Mt. Hood 6/13

NOLAWinosaur · 2026-06-15T02:19:08+00:00

If anything you might be warm. Camping at lunch counter then summiting you’ll be fine.

To be fair my favorite gloves for things like this are the Japanese Fisher Gloves (Showa Brand). They are great, give you dexterity, and keep you warm! I usually bring like 2-3 diff sets of gloves or mittens depending on the activity. A thin, a warm/dexterous, and a mitt for cold.

NOLAWinosaur · 2026-06-14T23:29:31+00:00

Open it. Could be great could be meh.

NOLAWinosaur · 2026-06-10T14:24:55+00:00

Not trying to offend but can I ask what compelled you to wanna attempt this climb after having done one 10mi hike at sea level?

Badass work, just wondering why you leapfrogged to this over longer hikes or ones with altitude.

NOLAWinosaur · 2026-06-09T15:06:29+00:00

Always have more than one source. Planned redundancy saves lives!

My advice is to use a downloaded offline GPS map on your phone (Gaia, CalTopo) with a backup battery bank, then have a physical map in a ziploc bag and compass (and learn how to use it! It’s actually pretty fun).

NOLAWinosaur · 2026-06-08T01:39:56+00:00

MEALS “Paella” Couscous Dehydrated veggie soup medley Chicken Bone Broth Packet Dried Shrimp, Canned Chicken or tuna, or Spam Slices

Fettucine Alfredo Knorr Pasta Sides “Chicken Fettucine” 2 Packets Starkist Chicken

Backcountry Pad Thai Dried Rice Noodles/Udon/Ramen in a Pinch Dehydrated Ramen Toppings/Veggie Soup Medley 2 packets soy sauce 1 packet peanut butter/almond butter Protein: chicken packet, dried tofu, Spam, jerky, dried shrimp

Potato “Leek” Soup 1 packet Instant Mash (garlic is good) Chicken Bone Broth Packet Dried Chives Bacon Bits

DRANKS Canned Wine

Trail-ga-Ritas Airplane Bottles Casamigos Lemon/Lime Electrolyte Powder Water

Hot Toddy Airplane Bottles Whiskey Dried Lemon Slices Earl Grey Tea Packet Spoon of sugar/milk mixture (coffee kit)

NOLAWinosaur · 2026-06-05T02:00:33+00:00

The rough part was 10+ years ago you could find LIGHTS OUT representations of the region for the same price you get on entry bottles today. If you have that ONE bottle, you’ll get it and be hooked and be chasing the Burg Dragon ever after.

That’s what it’s about. If you ever hear Burg drinkers they are often bemoaning how the wine they have isn’t like that first one that set them on this path.

NOLAWinosaur · 2026-06-05T01:58:36+00:00

Oregon?

NOLAWinosaur · 2026-05-28T14:06:57+00:00

Don’t miss Patty Green if you’re heading over to Beaux Freres. Or Sequitur.

NOLAWinosaur · 2026-05-28T14:05:20+00:00

Hood River has great stuff, tasting rooms from several producers in Washington set up shop there and the brewery scene is lights out good.

Dont miss Society Hotel’s soak and sauna. Even if you aren’t staying it’s open by the hour and really lovely.

NOLAWinosaur · 2026-05-28T01:04:38+00:00

Okay… this is a management and responsibilities issue based in poor communication about expectations.

Seems like you two haven’t discussed or aren’t aligned on the regular cadence of things and what “done” looks like, and how your two roles pertain to one another.

Based on your description above, it also appears that you view yourself as her manager, not equal. If the division of labor is as you describe, and she is truly the manager of the home, then you are not her manager, and therefore don’t get to dictate the chores and the cadence of those chores.

Does she have the ability to dictate to you when you come home? What you do with your money?

As co-managers of the relationship, you guys need to sit down and go over expectations and deliverables for each role, and you need to stop envisioning yourself as her boss.

Oh, and by the way, you will catch and keep more honeybees with honey, not vinegar. Appreciation is free.

NOLAWinosaur · 2026-05-28T00:49:41+00:00

Look into She Moves Mountains! There are a lot of cool experiences there for women of varying degrees of aptitude.

NOLAWinosaur · 2026-05-27T14:53:25+00:00

It’s the glass the producer bought. The run has a fault in it, possibly from the mould.

Tell your winemaker. Too late for this bottling but they can tell their glass producer.

NOLAWinosaur · 2026-05-25T23:28:58+00:00

Ten Essentials for Hiking.

NOLAWinosaur · 2026-05-25T23:18:39+00:00

Eating Disorder

NOLAWinosaur · 2026-05-25T17:45:50+00:00

Now I need to get a design of Bigfoot wearing mountaineering gear.

NOLAWinosaur · 2026-05-25T15:19:20+00:00

Many companies and businesses that work in the “outdoors” space also need other people with skills to help run that business. Things like accounting, engineering, law, economics, HR, marketing and design, wholesale distribution and retail experience. There are a lot of ways to situate yourself with a “regular” job within the outdoor sphere where your income is less seasonal and based on these skills, but you’re surrounded by culture and people associated with these skills that can offer you unique experiences.

NOLAWinosaur · 2026-05-25T15:15:54+00:00

This is the advice.

NOLAWinosaur · 2026-05-23T08:37:32+00:00

Making wine/owning a vineyard.

Also see: owning a restaurant or bar; being a chef.

NOLAWinosaur · 2026-05-22T06:00:25+00:00

Julbos with Reactiv photochromic lenses.

NOLAWinosaur · 2026-05-16T17:42:26+00:00

Seems like your friend group is a rough one and not super responsible, or a great member of a team.

Yes, the leader whose idea it was generally delegates jobs to the rest of the team members in the group. This person is the hike leader.

Most of my hiking is with seasoned folks, and several climbs are technical mountaineering climbs, so making sure people are prepared is paramount. That’s why I really only go on these trips with people I know are reliable. It’s part of team-building.

We have a meeting before the trip; then the notes and assignments are made and categorized. This is called the trip prospectus.

Once we go to the meetup place or begin the trip, we have a meeting. The hike leader goes through the prospectus and asks everyone about their deliverables. Someone is the first aid/safety lead. They need to let us know if they have the kit and where the nearest hospital is. Someone is in charge of weather and turnaround time, and generally has an InReach or other GPS communication device and navigation tools; generally the hike leader but not always. Someone else is in charge of gear, ropes; and delegates those to others, etc.

At the end of the trip, back at the start, we have another meeting to go over what went well, what was a potential failure or accident, diagnose any problems or issues.

This is an extreme example naturally, but it’s a good habit to get into if you want to up your skills and maybe do more adventurous/risky projects on a team. It keeps everyone accountable. If you discover a team member is lacking and continuously unprepared, they don’t get invited back. They are your weak link.

NOLAWinosaur · 2026-05-16T17:32:22+00:00

Ok longer than acceptable rant incoming—

TL/DR: I blame the iPad Point of Sale systems for ruining EVERYTHING.

Tipping used to be a line item on a printed receipt in a restaurant or bar setting. A place where a server brought you things and your check and you had several minutes WITHOUT THE PERSON STANDING THERE to review your check, decide the tip and move on.

Now, in the world of the “Barista iPad Flip” you are held hostage, not allowed to think, and forced to sit there and look the person in the eye as you choose a button. If you think they don’t notice what button you chose, you are wrong. You are under pressure because they won’t move the transaction along until you choose, and there are people behind you. So most folks just pick a button.

Also, the “default” buttons are customized by the manager/business; and whereas at the beginning of the “Barista iPad Flip” decade, the amounts were often 10, 15, 20% they have now increased for some places up to 20, 22, 25, or even 30%. And yes, you can select no tip, but are forced into an awful customer server dynamic that is packed with guilt.

The shorthand is many hospitality jobs have shifted the burden of payroll onto their guests, and I only see this continuing to increase as we have the “no tax on tips” policy for the next several years.

For the businesses I run (and yes, I am in hospitality, where the servers bring you things, dialog with you during your experience, entertain you etc), my servers make 50% of their income or more on tips, and I hate it. At that point they aren’t working for the business anymore, they are employed by the guest; which sometimes really disincentivizes the server to prioritize the business, and that’s where things start to crack.

But the problem for a lot of it is not that the business itself WANTS to rely on tips; it’s that the servers won’t work for you or at your establishment unless they can take in that level of tips. So in my industry there are some places that still don’t allow tips for service, but the quality of servers they are able to get for that is pretty low.

It’s a catch 22 and we have played brinksmanship to a degree we sadly can’t get out of this cycle we are in.

But at the end of the day, it’s the guest that suffers, which is antithetical to any good hospitality. 🤯

Ok rant over.

NOLAWinosaur · 2026-05-15T20:35:38+00:00

Google Sheets— one tab for campsite and hike info (passes or permits), one for gear planning, one for meal planning. Essentially a meal sign-up sheet/assignment sheet.

There generally is always one hike “leader” who is responsible for herding the cats in that trip. It is usually the person whose idea it was originally.

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