Over the years I have had the opportunity to stay in every kind of Hotel and Motel offering every kind of amenity or not that my meek income could budget for. If you have travelled at all you know you become familiar with a chain or a particular hotel when you visit certain cities.
For myself I know if I have work to do in Milwaukee it is always the La Quinta in Delafield WI. and when in Green Bay it is always he Days Inn at Lambeau field.When travelling through northern Wisconsin,Minnesota and UP you don't always get to pick your favorite and you may end up at a non branded residence facility.One which could remind you of one of those B horror films on the Sy-Fy channel.
My experience has taught me that most people travel with a varying degree of budgeting when it comes to food and entertainment on the road.We spend less if we can get away with it. Through the years I have tried many things to help reduce the food bill in order to feed the forty gallon tank of the sport utility vehicle loaded with samples clothing and coolers fishing equipment, beverages and clothing, tools,oil,anti-freeze,wiper fluid along with those emergency items one may need when there is no rest area.
During those same trips I also found several camp areas in which I would use to clean up or use as a plan "B" if needed and in my case the last summer of travelling used as my primary residence while travelling.The Army Corp of Engineers has some stunning campgrounds and there is a wayside along Wisconsin 77 across northern Wisconsin that is breath taking with its view of the forests an River that runs by it.
Most trips my main concern was clothing especially when I was fishing tournaments.Shorts and sweatshirts were the mainstay. The business side included dress,casual dress and casual depending on my call list.Food and personal products are next followed by food and drink.The later being a mixed bag of the good and the bad.By that I can say that there are foods that should be taken along and foods that should be left at home and that will be the theme of this article.
For most food is not a problem.Load up your cooler with your favorites and drag it into your room when you arrive. The only problem with that plan for me was my days were usually ten and sometimes fourteen hours long and to top it off extreme weather from the heat of summer to the cold of winter and a cooler that is in the vehicle unless I have the luxury of staying at a base hotel.
Now it should be noted that most lodging facilities in the category of Hotel and Motels discourage or down right forbid the act of cooking. This is pretty evident now as on my last few trips if you have a fridge you are missing a microwave and the same if you have a microwave you are missing a fridge unless your lodging facility has the words "Suite" in the name.When once told I could not cook in the room I kindly explained that I would not be cooking but simmering and when invited to have dinner with us the Manager had no problems with our simmer feasts.
My cooler of choice is sheet metal double wall Coleman we received as a wedding gift that was Coleman green and white with a tint of rust therefore eliminating the thought that there was aluminum used in it's construction.It comes complete with an insert to keep foods of the ice and out of the water, innovative for the time.It is big so room is consideration is a factor. My second choice a a bag style cooler the bride got from work that can hold a load but provides no protection for foods that do not mix well with water.It is however a great winter cooler as ice for the most part is not needed and it keeps food from freezing unless extreme cold is for casted.This cooler helped me through a long night on I-94 heading to Chicago when several hundred drivers,myself included were stranded in whiteout conditions.I was able to squeeze a few road guests in the vehicle and feed everyone that needed.When the roads opened near morning we all stopped for some coffee and shared stories with others in a cafe near Jaynesville WI.I carry an additional cooler for beverages.
Coolers need to be charged or brought down to temp in order to work properly. Therefore my first step is to ice the cooler down and I do this with block ice as it will last longer than cube. I will add cube ice later for drinks and to chew on in hot weather.Winter I use ice to cool and use 2/3 less than summers heat requires..
O.K.now lets talk food.
Not all foods are meant to travel or do not travel well.Ice or not the temp is not consistent enough to keep your goods consumable and visually appealing.
The nuts and bolts of any operation is usually found in the tools you use to get the job done. So the ZipLoc freezer bag is to the traveller what a hammer and nails are to the carpenter.A Variety of sizes is best and if all else fails clear saran wrap and tin foil will make a pretty good but opt for the first and the freezer type are better yet.
The plan for road dining is ease with a bit of elegance.The younger me would simply start loading up the cooler with food with no thought about how it would be prepared resulting in food that went unused.As me traveled more me realized the great inadequacies of travel lodging.T
here is no need to live off of lunch meats ,chips, and stale bread when travelling
Lets start with Breakfast.
Unless you are twenty something you are not waking up and drinking breakfast.
For me it is apples,bananas,oranges,berries oatmeal,cereal.
The cereal I re bag in small Ziploc as to avoid bringing the entire box a small Ziploc sandwich bags usually holds one serving , Of course, If the lodging host has a continental breakfast I will try to take advantage of the same offerings.
Keeping it simple is the key.Take advantage of your hosts breakfast but always carry your ow.Some travellers will raid the free food for their own cooler.
Lunches can take on many forms.
Most involve fast food of some sort and on occasion I will use one of these establishments.I would much rather make my own lunch.
My take on lunch ;
Hard lunch meats( Salami,smoked meats,) They hold longer in your cooler.
Jerky,Sausage, Hard cheese (Swiss,cheddar)
Crackers replace the chips,my favorite is Triscuits, or plain Saltines.
Carrots and or Celery.
Again I use the same philosophy of re-packing everything into serving size bags.
Basic food for thought are to keep your dry foods dry water will wreck a picnic, good bags and daily cooler maintenance will save food from the trash.
Dinner is where most would say lets go out to eat.
But with the help of an
Induction Cooker, Crock Pot,Small Microwave, and a Electric Water Boiler,Warming Trays you can cook in the comfort of your room or camp site with ease.
Yes,there is a hassle factor and everyone one has their own limits on hassle factor tolerance.For me eating out was a norm until I looked closely at food bills from the road and decided a change was needed to keep money in my pocket.I still enjoy eating out but now can go to those better eating spots that deserve to be experienced.
My first rule of the road is to have whatever I will take on the road already cooked prepared and planned.This makes for easy prep at the end of the day.My lesson learned when once I made road food only to find that the hotel had removed the microwave and I had to take the elevator down four floors to the newly installed brunch area to warm my dinners.
Dinners Rules on The road
Par cook noodles and bag air tight.
Precook sausage,burgers,brats, chicken or...
Use precooked smoked meats when you can.
Bag Sauces separately and freeze to use as Ice.
Stock up on those condiment packs you get from Fast Food places, Mayo,Ketchup, Mustard otherwise use small Tupperware containers
Jerky,I like to stop at local meat shops and stalk up on these snacks to get through the day.
Carrots and celery keep well and hold up over a period of time.
I leave the steaks and pork at home better to buy fresh on the road.
An easy meal example:
Penne with Peas and Butter sauce;
2 cups of par boiled penne
Snack size sandwich bag with frozen peas
Garlic Butter sauce,
Parmigiana
(2 cloves Garlic,4TBS Butter,Parsley blended together )
1/4 cup 1/2 and 1/2
(purchase this on the road or small 1/2 pint container and keep chilled in cooler on top of ice)
Using The microwave:
Steam Noodles in ZipLoc bag partially opened to allow steam to escape
remove and empty contents into a bowl.
Using an Induction stove top melt butter mix,once butter stops bubbling reduce heat and add 1/4 cup of 1/2 and 1/2 and simmer(don't boil)Add parmigiana mix until blended.
Add peas. and cook until
Pour over noodles and mix.warmed.
Serve with bread and your favorite beverage.
Add smoked sausage,shrimp or precooked bacon heated through in the microwave.
No microwave or way to heat your meal.
Not a problem.
Recently I had made some penne with broccoli and Kielbasa and traveled to a show thinking that I would have a microwave to use. No such luck.Knowing hotels are notorious for Hot Hot showers I ran the hot water to scalding and warmed my dinner in a freezer bag using the hot water from the shower.It took some time.But when your travelling and staying in hotels the one thing you usually have is time
The following night I did the same with some vegetables and chicken breast that I had brought along..
It should be noted that I do carry a good supply of essential plates,dishes,plastic ware,cups and glasses all disposable and recyclable.
Sitting in my room nerbling a glass of wine i figured this would be a good way to warm soup or chili in the room also.
Now for feeding the troops I like the crock pot .And I like roasts of either pork, beef, cooked in broth and seasoned lightly with Salt,Pepper, Garlic wine and veggies and a little Lawry's. It can "Simmer" all day and when I get back to the room can finish it off with an additional kick of seasoning. But if time is tight I may cook the roast at home and shred it ,bag it, freeze it and cook all I have to worry about is warming it through while I am away at work or out fishing.
Porketta is always a personal and a fan favorite whether prepared by your local Porketta Monger or if you are mixing your own blend.
Quantities are always debated but Porketta seasoning
Garlic
Fennel
Parsley
Dill
Salt
Pepper
Your Porketta should never ever be orange in color.
So when you travel you do not have to be stuck in a rut.You just have to have an open mind and some creativity and remember that you are not allowed to "Cook" in your room.
