We had met an interesting couple along route and invited them to share a little of our simple backpacker’s dinner. The sauteed garlic cloves in our smoking, pasta sauce had been delicately blended with peanut butter, re-constituted milk and a generous portion of crushed chilies. Survival was undoubtedly foremost in the minds of our guests, but still they offered several generous compliments. As we cooled our palates over coffee and chocolate, these delightful folks revealed that they were professors in the Department of Food Science and Nutrition at the University of Alberta. We haven’t heard from them since but assume they are still trying to decipher the ingredients of that memorable sauce.

At Tsusiat we met a group of retirees, about 10 strong, who had dried and packed all their own gourmet meals. We were very impressed with the neatly packaged soups and bean dishes. We were ‘blown away’ when they explained that many of the ingredients had been harvested from their own gardens.

Bannock is a pleasant thing to cook on a cool evening when the fire isn’t too busy. Here’s a recipe I’ve found successful. You can also buy premixed packages. This whole thing is 99% better if you have a tube of jam to pass around.

Take along premixed in a plastic bag:
2 cups of flour
2 teaspoons baking powder
1 teaspoon salt

Add at the time of cooking:
1/2 cup of margarine/butter
1/2 cup of water
Mix in the margarine until the mix resembles coarse cornmeal. Gradually add the water while tossing the mixture with a fork, until mixture clings together to form a thick dough. Turn dough onto a lightly floured surface. (inside of a bowl) Knead until very smooth.

Cook flattened in a pan about 10 minutes on each side. OR roll into a long “snake” and wind around a stick.