Trials and Tribulations – But Not Too Much

It’s not easy preparing for a trip when you’re a food snob.

No, no, it’s all right if you don’t feel sympathetic. I understand this is the price I pay to be a snob, and I’m willing to pay it.

Planning ahead is a necessity. There’s the trip itself – four days (6-10 hours each) on the road, which requires a lunch to be packed. Perhaps a small snack, but in all truth, those calories are not needed. Unless the purpose is to keep me awake while I’m driving. Then bring ’em on.

Then there are the days (and nights) spent at the homes of various relatives.  They are (I believe) happy to see us, and always offer to stock the kitchen with groceries we’ll find pleasing. Which is fine, generous, and much appreciated. But this isn’t like asking them to stock up on Fritos and Budweiser. No, I’ll ask for organic food. Whole grained whatever.  All of which is stuff they don’t usually eat and that costs more money than they are used to spending on groceries.

The fact that purely-grown, real food costs more than highly-processed, laboratory-created food “stuff” is fodder for a separate blog post. Really, you don’t want to get me started.

So we tend to thank them for the offer, but bring our own food, and go shopping when we get there for refrigerated items. Lest you think we are outrageously snobbish and turn up our noses at any food they offer, let me hasten to assure you that’s not the case. We basically just bring breakfast food. Rick brings his cereal, which is neither pure nor organic, but it’s the only kind he likes. He’s perfectly happy to alternate this with the family’s eggs/turkey bacon/white bread toast.

The real truth is – I’m the food snob, not him. So, today I am making homemade pumpkin-nut bread, with whole grain flour, flaxseed meal, and much less sugar than the recipe calls for. Um… organic. Two loaves.  This, with organic, natural peanut butter and fresh fruit, will keep me in breakfasts for the entire two weeks. Plus, I’m bringing the dry ingredients for our buttermilk pancakes, in hopes that we can make breakfast for everyone one or two times.

Once we are at our destinations, I will, to the best of my ability, shop for organic buttermilk, eggs, milk, and produce. Beyond that, I eat whatever is offered and I don’t worry about it. It’s the people I want to be with. There will be lots of fun.

As you’ve probably figured out, we’re going on a trip. This one will take us south to visit my husband’s family, and my daughter and her family, who live in the same area. Then we’re off to Arizona to visit my son-in-law and his family.

Grandkids are in both places. Off we go!