One of our readers, Mela, sent us a link to a site called TravelTrac. It's an interesting concept in that their tag line is "Drop off the Grid, Stay on the Map" They intend to keep your friends and family connected to your adventures. Users can choose to create a public blog or develop a comprehensive expedition style web site. The system integrates custom mapping, location reporting, and weather automatically and notifies their networks as updates are added. They can keep a public or private journal, post photos, and video clips. I also like the possibility of meeting new people along the way.

I think this is a nice way to keep in touch with a whole network of people if you are traveling over a long period of time. Once you reach areas where you can get a signal you can post where you have been. The one problem I see here is getting that signal. I know when we head out for a trip we will of course let our friends and family know the general location of where we are but once we head in we are really off the grid. So I'm not sold on you being able to interact with this once you are "off the grid". It's a good idea but then again there is that site called Facebook.

Visit the site when you have a chance - Travel Trac

If you are heading out this weekend or next. Consider this meal.



2 cups whole-wheat couscous
6 cloves garlic
2 onions
2 red bell peppers
1 1/2 cups dried corn
2 cubes vegetable bouillon
2 cans white beans
2 cups sun-dried tomatoes, chopped
2 teaspoons dried basil
2 teaspoons dried oregano

1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
½ cup olive oil

At Home
Drain and rinse the beans, then double-bag in zip-top bags. Combine salt, pepper, and spices in another zip-top bag. Transfer oil to a spillproof container.

In Camp
Boil 2 1/2 cups water. Add the vegetable bouillon and stir. Add couscous; remove from heat and cover. Let sit for five minutes, or until the water is absorbed. While couscous is cooking, slice garlic cloves and chop onion and bell pepper. Heat oil in a skillet over medium heat and add the garlic, onion, pepper, and spices. Cook for five minutes, until the pepper is tender. Add the beans, sun-dried tomatoes, corn, and ¼ cup water. Cook three more minutes, until the vegetables are heated through. If desired, add more water to make more sauce. Pour the chili over the couscous and serve.

Prep time 10 min
Cook time 15 min
Price $5 per serving
Weight 4 ounces per serving
Serves 4
Calories 937
Fat 33g
Carbs 146g
Protein 29g

Probably the easiest recipe I have seen. So simple.



1 packet of Stove Top brand stuffing

1 7-ounce pouch chicken

1 cup dried cranberries&

In camp

Boil 1 1/2 cups water, then stir in stuffing. Add chicken and cranberries. Serves two.

I would also suggest instant mashed potatoes and gravy mix to go with it.

Hello all. A reminder that the winter sale is still on. Get your Sportback for $29.99. It's perfect for all winter sports activities!

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I've been itching for a trip. It feels like its been a long time since I did any actual backpacking trip. Seems like the last few trips have been car camping or base camping trips. I'm almost looking forward to feeling the weight of an multiple over night winter excursion pack dragging me down for 3days of snowy hiking.

As always, time is tight for us so we are heading out to another close location with a good meeting point. This time to the Lehigh Gap area. I was in the area the other weekend and was pretty stoked about how exposed and rugged it looked up along the Appalachian Trail. The AT in this area sits on the top ridge of a big rolling hill, with lots of ankle busting boulders littering the ground, and spotted with a few wind-mangled pine trees. Looked awesome and made me really want to get out and hike.

1 7-ounce package baked tofu (any savory flavor)

1 4-ounce package Idahoan brand Buttery Homestyle mashed potatoes

1 packet powdered mushroom sauce (such as Simply Organic)

1/2 cup dried mushrooms

1/4 cup dried mixed vegetables

1/2 teaspoon vegetable bouillon

1/4 teaspoon dried sage

1/2 teaspoon dried thyme

1 teaspoon olive oil

Salt and pepper to taste

At Home

Combine the vegetables, sage, thyme, and bouillon in a quart-size zip-top bag. Label “Add one cup water.” Place potatoes in a second quart-size zip-top bag; label “Add two cups water.” Transfer oil to a spillproof container.

In Camp

Bring three cups of water to a boil. Dice the tofu. Add two cups of hot water to the potato bag and one cup to the vegetable bag. Close both bags; squish the potatoes to mix. Set both bags aside (in a freezerbag cozy, if you have one) to rehydrate. Heat oil in a pot and sauté tofu for two minutes. Remove from heat and add vegetables (do not drain). Add mushroom sauce and stir until mixture thickens slightly. Top with mashed potatoes. Serves three.