Thank you Laurie Ann

[John Peterson]

Put your recipes and coozie cooking to the test this past weekend for the first time. Made the Moroccan chicken/sweet potato, Bruce's chile con carne and the chickpea/lentil/quinoa recipe. Besides the chicken component of the Moroccan dish, everything worked great. It's admittedly a lot of work on the front end (you've definitely got to enjoy cooking) but so easy and tasty once on the trail.

Thanks!

[Laurie Ann March]

You're welcome.

Chicken has a bit of a learning curve and takes a good 45 minutes to an hour to rehydrate with boiling water and then only if it was cut small… and it's best hydrated in a container with a lid and a cozy. Ground chicken can speed things up.

As you can see from the photo, I snuck a mini-baguette into Bry's pack to have with it…

Lol… that's why it's a "cookbook". That is probably one of the most complicated recipes too. It's a fav. I like to double recipes and have it for dinner then dehydrate the leftovers. We also intersperse with more simple fare. The pre-trip kitchen prep definitely isn't for everyone but there are those foodies among us (smiles).

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