|Bill likes to eat out!|
|a Saturday lunch potluck@ Southern Trails|
Challenges in RV Cooking and Eating
Thus, I am inspired and compelled to write about RV cooking and eating in this post! At 67 (Bill) and 63 (yes, we admit that we are sexygenaians), our digestive systems and metabolic rates are not quite as efficient or as high as they used to be. We are retired and, although there are a lot of fun things to do around camp, sometimes it is only food that can feed my boredom. But we are watchful that it does not become an obsession for the consequences are, by experience and observation, usually difficult to shed!
Cooking in an RV can also be very challenging because there is naturally limited space (trust me, the microwave and oven combined in one unit can be a source of disasters and unplanned starvation!), the food supply is constantly changing (grocery outlets stock very differently across the country), and there are minimal utensils to use (you can’t really afford to keep that crepe pan, ice cream scooper, or iced tea maker!). The issues are plenty for a ‘young’ wife trying to make her man happy through his stomach!
|our spacious RV kitchen!|
Everyday foods are those that are the easiest to prepare but are also healthy. For breakfast, our selection includes: American standards like oatmeal, cereals, grits, bagels, oatmeal cookies, oatmeal muffins, toast, banana bread, egg cups, and Filipino treats like champorado and congee. For lunches and dinners, we choose from this list: American dishes like grilled dogs and burgers, chicken noodle soup, chicken rice, chicken n dumplings, chicken tortilla soup, chicken macaroni soup, parmesan fish, baked fish fillets, fish poached in white wine, and Filipino/Asian meals like chicken ramen soup, chicken tinola, chicken nilaga, chicken adobo, arroz caldo, Hongkong steamed fish, and fish pinangat.
|our dining room...always with a view!|
You will notice that there is enough variety for a 2 ½ week menu without repetition! I have a terrible time dealing with monotony (just ask Bill!). We try to limit each meal to at most 4 ounces of meat with 1 cup of steamed rice or a medium potato or a small corn or 2 slices of bread or 2 tortillas, and as much veggies as possible per person. But when there is free food like we often do here in Southern Trails, we are invited to parties, or when we visit family and friends, we eat with mucho gusto! The sad part is that we pay for it dearly after! But soon we are able to wake up and get back to reality!
After 2 ½ years of RVing, we have compiled the following 10 Commandments of RV Cooking and Eating: 1) cook for two meals at a time, once left-over is ok, 2) stock up on staples to get best values but just store them in very light but air tight plastic containers, 3) buy from farmers’ markets for fresh in-season produce, 4) learn about spices (plus Better-than-Bouillon) and how they can make food taste better and different but healthy, 5) prepare everything from scratch as much as possible, 6) eat small quantities but frequently , 7) use applesauce or mashed bananas instead of butter or oil for baking, 8) boil, steam, grill, or bake only, 9) drink lots of water or non-caffeine herbal teas, and 10) have the best in ambiance, outdoors when the weather is great or with a great picture window when you have to eat inside!
Hopefully there are some ideas that you can find useful from this! And, remember, don’t ever forget to have loads of fun planning meals and hunting for ingredients, to enjoy cooking and eating with your loved one, to keep healthy and sexy, and to live long and well!
Next: Keeping Georgia on My Mind!