Gearing Up
(General tips and sound advice for the novice in us all)
* Purchase quality backpacking equipment from a reputable supplier. The comfort level is far
superior to inexpensive, poorly made items found in discount stores. Quality gear will hold up
better in the long run, and should you have problems, the manufacturer will often replace the
damaged item.
* Freshen your sleeping bag and tent before your trip by putting both in the sun to air. Turn
them frequently to prevent sun damage. When you return home, air them again. Tents and
bags must be thoroughly dry before packing because mildew can easily ruin them. Even if it
didn’t rain during your trip, they probably collected condensation.
* Carry a hiking staff for several reasons. On rocky terrain, it can serve as a third leg for better
balance. When stepping over rocks or logs, you can poke around for snakes on the other side.
You can use it to flick limbs and branches off the trail. It can form a third leg for stream
crossings, and substitute as a pack rest for your backpack when no trees are around.
* Select widemouth, plastic water bottles. The wide opening allows easy access for cleaning, and removing partially frozen water. Get a clear one so you can easily see how much water is left.
* To prevent your flashlight from accidentally going on in your pack and draining the batteries,
use a rubber band to hold the switch in the off position. Or you can reverse the batteries.
* Pack lighter, not heavier. Many inexperienced hikers try to carry much more weight than is
comfortable or safe.
* Develop a system. Fill your pack the same way each time you use it, and try to avoid stuffing
things randomly into pockets. Using a system will save your time when a storm hits and
you’re trying to get rain gear on or your tent up. It’s nice to know, too, just where that
flashlight is hiding because night can fall fast.
* Stand all bottles (stove fuel and water) upright. In camp, keep the fuel bottle outside the tent
and when traveling, store it either in an outside pack pocket or in a rock climber’s chalk bag
tied to your pack. Gas bottles can leak and contaminate clothes and food.
* Trim away ounces. Look at each piece of gear and ask yourself if there’s a lighter item that
can replace it. Or can you make that particular piece of gear lighter? Ounces add up to
pounds. Use a plastic spoon and cup instead of metal ones.
* Everyone has his own packing system, but in general, place heavy items as close to your
back as you can. Bulky gear like your tent and food supplies should be up top in the pack.
Your sleeping bag is a good item for the bottom of the pack, and your clothes should go
somewhere in between. If you have an internal frame pack, pad sharp objects because they’ll
invariably poke you in the back.
* Put pack pockets to good use. In an outside pocket, keep items that you will use often during
the day: rain gear, sunglasses, toilet paper, and maps, for instance. With those items handy, you won’t need to open your pack as often.
* Loosing gear on the trail can be a problem, since every item in your pack has a purpose.
To minimize your chances to leaving something behind, leave the pocket zipper or flap on
your pack open after removing an item. Before shouldering your pack to take off down the
trail, check for open pockets and try to remember what was in them. You'll know to look
around before embarking.
* Backpacking gear is important, but a good mental attitude will make more of a difference
than a store full of the best equipment.
(Recipe of the month)
Capellini Caprese – Serves 4
1 lb. capellini, thin spaghetti, or angel hair, uncooked
3/4 cup Italian dressing
1 onion, finely chopped
2 cloves garlic, minced
2 cups halved grape or cherry tomatoes
1 cup shredded mozzarella cheese
1/3 cup fresh basil, finely sliced
1) Cook pasta as directed. (Al dente – Do not over cook !!!)
2) Heat dressing in large skillet on medium-high heat. Add onions and garlic, cook and stir 2
minutes. Add tomatoes; cook few minutes.
3) Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
4) Serve with Baguette.
Special Extra
Add 12 oz. Deli Fresh Grilled Chicken Breast Strips with the tomatoes.
