Backpacking kitchen

It has always been a struggle for me to take the right amount of gear for cooking and eating when I go camping or backpacking. I haven't made the step into ultralight backpacking so most of the gear I do bring will make those cringe at the sight of pile of gear that I have at my disposal. I have down sized a lot of my gear and have went to lighter options with other pieces. My current setup includes:

• A Trangia alcohol stove clone made by Esbit, the stove came from the 985ml cook set.
• Evernew titanium alcohol stove pot stand.
• Toaks 750ml titanium pot.
• Sea to Summit titanium long handle spoon.
• Sea to Summit delta mug.
• Sea to Summit x bowl.
• GSI ultralight salt and pepper shaker.
• GSI compact scraper.
• Vargo 8oz fuel bottle.
• Fire steel.
• Pot grabber.

And even though they are just part of my hydration system, two 32oz Nalgene wide mouth bottles, one with a Humangear cap cap. I also have two 16oz narrow mouth bottles and one 14oz wide mouth bottle that has a neoprene bottle cozy but will be only taking the two 32oz and one 14oz to keep the weight down and because of the expected cold temperatures. The 32oz will ride in a condor insulated bottle pouch mounted either side of the bag and the 14oz bottle will be in smaller pouch on my hip belt.

I also have a GSI stainless steel glacier cup and an Kupilka 21 cup but have decided to rotate them out for the other gear, no need in redundancy and extra weight.

For the upcoming trip I have decided to try freezer bag cooking even though I may end up just dumping everything into the Sea to Summit x bowl instead of trying to eat out of the bag. I just recently picked up Freezer Bag Cooking by Sarah Svien Kirkconnell, already found several ideas that I want to try. Never tried making my own meals just relied on mountain house freeze dried food and MRE's. This decision is a result of trying to save weight, cost and trying to eat healthier.