At Home on the Globe / Food

Calling All Cooks … We Need Your Help!

One of the ways we keep our travel expenses under control is by renting tiny studio apartments with kitchenettes, instead of more expensive hotel rooms. And we lower our food costs by doing lots of cooking instead of eating out all the time. It’s one of the ways we create our “home on the globe” wherever we go … and we don’t get bored.

Now this is where the fun begins – figuring out what we can cook with local ingredients and the equipment in the apartment. And the gear in every studio is different – it’s always a little strange.

Many of you out there are great cooks and experiment with lots of recipes. We’re asking for your creative culinary advice. Help us come up with tasty, healthy food for nomads.

Let me set the scene. Most kitchenettes are equipped with a 2-burner stove top, sink, and fridge. That’s it. When you rummage around in the cupboard you’ll usually find:

Pans – 1 big, 1 small (rarely ever a skillet)
Utensils – 1 big spoon, 1 dull knife, a few bent forks, and a beer opener (always)
3 mismatched coffee mugs
2 plates
1 egg cup (go figure)
1 small bowl
9 beer mugs (always)
1 broken wine opener (but you’ll figure out how to make it work)

When it comes to buying cooking ingredients, forget Walmart, Costco or Kroger. Most towns have small, neighborhood markets where the local folks shop every day. That’s where you’ll be going, too. So basically anything you can find in a 7-Eleven-type store (Slim Jims excluded) and a small farmers’ market is what you have to work with. Meat is often quite expensive so we use it sparingly. And if you’re buying canned goods be sure they have a pull top because there’s never a can opener! (But please, no Vienna sausages unless it’s a reeaally good recipe!)

Oh, and James asks me to mention that you don’t want to buy things you’ll only use once (such as capers, unless you want them every meal. James gives the big thumbs down!)

The ball is in your court. We can’t wait to hear your ideas.



2 thoughts on “Calling All Cooks … We Need Your Help!

  1. IF you can, bring a good swiss army knife (includes small sharp knife AND can opener). I always used to carry one with me (until the TSA put a stop to my practical travels). Soup is always good, easy to make with whatever you find that you like and is cheap.
    I never know what to make, it always depends on whats cheap and available. Sometimes just a loaf of bread, cheese, fruit. Sometimes salads with whatever. Sometimes canned meats (tuna salad, etc).
    I’m used to cooking on sailboats where we had even less to work with, no refridgerator at all (only ice box, IF we were lucky). Only 1 burner stove, hardly any storage space. I always did have a decent skillet tho, that’s what I used to cook with a lot. Stir fry some onions, throw in some meat or eggs, throw in some veggies. Season it up. Done. 🙂

    • Hi Jill, You’re the perfect person to ask – I’m sure that cooking on sailboats is truly a challenge. I love your ideas! We often go the bread, cheese, fruit and salad route … and love it. It’s rare to have a cooktop, so we try to take advantage of it when we can – and it sounds like you do to. Your stir fry sounds great. I’ll remember that one. Thanks, so glad you stopped by. All the best, Terri

What do you think? We'd love to know!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s