The solution: a kitchen in a suitcase. It’s a bit of a challenge. Firstly, I hate to plan ahead this way. I should be getting things together now, but I’d rather write about it. It has to go on an airplane (let’s hope they don’t loose this suitcase – I can do without my cloths, but not my food!), so I have to consider space and weight. And silly international regulations.
I will be attending a very intensive course for five days, so there actually won’t be time to cook. This will have to be a compact, light, nutritious set of meals that can be made quickly and easily.
Breakfast is easy. Just boil water, add it to some instant oatmeal, add salt, seeds and nuts, and I’m done. Note – I’m wheat-intolerant, not gluten-intolerant, so I need not debate the safety of oats.
Lunch, I’ve decided, will be repetitive, and therefore boring. Rice (which I will cook in the morning), and canned meat. Not bad once, but I will get tired of it … I might possibly thing of something better before I leave, but I consider lunch taken care of.
Dinner … well, it will be rice and … canned fish maybe?
I can’t procrastinate any longer, I’d better get back colleting food and figuring out if I can make this more interesting.