The last few weeks have been a hectic mix of finishing up loose ends at work, moving out of our house and prepping for the Great Divide Trail. It’s been crazy to say the least.

When K was at a conference I pulled a couple long nights prepping meals for the trip. She has a gluten allergy so it’s much easier to make food in advance. It would be tough to resupply in small towns and avoid gluten. Plus we like to eat as well balanced as possible when we’re out on the trail. So here’s to making 30 trail days of food in advance!

We were able to get a couple last conditioning hikes in at Devil’s Lake State Park, an old favorite and test out our Vargo Wood Stove and Tarptent MoTrail on a rainy night (it works!). Wish I had more time to write but only a week before we hit the trail!