Who: Tanner, Oliver, Heidi, Clarinda and Alan Spees of Greenwood Village.
Where: Top of Kilimanjaro, Tanzania
Best meal: All of them! Our cook, guides and porters were amazing in their ability to carry, set up and prepare simple, authentic and tasty meals. Our most favorite was the cucumber soup, chicken with rice, peas and carrots (fresh) and watermelon prepared with a smile at 15,000 feet.
Best deal: Not having to carry more than 10 pounds in our backpacks. The porters carried everything, climbed ahead to set up the tents and had hot tea and popcorn ready for our arrival before they started the dinner preparations. Also, always having the guide available to take pictures with the whole family in them.
Best time to go: Probably November through February, as this is still part of the dry season, and it might be a little warmer (albeit, warm is relative when you are above 10,000 feet for five days).
Best travel tip: Bring lots of hand warmers for daily use and several stick-on Therma-Care type products to use on summit day. Also bring a small tape recorder to dictate the events, thoughts and the best bit, worst bit of the day while relaxing in the mess tent between courses of dinner. This plus the photos taken preserve the incredible journey.
