meet caroline, klymit employee spotlight
meet caroline, klymit employee spotlight


Name:
 Delilah Ruch

Position:  NetSuite Administrator

Klymit Sleep Outside series - Caroline favorite trip to blue lake and Rockville/Mesa Trailhead

Where: Pedernales Falls Park, Johnson City, TX 

Length + Difficulty: 
Strenuous, 5+ miles (depends on how much you explore the river bed)

Summary: Hiking in Pedernales is like exploring another world. The riverbed, which is dry most of the year, is so cool to check out. And swimming in the river is a wonderful cool down treat after a demanding climb down to the riverbed.

What to bring: Sunblock, bathing suit, bug spray, water bottle, good walking shoes/sandals, a camera

Klymit KLymaloft Sleeping Pad


Gear:  Day Bag

Top three features: 
1. Keeps you from having to carry around a big bottle of water
2. Stores all your necessities in a single location that’s easy to wear
3. Small enough not to feel like you’re carrying much

Best for: Day hikes! 

Deconstructed Spring roll camp recipe

Name: Foil Pack Italian Sausage and Veggies

Ingredients:
1 package (13 oz; 368g) Smoked Italian Turkey or Chicken Sausage, coined
2 cups (325g) baby red potatoes, quartered
3/4 cup (108g) yellow onion, diced
1/2 cup (38g) crimini mushrooms, diced
3 small (or 2 large) bell peppers (whatever variety you'd like! I generally use 1 red, 1 yellow or orange, and 1 green)
4 cloves garlic, minced
4 and 1/2 tablespoons (53g) olive oil
1/2 tablespoon EACH: dried basil, dried oregano, dried parsley, garlic powder
1/2 teaspoon EACH: onion powder, dried thyme
1/8 teaspoon red pepper flakes, optional
1/3 cup Parmesan cheese freshly grated, optional

Recipe:
PREP: If using the OVEN; preheat the oven to 425 degrees F (218 degrees C). If GRILLING, prepare the grill by heating to medium-high heat (450 degrees F; 232 degrees C). Prepare 4-6 large sheets of heavy-duty foil; spray with cooking spray. Alternatively, if you won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!)
PREP INGREDIENTS: Wash and dry the veggies. Coin the sausage into 1/2-inch thick slices. Chop baby red potatoes into 1-inch pieces (no need to peel). Finely dice the onion and mushrooms. Remove the stem and seeds on the bell peppers and thinly slice. Cut long slices in half lengthwise. Mince the garlic.
COMBINE: Add the sausage, veggies, and garlic to a large bowl. Toss with the olive oil and all of the seasonings (basil, oregano, parsley, onion powder, thyme, red pepper flakes (if you like some heat), and a salt and pepper to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to personal preference). Gently toss until well combined.