But for a good look at some material that is certainly both classy and publishable, check out my friend Forest's shots from our first 2 weeks together in South America.
3.07.2011
Published
Too bad authoring a 'Classic Climb' doesn't make me a 'classic author'. (Heck, I'd settle for "classy.") While I was in South America, the March issue of climbing ran a feature I wrote, with photos by my friend Max Hasson. I added it (along with a bunch of other stuff) to my "Published" portfolio.
But for a good look at some material that is certainly both classy and publishable, check out my friend Forest's shots from our first 2 weeks together in South America.
But for a good look at some material that is certainly both classy and publishable, check out my friend Forest's shots from our first 2 weeks together in South America.
3.04.2011
Papas Instantas!
For those times when regular mashed potatoes aren't going to cut it...
Use your pre-made freeze dried meal the first night, then keep the foil pouch and it becomes your all-purpose dish for the remaining meals. Papas Instantas doesn't even require truly boiling water, and is a super-quick and simple dinner after a long day. Having the zip-lock-top lets you make hot food, close it up, and stash it inside your jacket for a "pouch o' heat" while you pack, unpack, and let your food cook.
- Instant Potato Powder
- Instant Polenta or Gnocchi Flour
- Milk Powder
- Salt
- Garlic powder or pieces
- Parmesan. Lots of it.
- Red Pepper Flakes
- Bacon Bits or Salami pieces
- Sundried Tomatoes
- Olive Oil, to taste
Use your pre-made freeze dried meal the first night, then keep the foil pouch and it becomes your all-purpose dish for the remaining meals. Papas Instantas doesn't even require truly boiling water, and is a super-quick and simple dinner after a long day. Having the zip-lock-top lets you make hot food, close it up, and stash it inside your jacket for a "pouch o' heat" while you pack, unpack, and let your food cook.
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