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        Fudge
        Molasses Tea
        Repast
        Spice Mix

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THE COOK POT
Backpacking Recipes

A Wayƒarer′s Backpacking Recipes ™ Go Down Go Up
Life is uncertain, therefore eat Desert first. Recipes for a Wayƒarer

The Beginning of recording Recipes
Of all the other meals cooked while he progressed along the footpath of the Appalachian Trail, his food of choice comes to be brown rice. He is soon to develops a recipe for an evening meal, which later comes to be called the Repast, a meal that he continues to enjoy even now. In fact, the first recipe developed and written down in his journal is his Repast.
However, this recipe for his Repast changes as time passes, adjusting to what ever is locally available, sometimes taking on new ingredients, sometimes dropping some ingredients, but always, the recipe continued with the four main ingredients: rice, onions, garlic and spices.
Within the pages of this Recipe Book, you will find it divided into three sections: Backpacking; Classical; and Living Food.
Within each of these sections you will find a recipe for A Wayƒarer′s Repast as well as some of the other mainstay recipes. Each section shows the ingredients of these recipes during each of the three separate periods of his live, periods which he now calls: Backpacking; Mowing Grass; and Journey On.

A Wayƒarer′s Fudge (c. 1978-1980) Go Down Go Up
Ingredients: honey (raw unfiltered), peanut butter, powdered milk (1 quart packs).
 
16 ounce peanut butter
12 ounce honey
2 packs powdered milk
Preparation Items needed: cook pot and spoon (mixing), and a zip bag (storage).
Backpacking Directions: In your cook pot, empty one pack of the powdered milk. Spoon all of the peanut butter onto the top of powder, then pour most of the honey over the top and with a spoon mix the ingredients, adding more powdered milk and or honey to achieve a firm and semi-dry texture.
Roll a small amount of the mixture into a ball and drop into the powder milk package to coat the outside. Remove from the powder milk package and put the coated ball into the zip bag. Repeat until all he mixture is turned into fudge balls.
Alternate finish: Shape the fudge into a flat cake, cut into squares, coat each with powdered milk, and store in a zip bag.
Yield:   Eight to twelve pieces depending on size of fudge balls.
History:   The original recipe came from a backpacking guide which called for 1/4 cup of bacon grease and less honey. The wayfarer changed the recipe to suit his preferences and tastes.
However, if you need a high caloric food for winter outdoor activity, then the bacon grease could still be the ticket as it is the food with the highest caloric count.

A Wayƒarer′s Molasses Tea ™ Go Down Go Up
Ingredients:  molasses (unsulfured), raisins, spring water (alkaline)
 
1 Tbspp molasses
15-20 raisins
one tea pot of water
Preparation Items needed:  cup, tea pot, stove
Backpacking Directions:  fill pot with water, place on top of burner and bring water to a boil. Turn off stove, fill cup with hot water, add one tablespoon of molasses and stir. Drop raisins into tea and enjoy
Yield:  Depends of size of tea pot.
History:  Once, during the traverse of the AT, the wayƒarer, after running out of his tea bags and have to drink only hot water in the morning, though he would try putting some molasses in his hot water to see what it was like.
Wow, he thought, what a great cup of hot and you don′t have to add sweetener.
Later, when he was eating some raisins, one dropped into his tea and he just left it there until he finished the tea. When he ate the raisin, he knew that future cups of molasses tea will always have raisins in it.
Since then, he regularly makes molasses tea.

A Wayƒarer′s Repast ™ (c. 1978-1980) Go Down Go Up
Ingredients:  brown rice, olive oil (extra virgin), TWS spice mix, water.
 
1 cup brown rice
2 tbsp olive oil
1 Tbspp spice mix
3-4 cups water
Yield:  One meal
Backpacking Directions:  Add water and grains to cook pot and bring to boil. Reduce heat and simmer until the grains are almost soft (about fifty minutes). Add spice mix and cook until desired softness. Turn off heat, cover and allow to cool for a few minutes. Drain any excess water, add olive oil and enjoy!
Variations:
Add chopped fresh onions in the final two minutes of cooking.
Add chopped fresh garlic in the final two minutes of cooking.
Replace 1/4 cup brown rice with: barley, lentils, rye, millet or other whole grain.
Topping:
Add soy sauce to flavor.
Sprinkle Parmesan cheese on top.
History:   Formally The Wayƒarer′s Rice, the original recipe began during Episode One, by cooking brown rice and adding spices. He then tried adding other foodstuff to vary the taste and the olive oil never lasted long because it tastes so good.
Adding additional grains helped to change the taste too and the recipe has changed often during the mountian traverse on the AT but the main ingredients of rice, onion, garlic and spice has always been the mainstay.
This is a hearty main course. Follow up with some pistachio pudding.

A Wayƒarer′s Original Spice Mix ™ (c. 1978-1980) Go Down Go Up
Ingredients: black pepper, cayenne pepper, cumin, garlic powder, parsley, onion flakes (or powder), seaweed flakes.
2 tablespoons black pepper
2 tablespoons cumin
2 tablespoons cayenne pepper
2 tablespoons onion flakes
3 tablespoons garlic powder
2 tablespoons seaweed flakes
3 tablespoons parsley
Yield:
About one cup.
Directions: Choose fresh spices if available, dry and chop. The spices are best finely chopped or course ground. Mix the dried spices in a large bowl. Store in a shaker bottle. Refrigerate for longer shelf life.
Variation:
For a spicier mix, add an additional tablespoon of cayenne pepper. Also, you can never add too much Parsley.
History:
The Wayƒarer has always enjoyed adding spices when he cooks and almost always he adds black pepper, cayenne pepper, garlic and parsley to his dishes (the left column). While on the AT, he blends these four spices so that there would be less containers, thus less weight to carry, and this was the original spice mix recipe.
However, it was not long until he added his cumin to the blend and was able to rid himself of another container, lessening the weight of his burden.
The Wayƒarer has always loved fresh onions, but carrying them on the AT was not easy, so he began to carry onion power and later onion flakes in a separate zip bag. It wasn′t long after, that the onion also becomes part of the spice blend and the original recipe grew to include another spice. When upon learning about the body′s need for iodine and that there is a high level of iodine in seaweed, this also was included in the spice mix.
So, during the walk on the AT, the original recipe transforms from the basic four to include the three new ingredients in the right column.
The Wayƒarer′s Spice Mix is a perfect all round table spice mix which can be added to any food, any meal to improve the flavor. It never gets old.
(For progression of the development of the Spice Mix, please see the recipe in both Classical Recipes (1990-2112) and Living Food Recipes (2013-date).

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by Thom Buras
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