Alexandra - Wavelength Paddling Magazine

Paddle Meals
Add a Flash of Lash
Following a feast featuring Dave’s “Bengali Bambi” and
“Stewart-Cassiar Highway Huckleberry Pie”, Lasha served
us shots of a thick pink liquid at their home near Victoria airport.
Pepto Bismol from Nurse Reid? No—a creamy strawberry liqueur
(Baja Rosa) that capped our Yuletide merriment. Soon to be a
staple on camping trips.
This winter expect to find Lasha coaching paddlers on rolling
in the pool, surfing her RPM at Jordan River or telemark skiing.
Next season Lasha and her faithful Welsh terrier Sadie will be
canoeing or ocean kayaking or heading off to rendezvous with
Dave, who flies choppers up North. At home or off in the wilderness,
Lasha enjoys entertaining and appreciates the effort put into
making a meal. Recipes that her paddling pod recommends are:
MANDARIN ORANGE SALAD
In a salad bowl [or Ortleib basin] toss:
1-2 heads of torn leaf lettuce [or washed and trimmed Romaine that
travels well]
1⁄2 cup slivered almonds–toasted
1 can Mandarin orange sections–drained
Shake dressing in a glass [or plastic] jar:
1⁄2 cup olive oil
3 tbsp balsamic vinegar
2 tbsp sugar
squirt of prepared mustard
1-2 cloves garlic, minced␣
LASHA’S WHITE CHILI
Cook this at home (A) or dehydrate ingredients for camping
(B). Use fresh or (B) dehydrate separately:
1 lb. ground turkey or chicken
1⁄2 cup diced raw potato
1 onion, chopped
2 stocks celery, chopped
Spices (B – in a ziploc bag)
1 tsp ground cumin
1 tsp ground thyme
1⁄2 tsp chili powder
1⁄2 tsp salt
pinch cayenne pepper
1 bay leaf
EXPECT THE BEST!
LOCATED AT OKEOVER INLET—
THE GATEWAY TO DESOLATION SOUND
Toll Free Reservation Centre
1-866-617-4444
www.prcn.org/kayak
kayak@prcn.org
Powell River Sea Kayak
Sales • Lessons • Rentals • Tours
2001 FEBRUARY • MARCH WaveLength
2 cloves garlic, minced
1 tbsp chopped pickled jalapeno pepper
2 c cooked white kidney beans, drained
1 cup chicken stock
1 tbsp fresh lime juice
Deb Leach with Lasha Reid
(A) In a large saucepan, heat oil. Cook turkey, celery, garlic
and onions until well cooked. Stir in jalapeno and spices. Cook,
stirring 1 minute. Add beans, stock and potato; bring to a boil.
Reduce heat and simmer, partly covered for 30 minutes. Discard
bay leaf and stir in lime juice just before serving.
(B) Put dehydrated turkey, potato, celery and onion in a pot.
Cover with boiling water. Let sit 1 hour. Drain. In large pot, heat
garlic in oil, add rehydrated food and rest of the ingredients except
lime juice. Cook 15-20 minutes. To serve, remove bay leaf
and stir in lime juice.
GUGGLE-HUPF (LEMON BUNDT CAKE)
This cake lasts well on trips
Grease and flour a bundt pan. Preheat oven to 375.
Mix together in a large bowl:
1 cup margarine
1 1⁄2 cups sugar
3 eggs
grated rind and juice from 1 lemon
Mix together in a smaller bowl:
3 cups flour
3 tsp baking powder
handful of raisins or craisins (dried cranberries)
Add dry ingredients to margarine mixture alternately with
1 cup milk
Mix together and pour into bundt pan.
Turn oven down to 350. Bake for 1 hour.
Invert on cooling rack and sprinkle with icing sugar.
Deb Leach, her kayak and computer live
in Victoria, BC ©
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