Living Overland Garage Sale

We need your help to raise money for some upcoming trips and equipment upgrades.  Below is a selection of the items we currently have for sale.  If you are interested in purchasing any of our equipment, send me an email, by clicking here, with your mailing address and I will get you a quote for shipping charges.  I will follow that up with a PayPal invoice.

Nikon ED-AFS 80-200mm f2.8

Nikon ED-AFS 80-200mm f2.8 auto focus lens (with built-in silent wave motor) , in EX+ to near MINT condition, glass element is clean & clear, free of fungus & scratches, very sharp very fast, a great lens for any level Nikon DSLR. The lens' built in focus motor allow autofocus on any Nikon DSLR. It comes with the original lens-hood, front and rear lens caps, and original Nikon leather case. this was the predecessor to the original 70-200, but does not offer VR. Still a great lens with comparable construction and glass quality to newer 3rd-party lenses. only selling so I can upgrade. Asking $1100 (obo) plus shipping

Ginger Garlic Green Beans

  • 1/2 tsp toasted sesame oil
  • 2 tsp honey
  • ¼ tsp red pepper flakes/strings
  • 3 garlic cloves
  • 1 tsp minced fresh ginger
  • 1 lb green beans
  • 1 tbsp olive oil
  • 4 tsp sesame seeds
  • Salt
Combine sesame oil, honey, garlic, and ginger in a small bowl.  Heat a griddle over high heat, add olive oil and green beans and cook for 10 minutes, flipping every couple of minutes.  Drizzle the honey mixture over the green beans and continue to cook for 10 more minutes, or until the green beans have reach the desired doneness.  Plate, and garnish with red pepper flakes or strings.

I was able to make my own red pepper strings with some dried red chilies from the super market.  I sliced the dried chili into thin strands with my kitchen knife and sprinkled them on top of the green beans.  I like using red pepper strings because their form complements the slender green beans more than regular crushed red pepper would.

Chia Seed Pudding with Strawberry Compote

Ingredients (Pudding)
  • 4 tablespoons chia seeds
  • 1 can coconut milk
  • 1/8 teaspoon vanilla extract
  • a pinch of salt
  • 2 tablespoon honey (or to taste)
  • 1/4 cup water
  • serves 4
Ingredients (Compote)
  • 1 teaspoon fennel seeds
  • 1 quart strawberries, trimmed
  • 1/2 lemon
  • 3 TBSP sugar
  • serves 4
Preparation (Pudding)
In a small plastic container, we love using our BlenderBottles for this, combine the first four ingredients. Give it a good shake and refrigerate for at least one hour. After the first thirty minutes give the mixture a stir, so it doesn't clump together. The great thing here is you really don't need any artificial refrigeration.  Have a stream nearby?  Place your BlenderBottle in the stream to keep the ingredients chilled as the moisture from the coconut milk infuses with the chia seeds.

Once you're ready to eat, stir in the honey (add more if you don't think it's sweet enough) and water (to desired consistency).

Preparation (Compote)
Cupping the palm of your hand, and using the thumb on the opposite hand like a mortar and pestle, coarsely grind the fennel seeds; place in a plastic zipper bag. Add to the bag the sugar, lemon juice, and strawberries.  Mix, crushing the strawberries with your fingers, until fully incorporated.  Let sit for 20-30 minutes to allow flavors to meld.

Layer the pudding and compote in your favorite clear glassware and enjoy.

Garlic Sesame Snow Peas

  • 1/2 tablespoon olive oil
  • 2 teaspoons sesame oil
  • 1 large garlic clove, minced
  • 8 ounces snow peas
  • 1 teaspoon sesame seeds
  • 2 teaspoons soy sauce*
  • salt to taste

Heat a skillet over medium-high heat. Add the olive oil and saute the garlic for one minute, or until fragrant, but do not brown. Add the snow peas and continue to saute, tossing frequently, for roughly 3 more minutes, or until the the peas begin to soften. Pour in the soy sauce and add the sesame seeds, tossing to incorporate. Season with salt to taste (if needed). Remove peas from heat and pour into a serving dish. Serve promptly while hot and garnish with additional sesame seeds.

*Note: There are some great gluten-free soy sauces out there, our favorite is the Reduced Sodium Tamari made by San-J!
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