Trailsagne
What happened when my talented ultranutter friend heard about the Alston Exhaustion
It’s been 19 days since I finished the Spine.
Recovery has been a nonlinear journey. Initially I felt fine. Then I felt hungry. Frankly, I haven’t stopped feeling hungry. I had a numb toe for a week. Tiredness set in, but has reduced in recent days.
There’s been nothing majorly wrong with me though. I ran for the first time after a week, when a friend recorded a casual ‘interview’ with me (it’s now on YouTube). I’m still working on my Spine blog post.
I’ve met up with quite a few mates since to recount tales from the adventure. One, a superb cook amongst many other qualities, offered to rustle up a celebratory meal for us. Plant-based cooking isn’t his usual fare, but as a fellow ultranutter he’s nothing if not adaptable. The result was something so remarkable, inspired and accomplished that it left me speechless.
He presented me with a world-first: trailsagne. A wholefood plant-based gastronomic trail exploration of landscape proportions.
Beneath the parsnip mash surface, layers of complex veggie flavour, texture and nutrition were safely locked away. Above ground, though, a natural lasangescape cried out to be explored. An enticing trail wended its way through tenderstem forests, past floret shrubs and herb fields, and even featured a short scramble over potato rocks.
The most eyecatching geographic feature was undoubtedly Cabbagewater Lake. Despite local resident’s concerns over a ‘strange purple tinge’ to the water, recent tests have shown this to be natural anthocyanin runoff from nearby brassicas.
This was probably the most inspired dish I’ve ever had the pleasure of eating. What a reminder, if I needed it, of what awesome friends I’m fortunate to have.
This also served to close the book for me on the now infamous Alston Exhaustion. If you don’t know what I’m talking about; well, all will be revealed soon enough (I hope!) in my Spine blog post. Stay tuned.
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