Backpacking Menu Planning Sample Plan: |
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Friday |
Saturday |
Sunday |
Monday |
Breakfast on the road |
Breakfast |
Breakfast |
Breakfast |
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Early start |
Lazy morning |
6 miles to car |
Lunch |
Lunch |
Lunch |
Lunch in town |
4 miles into tent-site |
3 x 4,000 ft-ers |
All day hike w/ day-pack |
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Dinner |
Dinner |
Dinner |
Home |
For this trip:
- 3 camp breakfasts
- 3 trail lunches (1 with only day pack)
- 3 camp dinners (1 after a long grueling day)
- Snacks
Fruit Leather: Cinnamon Apple and PlumIngredients
- 3 Fuji Apples
- 5 Plums
- 2 teaspoons Cinnamon
- ¼ cup water
Directions
- Wash ripe fruit and slice into large chunks.
- Puree in a blender until smooth.
- Spread fruit evenly, about ¼ inch thick, onto trays.
- Dehydrate at 135 for 6 hours until firm and leathery. Roll leather while warm and cut into pieces.
Makes about 5 cups of puree, enough for three circular trays. Leathers keep for a month or more at room temperature, about 4 months in the refrigerator, and a year or longer in the freezer.
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