Question of the Week
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.
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.
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.
Here's our favorite food for the road when heading out to a dog show:
1 tablespoon butter, divided
1 cup diced red potatoes
1½ cups chopped onion
6 eggs, beaten
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.
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.