Tofu Scramble, Potato, Sausage and Veggie Skillet

Soooo gooooooood

Flavor: 9/10 (I think hash browns would be even better than potato cubes)

Ease at home: 4/10

Ease at camp: 4/10 (depends on your stove/cook system)
Heat level: 2/10

Times made: 1

In my opinion, the best thing I made all week on the Evolution Loops was easily the tofu scramble. Easily! It can even be improved further. I'm really excited to make this again.

Breakfast Burrito with Polenta Eggs, Hash Browns, and Spicy Sausage

the stringies are cheese. I promise!

Flavor: 8/10 (a little monotextural, and the beyond meat needed to be chopped finely)

Ease at home: 2/10 (lots of components, can be made much easier by purchasing dehydrated components)

Ease at camp: 5/10
Heat level: 6/10 (to taste)

Times made: 1

Breakfast burritos are shameless food hax, doubly so when you're 2 days from civilization, so I'm not going to gloat about the success of the burrito here- that's kind of a given. What i am going to do, is talk about how happy I am that 3 experimental methods used in the composition of this burrito worked out, and consider the possibilities for future dishes.

Wild Onions: So Tasty

Incredible, vivid golden trout from Evolution Lake

I know this is a dumb blog title, but I really thought about it for a while and I couldn't think of a better one. Wild onions are SO tasty. And in certain areas, they're everywhere. Countless plants at every stream and in every meadow- easy to identify, easy to clean. And really, there's very little in this world more delicious than fresh trout cooked with wild onions. So how lucky are we that these two ingredients can be found at utmost freshness in one of the most popular outdoor destinations in the world?

Kimchi Tofu Noodle Soup

Boulder Lake, Trinity Alps Wilderness

Flavor: 8/10

Ease at home: 7/10

Ease at camp: 10/10
Heat level: 8/10

Times made: 1

Two years ago, my husband and I ate our very first bowl of soondubu jjigae, a spicy Korean vegetable soup with soft tofu. It was 3AM, and we were decked in Halloween costumes after a long night of partying. My recollection of that evening is hazy for the most part, but the soup memory is crystal clear. I remember the nourishing richness, the custardy texture, the steaming, tangy, spicy flavors, served with a dizzying variety of accouterments. I've replicated it at home a number of times, and while nothing has matched that first bowl, it's always a richly savory experience.

Ratatouille with Pasta

Well, I dunnit, god damn it, I waited too long to post the recipe so I mostly forgot the amounts of each ingredient. It would figure that this was my best batch too! Oh well. Ratatouille is pretty improvisational anyway- depending on the sweetness of the tomatoes, the flavor in the vegetables, it can turn out like bland veggie poo or heavenly ambrosia, all else equal.