Traditional & Hot Breakfasts:
Recently I
noticed that the Safeway grocery store house brand, O Organics, has
instant oatmeal packets. The beauty of these packets is that unlike
most brands they are sugar free and very low in sodium (40 mg). Each
packet is oats, vitamins and a pinch of sea salt. Each packet holds
about 1/4 cup dry product.
With the recipe below if you use a natural unsweetened/low sodium oatmeal (or make your own at home by whirling quick cooking oats in the blender to break down) you will need to sweeten the oatmeal. The suggestion is 1 Tbsp, you may need more.
I choose a blend of dried multi color raisins, blueberries and cherries from Trader Joe's for my fruit. Diced dried apricots would work well.
Coconut cream powder is a great resource. It gives a great creamy texture and a huge punch of fat. It is easily carried while backpacking as well. For the shredded coconut I use natural versions. They do not add Propylene Glycol to keep it moist. The drier texture works better for long term storage. You can find this at any natural foods grocery store.
Sarah's Fattening Coconut Berry Oatmeal:
Maple Currant Grits:
Cranberry Sunshine Grits:
Raisin Nut Bulgur:
Golden Breakfast Bulgur:
Turbo Charged Oatmeal:
Fruity Breakfast Rice (vegetarian):
Basic Oatmeal with a little extra (vegetarian):
CyndiH's Super Oatmeal (vegetarian):
Couscous and Fruit for Breakfast (low sodium/vegetarian):
Super Charged Oatmeal (low sodium/vegetarian):
Brown Sugar & Cinnamon Quinoa:
While they don't claim to be instant they do work perfectly for FBC meals. The box is 12 ounces which is quite a bit of Quinoa! A hearty serving is 1/3 cup dry Quinoa flakes.
Unlike traditional Quinoa that takes 15-20 minutes cooking time and needs to be rinsed beforehand all you need here is boiling water and some sitting time in a cozy. A good comparison is to oatmeal or grits & polenta. Any recipe you have for those will work with the flakes. I tried it out in a quick breakfast and was quite happy with the results. Quinoa does have a quirky texture if you are not used to it but has so much more nutritionally to offer over wheat.
Granola:
Nora Ann's Homemade Granola (low sodium/vegetarian):
Not-Gorp Trail Mix/Breakfast Cereal (vegetarian):
Cran-Orange Cereal (low sodium/vegetarian):
With the recipe below if you use a natural unsweetened/low sodium oatmeal (or make your own at home by whirling quick cooking oats in the blender to break down) you will need to sweeten the oatmeal. The suggestion is 1 Tbsp, you may need more.
I choose a blend of dried multi color raisins, blueberries and cherries from Trader Joe's for my fruit. Diced dried apricots would work well.
Coconut cream powder is a great resource. It gives a great creamy texture and a huge punch of fat. It is easily carried while backpacking as well. For the shredded coconut I use natural versions. They do not add Propylene Glycol to keep it moist. The drier texture works better for long term storage. You can find this at any natural foods grocery store.
Sarah's Fattening Coconut Berry Oatmeal:
In a pint freezer bag put:
2 packets instant plain oatmeal
2 Tbsp coconut cream powder
2 Tbsp diced dried fruit blend
1 Tbsp natural coconut
1 Tbsp brown sugar
1/2 tsp cinnamon
Add 1 cup boiling water and stir well. Let sit for a couple minutes till cool enough to eat.
Serves 1.
2 packets instant plain oatmeal
2 Tbsp coconut cream powder
2 Tbsp diced dried fruit blend
1 Tbsp natural coconut
1 Tbsp brown sugar
1/2 tsp cinnamon
Add 1 cup boiling water and stir well. Let sit for a couple minutes till cool enough to eat.
Serves 1.
Maple Currant Grits:
In a pint freezer bag put:
2 packets Instant Grits
1 Tbsp maple sugar
1 Tbsp dried currants
1 Tbsp instant dry milk
Add 1 cup boiling water and stir till smooth. Let sit for a couple minutes till cool enough to eat.
Serves 1.
Note:
If you carry butter with you, a tiny bit added in is nice. This is a quick and easy breakfast to make on the trail. While I call for dried currants you can substitute raisins, dried cranberries or even better, fresh huckleberries in season. Maple sugar isn't the easiest thing to find but is worth finding it. Look in natural grocery stores in their bulk bins and on the sweetener shelf. You can also find it online through maple syrup companies and through retailers like Frontier Food.
2 packets Instant Grits
1 Tbsp maple sugar
1 Tbsp dried currants
1 Tbsp instant dry milk
Add 1 cup boiling water and stir till smooth. Let sit for a couple minutes till cool enough to eat.
Serves 1.
Note:
If you carry butter with you, a tiny bit added in is nice. This is a quick and easy breakfast to make on the trail. While I call for dried currants you can substitute raisins, dried cranberries or even better, fresh huckleberries in season. Maple sugar isn't the easiest thing to find but is worth finding it. Look in natural grocery stores in their bulk bins and on the sweetener shelf. You can also find it online through maple syrup companies and through retailers like Frontier Food.
Cranberry Sunshine Grits:
In a quart freezer bag put:
2 pouches instant grits
1/4 cup dried cranberries
1 Tbsp dried milk
1 tsp brown sugar
1/4 tsp cinnamon
2 packets True® Orange
Add 1 cup and 2 Tbsp boiling water. Stir well, for a minute or so then let sit till cool enough to eat.
Serves 1.
2 pouches instant grits
1/4 cup dried cranberries
1 Tbsp dried milk
1 tsp brown sugar
1/4 tsp cinnamon
2 packets True® Orange
Add 1 cup and 2 Tbsp boiling water. Stir well, for a minute or so then let sit till cool enough to eat.
Serves 1.
Raisin Nut Bulgur:
In a pint freezer bag put:
1/4 cup bulgur
2 Tbsp golden raisins
1 tsp brown sugar (or to taste)
1 Tbsp chopped almonds
1/2 tsp cinnamon
1 Tbsp powdered milk (or to taste)
Add enough hot water to cover. Stir and put in a cozy for 10 minutes.
Serves 1.
Thanks to Dicentra.1/4 cup bulgur
2 Tbsp golden raisins
1 tsp brown sugar (or to taste)
1 Tbsp chopped almonds
1/2 tsp cinnamon
1 Tbsp powdered milk (or to taste)
Add enough hot water to cover. Stir and put in a cozy for 10 minutes.
Serves 1.
Golden Breakfast Bulgur:
In a pint freezer bag put:
1/4 cup bulgur
2 T dried apples, diced
1 T golden raisins
1/2 t cinnamon
1 T powdered milk
pinch nutmeg
1 packet honey
Add hot water to cover. Stir and put in a cozy. Stir in the honey and serve.
Serves 1.
Thanks to Dicentra!1/4 cup bulgur
2 T dried apples, diced
1 T golden raisins
1/2 t cinnamon
1 T powdered milk
pinch nutmeg
1 packet honey
Add hot water to cover. Stir and put in a cozy. Stir in the honey and serve.
Serves 1.
Turbo Charged Oatmeal:
In a quart freezer bag put:
2 packets of Trader Joe's Complete Oatmeal
dried cranberries
golden raisins
pinole nuts
(the fruit and nuts can be in any ratio or amount as desired)
1/3 cup powdered Milk
2 scoops of Muscle Milk® "Chocolate Caramel Pecan" flavored drink
Put boiling water in bag to achieve desired consistency and stir well. (Start with the amount called for on the oatmeal bags and add as needed).
You could use any instant oatmeal brand, the Trader Joe's is a bit healthier overall. As for the nuts, you can also use whatever nuts you like, be it pecans, walnuts or even pistachios. For ratio I would suggest starting at 1 Tbsp each on the fruits and nuts.
This breakfast provides 850 calories, 45 grams protein, 24 grams fat (0 trans fat) and 45 grams complex carbs.
2 packets of Trader Joe's Complete Oatmeal
dried cranberries
golden raisins
pinole nuts
(the fruit and nuts can be in any ratio or amount as desired)
1/3 cup powdered Milk
2 scoops of Muscle Milk® "Chocolate Caramel Pecan" flavored drink
Put boiling water in bag to achieve desired consistency and stir well. (Start with the amount called for on the oatmeal bags and add as needed).
You could use any instant oatmeal brand, the Trader Joe's is a bit healthier overall. As for the nuts, you can also use whatever nuts you like, be it pecans, walnuts or even pistachios. For ratio I would suggest starting at 1 Tbsp each on the fruits and nuts.
This breakfast provides 850 calories, 45 grams protein, 24 grams fat (0 trans fat) and 45 grams complex carbs.
Thank you to Mitchell for the recipe.
Fruity Breakfast Rice (vegetarian):
In a quart freezer bag put:
1 1/2 cups instant rice
1/2 tsp cinnamon
1/4 cup dried fruit, diced
2 Tbsp dry milk
1 Tbsp brown sugar
Also take:
1-2 Tbsp butter
Add 1 1/2 cups boiling water and the butter to the bag. Stir well and put in a cozy for 10 minutes. Fluff with fork and serve.
Serves 2-3. This recipe makes quite a bit, but it can be cut in half. It would also work well as a rice dessert as well.
1 1/2 cups instant rice
1/2 tsp cinnamon
1/4 cup dried fruit, diced
2 Tbsp dry milk
1 Tbsp brown sugar
Also take:
1-2 Tbsp butter
Add 1 1/2 cups boiling water and the butter to the bag. Stir well and put in a cozy for 10 minutes. Fluff with fork and serve.
Serves 2-3. This recipe makes quite a bit, but it can be cut in half. It would also work well as a rice dessert as well.
Basic Oatmeal with a little extra (vegetarian):
In a quart freezer bag put:
2 packets instant oatmeal, your choice of flavor
2 Tbsp dry milk
1-2 Tbsp dried fruit
Add 1 cup boiling water. Stir well, let cool a bit, and eat.
Serves 1.
2 packets instant oatmeal, your choice of flavor
2 Tbsp dry milk
1-2 Tbsp dried fruit
Add 1 cup boiling water. Stir well, let cool a bit, and eat.
Serves 1.
CyndiH's Super Oatmeal (vegetarian):
In a quart freezer bag put:
2 packages instant oatmeal
1 Tbsp dry milk
2 Tbsp brown sugar
1 Tbsp each: dried cranberries, chopped dates and sliced or chopped almonds.
Add 1 cup boiling water, stir and let sit till cool enough to eat.
Serves 1.
2 packages instant oatmeal
1 Tbsp dry milk
2 Tbsp brown sugar
1 Tbsp each: dried cranberries, chopped dates and sliced or chopped almonds.
Add 1 cup boiling water, stir and let sit till cool enough to eat.
Serves 1.
Couscous and Fruit for Breakfast (low sodium/vegetarian):
In a quart freezer bag put:
1 1/2 cups couscous
1/2 cup ground dried berries of choice
1/4 cup ground dried bananas
1/2 cup dried pineapple bits
1/4 cup raw sugar
1/2 tsp cinnamon
1 Tbsp or 1 packet olive oil
1 1/2 cups couscous
1/2 cup ground dried berries of choice
1/4 cup ground dried bananas
1/2 cup dried pineapple bits
1/4 cup raw sugar
1/2 tsp cinnamon
1 Tbsp or 1 packet olive oil
Serves 2-3.
Dried-Fruit Couscous (low sodium/vegetarian):
In a quart freezer bag put:
1 1/3 cups couscous
2 tsp low sodium bullion of choice
1/3 cup pitted dates, diced
1/3 cup dried figs or prunes, diced
Add 2 cups boiling water, stir well and put in a cozy for 5-10 minutes. Fluff and eat.
Serves 2-3.
Super Charged Oatmeal (low sodium/vegetarian):
In a quart freezer bag put:
1/2 cup oats ground in a coffee grinder or food chopper. A couple pulses will do, use quick cooking oats.
1/4 cup instant dried milk
2 Tbsp. TVP (textured vegetable protein)
1 Tbsp milled Flax seed
1 Tbsp wheat germ
2 tsp brown sugar
A handful of raisins
Add 1 cup boiling water. Mix well, and put in a cozy for 5 minutes.
Warning: This recipe is very high in fiber. Thanks to Turbobill for this recipe.
1/2 cup oats ground in a coffee grinder or food chopper. A couple pulses will do, use quick cooking oats.
1/4 cup instant dried milk
2 Tbsp. TVP (textured vegetable protein)
1 Tbsp milled Flax seed
1 Tbsp wheat germ
2 tsp brown sugar
A handful of raisins
Add 1 cup boiling water. Mix well, and put in a cozy for 5 minutes.
Warning: This recipe is very high in fiber. Thanks to Turbobill for this recipe.
Brown Sugar & Cinnamon Quinoa:
In a pint freezer bag add:
1/3 cup Quinoa Flakes
1 1/2 tsp brown sugar
1/4 tsp cinnamon
Add 1 cup near boiling water to the dry ingredients. Start stirring and keep stirring for a minute. Let sit in a cozy tightly sealed for 5 minutes. It will thicken up considerably. This will also work well in an insulated mug.
If you have a Ti or aluminum mug you can also cook this over a low flame for 90 seconds, stirring constantly.
Serves 1.
Note: I came across Ancient Harvest® Quinoa Flakes
recently and brought a box home to play with. I found it at the local
natural foods grocery store. Quinoa products are often found in the
natural foods or gluten free section in large grocery stores. You can
also find it online at Amazon: Ancient Harvest Quinoa Flakes, 12-Ounce Box (Pack of 7)1/3 cup Quinoa Flakes
1 1/2 tsp brown sugar
1/4 tsp cinnamon
Add 1 cup near boiling water to the dry ingredients. Start stirring and keep stirring for a minute. Let sit in a cozy tightly sealed for 5 minutes. It will thicken up considerably. This will also work well in an insulated mug.
If you have a Ti or aluminum mug you can also cook this over a low flame for 90 seconds, stirring constantly.
Serves 1.
While they don't claim to be instant they do work perfectly for FBC meals. The box is 12 ounces which is quite a bit of Quinoa! A hearty serving is 1/3 cup dry Quinoa flakes.
Unlike traditional Quinoa that takes 15-20 minutes cooking time and needs to be rinsed beforehand all you need here is boiling water and some sitting time in a cozy. A good comparison is to oatmeal or grits & polenta. Any recipe you have for those will work with the flakes. I tried it out in a quick breakfast and was quite happy with the results. Quinoa does have a quirky texture if you are not used to it but has so much more nutritionally to offer over wheat.
Granola:
Nora Ann's Homemade Granola (low sodium/vegetarian):
Preheat oven to 225-F. In a large bowl, mix:
2 cups rolled oats
2 cups Bob's Red Mill® 5-grain cereal (rolled mixed grains)
1/3 cup toasted wheat germ
1 Tbsp cinnamon
2 cups coarsely chopped pecans
In a separate bowl, whisk together:
1/4 cup honey or real maple syrup (not 'pancake' syrup)
1/4 vegetable oil
1/4 cup water
2 tsp vanilla
Add liquid mixture to grains mixture and toss to coat evenly. Spray 2 jelly roll pans with cooking spray, and spread mixture evenly in a thin layer on the pans. Bake for 75-90 minutes, or until starting to brown lightly. Cool in pans, then store in heavy plastic bags in cool, dry place. Granola will get crisp when it cools.
You can increase the calorie content by adding more oil (up to 1 cup) and more sweetener -- this is not a very sweet granola.
Take about 3/4 cup of granola in a quart bag, add some dried fruit and 1/3 cup of powdered milk. Add 1 cup cold water in camp and eat from the bag.
Thank you for the recipe Ken and Nora!
2 cups Bob's Red Mill® 5-grain cereal (rolled mixed grains)
1/3 cup toasted wheat germ
1 Tbsp cinnamon
2 cups coarsely chopped pecans
In a separate bowl, whisk together:
1/4 cup honey or real maple syrup (not 'pancake' syrup)
1/4 vegetable oil
1/4 cup water
2 tsp vanilla
Add liquid mixture to grains mixture and toss to coat evenly. Spray 2 jelly roll pans with cooking spray, and spread mixture evenly in a thin layer on the pans. Bake for 75-90 minutes, or until starting to brown lightly. Cool in pans, then store in heavy plastic bags in cool, dry place. Granola will get crisp when it cools.
You can increase the calorie content by adding more oil (up to 1 cup) and more sweetener -- this is not a very sweet granola.
Take about 3/4 cup of granola in a quart bag, add some dried fruit and 1/3 cup of powdered milk. Add 1 cup cold water in camp and eat from the bag.
Thank you for the recipe Ken and Nora!
Not-Gorp Trail Mix/Breakfast Cereal (vegetarian):
2 parts Quaker Oatmeal Squares® cereal
1/2 part Grapenut® cereal
1 part dried cherries
˝ part dried cranberries
˝ part dried blueberries
1 part whole raw almonds
1 part hazelnuts (aka filberts)
˝ part macadamia nuts
˝ part Brazil nuts
˝ part dehydrated banana slices (unsweetened, not fried)
I usually take a “part” to be a cup, then half-fill as many quart bags as it takes. I eat this often during the day (I’m a grazer) but it also makes a great breakfast.
For breakfast:
Combine 3 Tbsp your choice of milk powder (soy, rice, cow – plain, vanilla, carob, cocoa) and 1 cup cold water – shake – pour over your Not-Gorp.
Thanks to Catzia.
1/2 part Grapenut® cereal
1 part dried cherries
˝ part dried cranberries
˝ part dried blueberries
1 part whole raw almonds
1 part hazelnuts (aka filberts)
˝ part macadamia nuts
˝ part Brazil nuts
˝ part dehydrated banana slices (unsweetened, not fried)
I usually take a “part” to be a cup, then half-fill as many quart bags as it takes. I eat this often during the day (I’m a grazer) but it also makes a great breakfast.
For breakfast:
Combine 3 Tbsp your choice of milk powder (soy, rice, cow – plain, vanilla, carob, cocoa) and 1 cup cold water – shake – pour over your Not-Gorp.
Thanks to Catzia.
Cran-Orange Cereal (low sodium/vegetarian):
In a quart freezer bag put:
3/4 Cup bulgur or a hot cereal with bulgur
4 Tbsp dried cranberries
2 Tbsp dried blueberries
3 Tbsp orange powder (Tang® can be used, but it doesn’t quite taste the same!)
Add 1 1/2 cup water before bed. In the morning, add 4 Tbsp toasted chopped walnuts (or your favorite nuts/seeds) and enjoy!
Serves 2.
Thanks to Catzia.
Return To Top.3/4 Cup bulgur or a hot cereal with bulgur
4 Tbsp dried cranberries
2 Tbsp dried blueberries
3 Tbsp orange powder (Tang® can be used, but it doesn’t quite taste the same!)
Add 1 1/2 cup water before bed. In the morning, add 4 Tbsp toasted chopped walnuts (or your favorite nuts/seeds) and enjoy!
Serves 2.
Thanks to Catzia.
Non-Traditional Ideas:
Other Ideas For Breakfast:
Peanut Butter & Banana Wraps (vegetarian):
Bagels:
Dinner For Breakfast:
Most dinner item works well for breakfast and can provide much more get-up-and-go than traditional breakfast foods. You might want to make a half sized meal though.
Morning Potatoes:
Eggs & Potatoes:
Hot Bacon:
If you like it at home,
most likely you can have it on the trail. Options for breakfast can be
any hot cereal you like that is instant or any cold cereal you like.
You can premix the instant milk in with any cereal and add cold
water and stir well.
Peanut Butter & Banana Wraps (vegetarian):
Per person take:
1 tub or tube peanut butter per tortilla
1 small banana
Spread the peanut butter on the tortillas. Cut the banana into slices and lay on the peanut butter. Roll and eat.
1 tub or tube peanut butter per tortilla
1 small banana
Spread the peanut butter on the tortillas. Cut the banana into slices and lay on the peanut butter. Roll and eat.
Bagels:
You can
usually fit 2 bagels into a quart freezer bag. They will stand up to
pack abuse pretty well. If you use the grocery store shelf ones such as Sara
Lee's®, they will stay fresh for up to a week. Top them with a tube of peanut butter, honey, margarine packet or jam. You can find
cream cheese in shelf stable packages at some bakeries/grocery stores, by Rondele Cheese®. You can also semi-freeze the small tubes of cream cheese by
Philly® and take them with you and store them in a cold stream in camp.
Dinner For Breakfast:
Most dinner item works well for breakfast and can provide much more get-up-and-go than traditional breakfast foods. You might want to make a half sized meal though.
Morning Potatoes:
In a quart freezer bag put:
1/2 cup instant potatoes
1 Tbsp dry milk
salt and pepper to taste
2 Tbsp cheese sauce powder
1/2 bag of precooked crumbled bacon bag.
Add 1/2 cup boiling water (sometimes a bit more) and mix well.
Serves 1.
1 Tbsp dry milk
salt and pepper to taste
2 Tbsp cheese sauce powder
1/2 bag of precooked crumbled bacon bag.
Add 1/2 cup boiling water (sometimes a bit more) and mix well.
Serves 1.
Eggs & Potatoes:
Recipe by Slowly Walking~
At home combine:
1 Mt. House® freeze dried egg breakfast (plain, with peppers or bacon)
1 envelope of Idahoan® mashed potatoes (Herb or Loaded Baked Potato).
Mix the two packages together, and split in two servings, then put in two quart freezer bags. This makes two breakfasts.
Add one cup boiling water for the potatoes plus half of the water called for on the egg pkg (most likely it will be two cups total). Stir well and put in a cozy for 5 minutes. Stir well and eat.
Each package serves 1-2. (Depends on appetite)
At home combine:
1 Mt. House® freeze dried egg breakfast (plain, with peppers or bacon)
1 envelope of Idahoan® mashed potatoes (Herb or Loaded Baked Potato).
Mix the two packages together, and split in two servings, then put in two quart freezer bags. This makes two breakfasts.
Add one cup boiling water for the potatoes plus half of the water called for on the egg pkg (most likely it will be two cups total). Stir well and put in a cozy for 5 minutes. Stir well and eat.
Each package serves 1-2. (Depends on appetite)
Hot Bacon:
Bacon is good eating on the
trail. Use the shelf stable version that is precooked, such as
by Hormel®. In winter you won't have to worry, in summer
eat the package the day you open it to be safe.
In the morning, put the amount of slices you crave into a sandwich bag (ziploc style), and seal up. When you make your morning oatmeal or eggs after you put the freezer bag into the cozy, put the bacon baggie under to it. 5-10 minutes later...warm bacon! Thanks Perk!
Return To Top.In the morning, put the amount of slices you crave into a sandwich bag (ziploc style), and seal up. When you make your morning oatmeal or eggs after you put the freezer bag into the cozy, put the bacon baggie under to it. 5-10 minutes later...warm bacon! Thanks Perk!
Berry Picking:
Learn the wild berries
in the area you hike, take the time to learn what is edible, what times to expect them to
be ripe. Carry a berry picking bucket, a freezer bag, or a dry wide
mouth water bottle.
Nature's Bounty! As you walk along the trail learn how to do the
graze method with one hand - a berry a bush, rolling your fingers to pop the berry off. When the hiking pace goes down to .005 mph, you know you are entrapped in the Huckleberry and Wild Blueberry bushes
in the high country here in Washington State.
I set aside 2 weeks of hiking in the late summer to pick wild blueberries and huckleberries, and will hike 10-12 miles in a day to just pick. In my secret fields (ie...on the side of the PCT trail). I bring home many varieties. I freeze them and eat them all winter. Nice thing that Mt. Rainier and the surrounding NF lands have generous "personal" picking limits per day of a quart per person.
There is nothing like ripe wild huckleberries and blueberries in your morning oatmeal on the trail. Even better when you can lean out your tent and pick them!
Late August, 2007.
The huckleberries and wild blueberries were ripe in the 4500 ft area, but up higher still need 1-2 weeks more time. No problem, I didn't mind coming back!
We still had a nice picking for being early. The berries went in the freezer, being saved for when I had enough to make Huckleberry Jam!
Berry picking on the Eastside Trail at Mt. Rainier in August 2005.
"Shouldn't the berries be left for the animals?"
My feelings?
"In all honesty, there are just so many berries that a human can pick at once. For one, stooping over picking hurts your back and legs. Add in that berries grow on ridge sides where one cannot go off trail easily to get them, well, there are millions (yes, MILLIONS) of berries left for the birds, bears and Big Foot to fatten up on. In many places the limit is a quart of berries per person, per day and it takes me all day to pick that! I often pass thousands of rotting berries late in the season, us humans picking by hand are not going to strip the bushes in most cases. The issue in over picking is in drive up areas where commercial pickers head to. They often use special rakes that strip the plants. Live by the theory of 2-3 berries per plant and you won't take too many.
Obey pick limits, get a permit if needed, pick where you have to walk in, not drive up to, don't step on plants or create 'casual' paths to get to them, and NEVER EVER pick on Tribal areas where there are picking treaties without permission. And if you encounter a bear while picking (which I have) just remember this: they are bigger, badder and they live there - so they get first dibs."
Return To Top.
