Team needed for SKABC booth at Paddlefest

Every couple of years our club hosts a booth at the MEC Paddlefest at Jericho Beach. This year it is on Saturday, June 17.

We need a team of volunteers to help make this happen! Paddlefest attracts lots of spectators and participants each year. There are boats for demo, paddling clinics, and information on everything related to water sports. It is a great opportunity to connect with potential new club members. This year we have been asked again to give a short kayak packing course that has been very popular in the past. And we'll get to do it twice!

If you've helped with Paddlefest in the past, your expertise will be welcome. If it's your first time -- please join in! We need a few smiling faces to commit for an hour or so while still being able to participate in demos, clinics, the "Paddleswap", and other festivities. Contact Randy by email at to let him know when you can help.

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Photos from Ladner Marshes – March 2017

Thanks John Burgham for these photos of the Ladner Marsh paddle.

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Recipe: Baker’s Backcountry Cake

Recipe from the National Outdoor Leadership School

Baker's Backcountry Cake

Cake Ingredients: 
• 2 c. sugar
• ½ c. cocoa powder
• 1 tsp. vanilla
• 2 c. flour
• ¼ c. cocoa mix
• ½ tsp. salt
• ½ tsp. baking powder (optional)
• ½ c. chocolate chips
• ¾ c. water
• 1 c. softened butter
• 2 eggs (1 T dry + 3 T water/egg)

Chocolate Frosting Ingredients
(for those with a sweet tooth add frosting!): 
• ½ c. cocoa mix
• ½ c. sugar
• 4 tbs. butter
• 2 tbs. water
• 1 tsp. vanilla

Mix all of the dry ingredients together (sugar, cocoa, flour, cocoa mix, salt, baking powder, chocolate chips), preferably before heading into the backcountry. Add the butter, eggs, and water together. Slowly add in the dry mix to the wet ingredients. Once all of the ingredients are mixed, add the vanilla. Lightly flour your pan, and then place the mixed contents into your fry-bake (fry pan with a lid). (Be sure not to oil the pan. This seems to glue the mix to the bottom of the pan)

Start up your whisperlite stove and get it warmed up. Then turn it off and slowly turn the top of the fuel bottle until you hear the pressure release from the bottle. Then reattach it fully and turn the whisperlite stove back on without pumping the fuel bottle. Turn the stove on the lowest setting, create the "tower of power", and place a cake hat around your fry-bake & lid. If you don't have a cake hat, a twiggy fire (which is a fire on top of the lid with small twigs) could work as a nice alternative in order to bake the top of the cake thoroughly. Then bake your cake for approximately 15 or until the contents of the cake no longer jiggle and leave a fork fairly clean. Check often. 

If you only have one cooking stove, then wait until the cake is made before cooking the frosting, otherwise have this going simultaneously. It will only take 5-10 minutes to make, so plan that with timing the cake. Mix all of the ingredients for the frosting together, except for the vanilla. Place on low heat, stirring regularly. Cook for 5-10 minutes until small bubbles appear. Then add in vanilla and cook for another couple of minutes. Once the frosting is cooked, pour it over the top of the cake, and smooth out with a spatula or spoon so that it evenly covers the cake.

Kathy Romses, 2017

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Recipe: Universal Seasoning

Universal Seasoning

  • 15 ml dried mustard (1 tbsp)
  • 15 ml paprika (1 tbsp)
  • 15 ml garlic powder (1 tbsp)
  • 15 ml onion powder (1 tbsp)
  • 5 ml black pepper (1 tsp)
  • 5 ml cayenne pepper(1 tsp)
  • 5 ml basil (1 tsp)
  • 5 ml thyme (1 tsp)

Combine all ingredients.

Source: Healthy Eating for Seniors

Kathy Romses, 2017

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Recipe: Spicy Oven-dried Beef Jerky

Spicy Oven-dried Beef Jerky

  • 2 lb eye of round beef roast, flank steak, trimmed of visible fat
  • 2/3 cup low-sodium soy sauce
  • 2/3 cup low-sodium Worcestershire sauce
  • 1 tbsp honey
  • 2 tsp fresh ground black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika or liquid smoke, optional

1. If using a large roast or steak, slice beef into 2 or 3 equal pieces. Wrap beef in plastic wrap and place in freezer for about 1 hour to ease slicing. Remove from freezer and transfer to a cutting board. Using only the tip of a chef's knife, slice beef along the grain into equal 1/8-inch-thick strips.
2. Meanwhile, prepare marinade. In a 2-cup measure, whisk remaining ingredients and, if desired, paprika, until smooth.
3. Transfer beef to a large, heavy-duty zip-top bag. Pour marinade into bag, seal tightly and turn to coat beef. Lay flat in refrigerator and marinate for 3 to 6 hours, turning bag 1 to 2 times (NOTE: Do not exceed 6 hours).
4. Line a large baking sheet with 2 sheets paper towel. Remove beef from bag, shaking or gently wringing each strip to remove excess marinade. Transfer to baking sheet and cover with additional 2 sheets paper towel. Press down through towel to flatten strips and absorb as much marinade as possible. Remove oven racks and place a foil drip pan in bottom of oven, or line bottom with foil. Preheat oven to lowest setting, 140 to 170°F.
5. Thread skewers through 1 end of strips, leaving 1 inch between each strip. Lay skewers horizontally across 1 oven rack. Transfer rack to highest position in oven, allowing strips to hang without touching oven walls. Close oven, propping door open a crack with a small, dry, rolled-up dish towel or a wooden spoon. (NOTE: This is necessary to allow moisture to escape from the oven; the oven temperature is low enough that this is not a fire danger.) Cook for 5 hours.
6. Check strips for doneness; remove dry, hard and darkened pieces from skewers and place on a cooling rack. Cook remaining strips for 1 to 2 hours, checking often for doneness. Transfer to cooling racks. When strips are fully cooled, transfer to airtight containers and store upright at room temperature for up to 2 months (NOTE: Do not pack strips tightly). Discard strips that show signs of spoilage (mold or unpleasant odor) over time.
Kathy Romses, 2017

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