Right now I'm soaking up the sun and digging my toes into the warm sand at Carolina Beach with Chris's family, having a fabulous time! We decided to drive the nineteen hours to get here in order to save the crazy amounts of money that plane tickets cost these days.
I thought I'd take the opportunity to share with you the foods we packed for our trip. We don't really eat fast food, so planning to have fresh, wholesome food on the road is important to us.
We were fortunate that my sweet cousin Paige and her family live in Tennessee on our way to North Carolina and they put us up for the night and provided us with a wonderful homemade dinner. If that hadn't been an option, we would have looked for a restaurant to have a sit-down dinner and a break from the drive.
The items in our cooler and back seat included the following:
- This delicious Sausage-Cheese Braid
- Cucumber and Yogurt Salad (made with fresh cukes from our own garden!)
- Strawberries, washed and hulled for ease on the road
- Multicolored Carrots from the Farmer's Market
- Grainy Crackers and Peanut Butter
- Izzes (for when we just need a break from water)
- Kettle Chips
- Chocolate Shortbread Cookies
- Milk for the babe
- Bananas (also for the babe)
- Homemade Granola and Yogurt for breakfasts
- Fruit and Nut Mix
Everything I made and packed was chosen for its ability to keep (like the chocolate shortbreads and bread braid,) the fact that we needed to use up the ingredients (like the cucumber salad and carrots,) or because we just love to snack on it (like the PB and crackers.) During any given time of the year, my cooler contents might look completely different.
On the second day we stopped for crab and pork belly tacos at White Duck Taco Shop in Asheville, thanks to a recommendation from Today's Letters. All in all, we did some pretty good eating on the road!
Stay tuned for vacation updates and more road trippin' ideas.