Some might wonder what we eat when traveling for weeks at a time. We never eat fast food, we travel with basic ingredients and what we consider necessities....Cabot cheese, a few dry salamis, crackers, yogurts, navel oranges, almonds and cashews and a 5 gal container of water. When we stop for gas, we can whip up a pot of espresso quite easily and fill our coffee thermos. Once we arrive at our destination, we shop locally for fresh veggies and fruit. John and I have been watching our carb intake for many years now so we mostly eat salads, veggies, meat and fish. We have a gas/ electric refrigerator in our little travel trailer and we keep a bunch of little steaks and chicken breasts just in case the fishing isn't great. One year we ate fresh fish that John caught just about every night, the next year he barely caught any. We look for little farmstands but have found that in Florida, the farmstands carry the same items we might find in our favorite, Florida grocery store, Publix. Publix also carries local, frozen shrimp and fish.
Before we began to spend several weeks at a time traveling, John renovated the food prep area of the Casita. He added a relatively long counter with built-ins below for dishes and cookware. We added a small convection oven for baking and roasting and we have a microwave that is stored in one of the lower cabinets. All in all, the kitchen works quite well and since I enjoy cooking, it is one of my favorite parts of the Casita.
Wine-thirty begins between 4:30 and 5, with some snacks and a glass of wine. The weather usually cooperates and we can sit outside enjoying the view and watching pelicans and ospreys.
Later I begin to fix dinner.
Yesterday, when we visited Key West, we found a great little French bakery, lots of pastries which we avoided but it is hard to turn down a good French baguette. I can say that it is quite rare to find a good, chewy baguette down here, so we bought one to go. Today we made leftover steak sandwiches for lunch..yum!
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