Food prep

The preparation for 3 weeks of food for the C2C started about 6 months ago with a pile of books ordered from Amazon:

• Lipsmackin' Vegetarian Backpacking
• Lipsmackin' Backpacking
• Trail Food: Drying and Cooking Food for Backpacking and Paddling
• Backpack Gourmet

and of course, Sarah Svein's

• Freezer Bag Cooking: Trail Food Made Simple

I bought one of Bob's big dryers, a pile of ziploc bags and set to work on delights such as Prawn Jambalaya, Corn Chowder, Fish Risotto and Decadence Chocolate Pie (really!). Lunches will consist of noodle, couscous and rice salads (cold in a ziploc bag) and breakfasts will be a very extravagant porridge, cinnamon cous cous and grits (imported from the US). I like to eat well!

As it's best to chop all ingredients very finely for dehydrating, I bought myself a present I have been after for years, a Global G5 knife. Imagine an 18cm long heavy razor blade that literally cuts through veggies like a hot knife through butter. If you enjoy cooking, invest now, it will change your life!