Two Foodies On the Move

Ironically, we're posting this from a McDonald's in Woodruff, South Carolina, where the wifi comes free with the crappy coffee.  Before we left Boone, some friends expressed concern about what we would be able to cook/eat in our camper.  So, we thought we’d assure everyone that we are eating just fine – better in fact.  We love to eat and we love to cook.  Rather than simply shoving food in our faces as we run out the door to the next thing, eating is now a daily event.  We usually have the time and take the time to have fun with it.  In our working lives we had moments of inspiration and creativity, and now it has become one of the joys of the expedition. Eating good, creative, whole food on a self-induced, tight budget is challenging, but not impossible.  Admittingly, we take every possible opportunity to stop at Trader Joe’s and stock up on some extra special treats at amazing prices while taking advantage of every 2 for 1 deal we see.  We don’t really follow recipes, preferring to cook by the seat of our pants -- working with whatever we happen to have in the cupboard/cooler or whatever we have found on sale.  Since the farm we have fallen deeply, madly in love with kale – all 15 varieties.   Where were you my whole life? 

Some essential cooking utensils doing the heavy lifting include:

• Bank’s frybake (it sautés, bakes, fries, does your laundry, pretty much whatever you need it to do) – we scored this one at Second Gear in Asheville for a mere $20 and it included a cutting board that fits neatly inside.  It is now nicely seasoned and will be joining us on every adventure and into the Peace Corps!

• 2 quart saucepan

• 6 quart Dutch oven

• 2 burner propane stove

• good kitchen knives, rubber scraper, small kettle, measuring cup, French press, zester/grater, colander, cutting board,  metal spatula, pair of tongs, can opener, kitchen torch, and a pair of angled pliers
  

We are wondering why we ever had overflowing kitchen cabinets filled with things we didn’t use?  Will we ever have more than a “galley kitchen” again?

 
Some of our favorite meals so far have been:

• Veggie pizza (made in the Dutch oven over a wood fire)

• Black been chili and southern cornbread (also over a wood fire)

• Cornbread (from the previous night) French toast with an apple, cranberry, and pecan compote

• Pesto pasta with veggies, sundried tomatoes, and Italian soysage

• Butternut squash, black bean, and Vermont cheddar quesadillas topped with baby greens and Greek yogurt

• Toads in the hole with sea salt and cracked black pepper

• Tomato soup and “grown up” grilled cheese sandwiches

• Scrambled eggs with kale, onions, peppers, cheese, and soy chorizo

• Red quinoa breakfast bowls with cranberries, apples, and pecans

• Cream of Portobello mushroom soup with kale, onions, and topped with parmesan cheese

• Roasted red pepper tomato soup with Cuban black beans and fresh sourdough bread (made by our artisan bread making friend, Rob Hanson)

• Cinnamon rolls (made in a fry bake on top of our propane heater!)

• Dark chocolate pecan brownies (made in the fry bake on our 2 burner propane stove)

We’re feeling pretty cocky right now after the brownies and are looking for challenges.  Feel free to send along any vegetarian friendly challenges for us to cook and consume.  The invitation to join us on the road for a cook off is always open.  Bring it on.