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Trail Bytes September 2026: Cabin Cuisine for a 3-Day Hiking Trip
September 04, 2026
Hello Chef,

It’s hard to believe that a year has already passed since Dominique and I moved back to Georgia from Switzerland. We hit the ground running upon arrival—hiking to be more precise—and we kept up the pace for this edition of Trail Bytes with a return visit to Cloudland Canyon State Park.

We missed hiking the Bear Creek Backcountry Trail on our last visit, so we tackled that one along with the West Rim Trail and Sutton’s Gulch Trail this trip. One big change, made at the last minute due to extremely hot weather, was camping in an air-conditioned cabin instead of our tent.

We packed the same dehydrated meals for lunches and dinners that we had planned to take tent camping, so meal prep in the cabin was fast and easy. Our menu included some of the meals that we have featured over the past year. They were still in excellent condition, and now the Mason jars they were stored in are empty.

To round out our cabin cuisine, I included two old favorites: unstuffed peppers and cottage pie. I only needed to dry the four main ingredients for the unstuffed peppers: ground beef, rice, bell peppers, and tomato sauce. The dried ground beef also went into the cottage pie.

Cabin Cuisine

You’ll find the trip report, menu, rehydration techniques, and links to recipes on the new webpage.

Explore: Easy Dehydrated Meals for a 3-Day Hiking Trip

Our cabin was a short walk through the woods to the west rim. Clouds were still lingering in the canyon when we started hiking early to beat the heat.

September marks another anniversary—fifteen years of marriage. It’s been a wonderful adventure, and it has been a pleasure sharing our trails and tales with you.

Freundliche Grüsse,

Chef Glenn & Dominique

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