Wild - Trail Two
“I knew that if I allowed fear to overtake me, my journey was doomed. Fear, to a great extent, is born of a story we tell ourselves, and so I chose to tell myself a different story from the one women are told. I decided I was safe. I was strong. I was brave. Nothing could vanquish me.”
― Cheryl Strayed, Wild: From Lost to Found on the Pacific Crest Trail
Waking up the next morning came slowly, like rising up through the water from the bottom of a deep. deep pool. Slowly, I remembered where I was and where I was going. I took a few minutes to just meditate on yesterday and the day I had ahead. Yesterday was thought of my mother’s cancer and utter pain. Today was going to be hiking up and through Crater Lake, some of the most beautiful sights in all of the country. Pain behind, and beauty ahead.
I started to break camp and realized all I had eaten was cookies yesterday evening in the haze of my grief. I conjured up a small campfire and smelled all the smokey fumes. The fire’s smoke combined with the fresh pine smell and fresh breeze was a heady aroma and made me ravenous! After rummaging around in the Monster I found small packet of dried Smoked Corn Chowder that I had picked up at the last stop. These dried soup mixes saved my soul several times. You can only have jerky and trail mix so many times before you instinctively crave a hot meal. The contents of the packet and water to my small metal pan and stuck it on the fire. I continued to break down the tent and pack Monster while it was cooking. In the end, I set down on a rock with my chowder, a map and pencil to carve the way ahead. After a bite or two I sat down the map and focused on the soup for a moment. It was smokey and creamy, a hearty porridge made over a fire. It was a boon to the soul. Today was going to be beautiful.
Smoked Corn ChowderPrint This
- 1 3.2 oz package of powdered milk
- 3 dried chiles, chopped into 1/4 inch pieces (I used guajillo and ancho)
- 1 Tbsp smoked sea salt
- 1/2 c course ground corn meal
- 1/2 Tbsp sugar
- 1/2 Tbsp celery salt
- 1/2 tsp smoked paprika