Before I left, I told my neighbors I would be gone all week, and by way of explanation I said, “The reason I work is so that I can hike.” It’s only a small exaggeration. Aside from taking care of Tara, and having a house to call home base, the reason I have a job is so that I can save up vacation days and then pay for my play time. Two things top the list titled Play Time: 1) travel, 2) backpacking.
I reluctantly left my comfortable-as-a-cloud hotel mattress behind me in Leavenworth, Washington, ate breakfast at Kristall’s (with a name like that, I had to), and found the trailhead in 15 minutes. I was on the trail by 8:20 am and in no time I had left civilization well behind me.
I climbed 3500 feet in elevation in about 5 1/2 miles to Nada Lake – the one you see pictured at the top. There were so many switchbacks climbing up and up and up. On this trip, unlike last year’s, my spirits were soaring, the weather was amazing, and the sights along the trail were constantly photo-worthy. Yes, it was a rough climb, and I was tired, but not discouraged at all.
I gave myself a break and stayed the first night at Nada Lake. I have not been able to hike all year, and I also have not been exercising regularly. I wanted to be smart about this and save some reserves for the days ahead, since pushing too hard out of day-one-excitement can lead to injuries.
For my campsite I chose a cute little peninsula that I assume is usually below water, based on the signs of lake level around the shores. It’s the end of the season, which means water levels are at their lowest.
I had loads of late afternoon sunshine, so I took my time and cooked up a nice meal for an early supper. I’ve mentioned before that I eat well when I’m camping. The down side is that my food weight is higher than most reasonable back packers. The up side is that… well… I eat really well! And, I always carry wine with me, because one must celebrate her accomplishments, and I like to celebrate with wine.
Wednesday night I had pasta with alfredo sauce, sausage, and sundried tomatoes. I did not bring milk for the alfredo, but with powdered milk, real butter and pre-grated parmesan, that sauce was mouth-watering despite being made with lake water. I use a lot of water camping, and I just boil all the nasties out of it, so it’s safe. In 15 years of back packing, I have not yet been sick from the water, so I’m pretty sure I’m doing it right. I had originally intended to make the alfredo and pasta with chicken, but I was not in the mood for chicken on a second night and opted for sausage instead.
Thursday night I had burritos with rice, refried beans, pre-sauteed onions, cheese, salsa and fresh avocado. There are no photos because I got back to camp late and ate in the dark. I discovered that chipmunks love avocado, when I accidentally left one half of the shell outside by the camp stove overnight, and in the morning found it spotlessly clean with teensy tinsy teeth marks all over it. The avocado trick I learned from back packing mentor M, who took me on my very first trip ever, in 2000. M showed me that if you pick a rock-hard avocado in the store, and carry it for a few days in your pack, it’s perfect!
Before I left I baked cookies packed with things from the pantry: chocolate chips, dried cranberries, oatmeal and walnuts. I also boiled eggs. So several breakfasts were hardboiled eggs and cookies and coffee. I always bring Peets coffee (my fave brand). One morning I had sausage and scrambled eggs from real eggs that I carried. Unfortunately the container I chose to store the eggs were not leakproof, and for the rest of the trip I had a bit of raw egg on the packaging of my other food items. Ah well. I typically melt the Tillamook cheese over the eggs, but it was 34 degrees that morning and the heat would not have been maintained long enough to melt the cheese. I had to scarf it down while the eggs were still warm.
A word on dishes. The blue plate came along not simply because the cobalt blue enamel is lovely and makes my food taste better. The plate is perfectly sized as a lid for both the deeper pot, and the shallower pan that I brought. The pot is for boiling water mainly, but having multiple dishes allows me to store one cooked item while cooking the second item. You can see my entire dish selection below: one pot, one pan, one plate, one cup, one fork, one spoon. I also bring one sharp knife that can be used for food as well as for cutting rope or branches as needed.
Cleaning dishes in the mountains is an endeavor. First of all I try to avoid using soap if at all possible. It is good for killing bacteria and thus is not good for the environment. Scoop a little stream or lake water into your dish, and add a handful of sand. Use your hands to scour, then dump the dirty water well away from the shore. Since it was so bitterly cold in the evenings and mornings on this trip, I was forced to heat the water to make that process effective. Using sand is amazingly effective. You won’t believe it till you try it. The two meals with sausage, I had to use Dr. Bronner’s soap because of all the fat left behind. You want to use the mildest, most quickly biodegradable soap you can bring, and always dump the water well away from the shore, and not onto plants.
Alright, that’s my public service message for the day. Tune in next time for the rest of the trip!