This is not food I made; it is a carton of freshly-made-before-your-eyes noodles with stir-fried veggies and crispy tofu I got at a foodtruck in Portland called Stretch the noodle and it was so massive that even though I was ravenous it lasted me two and a half meals.
I just ate the best vegetarian banh-mi of my life so far, albeit most unconventional, too, because it was served with a burger bun rather than a baguette. The tofu was crispy and still piping hot and so spicy I can still feel it.
I like food, OK ? I love thinking about it and dreaming about it and planning about it. I love cooking. I love when recipes turn out so well I know they’re going to become a staple and remaking old favourites that I almost know by heart and getting excited about new-to-me recipes. And the thing with being on the road for a while is there isn’t too much of that happening – there’s little access to kitchens, much less kitchen utensils and staples, and I’m on a budget so I’m trying to be careful about how much I eat out.
So there’s alot of affordable fast-food-ish food and salad bars when I can find them (I love salad bars, for real) and a lot of snacking on raw veggies and hummus and eating almonds and bananas.
It’s fine, but lord is it making me crave an actual kitchen so I can cook.
Foods I am excited to make include : nachos. Arepas. Granola. Aubergine curry. Zucchini “meatballs”. Brocoli green curry. Fajitas. Caramel rice pudding. Spinach, tomato and ricotta quinoa salad. Couscous, asparagus, radish and edamame salad. A zucchini and goat cheese frittata. Watermelon and feta salad. Roasted peaches and honeyed ricotta. Barbecued aubergines. Lebanese tabbouleh. Cheddar scones. Pesto and spinach pasta with fresh mozzarella. Peach and mint fruit salad. Lemonade. Roasted asparagus with poached eggs. Gaspacho. Cold beetroot soup.