As some of you know, I’m on a two-week adventure in eastern Kentucky. Officially, I’m here to collect data for work, but I hope to fit in plenty of fun too. It’s an incredibly gorgeous area, and I’ve never been to any of these places before, so I’m excited and thankful that my job lets me travel!
The one thing I was apprehensive about was what would happen to my eating habits during two weeks away from home in a rural, unfamiliar area. After all, I’m in what’s known as “Daniel Boone country.” Who knew what the food situation would be like? Don’t get me wrong, I’m pumped to get my hands on some fried chicken, barbecue, a Hot Brown, and whatever good eats the Appalachians have to offer. I just want to be able to choose when to eat it, and not get stuck eating sub-par greasy fast food.
So I brought a few things along. Namely:
- Six-cup rice cooker with steamer inset and shamoji (rice paddle)
- 5×7″ cutting board (made of Hawaiian bamboo!)
- A few seasoning blends
- Can opener
- A few bags of whole grains from Trader Joe’s (brown rice medley, quinoa, farro, barley)
Upon arrival, I took a jaunt to the local Food City. My Motel Gourmet Kitchen now also contains the following:
- $1 utility chopping knife
- Paper towels
- Quart-size ziplock bags
- Plastic utensils
- Disposable bowls
- Sponge and tiny dish detergent
- Small bottle of olive oil
- Applesauce (an empty container doubles as my half-cup measure!)
- Shelf-stable pudding
- Dried fruit and nuts
- A few fresh things: peppers, cherry tomatoes, oranges, carrots, garlic.
The main office of the motel has a dorm-sized refrigerator where they’re letting me store a quart of milk and some feta cheese, but I don’t have any other refrigeration. My plan is to regularly hit up the grocery store for produce, and feed myself very well indeed. Stay tuned!