If Wal-mart carries them, I can get my mitts on them. I try to shop at Wal-mart as little as possible, but I live in the toolies, and Wal-mart may be my closest option, although I'll check at Fred Meyer's first. Both involve long excursions out of town for me.
In addition to Sarah's web-site, and some recipes by Laurel Ann, I take inspiration from www.backpackingchef.com. I like the ingredient ratio method he uses, 1/2 c Carb, 1/4 c veggies, 1/4 c meat, plus associated sauce and spices. Seems to work very nicely. The only change I've had to make is that he prepares his ingredients by soaking them first, then cooking them in the pot. Since I FBC, I find that I have to use a lot less water than he suggests. Someone mentioned using Knorr sides and using less water due to not simmering them, and I realized why I was having trouble with his recipes. I've taken to hauling along a snack-sized baggie of instant potatoes to sop up any extra water, and have been taking notes and have decided that reducing water from 1 1/4 cups to 3/4 cup hydrates everything well without being too soupy. I think that the pint-sized bags might work for that, and be easier to eat out of. Hey, Sara, how about some pint-sized food cozies ;-)?
I like the FBC method otherwise. I have to eat gluten-free and dairy-free, but my boyfriend does not. This way, I can prepare meals ahead of time, and Bill can have his butter and cheese laden Mac n' Cheese with sausage and veggies, and I can have my gluten-free noodles with spaghetti sauce and fake Parmesan cheese, and both of us are happy. IF we ever did a thru-hike, I'm not sure what I'd do, because trying to rely on small town resupply for gluten-free AND dairy-free is probably not realistic. I like Bob's method of carrying bulk supplies and eating out of a bowl for that--far less garbage to haul and work ahead. We might have to each carry our own food and cook-set in that instance, and I at least would have to prepare mail-drops.