You want outdoor extras? We’ve got outdoor extras…
Gear of the week
Gear name: StrapPack Pouch
Company: Clakit (https://www.everybodyshops.com/clakit-smartphone-pouch.html)
Gear type: Phone carrier
Product description: For lots of people, getting outdoors is an opportunity to leave the workaday or regular world behind. And such time away can restore your soul. But having you cell phone on hand can help in emergencies or, at the least, allow you to capture your adventures in photos or videos. The StrapPack Pouch makes it easy to always have your phone close to hand for whatever purpose. It’s a pocket essentially, with a closeable flap to keep your phone in place. Best of all, it attaches to any backpack strap or belt up to 3 inches wide using either of two included clips. That means you can carry it where it’s out of the way yet easy to reach. Made of heavy duty nylon, it’s lightweight and water resistant.
Available options: This comes in two colors, black and tan.
Suggested retail price: $19.95.
Notable: This fits most standard smartphones, However, if you need something bigger, there is a StrapPack XL.
Tip of the week
A friend refers to them as “after action reports.” Sounds terribly formal, right? But all they are is notes jotted down after group outdoor outings on what worked and what didn’t. They’re especially helpful when it comes to meals on backpack and canoe camping trips. They allow you to detail, while everything’s fresh in your mind, what foods you took too much of and which you took too little, what you and your companions liked and didn’t, what ingredients you might try next time to spice things up. A file of such notes, maybe with clipped recipes you yet hope to try, can broaden your thinking and help avoid making mistakes over and over.
Recipe of the week
Venison with peppers
- 2 pounds venison steak
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- Cream of mushroom soup (one can)
- 1 onion, sliced
- Celery, chopped
This is an easy-to-make recipe that still tastes good. Preparing it is fast, too, so it’s good for on-the-go days like we all seem to have.
Start by pounding the steak to tenderize it. Then cut it into small cubes.
Brown the meat in a skillet with hot oil. Stir in the soup, peppers, onions and celery.
Simmer for 15 minutes or until the vegetables are tender.
Pour over wild brown rice, along with any drippings, and season to taste with salt and pepper.
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See also: Cooking venison about field care, butchering, knowing cuts in the kitchen
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