Just after crossing the California border in October snow forced us out of the Siskyou Mountains and down to a tiny dot of a town called Seiad Valley, on the Klamath River. Prospectors have sought their fortunes along its banks with gold pans and dredges, since the white man first set foot here.

An old lodge built in 1920 to refresh and rest the passing traveler became our home for two weeks. Modern-day prospectors showed us how it is still done, proudly displaying their flakes of gold in tiny glass vials of water.

The Clydesdale pack horse found a new home while we reassessed our situation here. She has retired to a huge pasture to just be admired and rarely used. The two purebred Peruvian Paso fillies that had come 450 miles with us carrying little packs of their own also found a new home together, also retired from the traveling life. They justified a dream for an older couple who had always wanted a Peruvian Paso.

Now our pack string was down to three from the original six.

Some friends we had met along the Pacific Coast Trail earlier that summer invited us to stay the winter at their 50-acre home back in Oregon. The two remaining mares, Gretchen's Palomino Peruvian Paso and [(Dane's] chestnut Quarter Horse mare and her chunky 8 month old filly (1/2 Peruvian Paso) were somehow squeezed into a rented two-horse trailer and driven back 100 miles into Oregon.

Dane is remodeling the guesthouse generously provided by our Oregon hosts. There is a six-month supply of boxes of dried food now. Unless one is wealthy, a camper cannot rely indefinitely rely on the pre-packaged freeze-dried meals. We carry all home-dried fruits and vegetables and meats, and a few canned meats, including jerky. Along with that are about 50 pounds of staples such as corn meal, coffee, Bisquick, spices, pasta, instant potatoes, rice, beans, dried milk, olive oil and vinegar. That amounts to about a month's supply.

Cooking, of necessity, has to be mainly one-pot meals. We have the lightest one-burner camp stove and we often cook over a tiny wood fire.

Here's a typical delicious and easy recipe made often along the trail:

• 1 can corned beef (12 oz)
• 1/2 cup Bisquick
• 1 cup Milk
• 1 cup shredded cheese
• 1-1/2 cup (more or less) of dehydrated mixed vegetables

Any meat can be substituted for the corned beef. Spread meat on the bottom of a pie pan sized dish or pan. Sprinkle cheese over the top. Mix milk and Bisquick, salt, pepper, and spices as desired. Larger vegetables are next. Pour Bisquick/milk mixture over, cover and cook until done. In an oven, about 50 minutes at 350 degrees. Over a camp stove - it can be over an hour.

This is one of our favorites.

This Christmas we purchased a 4 year-old 1/2 Peruvian Paso mule named "Willy" to be Gretchen's pack horse. he is an attractive bay, more like a horse than a mule, with a wonderful friendly disposition. He will be trained for riding as well. We are excited to be into the world of mules, especially gaited mules. The hardiness, easy-keeping factor is of utmost importance to us. Now [mid-January] we have just bought a tall flashy red roan Peruvian Paso gelding, named "Rocky" to be [Dane's] riding horse. faithful "Colley", his Quarter Horse mare will now become his pack horse and cow-pony when the need arises.

Our pack string is now 4/5 Peruvian Paso and [in February] we will be breeding the mares to two gorgeous Peruvian Paso stallions owned by Kim LaFlamme of LaFlamme Peruvians in Suma Oregon. Our mule and the new gelding "Rocky" were also provided by LaFlamme Farms. With 5r0 head of Peruvians is breeding stronger, hardier gated horses of unusual colors.

To be continued......