Thank you, Ali. I’m heading upstate today and will be cooking with my sister Kim through the weekend. Your hummus and tabbouleh are both on our list! And we’ll be gathering more ideas after I arrive. Thank you for always sparking my imagination!
Question for you: why do you like white balsamic vinegar so much? I don’t care for it, feel like it gives salads an almost greasy taste. I much prefer white wine, rice or true balsamic vinegars. Just curious.
I love that you pack your essentials. I am currently on a road trip and we will stay in the conference hotel. I packed my single burner, small sauce pan, cutting board, an assortment of produce that I had, a bag of farro, sun dried tomatoes, canned garbanzo beans, EVOO, smoked paprika, wine vinegar, lemons, limes, salt, espresso maker and frother, sugar, Lavazza Blu (always). I will improvise with additional local produce. We have 3 back-to-back trips so I will keep this “portable kitchen” packed and just refill as needed. Which Lake George? I live in FL and can’t imagine going to OUR Lake George for a week in the middle of summer.
Ali, I think you're in good company with the bringing favorites on vacation! I've packed all of those, but now will remember to bring Mama Lil's (for blender mayo on a BLT!) I go away most summer weekends and I pick and transport herbs from my garden. I love your jar method for bunches, but I'm just clipping off leaves for cilantro, parsley, oregano and six different kinds of basil. The best method I've found for keeping them happy: Dampen a cloth tea towel or paper towel. Lay the herbs in a single layer and then roll up the towel. Put the towel in a plastic bag but don't close it up tight. The herbs stay fresh for at least 5 days.
Back to last weeks mandoline conversation --> Years ago in Thailand I bought a julienne peeler that I think is used on papaya. I use it for carrots. Perfect shreds. Amazon sells them.
We will actually be at Lake George next week and I'm also planning my pack so this is so timely! For this household, Slap 'Ya Mama seasoning is a must for some. For me, I go nowhere without Aleppo pepper.
Thank you for sharing this, Ali! I always argue with my husband about packing pantry staples vs. buying them when I get there, and your list is perfect for my next writing retreat.
Oooh, the Esti Lemon Hummus is fantastic on its own and even more delicious when mixed with their Roasted Garlic Hummus. Yum! And Emily Nunn's Herby Champagne Citrus Vinaigrette from the DOS Origin Salad is also fantastic. So much good stuff here! :)
A few small jars of herb/spice blends (za’atar, dukkah), maybe TJ’s Everything Bagel seasoning - these all add a great amount of flavor to any meal and are easily packable/transportable.
Thank you, Ali. I’m heading upstate today and will be cooking with my sister Kim through the weekend. Your hummus and tabbouleh are both on our list! And we’ll be gathering more ideas after I arrive. Thank you for always sparking my imagination!
Question for you: why do you like white balsamic vinegar so much? I don’t care for it, feel like it gives salads an almost greasy taste. I much prefer white wine, rice or true balsamic vinegars. Just curious.
I love that you pack your essentials. I am currently on a road trip and we will stay in the conference hotel. I packed my single burner, small sauce pan, cutting board, an assortment of produce that I had, a bag of farro, sun dried tomatoes, canned garbanzo beans, EVOO, smoked paprika, wine vinegar, lemons, limes, salt, espresso maker and frother, sugar, Lavazza Blu (always). I will improvise with additional local produce. We have 3 back-to-back trips so I will keep this “portable kitchen” packed and just refill as needed. Which Lake George? I live in FL and can’t imagine going to OUR Lake George for a week in the middle of summer.
Ali, I think you're in good company with the bringing favorites on vacation! I've packed all of those, but now will remember to bring Mama Lil's (for blender mayo on a BLT!) I go away most summer weekends and I pick and transport herbs from my garden. I love your jar method for bunches, but I'm just clipping off leaves for cilantro, parsley, oregano and six different kinds of basil. The best method I've found for keeping them happy: Dampen a cloth tea towel or paper towel. Lay the herbs in a single layer and then roll up the towel. Put the towel in a plastic bag but don't close it up tight. The herbs stay fresh for at least 5 days.
Back to last weeks mandoline conversation --> Years ago in Thailand I bought a julienne peeler that I think is used on papaya. I use it for carrots. Perfect shreds. Amazon sells them.
Thanks for the summer vegetable inspiration!
Claire
We will actually be at Lake George next week and I'm also planning my pack so this is so timely! For this household, Slap 'Ya Mama seasoning is a must for some. For me, I go nowhere without Aleppo pepper.
Love your newsletter
I love that you discovered Dan’s pickles. They are truly excellent!!
Thank you for sharing this, Ali! I always argue with my husband about packing pantry staples vs. buying them when I get there, and your list is perfect for my next writing retreat.
Oooh, the Esti Lemon Hummus is fantastic on its own and even more delicious when mixed with their Roasted Garlic Hummus. Yum! And Emily Nunn's Herby Champagne Citrus Vinaigrette from the DOS Origin Salad is also fantastic. So much good stuff here! :)
A few small jars of herb/spice blends (za’atar, dukkah), maybe TJ’s Everything Bagel seasoning - these all add a great amount of flavor to any meal and are easily packable/transportable.