Meal of the week: Inca Stew
The view from the top of Scott mountain was pretty smoky due to the fires in Ashland, but that did not effect the flavor of our wonderful Inca Stew! Once again, my cooking guru Chef Glenn has posted a new recipe that is outstanding. Find the recipe here!
I also did some research on sweet potatoes. I have never really understood the difference between sweet potatoes and yams. In the US, yams you buy at the super market are really orange sweet potatoes. The white and orange sweet potatoes are really just two different varieties. True yams are from Africa and Asia. They are only found in asian markets in the US. So for this recipe, the orange “yams” you find at the store are really sweet potatoes so go ahead and use them. I personally prefer the orange. I think the white is a bit more starchy.
Check it out here at the brasslite stove site.
Tips and Tricks
This is an add-on to one of my earlier tricks for you alcohol stove users. I mentioned before that to save knuckle hair when lighting your stove, you can light a stick then use the stick to light the stove. This works great when you have really thin dry material. However, I had a few trips where either the wood was really wet, or I had nothing thin enough to light easily with the lighter. The easy fix is to dip the stick in your alcohol first. Now you are lighting the small amount of fuel on the stick and it lights really easy. It does not burn hot or stay lit for long, so there is no fire danger unless you throw the lit stick into the dry grass (don’t do that!).
Enjoy your next trip and don’t forget to eat well!