford and Co. Cork will be extended.
In a Press Release from the Department of Communications, Energy and Natural Resources yesterday, November 8th.,
regarding the Public Consultation on the Wild Salmon and Sea Trout Tagging Scheme and Conservation Measures the Minister for the Marine has proposed that:The salmon angling season on the River Blackwater in Co. Waterford and Co. Cork will be extended on a catch and release basis until 12 October 2012. This is a pilot scheme which will apply only to the Blackwater and we will be co-operating with Inland Fisheries Ireland to assess the performance of the fishery during these 2 weeks to assist them in determining the prospects for extending the season in other such rivers in future seasons.

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