I somehow clicked the wrong forum and posted this earlier under health and safety so I'm reposting here in case people have some more ideas (and of course I'm much appreciative of the good responses I already got over on health and safety.)
Last summer was this 65 year old teacher's first serious back-packing experience-- altogether Hot Springs to Atkins in three different outings. This summer the intent is Springer to Hot Springs in one outing. I'm changing my cooking from Jet Boil to a Trangia alcohol stove system.
Previously cooking (such as it was) was freezer bag style minus the interesting recipes-- mostly Ramen and Lipton with hot water pored over and into the insulated pouch for five minutes or so.
The most attractive feature of that style is keeping the mess contained to the freezer bag-- no washing pans etc. On spring break when I ran into a lot of through hikers I saw people apparently simmering dishes in plastic bags, i.e. the bag floating in simmering water. I should have asked more questions. Food cooked longer allowing for greater variety (or at least the Knorr and Lipton stuff to actually be cooked) but still containing the mess within the bag.
Any experience or recommendations along those lines.
Bruce