Friday, November 22, 2013

Cooking on Vacation

Yeah, almost done with the vacation stuff.  I just go out so rarely that it's a big deal.  My dad said, after watching me have a panic attack just before the plane took off and took me away from my kids, that I either need to stay home or go out more often.  I'll stay home.

Really.  Besides my family being my huge-est-er ever joy of life, I have all my tools there.  Like my bed and my kitchen.

Eating on vacation is a challenge.  I want to chose foods that are good for us, but I'm hampered by not being able to cook or do decent food prep.  So we improvise.  Here is our kitchenette in the hotel:

I loved having this.  Full fridge, microwave, and medium sink.  Full dishwasher even though we only had a set of 4 dishes.  Ha.  Countertop stove with two burners.  No oven.  How am I supposed to make cookies to drive out the old-coffee-grounds-and-burnt-popcorn smell?

In a covered skillet on really, really low heat.  They were yummy.  Snickerdoodles were Jay's favorite.  How did they get such a funny name?

I laughed about having to buy such cute little containers when I usually buy the giant packages!

We ate sandwiches and soup and prepackaged hamburger helper and rice dishes.  Mixed with frozen or canned veggies and a loaf of French bread, it was pretty good.  Dad wanted to eat out for one meal a day, but we made the others.  Apples and bananas.  Cold cereal or fried eggs for breakfast.  And muffins in a microwave!

It's much easier than I thought it would be.  Grease coffee cups (one cup for each 1 1/2 to 2 regular muffins), scoop in the mix, and nuke.  I did four cups in 3 minutes.  The batter doesn't brown, so I sprinkled on some cinnamon sugar before I put it in the microwave.  And yum.  Now I have a new quick breakfast for the early-morning boys.

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