I am always looking for some good snacks to carry with me when I travel and I was wondering if anyone out there had any ideas to share. I have a recipe for a real good Hiking/Power Bar, which I will share. Note: I have used this many times and belive me it really makes traveling easier.

Hiking/Power Bar Recipe
Gather together all the following ingredients;
2 cups of mixed dried fruit
1 cup of mixed nuts
1 cup of whole wheat flour
1 cup of brown sugar
1 cup of milk
1 lb. of real butter
4 large eggs
1/4 cup of lemon juice
1 teaspoon of baking soda
1 bottle of strong whisky

First, sample the whisky to check its quality. Then take a large bowl to mix your ingredients. Check the whisky once more just to make sure its of the highest quality. Pour yourself a shot and drink it. Repeat. Now turn on the mixer, beat up butter in large fluffy bowl. Add sugar and beat again. Make sure the whisky is still ok. Cry another slot. Trun off mixer. Break 2 legs and add to the bowl and chuck in the dried fruit. Mix on the turner. If the fried druit gets stuck in the beaters, pry its loose with a drewscriver. Now sample the whiskey for tonsisticity. Next shift two cups of salt. Or something. Who cares? Check the whisky once more. Now sift the lemon juice and nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Trun the cake tin to 350 degrees. Don't forget the turner off. Throw the bowl out the window. Check the whiskey again. Now go to bed. Who wants to go anywhere anyway, when you get there the place is full of forinegers, and mostley they can't spake any anglish.

Reminds me of a dearly beloved Italian afternoon when seven friends (including myself) consumed six bottles of wine with our picnic lunches. Now that was really la dolce far niente!

Of one particular label, the phrase was coined "The getter I drunk, the liker I more".

Best wishes,

Rex

I loved that!! It's nice to have a good laugh on Monday. I could go for that bottle of whiskey right about now too!!!

O, a spoonerism. How droll.

I like to carry dried apricots (Del Monte brand) with me when I travel. They are a font of vitamin A, calcium, and fiber.

Darling, in case you need it, I do have the telephone number and the name of a good limo driver if you feel the need to check into Betty Ford.

Hello? Chex mix recipe! Of course it's a good travel mix. I plan on bringing some to Paris with me in April. Oh la la

My favorite travel snack is a soft and chewy, power-packed, and child-friendly granola bar that travels well and is inspired by Rice Krispies treats:

SOFT AND CHEWY GRANOLA BARS

3 cups Rice Krispies cereal
2 cups toasted rolled oats
1 cup toasted chopped nuts
1 cup toasted sunflower seeds
1 cup raisins or chopped dried fruit
1/2 cup sesame seeds
1/3 cup vegetable oil
1/3 cup honey
7 ounces marshmallows
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Grease 9" x 13" rectangular pan. Combine rice cereal, oats, nuts, sunflower seeds, raisins, and sesame seeds. Set aside. Microwave oil, honey, marshmallows, cinnamon, ginger, and cloves on high setting for two minutes, then one minute more. Stir until smooth. Stir in cereal mixture until well coated. Spread into pan. With damp spatula, press firmly into pan. Cool to room temperature. Cut into bars, using serrated knife and light sawing motion. Makes 32 bars.

For Soft and Chewy Peanut-Butter Chocolate-Chip Granola Bars, substitute chocolate chips for raisins, substitute peanut butter for vegetable oil, and omit spices. Spread one-third mixture onto bottom of pan, cool until barely warm, and sprinkle one-third chocolate chips evenly over mixture. Repeat two times before pressing firmly into pan.

For Soft and Chewy Chocolate Granola Bars, microwave 1/2 cup Dutch-processed cocoa with oil, honey, and marshmallows, and omit spices.

mcv - I tried your recipe - it worked GREAT! Thanks! Do you have any more?

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ThinGorjus

"They are a font of vitamin A, calcium, and fiber."

I never realised that Times New Roman was a dried apricot!

Actually, darling, <font> is from the Latin for "spring." It means a source of abundance. You should look up the word on www.encarta.com. Did you really go to Stanford????

This is fun, darling. But tiring. No more, OK? I need my kit.

Obviously the www.encarta.com people didn't go to Stanford, either.

"Font" - the printing term as opposed to "font" meaning basin or receptacle -comes from the Old French "fonte," which means "casting." And the Old French derived from the Latin "fundere," to pour forth.

St Cirq:

What's your point? "fons" and "fundere" come from the same root.

Darling, don't get your morphemes in a bunch. I don't have my set of Oxford English lexicons at home with me, they're at work. I will look up the word "font" tomorrow and get back to you.

St. Cirq, I bet you sit around rereading Alfred the Great's PASTORAL CARE looking for spelling errors.

What is your opinion on "back formations," by the way????

Cheers.

According to the OED, St. Cirq, "font," meaning {casting} comes from the French {fundre}, but {font), as in "receptical," is Latin for "fountain," which is the same thing as "spring" in my estimation.

What's the big deal? "Font" has 2 different meanings, as do many other words.

I can't imagine making my own power bars. I just buy Luna Bars. And a pocketful of Cafe Rios is great when you need a caffeine pick-me-up.