Ultralight mountaineering meeting in Itatiaia – 04/13/2023 – É Logo Ali
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The project matured over several years, but it will finally get off the ground —that is, if the new management of the Itatiaia National Park, to be announced sometime in the next few days (?), with the dismissal of Luiz Aragão from head of the park, do not change your mind. So, if the bureaucratic furies don’t get in the way, the Brazilian Meeting of Ultralight Mountaineering will take place between April 3, at the EcoArtes Auditorium, PNI’s historic headquarters, in the lower part of the unit, with open and free registration.
As the name implies, the event aims to bring together mountaineers who have the gift of always trying to intelligently reduce the weight of the luggage they need to carry on their backs on each trail. People like the idealizer of the meeting, the doctor Rodrigo Rodriguez, who for years has made this topic one of the most relevant topics in the discussion forums of the Perrenguista milieu.
“It will be a small event, the community that discusses ultralight mountaineering in Brazil is small, no more than 300 people, so we expect 25 to 30 participants who will be able to use the camping area, released by the manager, as well as the conference hall, which at night it can be used to house those registered, in addition to a few places in accommodation”, says Rodriguez.
On the importance of the subject, he explains that, when it comes to traveling light, the main mistake when packing luggage can be solved free of charge, leaving the extra equipment whose use is not strictly necessary. Like, for example, a bunch of plastic bags to organize the stuff. “Isn’t it more logical to change the technique of filling the backpack, leaving it organized, than carrying 1.5 kilos of purses and bags?”
“The second postulate of light mountaineering is to exchange equipment for technique, exchange things for knowledge and not carry your fears, avoid filling your backpack with objects that apparently will guarantee comfort, but which in return will add extra weight to your journey”, he adds.
Of course, for a mountaineer who considers himself a true mountaineer, this business of lightening the weight on his back may seem like a no-brainer, as many are proud of their packed backpacks, bursting with 50 or 60 kilos on the back. But for ordinary mortals, whose lower back constantly reminds them that they skipped too many bodybuilding classes or that their birth certificate has turned a little yellow, every gram less in life’s pirambeiras is a blessing from the mountain gods. Or experts on the subject.
The meeting will have lectures with technical themes, but with fun names like “Float like a butterfly, sting like a bee!”, “The sky that protects us” and “Small Backpacks, Big Adventures”, but will include a topic that is increasingly arousing more interest among mountaineers of all profiles: the specific cuisine to enjoy after a long, heavy day traveling the trails of life without clogging your backpack with cans.
And that’s how, for the first time in the history of this blog, we’re going to give you a taste of what can be savored at the meeting, in the favorite recipe of Rodriguez himself, who spends hours of his breaks in the kitchen concocting the best — and lightest, of course, at least in terms of net weight, since no one counts calories after a hard day pounding through the woods—nutritional possibilities that also please the palate. Do you think that only fellow blogger Marcão, from Cozinha Bruta, makes your mouth water? Let’s go.
“What I always recommend to beginners, because it’s simple and tasty, is my recipe for Moroccan couscous with almonds and bacon”, says Rodriguez, for whom life without bacon simply doesn’t exist. The recipe is inspired by the so-called “Freezer Bag Cooking” method, or cooking in the bag, in literal translation, something very different from the unfailing macaroni in a pan over the stove. Because it is hydrated only with boiling water inside a plastic bag (which, please, must be taken away at the end of the meal, agreed?), it eliminates the weight of the pan. A simple mug that can go on the fire is enough to prepare your dinner.
Let’s go, then, to the mountain delicacy:
Ingredients for one serving
150 grams of Moroccan couscous
Well-fried sausage in thin slices to taste
Fried bacon to taste (be careful, both the bacon and the sausage must be fried at home before the start of the day, to make them even lighter and take less work to prepare)
Roasted and smoked almonds
Two pinches of beef broth
Dried herb spices to taste
Raisins (if you belong to the group that hates raisins, be patient, you can leave it alone, but I can assure you that it tastes really good with the poor wronged ones)
Microwaveable ziploc bag, where the mixture of all the above ingredients will be placed
A cozy pot —which is nothing more than an aluminized expanded polyethylene foam container, which can be made at home and weighs less than 300 grams, keeping the heat of boiling water for longer and holding the bag with the food while the wind around the camp it freezes the bones.
Preparation
Boil 300ml of water, add to the contents of the bag and pour into the cozy pot for 4 minutes until the mixture is hydrated.
Ready, you can taste! If you have a bottle of wine at hand, it’s even better, but if we’re talking about not carrying more weight than is strictly necessary, it’s a case of evaluating your personal cost/benefit ratio. The one who writes to you made a point of taking an honest Chilean red in her backpack, which was duly chilled in the waters of the nearest waterfall, next to our shelter, which made a beautiful combination. And, despite the extra weight, Rodriguez and his friends, this time, did not turn up their noses.
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