147 – Backpacking – Cutthroat Lake

On our way back from an afternoon business meeting in Twisp, we came prepared to backpack in to Cutthroat Lake for the night rather than make the long drive all the way back to Bellingham. Here we are at the trailhead ready to begin the hike.

This was an easy trail with very little elevation gain. At less than two miles from the trailhead to the lake, this made the perfect hike for us since we had not even reached the trailhead until around 5:00 p.m.

There always seems to be a stream crossing (or two!) along our wilderness hikes, and this trip was no exception. Here I am, ready to cross a log bridge over Cutthroat Creek.

(pic by Kent Doughty) My turn to cross the stream
My turn to cross the stream

Camping is not allowed along the shore of the lake, so we found this wonderful campsite right above Cutthroat Creek. The roar of the creek below was music to my ears as I drifted off to sleep that night. The bugs were bad, but we came prepared with our bug nets, and were extra carefull not to allow any of those big black biting critters into our tent. I highly recommend bug nets!

After setting up camp, we followed the trail to Cutthroat Lake. So beautiful!

Reflections in Cutthroat Lake
Reflections in Cutthroat Lake

Here’s a great shot of Kent, the camp cook, in action. He’s preparing a high-protein, quick-cooking pasta with carrots and broccoli (that we dehydrated ourselves) and tuna. We recently took a backcountry cooking class at our local REI (see: REI – Bellingham – Events) and, while none of the recipes they shared or any of the pre-packaged, dehydrated foods they used as samples in the class sounded remotely like anything that we would want to eat, we were greatly inspired to branch out more and become more creative with our backpacking meals. We now dehydrate our own coleslaw and mix it with rehydrated lentils and/or beans to roll in a high-protein tortilla for lunch, we add packets of cream cheese to our pasta dishes, and we dehydrate lots more vegetables (carrots, broccoli, cauliflower, etc.) to mix in with pasta or potato dishes. We even make a extremely delicious and hearty vegetable soup for dinner. We are eating very well out on the trail now while still managing to keep the weight of the food in our packs down to a minimum.

The next day we had a marvelous time hiking to Cutthroat Pass (more on that hike here – https://60before60.wordpress.com/2013/07/12/53-cutthroat-pass/), then upon our return to camp, we packed up and hiked back to the trailhead and headed back home.

For more information on the hike to Cutthroat Lake, go here – http://www.wta.org/go-hiking/hikes/cutthroat-lake.

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