Cold mountain water. Don’t ever swim there.
Kate Bush
A week out from hitting the trail last year, I really starting prepping for the Tahoe Rim Trail. Or TRT as it is called in the hiking community.
Final preparations consisted of me splaying all of my gear out on the floor in the adventure room, which thanks to remote work is now the office, to make sure I had everything I needed set and ready to go. It also consisted of me completely changing my on-trail schedule. I had a client who, after I set and announced my hike, scheduled their first in-person event post COVID. Needless to say, it was important that I be there for that. With that addition to my work schedule, I had to shift my entry date by one week. Which meant, only hiking half of the TRT. The western half.
Because I opted to make my food, rather than buying dehydrated food, I also had to spend a day doing food prep. And with one less week on trail, that meant way less food to make. So it all worked out!
All of my recipes were from the Backcountry Foodie, as I’d been following Aaron for years and had used her recipes many times while on trail in the past. If you’re wondering, my favorite recipe is the Garlic Parmesan Ramen. YUM!
Once food prep was complete, it was time to pack all my food and gear into my Osprey. It’s always fun to see how well I can pack that thing up, and if I need to start over and do it again to make sure it’s even. Ha! Luckily, I got it on the first try. I’m not an ounce counter, so I came in right around 30lbs. Which isn’t too shabby considering I had a bear can and my pack weighs 7lbs by itself!
Stay tuned as I post my on-trail experience from the Tahoe Rim Trail.
Want to see my food prep sprawl? Interested in seeing how I pack all my gear into my pack? Watch my YouTube Video below to find out!
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