Not always, but often I like my camp experience to last until late morning. Having a small fire and preparing tea while simply resting and embroidering, is pure enjoyment for me. Nowadays I have a few options to choose which stove to take along. A journey with kickbike, bicycle or hiking trailer asks for a different stove, when the weather permits. And the option I like a lot is the Bushbox XXL.
Reaching Abla from an unintended and quite uninteresting angle might not have been so stunning, yet I find all the groceries that I wanted in the only shop open on a Sunday morning. Very satisfied pulling the trailer stuffed to its maximum capacity I enter a café to eat scrambled eggs and coffee, the two things I can’t prepare myself.
This Snowpeak pot is a stainless steel tea kettle and was bought for the sole purpose of having it a spout. Using the plain rimmed MSR Alpine StowAway pot to pour chai was always a mess, with quite some amount of chai lost.
It took me a long time to come up with a decent meal cooked in camp. Having eaten pasta with sugared tomato paste for over a year I knew that should not have to be repeated ever again but how do you cook a tasty meal when you are not a cook and one that is also low on gas and water consumption?
I realize I have become a bit of a nerd if it comes to the right pot for cooking in every situation. I must even admit that it is nice to buy new titanium cooking gear. Such buying gives pleasure to a trip long before I actually get on a tour. But now, I have enough. Really. And that’s why I share this post: who needs what and when? Yet, nothing so personal as one’s kitchen.
Some years ago, I liked my camp experience to last until late morning. Having a small fire and preparing tea while simply resting and embroidering, was pure enjoyment for me. As of today I have found a middle way in morning time at camps. The most obvious thing that has changed is that I have a home, bringing the choice of which stove to take along. An ultralight hike or journey with kickbike, bicycle or hiking trailer asks for a different stove, depending on the weather. However, in my opinion, there’s no magic bullet for making the perfect choice.
Having an interest in ultra light hiking I had to have a stove that is super light weight. I can not carry much as I am not very strong in this mode of travelling. Yet preparing a chai is so important that I don’t want to be depended on the weather but I don’t want to carry a sturdy stove either. So, like finding a perfect bento box, this was another thorough online search.
How to make a hobo stove
When stoves break down, often exactly when you really need them, it has you think: ‘This is not the time for you to break down’.
Heike has asked me again for an interview, this time about cooking a meal while cycling. I love being interviewed and had a lot of fun making pictures just for Heike’s questions.
I choose rice over pasta. I had my share of pasta while cycling South America, and am fed up with it up to this day. Any rice is fine and if I can get my hands on wild or brown rice, I use that.
For this recipe in particular, you need:
Bring a pot of water to the boil in which you have placed the rice. The rice should be about 1.5 centimeter below the water, this way it will boil dry.
While the rice is softly boiling, cut the asparagus and mushrooms. Slice the dried tomatoes and add these to the pot of rice.
When the rice is nearly done, add the asparagus, Parmesan tomatoes and/or -paste. Add salt, pepper and dried herbs. At last, add the mushrooms. Give everything a good stir and the dish is ready to be eaten.
Pots and pans, who needs what, and when?
Stoves and fires, who needs what, and when?
The comments don’t correspond with this post. My weblog is full and I have to overwrite posts. I am still curious to your ideas and thoughts : )