GDT

Day 1; Year 2

This post can also be viewed at Thetrek.co/author/tyler-garwood

It's the first day of the Great Divide Trail. We walked south for six kilometers, a rarity for the next two months as we head north 1,200 kilometers. Touching the US/Canada border we turned around, backs to the US, facing North and looked ahead. Our first day on trail was magical, rocky outcrops towering high and higher channeled us south and back. We walked through a large fire scar that most likely occurred a few years ago, the undergrowth was lush and full, brushing our legs as we trotted along. I couldn't keep from smiling as the sun kissed my face, the breeze blew through my newly trimmed hair. Life is good. I feel so incredibly fortunate to have the opportunity to undertake such a journey. I imagine the variety of ecosystems we will pass through, from drier mountainous regions here in Waterton Lakes National Park to the wet and wild North between Jasper and Kakwa Provincial Park. There will be bears, high mountain passes, undefined trails and more. We are ready for the experience.

Oh, and the title, you may be wondering about that "Day 1; Year 2". Well it's no coincidence that we started the 26th of June. It is Solange and I's two year wedding anniversary! What a wonderful way to celebrate our love than to hang out with each other for two months straight, all day, all night. I look at her now and laugh. We're elated. We're anxious. Waterton Townsite is far from a wilderness experience, a truck idles nearby, the toilets flush 50 meters from our campsite. It is tomorrow that we head into the bush for six nights, 145 kilometers. Coleman Alberta, here we come.

Backcountry Spaghetti

Backcountry Spaghetti, oh yes. A great way to make this meal is to dehydrate the left over spaghetti sauce. That being said, there is no specific recipe we used. Use your favorite spaghetti recipe, be careful about any fat-filled meats (especially pork) and dehydrate that good stuff into a bark. Same as the Mexican mac ‘n’ Cheese, the noodles were cooked to al dente before dehydrating them.  When rehydrating, try and do it separately for a perfect sauce and lovely noodles. 


Simple Curry Couscous

Not every meal we make needs to be a culinary endeavor. We chose to do a Curry Couscous because the small grains of couscous are a quick and easy pour-over cook. This was the second easiest meal to make because most of the ingredients were premade and required no other prep. We added our dehydrated veggies and from there the meal making was smooth. 

1 serving:

100g cous cous 

½ tsp garam masala

1 ¼ tsp coconut milk powder

20g dried cranberries

24g dried veggies

22g chopped cashews/peanuts

¼ tsp cumin

¼ tsp turmeric

Pinch of salt

12 dehydrated chickpeas 

Add hot water to desired consistency and a dash of oil when ready to eat.