I’m going into my mountains for a week-long stay this year “because pandemic”. I’m not risking skiing at my local alpine resort so backcountry skiing is “it” for me this year. And  I have all the gear for that or even (UGH!) snowshoeing.
I may even take my SCARP 2 tent just for the extended stay extra room. It will only hurt on the uphill climb going in.
My SPOT 3 will be my constant companion. (Rescuers will need to know where to dig after the avalanche.;o)
Breakfasts of pancakes or pre-fried French toast and sausage are on the menu. Many meals of soup and some of FD omelette and pre-cooked turkey bacon bits. I’m open to other foodie suggestions. I have refillable squeeze tubes for jams and honey (which will reside in the foot of my sleeping bag the night before I use it). I’ll have plenty of time to use my avy shovel to build a “snow kitchen” complete with sit bench, stove and food “table” and storage nooks. I already have a thin plywood disc W/leg securing tabs for under my Whisperlite Universal stove for insulation.
Generally in winter I take a big hunk of (good) fruitcake for lunches. There is a lady at church that will make me one and hers are very moist and good – unlike some of the dried crap from stores. Lots of good cheeses, lunch meats, bread rounds, candy, Meyerses Rum, Knob Creek rye, Grand Marnier orange liqueur, etc. You by now realize that, like the French, I live to eat, unlike the Russians who “eat to live”. Â ;o)
And for those long winter nights I’ll have a paperback novel. Since I’m only going one mile into the mountains to my hidey-hole all the “extras” won’t burden me for too long. But at 9,500 ft. I’ll be making many rest stops. C’mon. I’m a geezer.



