December 31, 2008

Menu Evolution

After dozens of weekend trips, our menu has evolved into the perfect fit for our family. We leave on Friday, after school and early hooky from work, catch dinner on the road, and stop at a local grocery store after setting up the Caboose.

We bring Friday's dessert from the market and groceries for the weekend. Saturday morning is breakfast burritos; lunch is local cuisine; and dinner is fajitas. Sunday breakfast is designed for easy cleanup: cereal and/or pastries, fruit and coffee. Sunday lunch is also zero-cleanup with cold cuts, cheese and fruit. Sunday dinner is back home.

We only cook two real meals during the trip, which gives us time to enjoy the relaxation of camping. The breakfast burritos use a pack of sausage links, half a pack of southern-style hash browns, eight eggs, shredded cheese and tortillas. Dinner is the other half of the potatoes cooked with a small can of salsa, and butcher's prepared fajitas. A can of ranch beans with a can of corn mixed in rounds out the meal.