Question of the Week

Meg Reidy

Ranger, Georgia

Before a show I buy a bag of small-size soft tacos and fill them with cooked scrambled eggs, cheese (your favorite) and ham (or bacon or sausage), seasoned with salt and pepper. I wrap each one in wax paper and place in a sandwich bag. You can freeze these ahead of time or just place in the refrigerator. When needed, remove from the sandwich bag and wax paper. Place in the microwave – 30 seconds usually does it if you haven’t made them too thick or if they are not frozen. Re-wrap the bottom of the taco with the wax paper to prevent any leakage on clothes. It is a quick breakfast or snack when rushing to get ready.

Carolyn Horowitz

Knoxville, Tennessee

Travelling in an RV with an oven, convection/combo microwave and an air fryer makes this much easier than if we were “hoteling,” particularly since I have to be gluten free. We did a full Thanksgiving dinner at Perry last fall with a NuWave oven, air fryer and grill, for example.

Having said that, homemade staples we make or take on the road include bacon-wrapped stuffed jalapeno poppers (that's pretty much the recipe – peppers from my garden when available), homemade soup or chili (depends on the season), mussels steamed with garlic and white wine, roasted Brussels sprouts with a balsamic glaze, gluten-free lasagna with sauce made from holistically raised, organic beef and tomatoes, herbs, and veggies in my garden. Not-home-made staples include gluten-free pizza, cheese, burgers and brats. 

Suzanne Orban-Stagle

Hurlock, Maryland

I can’t imagine traveling without my slow cooker! Set in the a.m. and forget, then have a real meal after Best in Show.

Ken Tank

Menifee, California

Here's our favorite food for the road when heading out to a dog show:

Breakfast Burritos 

1 tablespoon butter, divided 

1 cup diced red potatoes 

1½ cups chopped onion 

6 eggs, beaten 

8 tortillas 

1 pound cooked and crumbled bacon 1 ½ cups shredded Cheddar cheese

1 large avocado, thinly sliced 

½ cup salsa, or as needed 

½ cup sour cream, or as needed 

Melt 1½ teaspoons butter in a skillet over medium heat. Cook and stir potatoes in hot butter until tender, 10 to 15 minutes. Transfer potatoes to a bowl.

Melt remaining butter in the same skillet over medium-high heat. Saute onion in hot butter until onion is soft. Transfer onion to a bowl.

Cook scrambled eggs.

Spoon potatoes, onion, eggs, bacon, Cheddar cheese, avocado, salsa, and sour cream onto tortilla. Fold, and violá. You can even make ahead and freeze.

Anna Stromberg

Florida

I have not found that there is a shortage of eating options at any of our destinations so far, and we have been doing shows since mid-July 2020. 

Very few eateries are not bending backward to get us through the doors.