advice, tips and trail cuisine

Advice tips for the trail and "don't do what I did" messages are flying in:

Susan: "I only want to say one thing:  it's not about the gear."

Bill and Jane R. who hiked the trail before cell phones   " Whatever you do, don't stay at  _______hotel  in ________  "  (but, oops, we forgot to write it down.)

 Judd tempted us this evening with trail cuisine.  He is practicing with his new stove. Sure, it boils water in less than a minute. And sure, he has his home made home made cooker-pocket fashioned out of a space blanket-like substance. And SURE, there's enough sodium in one serving to put any normal person into heart failure for 4 days......  He combined the Campbells Spicy Choriza GO Soup with a FANTASTIC WORLD FOODS vegetarian chili.  Between the 710 and 890 milligrams of sodium, it was more like a condiment you would put on your salt-free freshly killed deer or moose.

But he has a journal he's keeping of what works and what doesn't and what tastes good and what doesn't. There the journal is right now on his latest episode of AMC outdoors.  Did I tell you a membership card arrived in the mail with my name on it.  I didn't even know I was a card-carrying member of the Appalachian Mountain Club.

But THIS is what I'm cooking tonight.   Homemade basil-from-my-garden-pesto on a chicken pizza on the grill! 

no added salt