Desert island cooking

Ok, so I am exaggerating slightly. We aren't going to be on a desert
island, just one that's a little bit deserted. BUT the travel info did
suggest that we bring our own groceries along,
so I've taken that edict very seriously and have packed accordingly –
there is nothing worse in the kitschenette household than an attack of
the hunger-induced grumps! Guaranteed to take the shine off any family
holiday, I tell you, no matter how idyllic the setting. I experienced a
strange satisfaction while packing up this hamper of goodies -strange
perhaps, because I'm not used to feeling so prepared 🙂 or because I'm
tapping into my Italian mama instincts by making sure that whatever
else happens, we will at least be fed decently!

Here's what I'm taking:

  • Olive oil
  • Garlic/ginger/onions                                              
  • fresh-bake bread 
  • lemons/limes
  • salt/pepper
  • balsamic vinegar
  • bread flour (for pizza/pancakes)
  • yeast/baking powder
  • cous cous
  • pasta
  • tinned tomatoes
  • coffee/tea
  • oats
  • sugar
  • milk
  • chickpeas
  • polenta
  • parmesan
  • eggs
  • bacon
  • jam/almond butter/honey
  • wine!      

That looks like enough to sink a battleship, or at least our car.
But, better over-prepared than under-prepared, I say. When I travel I
always get stupidly anxious about the food situation – my first
priority is always finding a food source that will keep us suitably
nourished and my notoriously fickle blood sugar levels happy.

Excitingly,
it is truffle and mushroom season in one of the areas we will be
visiting. Woohoo! And the thought of having access to fresh fish and
seafood is just awesome – one of the things Bruno and I both miss so
much about Oz.

Stay tuned for reports when we get back – hopefully with tales to tell.

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