Eating Well

posted Jul 30, 2013, 5:39 AM by Paul Wagner
The kitchen, with M in her headnet yet again. ©http://backpackthesierra.com
For a first night dinner, we took along a couple of packages of Ramen noodles on our last trip.  We usually avoid these because they take up so much space in a bear canister.  But the first night’s dinner never needs to go into the bear can—you eat it before  you pack up everything into the can on the first night. 
And the Ramen tasted great after a long hot day on the trail--all that broth rehydrated us nicely.  We even took along a couple of pairs of chopsticks as well—and in most years, they would make a dandy fire-starter, if that were allowed.  This dry year, of course, no fires are allowed at all in most of the National Forests.
That's M at right, hard at work in the kitchen. 

And to finish off the menu for this trip, we had a truly remarkable last lunch.  We started with imported crostini crackers from Italy, and combined that with gator jerky and pepperoni from New Orleans.  Dried pears from the famous Boqueria market in Barcelona added to the mix, and we finished up with a tasty selection of home-made GORP.  An international gourmet feast!

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