[pct-l] Mt Whitney permit

[Peggy Rice]

There is definitely mint on the trail. Thyme sounds much better for a red
meat item like marmot, however.  And I suggest a "gamay Beaujolais" for the
gamy meat :)

Peggy

On Thu, Jan 6, 2011 at 1:07 PM, Kevin Cook <hikelite at gmail.com> wrote:

> I know there are wild onions, but is there really thyme along the trail?
> Now you have me wondering what other things I might find to enhance my
> backcountry fare. About the only one I know I'll be using for sure is sage
> in socal. That's in addition to sucking on twigs of Mormon Tea if I see it.
> Really helps on those climbs!
>
>   On Thu, Jan 6, 2011 at 12:29 PM, Bob Bankhead <wandering_bob at comcast.net
> > wrote:
>
>>  Attention Dicentra:
>>
>> Peggy has discovered an old thru-hiker trail recipe; fillet of marmot,
>> wrapped in rattlesnake, skewered on a Leki trekking pole, seasoned with
>> trailside thyme and green onions, and slow-cooked over a case of Esbit
>> tablets. Can anyone recommend a nice wine to go with that?
>>
>>
>> -----Original Message-----
>> From: pct-l-bounces at backcountry.net [mailto:pct-l-bounces at backcountry.net
>> ]
>> On Behalf Of Peggy Rice
>> Sent: Thursday, January 06, 2011 10:42 AM
>> To: pct-l at backcountry.net
>> Subject: [pct-l] Mt Whitney permit
>>
>> I've wondered what marmots taste like myself.  When I thru-hiked the JMT,
>> we
>> were low on food after VVR (going southbound) and the marmots on top of
>> Forester Pass were really friendly - got within a foot of us several times
>> -
>> and they were big and fat.  We debated getting one with a hiking pole, but
>> concluded that we didn't have enough fuel left to cook it.  Before I bring
>> in a bunch of comments, it wasn't a very serious debate!
>>
>> Peggy
>>
>>
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>