preparednessblog

We got into town too late to stay at the campground we’d planned (long story involving the rental company giving us an SUV instead of the compact we wanted) so we’re in a cute little motel, instead. There’s wifi, so I thought I’d throw up a quick post about what we’re eating while we’re away.

S. has a small cooler that plugs into the cigarette lighter in the car. We filled it with drinks and some cheese, homemade hummus and roast vegetables from home. It’s handy when you are in the car, but we’ll be switching to the traditional cooler and ice when we are not mobile. Our regular cooler is an Igloo MaxCold, and it’s pretty fantastic. I’ve used it for three day long trips, and still had solid ice from the first day it in. In Florida in the summer, that’s pretty impressive.

The hummus is a recipe made entirely from shelf stable foods, and I could easily make it on the road:

 Pantry Hummus

1 can chickpeas, drained and rinsed

1 tablespoon peanutbutter (tahini is traditional, but I don’t always have it on hand. Trust me, you can’t taste the difference)

1 clove mashed garlic

vinegar

olive oil

good curry powder

I soak the garlic in the vinegar for a few minutes to cut down the pungency a bit. Then, I add all the other ingredients and mash with a potato masher. This makes a chunkier hummus than you get with a food processor, but a bowl and masher are easier to clean, and don’t need any electricity. I like to make it a day ahead of time so the flavors have time to meld, but it’s good just after preparing, too.

These, plus a tin of sardines and a bag of tortilla chips made a nice, light dinner last night.