Given that, once we made camp we were all supposed to use either the picnic tables scattered amongst the tent pitches, or in some refugios, the cooking “hut” provided, an element of (good natured) beach-towel-bagsy-sun-lounger syndrome emerges around 6.30pm when thoughts turn to supper….
After a few days together on the trail, we had checked out each others kit, swapped stories on where we had been and where we were going. Picnic table conversation became the preserve of fave foods and what we were missing and less so about what we were preparing for supper. We thought we had been pretty smart by adding a few fresh ingredients to our de-hy curries, risottos and pasta base meals, so we had to take our hats off the the guys that trekked with bacon plus fresh eggs too!
With bacon running low; onion, garlic and Parmesan, the staple of our non dry stores, we decided to add a few things we found along the way to sex up our suppers…..
On the trail leading from Refugio Dickson, chestnut mushrooms, morels and chanterelles were all within tantalising and easy reach of the trail. We even thought we spotted a few field mushrooms near the boggy meadows, but weren’t sure enough to risk picking them. Stopping for a spot of lunch, on the banks of the Rio Los Perros, we spied several clusters of chanterelles…. too good an opportunity not to miss! After all, we could always check with the ranger that they were edible.
Mushrooms cleaned, chopped and added to the garlic and bacon lardons, Matt produced the best risotto of the trip. It was perfection on a plate…all that was missing was a big bowl of salad!!
‘Greenery’ in any shape or form, was absent in our camping food and four days in, we were both beginning to miss it. Spinach, broccoli appeared as headliners on the longed for list. Between Refugio Grey and Refugio Dickson, the grassy plains were studded with daisies and dandelions.. pis-en-lit is a well used salad leaf in France, so, once again we thought why not! Washed and wilted they were fantastic in our pasta with arrabiata sauce.
Having spotted so many Calafate berry bushes close to the trail and tasted them in ice cream, we decided to spruce up our morning porridge with a handful of these, instead of raisins. Close to Campamento Los Perros we found a patch of sun-ripened and almost blueberry black berries. Picked and rinsed we added them last minute. Similar to pomegranate seeds they popped in our mouths. Sweet but watery, rather than juicy, we wish we had picked a few more… We would tomoz for sure!!