High Sierra Topix

I don’t know why I didn’t come across this TR before now, but I think I was the “young man” who warned you of the rattlesnake on the Taboose Pass trail a mile down from the last creek crossing. The “young man” moniker has me chuckling, mainly because I’m 42. Glad to hear the danger noodle had moved away from the trail by the time you passed where he was.

The watercolor paintings are beautiful!

I still consider Taboose Pass one of the “Big Nasties” of the Eastern Sierra; the desert heat, the vertical gain, the lack of shade, and the unstable rock on the trail when it crosses the talus fields justify its fearsome reputation. When my dad and I punched out after our trip into Lake Basin, we waited in the white fir grove next to the lowest creek crossing for the afternoon shade to start covering the lower section of the trail before descending down to the trailhead. It ended up being a smart decision; while it was a warm descent, it wasn’t screaming hot like it was the first day of our trip (the last day of your trip).

So nice to bump into you again Vader! It’s been months since I checked back into HST but for some reason tonight my partner and I were reminiscing at dinner about our trip and plans for next year. I thought I’d check in and noticed your post. I read it out loud and when she heard “danger noodle” she screamed “that’s him!” The last couple of miles of Taboose was hot indeed, and of course there’s the road, aka boulder field. Makes you appreciate all that came before. Hope to see you again.

Wandering Daisy wrote: ↑Sun Sep 29, 2024 9:13 am Since this post is getting into the food part of a trip, here is what I do. I can get 9-day food in my Bearikade Weekender. But I have to re-pack everything as others have suggested, and trade quick cooking for less bulk.

All that said, I am not a foodie- food is fuel for me, I do not need fancy stuff. I also like to cook from scratch instead of dumping water into a FD meal. I do reward myself each night with a square of 72% dark chocolate!

9 days in a Weekender, wow! Thanks for the tips; I see a few parallels to what ingredients I take now (I won’t go on a trip without the Nido, that stuff is gold) and definitely have picked up some ideas for space saving subs. I never would have thought to try steel cut oats, that technique is a great idea. That or the Malt-O-Meal would save space over my current go to breakfast which is soaking Muesli with Nido and Whey powder overnight (adding roasted slivered almonds in the morning). I also like taking homemade dinners; I still take a few premade as well, I’ll do more repackaging.

In contrast, I am definitely a foodie, more of a live to eat kind of person. Anchovy paste lives in my fridge full time, what a great idea to take a tube of it. And I end each night with a mini Snickers but I like your dark chocolate idea better. :-) Plus takes up less space!