Tom Allen has provided this video demonstrating how to make a camp stove out of a simple beverage can and a knife and some alcohol you can get from any pharmacy or Wal-Mart.
It goes without saying that fire can be dangerous. Be respectful and enjoy putting this stove to good use!
Tom Allen describes himself as a self-employed Adventurous Person (SAP). He rides bikes and writes about two-wheeled travel.
These are not boring potatoes. They’ve been spiced and herbed up and will have your family asking for them regularly.
STEP 1 – Wash and scrub potatoes. Chop potatoes to 1/4 pieces. Add to bowl.
STEP 2 – Rinse rosemary and with the tip of your finger, pull on the stem of rosemary and place the rosemary in the bowl with the rest of the ingredients.
STEP 3 – Mix the potatoes with the ingredients and let potatoes mingle with the rosemary, chili’s etc.
STEP 4 – Set the oven at 400 degrees F for 20 minutes, or until nice and soft. Make sure you mix half way through.
Source: Yum Potatoes – Half Hour Meals – Recipes For Your Lifestyle!
This primer appeared at 5 varieties of wild Alaskan salmon – king, sockeye, coho, keta and pink. Below is a short excerpt. Be sure to visit the source for more details:
Add salmon to the long list of foods North Americans have mostly lost touch with in terms of seasonality.
It’s an understandable lapse. After all, salmon certainly seems to be available all year. But wild salmon at its peak – about 90 per cent of which comes from Alaska – indeed has a season.
Fresh wild salmon is best had from late spring through early fall. And it certainly is worth seeking out, for it has about as much in common with farmed salmon as wild, earth-ripened morels have with canned mushrooms.
“We’re all daydreaming about salmon season starting,” says Laura Cole, owner and executive chef at 229 Parks in Alaska’s Denali National Park.
Learn more at Primer: 5 varieties of wild Alaskan salmon – king, sockeye, coho, keta and pink at Globalnews.ca.
