Gary RV_Wizard said:
Anytime you find yourself saying "We might want to...", leave it home. Especially if its something you could pick up at a store along the way later.
Thank you for the wonderful advice!
Optimistic Paranoid said:
But all I can say is, it must be nice to have so much money you can afford to buy a duplicate of something you already own that's sitting unused at home right now.
I am right there with you! I bought stuff like an entrance rug, 1 set of towels, cooking utensils, etc today at a discount store and still spent a fortune! I very quickly started thinking instead about what we could bring from home!
HappyWanderer said:
It took us many years to acquire everything that is needed for the camper, but nothing comes out of the house anymore.
I was thinking we could start there but after one store I see why it would take years to get there!
FunSteak said:
Regarding food prep, we use some techniques that worked well from our tent camping years to make it quick, easy and of minimal impact to comfort in the coach. DW and I will prepare large batches of pasta sauce, chili, marinated chicken, etc, at home, and use the FoodSaver to vac seal appropriate portions.
That?s a great idea! We do similar for camping and short-term travel putting foods in ziplocs in the cooler. I?ll need to try to figure out which foods would freeze well. Probably soups, right? When the genetic lottery was handing out short straws, we got the ?foods you can eat? one. We?ll need to make some menus with your idea as a goal in mind! I?m going to think through our core foods...
Breakfast
Chia pudding, buckwheat porridge, quinoa porridge, chickpea frittata, eggs (hard-boiled, scrambled, omelet, quiche), breakfast sandwiches, breakfast burrito, sweet potato with almond butter, toast with nut butter and fruit, yogurt parfait, smoothie, pancakes/waffles, toast, English muffins, biscuits (and gravy)
Snacks
Yogurt, cheese and crackers, nuts/seeds/trail mix, veggies and hummus, chips and salsa or guacamole, pretzels, raw fruit or veggies, nut/seed butter, hummus, yogurt, olives, pickles, popcorn, popped sorghum, energy bars, roasted chickpeas, french fries, cookies, cupcakes, fresh hot buttered bread, hard-boiled eggs
Lunch
Sandwiches (PBJ, PB banana, chickpea salad, egg salad), wraps, soups, salads, raw or cooked fruit and veggies, chickpeas and yellow rice, curry and rice
Dinner
Classics (burgers, mac & cheese, shepherd?s pie, sausage, pierogies)
Curry (chickpea, kidney beans, lentil, split pea, potato, cauliflower, Thai jungle curry, etc)
Indian (samosas, curries, daal, gobi, biryani fried rice, pakoras, bhaji fritters, roti)
Ethiopian (shiro chickpea stew, gomen collard greens, tikil gomen cabbage and carrots, fesolia green beans and carrots, key sir alicha beets and potatoes, ater kit split peas, lentil wots, injera bread)
Hispanic (burritos, tacos, tamales, papusas, enchiladas, guacamole, salsa)
Veggies, especially roasted or baked (asparagus, broccoli, cauliflower, brussels sprouts, sweet potatoes, squashes, carrots, green beans)
Soup (lentil, potato, corn chowder, minestrone, veggie)
Middle Eastern & Mediterranean (mujadara, falafel, shakshouka, braised white beans, pita, dolma, zaatar, veggies with tzatziki, moussaka, saffron rice, pita)
Dessert
Baked or stewed fruit (apple, pear, compote) with whipped cream
Pie
Popped corn or popped sorghum
Cupcakes
Ice cream, Popsicles
Rice pudding