Food

For this trip I am once again packing and shipping most of my meals.  Likewise, I am also going stoveless (or cold soaking), which simply means I will rehydrate meals with unheated water.          

I originally thought going stoveless would be terrible. However, with enough variety it is a good way to travel. It just requires planning and basic nutrition concepts.

I have prepared 118 dinners. They include Beanritos (refried beans, rice, fritos), QLMW (quinoa, lentils, mushrooms, walnuts), Chili beef, coconut cashew curry noodles, couscous with pine nuts, Spudken (potato flakes with freeze dried chicken and gravy), and good old rice and bean variations.

Breakfasts are likewise stronger grains (steel cut oats, 7-grain, and tsampi). I soak them overnight with variations of fruit, nuts, dehydrated honey, cinnamon, and coconut milk powder. In the morning I have a ready meal while I break camp. And yes, it is possible to live without coffee.

I have 27 resupply packages all set to go…

All the planning and preparation is worthless unless you have an excellent resupply guru. I am extremely fortunate to have my wife Helen. She is detail oriented, thinks ahead, and has the patience of Job. She has bailed me out countless times. I can’t predict fires, weather, or covid restrictions, but I can count on her.