A mother-daughter conversation on food and cooking (mostly)

Thursday, June 11, 2009

More about Road Food

We care a lot about food, in case you hadn't noticed--I guess we bought a camper so we could drag our kitchen around. I hate eating junk. Now we are on this freeway/motel trip from Tucson to Cape Cod, and here is how we survive. We eat out only once a day, usually dinner, and avoid chain restaurants, looking for anything local or ethnic or fresh--not always possible, but it's fun to look.

We take a small ice chest and a plastic box of food and utensils, and a paper bag with fruit. This five-day trip the cooler contained Jarlsberg cheese, English Coastal Cheddar, a package of fancy Italian cold cuts, mustard, a couple of kinds of hummus, small cans of tomato juice, baby carrots from the garden, grapes, cherries. The box contains a small cutting board, a roll of paper towels, a tablecloth, a knife, a corkscrew, silverware, a box of RyKrisp, a loaf of whole wheat sliced bread, a tin of herring fillets with black pepper. The produce bag holds two avocados, a small bunch of bananas, apples, peaches, plums, etc. which we eat as they ripen. All this costs less than a few fast food lunches! And we only spent an hour apiece assembling the ingredients--Dad at Trader Joe's, me at Sprouts.

We eat breakfast in our motel room and have a picnic lunch wherever it happens. We've been lucky with dinners on this trip and even though we've driven 500 or 600 miles per day, ended up with New Mexican food the first night, then barbecue, last night sushi, and tonight a sort of hometown Pennsylvania seafood/Italian thing.

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