In order to reduce the weight of our backpacks as much as possible for our 8-day, 90k hike of the entire length of the La Cloche Silhouette Trail at Killarney Provincial Park, we cut our “kitchen” down to what we considered the bare essentials.
We brought:
- 6 cup pot and lid
- 1 pot lid lifter
- 2 soup spoons
- 1 pancake lifter
- 2 bowls
- 1 mug
- 1 400 ml Nalgene bottle
- MSR Dragonfly stove with windscreen
- MSR Dragonfly stove servicing kit
- Outback oven scorch burner (to avoid burning our eggs, bannock and cornbread)
- Outback oven teapot cosy (to boil water/cook food faster)
- 2 x 325 ml MSR bottles, one filled to maximum fill line, and the other filled to the cap
- matches
- 1 Swiss army knife (not used)
- 1 pocket knife (not used for kitchen)
- dish cloth
- biodegradable dish soap
- parchment paper
- 3-4 coffee filters in case water was murky (not used)
- 2 large ziploc bags marked for 2L of water
- chlorine dioxide water treatment drops
- 2 water bladders (2 L size)
- 1 waterproof bear bag with bell on it
- 1 waterproof bear bag without a bell on it (not used, because all the food fit into one bag)
- rope for hanging bear bag
- homemade tarp plus thin lightweight rope
We had everything we needed! My mug did triple duty for gatorade, tea/coffee, and measuring liquids (I had marked it with permanent marker in 1/4 cup increments), and Cheryl’s Nalgene did quadruple duty for gatorade, tea/coffee, a hot water bottle and measuring liquids.
We left behind some things that we used to bring, like a lightweight sink, forks, knives and plates!
Related posts:
- Trip report
- Review of menu – what worked, what didn’t, what was left over
- Packing list
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