The backpacks are filling up fast. A spare set of base layer, socks, headlamp, maps, GPS, first aid, food… One thing that you inevitably have to do in your day to day (especially when in challenging circumstances) is to eat.
Fuelling the machine means more endurance, reduced fatigue, and a happy body. We made the decision to bring 4 bags, each with 3 servings. Two bags contain cooked pasta in tomato sauce with green pepper for a dose of carbs, vit C and calories. The other 2 with a quinoa blend reserved for soft shell taco filler. The flavour, impeccable. The footprint in our packs, manageable. The weight, unnecessary.
In comparison to the freeze dried food we are also bringing it’s at least 5 times the weight, and much more fragile in regards to being crushed in storage. Every gram becomes ounces, ounces become pounds and pounds becoming exhausting. Because we’re going to be trudging through snow that will vary between 1-4 feet, we don’t want to make our snowshoes or our legs do anymore work than they’re already doing. We are learning that after a long day in the cold, the simplicity and cleanliness of just pouring hot water into a bag of freeze dried food is MUCH more appealing than babysitting a pot that will end up very dirty.
To add to that, doing the dishes out in the back country doesn’t seem to get rid of the oil that’s left in the pot, meaning all melted snow that we use for drinking water will taste like dinner… Not exactly what you call refreshing when hydrating the next day for an alpine start.
These adventures will bring many more lessons I’m sure, but one thing I’m quickly discovering is that comfort goes a long way when your pushing your limits.
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