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How much gear is too much?

So a bunch of us are planning a trip for next week that means four nights of camping, and it also involves hauling a lot of heavy gear on top of two small cars. It occurred to us that everything we need to take, including two inflatable rafts, probably won’t fit inside the cars, so we started to discuss loading the gear on top of the cars.

(istock)


It seems to me that the things we’re loading have a strong potential to scratch the vehicles’ roofs – neither car has a roof rack or side rails – and in Utah, our destination, it’s possible it’s illegal for us to simply strap the gear onto the roof the way we’re proposing. So I found a site that sells inflatable racks that use the roof to stabilize the load

But that triggered a heated conversation about spending money versus making do with what we have. Which is something that comes up a lot lately, in the face of downsizing and layoffs and a rough economy.

I was raised to take care of the things I already own, which is why I was mentioning that we might be thinking about damaging the rooftops of the cars we’re taking. But some in the group were less worried about damage than spending more money on a trip that’s already starting to be costly because of money we’d spent for more gear.

Of course, to the people who make the gear, the fact that we’re all spending less on it these days is a concern, too.

But there’s also definitely a question of, how much is too much gear? Long ago I remember reading the story of Paul Petzoldt’s first ascent of the Grand Teton, which he did not only without oxygen but also in cowboy boots. It’s true, he later founded the National Outdoor Leadership School in 1965, which stressed preparedness, but it certainly didn’t say you had to buy $5,000 worth of stuff to get anywhere.

Let’s face it, too: There’s a lot of stuff being made out there that’s not only unnecessary, but poorly made and overpriced. As we get older, we want more convenience and we’re willing to pay for it, and there are plenty of companies out there willing to exploit it. (Exhibit A: air-conditioned clothing. Seriously) 

Look in your garage right now, though, and share with the class how many items are in it that seemed perfect at the time – you had to have it! you couldn’t live without it! – and are now collecting dust. Fitness equipment seems to be the all-time leader in things-we-buy-and-use-once, but camping gear often winds up in the top five.

This car rack discussion led us all to do a quick perusal of our own garages and basements to see what was lying around, and we were all a bit chagrined to find quite a bit of gear that had been bought, used once or twice and then never used again. I have two camp stoves that never quite fit the types of backpacking I was doing and thus never got used, along with a water filtration system and two oddly sized coolers that were too small to make sense. Also: ski carriers for the backcountry, an enormous but cool-looking lantern that sucks battery juice and more backpacks that were used once and tossed in a pile than I care to admit.

The take-away, I guess, is that going forward, I’m going to be more judicious about what I spend money on. 
And we decided against the inflatable car rack. We’ll see how it goes! 

What do you think about this? And what do you have lurking in your garage or basement that you haven't used in a long time, or never?

The roadtripster is the handle of a longtime Coloradan who travels the country by any means possible, sometimes in an RV, sometimes car camping or in the backcountry, with kids and without.




Fast, easy RV crockpot pork recipe that feeds a crowd, with salsa side

My favorite foods on the road are the ones that can be cooked in the RV, keep well, feed a lot of people and make most of them happy. If they’re incredibly delicious, that’s a bonus.

This kalua pork recipe definitely qualifies on all counts. You can find recipes all over the Internet for this Hawaiian-style meat, but most of them put the pork butt in the oven, and oddly, even when they cook it in a crockpot, they call for way too long of a time, which dries out the meat.


The pineapple salsa moistens the pork or rice.



We have become addicted to the little slider buns you can now find in most grocery stores, which are made by Sara Lee and Pepperidge Farms. They cut down on the number of sandwiches every eats, which makes for natural portion control, and they’re tasty (count on at least two per person). We’ve also served the pork in tortillas with all the fixings – onions, cilantro, tomatoes, etc.

Barbecue sauce is great with the pork, but the pineapple salsa recipe that follows is excellent, as well. This salsa also works with steamed rice as a side dish, too. Keep in mind that the pork is actually moister and better the second and third day.

Crockpot Kalua Pork
Serves about 10-12

1 boneless pork butt roast, 4-6 pounds
1-2 tablespoons Hawaiian sea salt (you can also use coarse kosher salt)
1 tablespoon liquid smoke flavoring (we used half mesquite and half hickory)

Pierce the pork all over with a fork or the tip of a knife. Rub it well with the salt. Pour the liquid smoke on one side and then rub it to the other. Place pork in slow cooker on low heat. Cover and cook for 8-9 hours for 4-5 pounds and 9-10 hours for 6 pounds, turning once about halfway through. Remove meat, pull apart and reserve drippings, adding as needed to moisten when you serve.


Pineapple Salsa
Makes about 2-3 cups

1 fresh pineapple, trimmed and diced
1 red bell pepper, diced
½ cup minced cilantro
½ jalapeno, minced (or less, if you don’t like it to be spicy)
2 tbls. fresh lime juice
¼ tsp salt or more to taste

Combine all ingredients and mix well. Refrigerate for at least an hour before serving to meld flavors.

The roadtripster is the handle of a longtime Coloradan who travels the country by any means possible, sometimes in an RV, sometimes car camping or in the backcountry, with kids and without.










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