Here it is Wednesday and we leave tomorrow for our first trip of the summer, a four day trip to the San Juans. I, of course, have been focusing on the food aspect of the trip. Planning wise I have completed the menu and my husband has pulled out most of the gear. I hit Whole Foods this morning and now just need to do the hard part – fit it all into the cooler!
Breakfast x 3: I can only really bring myself to do one cooked breakfast a trip – it’s not so much the cooking, it’s the cleanup I can’t deal with.
- Bacon, Eggs, Fruit – i may substitute pancakes for the eggs – I was seduced at whole foods by the simplicity of the organic pancake batter in a can – however having not used it before I’m making sure i have a back-up – i suspect the ‘batter blaster’ will be a hit with the kids
- Croissants and Yogurt
Lunch x 4: We usually do packed lunches so we can eat on the trail or at the beach – again minimal clean-up!
- Mini-Bagels: cream cheese, ham, peanut butter and jam, avocado
- Left-over Pasta
Dinner x 3: Most of this is done on our trusty Coleman stove, but this time I’ve planned one dinner for over the campfire. Can you guess which one?
- Tortellini with pesto and ricotta cheese; tomato/arugula/parmesan salad
- Hot (Hebrew National) and Veggie (Yves) dogs; corn on the cob; baked beans
- Grilled cheese and tomato soup
Snacks, treats and extra stuff
Fresh stuff: mini-carrots, snap peas, grapes, blueberries, apples, bananas, tomatoes, hummus, juice, chee
Treats: Oatmeal banana mini-muffins, Green and Black’s Almond Milk Chocolate (see my other post about this heavenly stuff), marshmallows, graham crackers, fig newtons
Dry snacks: cashews, fish crackers, trail mix
All of this is in addition to the basic kitchen staples that are packed away in a camping box downstairs. Now – time to check on that….