K
KYHeirloomer
Guest
In the Peaches thread I made reference to over-the-road food.
Friend Wife and I used to put on about 40,000 road miles every year. Lunchtime we would picnic on anything from Chef's Salad to Chicken & Zita---stuff we could either make ahead or assemb le out of the cooler.
By the time you reach a motel, after two, or three or a half dozen 500-mile days back to back, the last thing you want is to get back in the car and go look for a restaurant. So we got in the habit of making meals ahead of time that could be frozen in boil-in bags, then heated in simmering water or the motel's microwave.
We still prefer traveling that way, saving restaurant meals for the destination. And have, through the years, developed quite a repertory of these road foods.
But I was wondering if anybody else travels that way, and what you make for your over-the-highway dining pleasure.
Friend Wife and I used to put on about 40,000 road miles every year. Lunchtime we would picnic on anything from Chef's Salad to Chicken & Zita---stuff we could either make ahead or assemb le out of the cooler.
By the time you reach a motel, after two, or three or a half dozen 500-mile days back to back, the last thing you want is to get back in the car and go look for a restaurant. So we got in the habit of making meals ahead of time that could be frozen in boil-in bags, then heated in simmering water or the motel's microwave.
We still prefer traveling that way, saving restaurant meals for the destination. And have, through the years, developed quite a repertory of these road foods.
But I was wondering if anybody else travels that way, and what you make for your over-the-highway dining pleasure.
Last edited: