Ultimately 2 years of trial and error and I have refined the backcountry taco into a masterpiece. Some of the final touches included switching from corn to flour tortillas and a very unconventional use of the reactor stove. The results- mouthwatering.
Or, as it’s referred to amongst my community of co-workers ‘the ice’. We classify our lives according to what we do ‘on ice’ versus or ‘off-ice’ time. Our ‘ice friends’ vs our regular friends. This isn’t out of feeling special but rather the difficulty of trying to explain to any rational person what we do ‘down there’ and why we keep going back.
This outing brought all smiles! Petite Griffon is a striking pinnacle nestled between Mount Abbot and Mount Mills. I am always willing to hike far for routes with good names or striking lines and this was no exception. My GPS reported a little over 11 miles roundtrip for 2 pitches of climbing. #Worthit
I am 2 weekends into 3 weekends of backpacking and have been geeking out about meal plans. To be honest, I always geek out about food and nutrition (no surprise). Eating in the backcountry shouldn’t really be different than how we eat at home. Our balance of macros (fat, protein, and carbs) and sources should be similar. The problem is, many of us don’t know how to balance macros at home and this carries over to the backcountry.