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Name: Matt Cole
Position: Senior Graphic Designer
Hike: Wall Lake, Uinta Mountains
Length/Difficulty: About 1.25 miles, relatively easy hike, slightly uphill on the way in.
Best Time: Late summer
Summary: This easy hike is a great place to introduce younger kids or first-time backpackers to the experience of backpacking. It only takes about an hour to hike to the lake from the trailhead and can be pretty easily done as an overnighter or weekend trip. You can just go in and out, or if you want to extend the trip, the trail also extends to a few other high mountain lakes via Notch Mountain as well.
What to bring: Even summer nights in the Uintas can be chilly, so be prepared with warm sleeping gear and jackets for the evenings and early mornings. Bring a fishing pole, especially earlier in the summer, as the planted fish supply tends to be reduced by the end of the summer. And if you’re not allergic to cold water, bring a swimming suit. You can jump from a bunch of different heights into the deep water next to the Wall for which Wall Lake is named. As with the entire Uintas Wilderness, bring money to pay for the usage/amenity fees for your group. A smaller group is generally under $10 for a weekend.
Klymit Gear Recommendation: Motion 60, Maxfield Tent, Static V, KSB 20 or Wild Aspen sleeping bag
Gear: Klymaloft Double
Top three features: Ample size for 2 (it’s even better for one!), comfort, and even though it’s not technically
insulated, the foam topper helps keep you warm!
Best for: car camping, hunting trips
This is a family Dutch oven recipe that takes some effort and preparation, but can also be cooked at home on your regular stove. First thing is to prepare about 32 coals to use on the 12-inch Dutch oven. About half-way through, you'll need to do this again.
Favorite Camp Recipe: Lamb & Orzo
4 pounds lamb leg or shoulder
5 Tablespoons olive oil
1 teaspoon each, salt and pepper
2 Tablespoons minced garlic
10 cups chicken stock
3/4 cup olive oil
2 cups chopped onion
3 cups orzo pasta
3 teaspoons each, dill and oregano
1/2 cup chopped fresh parsley
6 Roma tomatoes, quartered
1 cup fresh squeezed lemon juice
Trim most of the fat off the lamb. If you have bone, trim it, but brown and simmer with the meat. Cut the meat into stew-sized pieces. Brown the lamb in the olive oil, salt and pepper, and garlic. Half cover the meat with chicken stock and simmer for two hours. Just before the meat is done, you will likely have to renew the coals.
Set the lamb aside (discard the bone) and also reserve any stock and juices which may remain in the oven. Reheat the Dutch oven, add the olive oil; when hot, add the onions. Sauté until the onions are somewhat clear. Now add the orzo and stir to coat with oil. Add the stock (twice the volume of the orzo) and simmer until the orzo is tender, about 30 minutes. Add the tomatoes, spices, and parsley (which is not for flavor, but for color). As the tomatoes begin to tenderize, add the lamb and any stock that may be necessary and heat for another five to ten minutes.
When you remove the coals from the Dutch oven, stir in the lemon juice. Serve right out of the Dutch oven to keep it hot throughout the meal.
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