After a very interesting Fall and a Winter that didn’t seem like Winter at all, I have returned to blogging. I spent most of my time off working on the manuscript for Another Fork in the Trail. Our family had a very big surprise in October as well. We found out that we are expecting and that means I’ll be off the trail and the waterways for 2010 as the little one is due to arrive in June. It also means that the release of Another Fork in the Trail has been put off until early 2011.

Throughout the summer months I will post more recipes and food finds as time permits… so stay tuned.

Just a little update for those of you who read the Wilderness Cooking blog. I’ll be back to posting in a few weeks - I’m up to my neck in finishing off the last bit of the manuscript for Another Fork in the Trail so it’s a little hectic around here. I generally test each recipe three times so that I know the results are consistent but that takes a bit of extra time. In the meantime, I hope you are all having a good time hiking, paddling and enjoying your time outdoors.

When I return to blogging, I’m also going to be posting some reviews of neat products that I have been testing over the past month or so.

When I wrote A Fork in the Trail I included a small section that I named More Elaborate Dishes. This was a series of recipes that would be suitable for the weekender type of trip or for car camping excursions.

In preparing for an upcoming wilderness trip I decided that I would convert the recipe on page 260, Citrus Mango Grilled Salmon, to a version that would be practical for the seventh day of our trip. The idea worked brilliantly in my tests at home, so I thought I would share it.

I made a half batch of the citrus salsa/marinade and dehydrated it. I did a rehydration test at home and the salsa came back perfectly. So here is the plan…

At camp I will rehydrate the salsa and about an hour before we stop for lunch I will add a nice piece of smoked salmon. Smoked salmon can be purchased in small pouches from MEC.ca. Once the ingredients have a chance to marinate I will put some of the salsa and salmon in a wrap.

We’ve tried this at home and it was delicious so I can’t wait to have it on our trip through Temagami’s Chiniguchi Waterway.