March 20, 2010
both feet and a dehydrator
I think Allen's right about me tending to jump into things with both feet. Now that I've been trying to plan backpacking meals (I didn't realize that we've got at least 15 trail days planned for this summer -love it!) I'm realizing just how much I tend to dive into things. I mean, who wants to eat freeze dried Mountain House breakfasts when you could eating hot buckwheat cereal full of dried fruit, nuts, and spices? Ok, I can dehydrate cooked grains in my oven super easy. What about dinner though? Freeze dried is expensive, foil pouch chicken is boring (and tinned meat is just suspicious to me), and all the cheap dehydrated veggie mixes contain things we don't like -namely green peas. I can't have Allen getting sick 15-20 miles from a trail head. Turns out I have a friend who can loan me her dehydrator, so now I'm looking at prepping a whole season's worth of dried veggies and sauces =D which I suppose will also double as our emergency food supply should Loma Prieta strike again. Of course in a situation where things fall down I'm not sure where to actually store this supply...It's not like I can put it a shed in the middle of the yard in case the house is structurally unstable. Maybe we just keep praying that we don't have another Loma Prieta down here. Anyway, I'm excited because this will mean I can have backpacking meals for virtually the same cost as eating at home and with about the same nutritional value. However that does mean prepping something over 22 quarts of veggies for dehydrating. This doesn't count ground meats or rice/pasta. Oh boy. Is it too late to just buy them? :D The good news is that once on the trail meals should mostly be confined to pouring the contents of a bag into a pot and boiling up with some water and a little oil to replace the fats you have to take out to dehydrate your meat.