This is just a miscellaneous post.
Replacement for bladder & hose
This hooks up to a smartwater bottle.
College Credit for hiking.
Down hoods
Mine was too warm for me even at 17 degrees and I gave it away. Happy6 still hikes with hers some times.
Basically you use one when sleeping in place of a beanie. For me, when it is really cold, I use a buff. That is warm enough. Others really like these.
Custom Food Bags
My wife’s favorite.
Dyneema is waterproof, light and pretty much the standard now.
The blueberry one is what I had before the custom dark blue. Heads up. Ecopak does not wear as well as Dyneema.
AZT Shuttle
https://calendly.com/findingtruenorthconcierge/azt-shuttle-to-southern-terminus?month=2026-02
Pecan Cobbler
Just found this again. Yes. It is random to have it here. But it is well worth saving.
Ingredients
- 1 box refrigerated pie crusts (Pillsbury 14.1 oz.)
- 2 and 1/2 cups light corn syrup
- 2 and 1/2 cups packed brown sugar
- 1/2 cup melted butter
- 4 tsp. vanilla
- 6 eggs, lightly beaten
- 2 cups chopped pecans
- cooking spray
- 2 cups pecan halves
- Vanilla Ice Cream for topping, (optional but highly recommended)
Instructions
Heat oven to 425º F. Lightly grease a 13″ x 9″ glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.In a large bowl, combine corn syrup, brown sugar, butter, vanilla, and eggs. Whisk until well combined. Stir in chopped pecans.Spoon half of filling into crust.Remove the second crust from the package, and roll out to fit baking dish. Place the crust on top of the filling. Lightly spray with cooking spray.Bake 14-16 minutes or until browned. Remove from oven.Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes or until the center is set. Let cool for 15-20 minutes. Serve with vanilla ice cream.
Better Pecan Cobbler
Ingredients
- 6 tablespoons (91g) unsalted butter , sliced into tablespoons
- 1 ¼ cups I155g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup (158ml) milk
- 1 teaspoon vanilla extract
- 2 cups (228g) chopped pecans
- 1 cup (200g) packed brown sugar
- 1 ½ cups (355ml) boiling water
Instructions
- Preheat oven to 350°F. While oven is preheating, place the butter in a 9×13-inch baking dish and place the pan in the oven so the butter can melt as the oven is warming.
- Whisk flour, granulated sugar, baking powder and salt in a medium sized bowl. Whisk in milk and vanilla extract.
- Once butter is melted, carefully remove hot pan from the oven. Drop spoonfuls of the flour mixture evenly all over the melted butter.
- Sprinkle the chopped pecans over the top of the batter, then sprinkle the brown sugar evenly over the pecans.
- Carefully pour the boiling water evenly over the top of the cobbler.
- Place the cobbler back in the oven and bake until the cobbler is golden brown all over, about 25-35 minutes.
- Cool slightly before serving. Store loosely covered for up to 2 days on the counter or 3 days in the refrigerator.
- Serve hot, warm, or room temperature with whipped cream, ice cream or plain.
This is the boiling water recipe that I really liked before. The other may have won awards, but this is the one.
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