Of course we need to eat while we’re out on the road so here is a sampling of some of our meals along the way. All of the meals are made on an outdoor propane cooking stove using only 1 or 2 pans, a pairing knife, a chefs knife and a single utensil. If you don’t already own it, go buy the OXO Good Grips® Silicone Flexible Turner. Trust us, you won’t regret it.

We designated one cabinet in the camper as a food pantry (about the size of two microwaves). We also have a fairly reliable propane fridge - dorm sized. So between these two small spaces, we are particular with what make the list. We seriously had a discussion last week if we should buy a bottle of Franks… and decided against it. We try to keep a plastic/glass/plastic rhythm to the condiment door so nothing shatters when we travel. For those interested, here is a list of the necessities to make any of our meals.

Olive oil, balsamic vinegar, sea salt, black pepper grinder, garlic powder, fresh garlic, onion powder, cinnamon, chili powder, cayenne pepper, cajun seasoning without added salt, basil, Old Bay seasoning, paprika, soy sauce, Sugar in the Raw, maple syrup, lemon, Hidden Valley Ranch packets, and taco seasoning.

We also have a set of mixing bowls we have yet to use.

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November 15th, 2014

November 15th, 2014

October 29th, 2014

October 11th, 2014

San Francisco

September 29th, 2014

November 15^th, 2014

November 15^th, 2014

October 29^th, 2014

October 11^th, 2014

September 29^th, 2014