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.


Papas Instantas!

For those times when regular mashed potatoes aren't going to cut it...

  • 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.