Backcountry Cafe: DIY Mashed Potatoes with All the Fixings
We had just turned the corner on the final ridge of the day when my husband stopped. “You’re sure there’s a lake?” I checked the map again. It was a scorching day in late summer,
MSR Backcountry Cafe: Make Ahead Mac-N-Cheese
Story and Photos by Tara Alan Where I live, in the Green Mountains of Vermont, the first yellow, orange, and russet leaves are beginning to appear scattered upon the ground. Nights are becoming cool enough to wear a jacket, and the scent of wood smoke is apparent on the breeze. It’s clear that autumn is just around the corner! What better way to spend these glorious end-of-summer days than in the woods? And what better way to end them than with an evening of camping? On chill nights like these, I want a supper that’s warm and cheesy, quick and easy: macaroni and cheese. As far as I’m concerned, there’s a spectrum of macaroni and cheese. On one end are those blue boxes containing a handful of elbow noodles and…
MSR Backcountry Cafe: Summer Desserts
Story and photos by Laurel Miller A creek-chilled beer (or beverage of your choice) is a just reward at the end of a long day on the trail, but what to do when you’re craving something sweet that doesn’t come from a bottle (and no, Gummi Bears don’t count)? Summer and early fall are the best times to bust out a backcountry dessert because at no other time is the array and diversity of seasonal fruits so abundant and appealing. Depending upon climate, space, and other logistical considerations, trail desserts can be as simple as fresh berries with store-bought biscotti, to grilled stonefruit with vanilla syrup, and mascarpone. In previous posts, I’ve provided details on how to curate and stock your backcountry kitchen, but the beauty of dessert is that…
MSR Backcountry Cafe: Lentil Stew
A life of travel and adventure on the open road sounds downright romantic, but in truth, it is usually far from glamorous. At least, that was my experience when my husband Tyler and I decided to spend two years on the seats of our touring bicycles. Sure, there were days when the sun was shining and a gentle tailwind urged us onward, through quaint towns filled with kind, curious people.
MSR BACKCOUNTRY CAFÉ: PENNE WITH TUNA, CAPERS, & GREEN OLIVES
Story And Photos By Laurel Miller It’s a well-documented fact amongst my family and friend that I’ll eat anything, as long as it makes for a good story or I’m getting paid (aka “working”). I’ve eaten everything from dog to witchetty grubs in the name of travel and research, and frankly, I don’t understand why people make such a big deal about the Donner Party’s diet. I draw the line, however, at freeze-dried backpacker meals. I was a seriously picky eater as a kid, and the two lingering scars are the aforementioned- what I like to refer to as “crap in a bag-” and airline food. I know people who actually think both are tasty; as someone who’s eaten man’s best friend, I’m certainly not in a position to judge….
MSR Backcountry Cafe: Rotisserie Chicken Fingers
Story and Photos by Tara Alan As much as I love the invigorating excitement of trying new flavors as I travel, sometimes what I really want are the familiar and comforting dishes of home. It doesn’t matter where I am, or how long I’ve been on the road, I’m bound to get homesick for good ol’ American food once in a while. When my husband Tyler and I were cycling through France, three months into a two-year bicycle tour, we experienced just that. Nevermind the fact that we were in one of the most gourmet countries in the world, home to escargot and fois gras and a dizzyingly delicious array of artisanal charcuterie. Nevermind the fact we could eat crusty loaves of bread any time we wished, could gorge ourselves on delicious…
MSR Backcountry Cafe: Easy Appetizers for the Exhausted
Story and Photos by Laurel Miller American gastronomy has been responsible for some memorably mediocre finger foods (or canapés, hors d’ouevres, or appetizers, if you’re so inclined). Despite this, we’re all familiar with the ubiquitous cheese ball, spinach dip (served in a hollowed out loaf of sourdough) pigs in a blanket, and, if you’re of a certain age, rumaki. Having inhaled my share of spinach dip in this life, I’m not trying to be an asshole. But it is possible, even in the backcountry, to create starters that are easy, on-trend, and free of processed ingredients. The point of appetizers, as the name suggests, is to stimulate the appetite. Providing a balance of flavors and textures is the key to making them work, as are good-quality ingredients (which don’t require…
MSR Backcountry Cafe: Spiced Eggplant and Tomato Stew
One of my favorite things about cooking on the road is collecting spices from each place I travel. New flavors and aromas add excitement to my daily meals, and I love always being on the lookout for things I’ve never seen or tasted in marketplaces. What’s even better than buying fun new ingredients? Being given them by new friends! When my husband Tyler and I were in Athens, I was gifted a bag of spices by our couch surfing host, Miwa, who knew how much I love to cook. It wasn’t a Greek spice mix, nor one of Japanese descent like our host herself, but rather one that smelled of India. Miwa didn’t know exactly what it was called, but she said it was one of her favorites. I was honored to…
MSR Backcountry Cafe: Trail Treats, Part 2 – The Parking Lot
Story and Photos by Laurel Miller Some of us eat to live, others live to eat (admittedly, it’s a First World luxury to be able to make such a distinction). If you’re of the latter persuasion, it’s hard to dispute the psychological and satiety benefits of high-fat/protein/complex carbohydrate post-exercise snacks that go the extra mile. Want to ensure a surplus of stoke at the end of your next outing? Take some inspiration from the below list, and make the traditional parking lot scarf-session just as memorable as the rest of your trip. Obviously, you’ll need to menu-plan and store or pack accordingly, depending upon climate and duration of trip. If you’re feeling especially motivated, fire up a grill if there’s one available at the trailhead, or use your camp stove….