Rule No. 9

"Rule No. 9 - Never go anywhere without a knife." -- Leroy Jethro Gibbs, NCIS.

I've pretty much obeyed this rule most of my life. While young, Dad let me "find" tiny folding knives with pretty marbled handles and 1.5 inch blades. He'd tuck them on top of the door moldings, I'd get a chair to see if he had hidden a knife over the doorway and got to keep whatever knives I found.

(No, I don't think Mom knew what we were doing.)

In high school, I took to carrying one of these little knives in my purse, rotating them according to whichever color I preferred that week. I never told anyone, and never used one, but felt good having one along. It gave me a sense of security knowing I could sharpen my pencil if the classroom pencil sharpener ever failed.

Then, I switched to mechanical pencils and quit carrying a little knife.

In my late teens-early 20s, I carried a diver's knife strapped below my calf while scuba diving off the island of O'ahu in Hawai'i, mostly off a boat out of Poka'i Bay in Wai'anae, but also shore dives along the North Shore and south shore over to the Blow Hole on the Halona Coast.

I mainly used the blade to crack open sea urchins. Spearing the animal with the point, I would offer it to a nearby moray eel peering out from its hole in some rocks. My dive buddy thought I was crazy-brave to be feeding moray eels this way, and didn't hesitate to tell our dive companions when we rejoined them, but I was never in any danger since I wasn't threatening the eels. Sea urchins are special treats to them because they can't get to the animals because of the spines and the morsel was at a safe distance at the point of my dagger, not in my fingers. It was a calculated risk that wasn't at all risky, the way I did it.

Later on the Mainland, I was given a Classic Swiss Army Knife that I promptly attached to my key ring. Using it mostly to open letters and packages, cut hang nails, file broken fingernails, and trim errant hairs in my bangs using my car visor's cosmetic mirror, it remains a convenient EDC tool.

Years later, I got another Classic SAK for my hiker's survival necklace and a Trekker SAK for my hiking pack knowing I should have a fixed-blade sheath knife in case I ever get into a survival situation because the hinge of a folder is the weakest part and a survival event is the worst time for a knife to break.

However, I couldn't rationalize the cost of the knife I lusted after. A few weeks ago, I finally ordered an affordable survival knife. Made by Benchmade as is the expensive knife I coveted, I got the Rant with a drop point, plain blade that is just under 4.5 inches long. The overall length of the knife is slightly over 9 inches. The sheath is Molle compatible. Benchmade not only has an excellent reputation for quality, the company offers sharpening for life for its plain edge blades for only the cost of return shipping.

At the same time, I ordered a Benchmade Griptilian H2O folder to replace my Trekker. The Griptilian has a modified drop point, plain blade that is under 3.5 inches. The overall open length is slightly over 8 inches; it is 4.62 inches closed.

Popular with other hikers, I don't like the Trekker because of its weight and because the serration starts at the tip of the blade instead of at the base. I also don't like the way it closes. If I don't position my fingers exactly right and am not very careful, I could end up cutting myself while closing it. It makes me nervous.

The Griptilian is much lighter and much easier to open and close. It is very comfortable in my hand, unlike the Trekker. While I might miss the Trekker's awl, I don't mind not having the saw blade because I already had a wire saw in my pack before getting the Trekker. I wouldn't miss the other tools of the Trekker because of the Leatherman I carry for the pliers and wire-cutter.

I'm thinking to use the Griptilian as my motel camping knife as well, to replace the Farberware kitchen utility knife I've been using and don't like.

Remembering Aron Ralston's difficulty in retrieving his dropped multi-tool in the movie, "127 Hours," I immediately threaded wrist lanyards through the eyelets of my new knives using 1/8" utility cord with mini cord locks to cinch them to my wrist so the lanyard isn't loose to slip off and let my knife fall to perdition, thinking a survival event is the worst time to lose a knife.

I'm very pleased with my new knives especially since I got them both for less than MSRP from Amazon Marketplace Sellers and the Rant came with free shipping.

Lists

This past week was spent trying to trim a packing list down to only what will fit in a carry-on bag. I've yet to succeed.

This is odd for me since I've traveled with only a carry-on before without any problems, but I didn't save any of those packing lists. Besides, this time, I'm organizing my packing list according to the 15 Essential Systems.

As a result, after I get this list done, I'm planning to use it as the basis for a master packing list that will have additional components for such things as kite-flying and motel camping during road trips.

That way, I'll already have my packing list and will only have to copy it to make a new file then delete whatever won't be needed for the current trip. I thought about simply printing it and crossing off what I won't need, but don't want to waste the paper and ink printing unneeded items and want to keep a record of what I packed for various trips. If I find something that consistently isn't being used, I can delete it from my master list unless it's a preparedness item such as my whistle or water purification tablets.

I don't think it's the preparedness items that are making me have too much for a carry-on. I think it's having clothing for temperatures ranging from 45° to 80° F. Theoretically, I should be able to layer a shirt over a top, adding thermal underwear, a beret or knit cap, convertible mittens, and a windbreaker if I get cold. Or, not wear either the overshirt or the top if I get too warm.

It isn't the quantity of clothing, either. Except for one or two sets of thermal underwear, I'm planning on three sets of underwear (one to wear, one to wash, and one for spare), two skirts, one pair of pants, two long-sleeved shirts, two short-sleeved tops, and one of my summer seersucker dresses to double as a nightgown to eliminate my needing a robe to go down the hall. That isn't much for a three-week trip. It isn't much for a one-week trip.

For footwear, I'm planning on one pair of shoes or boots that I'll wear plus flip-flops that I'll pack, so that's not the problem.

Thinking about it as I write this post, I think the problem is my tripod. Since 9-11, some airlines have been ignoring the Bern Convention that says camera equipment is exempt from carry-on limitations, so I'm planning to pack it into my carry-on instead of carrying it separately in its own case as I did prior to 9-11. However, doing so may mean I'll end up checking a bag. Damn terrorists!

I've also been considering different backpacks for my Grab & Go bag. I nearly decided on one before realizing it has about the same capacity as my travel pack which qualifies as a carry-on bag for air travel. That's too small since I want to be able to carry camping equipment as well in case I decide to get into backpacking which sounds really good to me right now.

Finally, thinking about cooking, eating, and sleeping outdoors whether I get a backpack or not, I started working on a camping list based on my 15 Essential Systems. I plan to create the list, then see what I actually have and which items I need to buy to fill in the holes. I think I already have everything and using the 15 Essential Systems to organize my list will ensure I do.

Preparedness 2010 - Part 5

I was looking for another knife for my hiking Essentials, a subset of my preparedness kit, when I realized I hadn't replaced my pocket-sized knife sharpener that had been in my hydration pack when it was stolen from the trunk of my car three years ago while I was in San Ysidro, California.

My first thought was to buy another Smith's 2-Step sharpener from Wal-Mart for less than US$4 because, although uncomfortable to hold (and you can NOT hold it at the base as illustrated on the packaging because drawing the blade through will topple it toward you and possibly get you cut), it produces a satisfactory edge on the cheap Pampered Chef paring and Farberware utility knives I use for motel camping and is a lot less expensive than professional sharpening.

However, the poorly designed finger guard prevents as much as 7/16" of a knife's edge from being sharpened depending on the knife's design. For a 2-1/2" blade I have, this means about 20% won't be sharpened. For a small knife like the SAK Classic model, close to a third of the cutting edge is left dull. That's unacceptable.

Unable to recall the brand name of the stolen sharpener that I liked better than the Smith's 2-Step and happening to run across the Lansky Quick Fix pocket sharpener, I bought one for US$5.95 and was pleased to find it the most comfortable to hold of the three pocket sharpeners I've used and able to sharpen the entire length of the blades the Smith's sharpener can't.

I advocate having a pocket-sized knife sharpener in your preparedness kit to touch up your knife should you have to leave home because the safest knife is a sharp knife since less pressure is needed to cut. A duller knife, needing more pressure, is more likely to slip and cut you.

With a pocket sharpener that has the angle preset for you, all you have to do is hold it firmly on a stable surface and draw the knife straight through three to five times although a hard stainless steel blade like a SAK, will need more than those few. The carbide side is for very dull or damaged edges while the ceramic rods are for touch ups. Inexpensive and easy!

Preparedness 2010 - Part 1

This is the seventh annual National Preparedness Month.

One of the lessons of last winter was how important it is to be prepared for ice storms.

With power lines down, local officials asked residents to shelter in place because the iced-over streets were too dangerous for people to make their ways to the community shelters.

I was fortunate in that where I was lost power for only two hours.

Some neighborhoods went without electricity for a week and a half while rural areas between towns didn't get service restored for up to two months.

That meant, of course, that motels filled up and most guests stayed far longer than the 72 hours minimum for which we are supposed to be prepared making finances for lodging and meals the primary concern.

I'm thinking the simplest way for a family to save up the funds is to shave off a few days from the annual family vacation for two to three years and set the saved money aside for emergency lodging.

For those who vacation at home or restrict their traveling to day trips, it isn't that simple. They'll have to figure out another method to squirrel money away that works for them.

One friend, for example, returned home at the end of each day and emptied all the coins that accumulated in his pocket during the day into various big glass jars and piggy banks he kept.

That way, he managed to save up about $300 per year without feeling like he was depriving himself. The trick is that he always paid with paper money, never coins received as change from a prior purchase.

Another method might be getting cash back while paying for shopping with check or credit card and stashing into the emergency fund the extra $5, $10, $20, or whatever amount that won't be missed.

Interesting

Returning to Wal-Mart today, I was surprised to see that only the orange plates are 75 cents. The other colors are US$1.50 for a set of four.

The bowls are 75 cents per set, not 50 cents.

Still a great price, I bought my bowls and am setting one aside for motel camping.

Double Score!

One of the challenges of traveling is finding suitable gear at affordable prices. Because I don't want to always eat in restaurants, my packing list includes a picnic set consisting of a plate, bowl, cup, knife, fork, spoon, salt & pepper shaker, and a can opener.

While I love my Orikaso plate and bowl that I've had for four or five years because they're extremely lightweight and take up practically no space, after a while on a long trip, I sometimes get tired of having to be careful of the plate's flexibility and my food trying to slide off the edge when I leave it flat to make the most of the 9.5-inch square. Although I can snap up the corners to make it less flexible and to raise the sides 1.5 - 2.75 inches, doing so decreases the usable surface to either 6.25" or 3-7/8" which makes a nice, square bowl.

(The current model Orikaso plate uses tabs instead of snaps and the resultant size may not be the same as mine.)

A Frisbee works well, but is heavier, thicker, and doesn't pack as well for air travel.

A Titanium plate, while durable and lightweight, costs too much for me to consider at this time.

A Corelle pie plate is a nice change from the Orikaso plate, but is suitable only for motel camping, being too heavy for air travel.

A coffee can lid is too small and too flexible for my taste.

A round, plastic plate costing US$2 - $3 seemed like the best alternative until I went to Wal-Mart a few days ago.

Walking past an alcove at the front of the store where the banking, hairdressing, and other services are located, a colorful array caught my eye.

The shelves were stacked full with plastic plates, bowls, tumblers, and aluminum and stainless steel water bottles on clearance.

Checking out the Mainstays polypropylene (resin ID code #5) square plates in fuchsia, blue, green, and orange, I was pleased to find them lightweight with very little flexibility. Generously sized at 9.75 inches, each plate has a slight, rising edge that stands 5/16" above the table top, acting as a speed bump for crumbs and other food items trying to make a fast escape, yet low enough for easy packing.

Best of all, the plates are sold for only US$0.75 for a set of four.

Score!

At only $0.50 for a set of four, I think I'll go back for the matching bowls. Since they won't pack as well, I'll continue to use my Orikaso for air travel, but I might use one of these bowls instead of the heavier Corelle bowl I've been using for motel camping. Considering the price, the loss will be negligible if it doesn't work out as well as I hope.

Double score!

Score! (P-51)

Paring down my road trip packing list to better suit air, train, and bus travel for a trip to Europe with a friend one of these years, I decided to try a P-51 can opener in lieu of my Ekco Miracle Roll thinking that the longer length would give more leverage and make the P-51 easier to use than a P-38.

I debated getting a Swiss Army knife (SAK) with a wood saw for cutting bread, a can opener, a cap lifter, and a corkscrew, but wanting to keep the weight down, unable to make up my mind as to which model of SAK, and already having a folding churchkey opener that has a cap lifter at one end and a can punch at the other, a plastic knife that cuts French bread quite well, and thinking I can always buy a corkscrew if I need one, I decided to go ahead and get a P-51 instead.

The only problem is that the P-51s are available for sale on Amazon at ridiculously high prices and two of the three listings don't look authentic to me because the bodies don't have the same taper, the notches are squared instead of rounded, and the blades are more straight. Sure, I could order them from someplace else online, but shipping for only the one item makes it cost-prohibitive.

Yes, there's a surplus store in town that sells some military items, but it's never had what I've wanted in the past. Worth a phone call, but not a drive, I called anyway and was happy to hear that both the P-51s and P-38s are available. The manager said he'd set a couple aside for me because they go fast.

The next afternoon, I bought three P-51s for only US$0.89 each and one P-38 for US$0.59 feeling like I scored major points for the acquisitions since they didn't cost much and are authentic, being stamped "US Shelby Co" and not made-in-China imitations. When I left, there were only three P-51s left in the store's bin.

One of the P-51s I bought is for my suitcase and the second is for my key ring for impromptu meals when I get the urge to keep driving instead of returning home to eat and don't want to pay for restaurant food. That one is hung between a couple of keys to keep the sharp point from accidentally nicking me; I may decide to put a piece of tape over it, later. The third is for a spare.

I bought the P-38 for comparison purposes because it's been a long time since I first tried one and rejected it in favor of the Miracle Roll can opener. Not only is the P-51 easier to use than the P-38, the longer blade makes it go faster around the can. I'm really happy that I got the P-51 because it's considerably smaller and lighter than my Miracle Roll and is easy to use.

For those who may be concerned about a lid's sharp edge, my dad taught me to go slowly at the end. About a quarter of an inch away from being cut off completely, the lid will lift slightly. That's when to stop. If you cut any further, the lid will drop back down. Remove the can opener and insert a fork under the lifted edge to raise the lid letting the uncut metal act as a hinge as you bend the lid back. That way, you don't risk your fingers being cut.

Fashion?!

Yesterday, a friend and I attended a light luncheon and fashion show put on by a local business women's club in the cafeteria of a local hospital. The clothing was provided by Dillard's, modeled by members of the club and their daughters as well as the club's scholarship recipients. The $25 tickets were a gift to my friend from her employer.

Since I've eaten there before, I was confident that the food would be good and the setting pleasant. Sure enough, the round tables with white tablecloths customarily used for banquets awaited us loaded with plates of salad, dessert, and sparkling goblets of iced tea and water at each place.

As expected, the food was delicious, so much better than I've had at other cafeterias, good enough for a decent restaurant. Two grilled steak strips topped the bed of freshly crisp rabbit food punctuated by rather large soft croutons with a bread stick along side. The dessert was a layered, flaky cream pastry topped by strawberries.

The accompanist was a man I had met in a local music store who had left a long time ago. The last I heard, he was the music minister for a local church. David joked with us as we were deciding where to sit saying that we'd have to pay him $2 for the privilege of sitting at the table closest to him.

The fashion show opened with a mother-daughter pair of unmatched black and white coats. The busy print on the mother's coat was large enough to tell it was houndstooth and small enough to be an instant headache. The black and white houndstooth on the girl's coat was larger and a relief to see but still too small to look good.

With that start, I was not eager to see the rest of the show.

As it turned out, the fashion show was a mixed bag leading me to hope that whoever put the show together isn't making fashion her career.

Some of the outfits were fine but the descriptions inappropriate. For example, a lovely pine green dress was described as emerald. Another dress, totally unsuitable for the office, modeled with stiletto-heeled, thigh-high leather boots was described as an outfit for the professional.

I leaned to my friend, "Professional what?"

What got to me were the separates that came across as totally uncoordinated and downright ugly. For example, while gray is a neutral, supposedly going with anything, gray slacks that were definitely cool in color temperature were topped with a print blouse and short jacket in light olive green, soft gold, rust, and other colors on the warm side of the color wheel resulting in the model looking like she was chopped in half at the waist. All I could think was, "Ugh." Why weren't warm neutrals such as khaki, tan, or brown used for the pants instead? Best, in my opinion, would have been pants in a darker olive.

Pleasantly surprising were the shoes that ranged from fun black and white lace-up tennies to slip-ons to boots to platforms with those really high "hooker" heels you just know that no woman will be able to stand or walk in comfortably for very long.

Between the categories of casual, business, party, and evening wear were dance performances by a group of teen girls. Seeing movements that were rather listless and sloppy except for their high kicks, I told myself not to be hard on their performance since they were only teens. Then, I remembered that high school cheerleaders look alive and put snap into their routines. Why can't these girls? Of course, they can. It must be their choreographer or whoever was coaching their practices who let them look like slouches.

The best part was the door prizes. I almost always pray to win something I can use and when I heard, "Now, we have a $50 gift certificate to [a local flower shop]..."

I thought, "No, Lord. I don't want that."

The name was pulled and the announcer finished, "...goes to Gail Rhea."

Puzzled, I accepted it with thanks and pondered how I might use it before its expiration date as the rest of the door prizes were awarded.

Near the end, the lady seated next to my other side won a small green cutting board and paring knife set by Pampered Chef that I instantly coveted. As we stood to leave, I ventured to ask, "By any chance, would you be willing to exchange door prizes with me? That shade of green is my cousin's wife's favorite color and I'd love to be able to give it to her."

I know that my gift certificate was worth much more than her prize, but it isn't always about monetary value, is it?

The real question is whether the set will make it into my cousin's Christmas box or if I'll end up keeping it for myself.

It's the perfect size for traveling.

Road Trip Recipe: Using Knorr Sides

Ingredients:

1 package of Knorr Rice Sides, Asian Sides, Cajun Sides, Sides Plus Veggies, or Pasta Sides; any flavor that appeals to you except the Pasta Sides that require milk.

1 can of meat, approximately 5 oz. for 1-2 people. I usually use chicken, Vienna sausages (sliced), kippered herrings, ham, or Spam (cubed). Not needed with the Cajun Sides Red Beans & Rice.

1 can of vegetables, approximately 8 oz. I usually use mixed veggies, peas, corn, string beans, or carrots. Not needed with Sides Plus Veggies.

Directions:

Empty packet of Knorr Sides into a medium container with a close-fitting lid. I use a 32 oz. (1 L) Fairshare Mug by GSI Outdoors.

If the package directions specify 2 cups of water, boil 10 oz. of water. I use the Mini Ibis electric kettle by Bodum.

If the package directions specify 1-3/4 cups of water or if the packet is Pasta Sides, boil 9 oz. of water.

Pour the boiling hot water over the packet contents, stir, and cover for approximately double the length of time specified on the packet. For example, if the directions say to simmer for 7 minutes, let it sit covered for 14-15 minutes.

While waiting, open and drain the cans of vegetables and meat or fish, cutting up meat or breaking up fish when necessary.

Stir rice, then top with vegetables and meat or fish. Cover and let sit for 5 minutes, then stir. Cover and let sit for 10 minutes more or until rice is tender, liquid is absorbed, and vegetables and meat or fish are warm. Stir and serve.

For pasta, do the same as with rice in the paragraph above, but don't let it sit longer than 15 minutes or the pasta will become too soft. There will be a slight amount of sauce. See how you like it the first time, then use 1 oz. more water next time if you want more sauce. Please feel free to experiment with the sit time until the pasta is how you like it best.

Yields enough for one really hungry person or 2 moderately hungry people with the addition of bread, salad, and dessert.

If traveling solo, plan on being really hungry to avoid having leftovers because these leftovers don't taste good when cold (Your Mileage May Vary).

Update: PB & Ketchup

Who knew that when I grew up I would be a ketchup connoisseur?

Since my last post, I discovered that the brand of ketchup used makes a huge difference. After trying peanut butter with Hunt's, I'm hooked. Hunt's ketchup gives PB the nicest flavor!

Highly recommended.

PB & [What?!]

We all have fond memories of having peanut butter and jelly sandwiches as children. Some of us had relatives or friends who turned us onto new ways of enjoying peanut butter sandwiches or maybe we were creative enough to think up one on our own.

For example, using jam instead of jelly isn't much of a variation and when a former co-worker said that she likes PB & syrup, it was easy to understand because syrup is sweet. From there, it's a short step to honey which is easier because it doesn't run as quickly as syrup.

PB & bananas were a surprise, however, as were PB & potato chips. After that, I discovered PB & smoked Vienna sausages which have to be smoked because regular Vienna sausages make the sandwich bland.

A few weeks ago, a friend revealed that she likes PB & ketchup sandwiches crediting her uncle for turning her on to them. That prompted another friend of hers to disclose that her mother likes PB & mustard sandwiches.

Willing to try almost anything at least once put me in the ketchup aisle during my last shopping trip.

I kind of wussed out, though, by asking for a couple of ketchup packets at the Arby's drive-thru window when I stopped for a Reuben. That's because I didn't want a whole bottle of ketchup to sit past it's expiration date in my refrigerator, again, if the PB & K didn't suit my taste.

My first sandwich had PB on one slice of bread and the Heinz ketchup was way too strong. My second attempt had PB on both slices and the ketchup was still too strong. I think a person either has to like ketchup a lot more than I do or I need to use less than a full packet to make it work for me. Yes, I'm willing to try it again and have a packet of Hunt's ketchup ready to go. All I need is bread.

I've yet to get up the nerve to try the PB & mustard. If it works out, it'll be another simple road trip recipe since mustard packets are easy to get and bread and peanut butter don't need to be refrigerated.

Road Trip Recipe: Capellini Alfredo ala Burger King

My latest recipe was developed last March in a Los Angeles motel room. I call it, "Capellini Alfredo ala Burger King."

Ingredients:

Angel hair pasta, as desired.

Extra virgin olive oil, to taste - use enough to help the next four ingredients stick to the pasta, but not so much that you end up with a puddle of excess oil.

Salt, to taste.

Pepper, to taste.

Granulated garlic, to taste.

Parmesan cheese, grated, to taste - it's better to use a lot and lay it on thick.

1 packet per serving of Ken's Steakhouse Ranch dressing from Burger King - if you don't use all the dressing they give with the salads, it's a great way to use it up instead of throwing it away. Of course, for a family, it's unlikely there will be enough extra dressing for everyone, so you'll have to find a grocery store and buy a bottle.

Directions:

Boil angel hair pasta to al dente and drain.

Drizzle extra virgin olive oil onto pasta and toss.

Sprinkle salt, pepper, granulated garlic, and Parmesan cheese. Toss.

Squeeze one packet per serving of Ken's Steakhouse Ranch dressing from Burger King onto still-hot pasta and toss thoroughly.

Serve and enjoy!

NOTE: While this doesn't result in the traditionally thick Alfredo sauce, it certainly is as flavorful and is a wonderful change from whatever else you've been eating while away from home.