As we have mentioned before, we are helping out our friends Tom and Tori on their thru-hike of the PCT this summer. I have been doing a few mail drops for them. They have a few areas where on trail resupply is very limited (or cannot be done without a long hitchhike), so on those ones I am drop shipping their needed supplies. On a couple ones I am helping out with dinners to get them through. It also allows them to have fresher meals – they were not prepared oh, 2 months ago!
I spent yesterday getting 10 days of dinners ready times 2, so 20 meals. They are using the FBC method (Freezer Bag Cooking™) on their thru-hike. Tori is one of who our first book, Freezer Bag Cooking: Trail Food Made Simple, is dedicated to – she was the one who convinced me people would love to see the recipes we’d try on hiking trips.
The restrictions were plenty – they had to be as light as possible as it will be a long section, with lots of snow, elevation gain and long mile days. So knowing what I was facing I loaded up on freeze dried vegetables and freeze dried meats for them from Packit Gourmet. All the meals are ‘add hot water and let sit for 15 minutes’ type.
I had fun mixing up both new recipes and taking old ones and making a new version. Using the freeze dried roast beef and chuka soba (baked ramen) I came up with a noodle recipe that was soooo good. Hope they like it!
It has been a good experience in cutting the size and the weight of the meals, while at the same time keeping the nutritional stats up. Keeping protein, carbs and well, even fiber balanced.
Now I best figure out how to pack a pair of ice axes today and get them and the meals on their way!