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Adventure Tips

This blog is a collection of outdoor adventure tips and "how to's" to help the novice to outdoor activities become better equipped or just give ideas to help you through your trekking adventure. Getting out in the vast arenas of our national parks will fill you with wonders you never imagined and wouldn't want to be left out from experiencing.

July 2006 - Posts

  • Stretch Before You Hike

    Everyone knows that you should stretch before you participate in any active sports, but a few of us forget that hiking is an active sport. Without proper stretching prior to starting out, you could spend a miserable day, week or worse, pull a muscle that would leave you stranded for a while. Let’s face it, for some of us hiking is an occasional event when we get a vacation. Even if you are in good physical shape, you need to stretch.

     

    It really only takes about 5 minutes to stretch, so take the time before you start out or before you break camp everyday. Keep in mind that it is better to stretch muscles that are warmed up, so jog around a little or march in place for a minute or two. Stretch slowly, never bouncing and count to at least 15 slowly with each stretch. Don’t be in a hurry or it will do little good.

     

    Most people who have hiked, biked, walked or jogged have done some stretching before starting out. Do your routine stretches or learn some new ones from your companions. It is most important to stretch your hamstrings (the back of your thighs), your quadriceps (the front of your thighs), your calf and Achilles tendon, your shins and your lower back. (Although if you stretch your hamstrings right, you will be getting your lower back also.)

     

    For your hamstrings, you can either stand with one leg bent at the knee and the other leg stretched out straight in front of you as you bend slightly over forward until you feel the stretch in the back of your leg. Or if you have back problems, you can place the straight leg up on a short stump or fallen log first before you bend over. To involve the lower back, lean a little deeper into the bend, sticking your buttocks out more. Another way to stretch the hamstring is to sit on the ground with one leg straight in front of you and the other bent so the foot touches the inner thigh of the straight leg. Slowly bend forward and try and touch the foot of your straight leg. Hold both stretches for 20-30 seconds.

     

    The quadriceps can be stretched by standing on one foot and grabbing the other foot with your hand and bending the foot to your buttocks. Hold until you feel tension, but not pain for about 30 seconds. Switch and repeat with other leg. You can lean on a tree or a post for support if you need.

     

    Your shins and Achilles tendon can be stretched by bending slightly forward as for the hamstring, but with the straight leg only about ½ a foot in front of the other foot and the knee not bent as much. Now tap the straight-leg foot up and down on the ground for a minute. You can also stand in front of a tree or post and leaning on it, bend the front leg slightly and push the back leg out straight behind you with the heel on the ground. Hold this position for 20-30 seconds and switch legs.

     

    The calves can be stretched by standing on a flat, stable rock or stump and hanging first one heel and then the other off the back, pushing the heel downward towards the ground. Hold this position for 20 to 30 seconds.

     

    Doing these simple stretches before you start your hike will make the end of your day more enjoyable, but don’t forget to also stretch at the end of your hike when you get to your next campsite or your car. This will help prevent soreness the next day when you wake up.

     

    Corie Marks, Adventure-Crew Staff

    www.adventure-crew.com

  • Fried Apples

    Try this southern treat on your next camping trip!

     

    4 medium apples (like Fuji, Gala or Honeycrisp)

    2 Tabs butter

    ¼ cup packed brown sugar

    Cinnamon

     

    Core the apples, but do not peel them. Cut the apples into quarters and slice each quarter into about four pieces. Melt butter in a cast iron skillet that is at least 9 inches or larger. Add the apples and brown sugar. Cook over low heat about 15-20 minutes. Toss the apples around in the pan occasionally to help coat them and to promote even cooking. Sprinkle with cinnamon to taste towards the end of cooking time. Enjoy them by themselves, on pancakes, or over bisquits.

  • Dutch Oven Baked Stew

    2 lbs beef stew meat or venison, cut into 1-inch cubes

    2 tsps salt

    Pepper to taste

    2 onions, chopped

    2 cloves garlic, chopped

    1-16-oz. can tomatoes

    1-14-oz. can beef broth

    1 can water

    5-6 carrots, diced

    4-5 potatoes cut into small pieces

    3-4 Tabs quick tapioca

    2 tsps sugar

     

    Season the meat with salt and pepper and place in the bottom of a medium large Dutch oven. Add other ingredients and cover with lid. Bake on the coals or a rack for 2-3 hours. You can bake some biscuits on top of the stew during the last 15 minutes if desired by placing hot coals on top of the lid of the Dutch oven.

  • Grilled Walleye with Roasted Red Pepper and Onion Salsa

    1 ½ to 2 pounds walleye fillets

    Olive oil

    3 large red bell peppers

    2 large red or white onions

    1 lime

    1 medium orange

    ½ cup chopped fresh cilantro

    Salt and Pepper

     

    Make the salsa first. Heat grill over fire. Place red peppers over high heat and roast until blackened, about 10 minutes, turning frequently. Grill the onions over medium heat until they blacken slightly and are very soft, about 15-30 minutes. Cut off the stems of the peppers and lay them flat on a cutting board. Scrape out the seeds and viens. Roughly chop them up. Peel and roughly chop the onions. Place both peppers and onions in a bowl. Season with salt and pepper. Cut the orange and lime in half and squeeze out the juice over vegetables. Stir in the cilantro and re-season just before serving.

     

    Brush the grill and the skin side of the walleye with olive oil. Cook the fillets for 4-5 minutes. Turn them over and cook an additional 3-4 minutes, or until the flesh is firm to the touch. You can season them with salt and pepper during or after grilling if you prefer. Serve fish with the salsa on top or on the side.

     

    Serves 4

 
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