What's In the Dehydrator Today?

Today, I am dehydrating pasta sauce and asparagus.  The house is smelling like there's a pot of sauce simmering on the stove.  Now that we're getting closer to our trek, it's time to start making some food!  While I would love to eat homemade food the whole way, we're planning to keep it interesting with a threefold approach - we will eat food I make, some freeze-dried stuff, and food we buy along the way.  Why not homemade food the whole way?  A few reasons.  A big one is we don't really know how our appetites and tastes will change and want to be flexible as we go.  I don't want to spend the time and money making a bunch of good food, only to get tired of it or have it go to waste.  My big concern with food is that much backpacking food is carb and grain heavy (rice, pasta, potatoes, oatmeal) and carbs are not a big part of our regular diet.  I want to include as much calorie dense, higher fat food as we can.  Of course we'll be burning lots of calories, but I still want to make sure we eat good food so we feel good and actually have a chance of making it to Utah.