Not quite recipes… More like a road food tip
There’s a an older guy (I say guy and not man because he’s too relaxed for the vibe that “old man” gives) at the office who is incredibly sweet and has a propensity (new word of the month!) for breaking out in random showtunes and jingles. So in his honor….
Happy traaaaaails to yooou! Untiiiiil we meeeeet agaaaaain!
We are hitting the trails. Going to rough us up some in-laws and take back what’s ours!
Above is the spread we are taking with us so we can eat something more appealing than roadside fare and save a few dollars. How many? Well… after getting 2 items a person on a dollar menu, it’s $6 + tax. And with a ten hour drive, our food stops equal three. Total spent – $18 + tax. If we’re lucky. We’ve packed our own food before but this is the first time that so much thought has actually gone into it past – grab some crackers and haul ass!
But there is something almost romantic about the idea of stopping at the diner on the lonesome dusty road, that appeals to everyone on a basic level. And if you can find a restaurant that still holds that appeal, still serves the fare that fed weary travelers served by a cook more interested in taste and batch size than service, by all means stop; and tell everyone you find where that little treasure is!
Total spent on our road food? About $10, and that’s a high number.
Okay, story time is over let’s get to how it’s done.
- Grab anything non-perishable but may go stale while your gone. Pack that.
- Fill several jugs with water leaving about 1 inch at the top and freeze it. (For the love of god don’t waste your money on bottled water. They’ll burst in the freezer.) Pack them with perishables to keep them cold and drink them as they thaw.
- Use fruit that doesn’t need to be cut or won’t brown when cut. Grapes are the best. Pre-cut what needs to be. Pre-canned fruit is usually filled with sugar water and that is a bad mix on the road with bumpy blacktops and unsteady hands.
- Any veggie that can be picked up while driving is great – Green beans, frozen corn, carrots, celery, cucumber.
- Store milk in a coffee thermos and have cereal for breakfast.
- Bring extra water for rinsing utensils and storage containers used to eat out of. No breakable food containers!!
- UTILIZE YOUR REST AREAS. Don’t know if anyone else is the same but I usually like to have a restroom handy after eating one of the major meals. A walk around the facility can re-energize your mind and body for the rest of the trip.
The food took about an hour to prepare and I’ll give a quick rundown of how I did that. I made as shown above bulgogi pork with rice, soy butter green beans, walnut broccoli, carrot sticks, peaches, and mandarin oranges (easy peel, less messy) with cereal, crackers, water, and milk.
4pm – Start the rice. Marinate the pork.
4:15 to 4:30pm – Cut up veggies. Put a little water in with the carrots so they don’t try. Prepare broccoli and green beans.
4:30 to 5pm – Stop the rice and stir it around to cool it down faster and fluffier. Cook the pork. Cut up the fruits. Package.
6 to 6:30pm – Blog about it.
I don’t think I have to mention that I am dying to leave now!
Quick Cooking Broccoli and Green Beans
- Grab a microwavable storage container.
- Fill with broccoli or green beans. Not so much the veggie can’t be covered with water.
- Cover with water.
- Nuke for 3-6 minutes depending on the microwave and setting.
- Strain, prepare, serve.
Happy Labor Day!!!