|My temporary kitchen for 5 days in Patagonia, Arizona. I cooked or prepared quite a few meals here.|
Since I’ve been away from my home kitchen almost all month, this will be my entry for Sherry’s Blog Event.
|Brought from Trader Joe’s in Ann Arbor: |
shelf-stable gnocchi with a jar of basil pesto.
New-to-me products which I might use again.
|It was good, and we saved the rest for lunch.|
|Salad with leftover gnocchi with pesto and lots of vegetables.|
The apartment kitchen lacked a serving bowl so I used a cooking pot.
|Not much in the refrigerator, but it was good to have some choices. And great to have a full-size fridge.|
|In the freezer: ice cream, P.F.Chang’s chicken, ice cans for the picnic cooler.|
Our host supplied a large can of coffee for the Mr.Coffee machine.
|Breakfast: cereal, milk, juice, fruit, coffee.|
|From Safeway: P.F.Chang’s chicken in Korean BBQ sauce.|
Another new choice. I would use it again in a temporary kitchen.
Kitchen on the Road
|Hotel kitchens on the road: tiny fridge, microwave, coffee maker.|
This is very convenient, as we have an icebox with food for lunch each day.
It saves a lot of time, especially when the only place to stop is a roadside rest area!