On my last trip to a hotel, I was very unimpressed with the hotel food. Add to that the rough past few weeks (still not done with), and believe me, I do not want to go through this again!
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.
{ 1 comment… read it below or add one }
hi allergy guy,
my son has severe and multiple food allergy.when we go to a trip and stay in a hotel, we look for the one that has a microwave and refri.. in it.The items he can eat i cook and take them with me.i also take a electric portable stove(almost looks like urs) and cook his pasta.because his rice pasta doesn’t taste good if u reheat .but his potato donuts,rice paratha,rice pulau…u can reheat and he can eat those.i understand you r not that level allergic but i am telling u so u might reach others by ur writing.thank u.