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Author: Cindy Williams

Germans in Texas; Texans in Germany

Germans immigrated to Texas as early settlers, cementing a strong cultural presence. That’s why October + fest are words that go together like coffee and cream around here. But before you gear up to Prost! and chicken dance your dirndls off at Wurstfest, let’s deepen your Oktoberfest bona fides. Texicureans is giving you festival history straight from a Texan living in Germany, a list of festivals in Texas, and an asparagus soup recipe from Black Forest resident, Barbara Laner.    

History of Wies’n

Oktoberfest in Bavaria began on October 12, 1810, as a celebration of the wedding of Bavarian King Ludwig 1 and Princess Therese of Saxony-Hildburghausen on the outskirts of Munich.  It was essentially a way to let the poor people celebrate the nuptials.

The following year in 1811, the Bavarian Agricultural Association decided to continue the celebration as a showcase of farming achievements.  A few years later a merry-go-round and swings are added, beginning the long tradition of carnival rides.

In 1885, the next significant addition in the “now traditional” event was the introduction of a chicken roastery.  Currently over 1 million half-chickens are consumed at the Wies’n (locals name for Oktoberfest). In 1913, a 12,000-seat tent is added – the largest of its kind.

1935 saw the beginning of the Procession of the Oktoberfest innkeepers:  All breweries walk through the city to their tents with staff, beer wagons and brass bands led by a “Munchner Kindl” – a girl dressed in a black and yellow monk’s habit. Currently, 6 million people attend Oktoberfest annually!

Perspective from Germany

Brian Hooser (5th generation Texan) and his wife Bridgett have lived in Munich for 22 years and are Oktoberfest regulars.

“Pageantry, tradition, Gemütlich.  Originally a wedding celebration in a field, 187 years later the celebration continues as a global event. The fun begins with preparing for Oktoberfest long before with the selection of your Leiderhosen or Dirndl.  Once you have traditional clothes on, you meet your friends at the Teresianwiess for rides, Bavarian food and of course beer!

The experience in the tents is driven by the band, driving their 5000 guests to a crescendo of singing, dancing, and great moods.  The band uses their extensive set of songs to draw from, starting from ‘Ein Prosit’ to ‘Country Roads’ to ‘New York New York’ ending with ‘Angels’. For sure, I will be joining the 6 million other guest for this year’s Oktoberfest!”

 – Brian Hooser

Bridget adds, “You need to start thinking “Tracht” (German word for traditional clothing) during the summer. Even when it is hot and sweaty – you need to make sure you still have that bod to get into the Dirndl (the women’s dress) and the Lederhosen (the man’s leather pants).  Unfortunately, neither of these are forgiving.  The styles change from year to year, there are more traditional calico prints that some wear, then there are the latest in fashion with the silk aprons and the lace tops.  None of these items come cheap, a full Dirndl with blouse will probably cost you around 200Euros (around $200) and can run up to 1000Euros.  Lederhosen is the same with the more traditional and good leather costing up to 800Euros or even 1200Euros as our friend from Austin found out last week. However, there are bargains to be found.

We have been living here in Munich since September 1st, 2000, we of course went to the opening day while we were still living in our temporary housing.  We donned our jeans and raincoats and headed to one of the tents.  It was easy to get in at that time and we sat down with a very nice table of elderly Germans.  Since then, we have never missed an opening day!

Oktoberfest is more than just beer, it is a huge festival for the whole family; There are tons of rides and outdoor eating venues, they even have the “Oide Wiese” which is the Old Wies’n and the rides all cost 1Euro and are very nostalgic.  We always attend at least one day as a family to ride rides and eat some good food. The traditional food at the Wies’n is the half a chicken.  These chickens are bred specifically for the Oktoberfest and there is nothing else like it.  No biergarten can match how good the Wies’n Hendl is.

For the whole 2 weeks there are many reservations and friends who invite you, our company (Motorola & the reason we are here) has had a standing reservation since 1985.  All employees come along to spend some time together and you get off work at lunchtime to be there for the reservation at 2pm until close at 11pm.

We love being here and there is nothing else like it in the world, it has been quite sad that the last couple years they canceled it due to the pandemic.  We are looking forward once again to meeting our friends at the Wies’n, singing the songs, and standing on the benches. It is a see and be seen kind of place where you can tout your wares with a nice reservation at an exclusive tent.  Each tent has a different personality holding up to 5000 or even 8000 (Hofbrau tent) people.

Although we are very very happy for our livers and our wallets that it is only 2 weeks out of the year!  At least until Starkbier rolls around during lent.”

Wurstfest and Beyond

Our state is the bedrock of German Festivals with roots from across the Atlantic. Below are a few we know of, but we are sure there are more to be found! In addition to official festivals, check with your local favorite breweries and plan to raise your stein or don your lederhosen.

Wurstfest: November 4-13, 2022

New Braunfels

Austin Oktoberfest: October 8, 2022

German Texan Heritage Society

The German Free School

11:00 am – 7:00 pm

Oktoberfest Dallas: October 1, 2022

Exchange Club of Lake Highlands Neighborhood

Oktoberfest Fredericksburg: September 30 – October 2, 2022

Marketplatz in downtown

Oktoberfest Galveston Island: October 21-22, 2022

First Lutheran Church of Galveston, 2415 Winnie, Galveston, TX

Oktoberfest Granbury: October 7 – 9, 2022

Grandbury Square Plaza and Pavilion

Oktoberfest San Antonio: October 7-8 and October 14-15, 2022

Beethoven Männerchor – 422 Pereida St.

Oktoberfest Muenster: October 7-9, 2022

Heritage Park Pavilion

301 N. Ash Street

Oktoberfest La Grange: October 1, 2022 (3:00-7:00 pm)

La Grange Main Street and La Grange Rotary Club

Surftoberfest Beer Festival Corpus Christi – October 22, 2022

Water Street Market

Marina Arts District

 

German Asparagus Soup

You may think of potato soup as a quintisential German dish, but did you know Asparagus soup (which typically includes potatoes) is also popular? 

Asparagus gradually made its way to Germany in the 1500’s.  Currently the Deutsch are the 4th largest producer in the world.  When you are in Germany during Asparagus season, which is  early summer, you will find it prepared every possible way in restaurants. 

Texicureans visited with Barbara Laner in the Black Forest area of Germany to learn her time honored recipe. 

German Asparagus Soup

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Prep Time 20 minutes
Cook Time 40 minutes

Ingredients
  

  • 1 cup butter
  • 6 cups Asparagus, (peeled if larger than 1/2 “ Diameter) and cut into 2” pieces
  • 6 cups peeled and chopped potatoes
  • 2 cups chopped onions
  • 6 cups vegetable broth
  • ½ cup sour cream
  • ¼ tsp ground ginger
  • ½ tsp nutmeg
  • pepper to tasts

Instructions
 

  • Melt butter in large cooking pot
  • Add chopped onions and stir until slightly cooked.
  • Add vegetable broth and heat until almost bubbly.
  • Add potatoes and asparagus, stir and let cook on medium heat for about 40 minutes.
  • Stir and use either an immersion chopper, or place in increments in a blender until smooth.
  • Stir in sour cream
  • Sprinkle in nutmeg and ginger
  • Add pepper as desired.
  • Let sit with lid on for a few minutes.
  • Ladle in bowls and garnish with chives or parsley.

Video

Notes

  • You can also substitute squash for the asparagus in this recipe!

Mexican Flan

Mexican Flan

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Prep Time 10 minutes
Course Dessert
Servings 8

Ingredients
  

  • 2 tbsp water
  • 1 cup sugar
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 8oz package cream cheese
  • 6 eggs
  • 1½ tbsp Adams Extract Vanilla

Instructions
 

  • Preheat oven to 325.
  • Place the 1 cup sugar and 2 Tbsp water in a saucepan and bring to a boil until sugar dissolves. Reduce heat and stir until syrup becomes a light caramel color.
  • Pour into baking pan, and spread evenly across the bottom.
  • Blend the remainder of ingredients until smooth in a blender.
  • Pour mixture into baking pan and cover with aluminum foil. Set pan in a larger baking pan and add warm water to about 3/4 inch.
  • Bake for about 60 minutes or until flan appears firm. (Flan will continue to cook after removing from oven)
  • Let Cool. Run a knife around edge of pan. Place serving plate over flan baking dish and invert quickly.

Video

Notes

  • I have also made this flan without the sugar topping with great success. It cuts the sugar a bit.
  • It’s very important to preheat your oven for this recipe.

Hibiscus Tea

We still have warm days that call for a refreshing drink.  For a change of pace, try Jamaica or Hibiscus tea.

It’s healthy for you, has a lot of vitamins and its a beautiful, refreshing drink.

Simply add the dried hibiscus flowers to boiled water with a little sugar, a sweetener like stevia, or honey and let it steep.  Strain out the flowers, let cool and pour over ice.  Serve in glasses over ice.

I have even added a little lemon juice and mint for a slightly tart flavor.

You could also add sparkling water for a little fizz.

This is a drink you find quite often all over Mexico,  Its even quite common to serve a Hibiscus Margarita!

Hibiscus (Jamaica)Tea

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Prep Time 10 minutes
Cook Time 8 minutes
Servings 10

Ingredients
  

  • 1 package dried Hibiscus Flowers
  • 2 quarts water
  • 1-2 cups dried hibiscus flowers
  • ½ cup sugar

Instructions
 

  • Rinse and drain the hibiscus flowers.
  • In a medium saucepan, bring the water to a boil.
  • Add the hibiscus flowers and sugar
  • Lower heat and simmer for 5 minutes or so.
  • Strain
  • Chill and Serve

Video

Notes

  • I cut the sugar in 1/2 from the package recommendations, so you can adjust according to your taste.
  • If you just divide the dried flowers in 1/2, one package will yield 2 pitchers of tea.

Texas Trails: Diez y Seis de Septiembre & Texas: Celebrating Independence

Think you know everything about Texas, Mexico, and our interwoven history? Maybe not. The holiday on September 16th isn’t simply for margaritas and street tacos. It is about independence; specially, independence from Spain. This month, we invite you to reach beyond typical tex-mex and into food with deep tradition and visit one of Texas’s multiple Mexican cultural centers.

Diez y Seis de Septiembre is a significant Mexican national holiday celebrated across Texas.
We dug deep into the history this time on the Texicureans Trail. So, if you’re reading for the recipe, you may want to skip to the end. But we think it’s more fun on the journey. Read on for some celebration destinations and an authentic recipe for home.

The Holiday

In 1803, French Emperor Napoleon sold the Louisiana Territory to the American President Thomas Jefferson to raise war funds. With these raised funds, in 1808, Napoleon invaded Spain and put his little brother, Joseph-Napoléon Bonaparte, on the Spanish throne as King José I. Of course, this did not set well with Spain or Spaniards in the New World.
The fever of freedom from French kings and Spanish overlords ignited into rebellion, and a priest, Miguel Hidalgo, is credited with starting the Mexican War of Independence. He issued his “Cry of Dolores,” on September 16, 1810 calling for an end to 300 years of Spanish rule in Mexico. He also championed a redistribution of land and racial equality for thousands of Indian and Mestizo peasants. Father Hidalgo’s cause was so popular that the letters of his name were rearranged to name the new Texas town of Goliad.
Spain defeated Napoleon in 1813 and seized back the throne. The Mexican War of Independence continued, inspiring Texans to seize the opportunity to free themselves from Spain and Mexico as well.

The Emma S. Barrientos Mexican-American Cultural Center – Austin

The Emma S. Barrientos Mexican-American Cultural Center hosts “Viva Mexico”, Yoga, Dance and other events and programs. Housed in downtown Austin on the Colorado river in what has become known as the Rainey District. This annual event showcases visual art, dance, and musical performances that explore Mexico’s history through cultural art traditions. Viva México celebration will be on Saturday, September 17th from 5-9pm and tickets are free.

I caught up with Michelle Rojas, the Culture and Arts Education Manager and walked through the beautiful Sam Coronado Gallery. Michelle gave the historical background of the 15-year-old center. Currently showcasing San Antonio artist Blas Lopez, exhibits change out every few months. Embarking on a multi-million-dollar expansion, the center will close in a few months for approximately 2 years, and will be taking their exhibits on the road to underserved communities.

Emma S. Barrientos Mexican American Cultural Center
600 River St.
Austin, TX 78701

Instituto Cultural de Mexico – San Antonio

Instituto Cultural de Mexico was created for the purpose of enhancing the friendship between the peoples of Mexico and of the United States of America through a better understanding of their cultural values. Located in Hemisfair Plaza in San Antonio, 2 galleries showcase art and culture on a rotating basis. Admission is free!

A fun plan is to arrive close to opening time of 10:00 (paid parking is at the corner of S. Alamo and Nueva). Enjoy the exhibits and then trot across the street to Box St. All Day “a glow up from their popular food truck and catering company The Box Street Social”. Choose from their variety of espresso bar, craft cocktails, local beer and then order up from their “brunch all day menu”. I loved their team encouraged lingering conversations.

https://www.theboxstreetsocial.com/

CLICK HERE for Mexican Cultural Institute (Instituto Cultural De Mexico)
600 Hemisfair Plaza Way, San Antonio, TX 78205

Chiles en Nogada – Celebrate at Home!

Chiles en Nogada (Poblano Chile Peppers in Pecan Sauce) is the perfect dish to prepare at home to celebrate Diez Y Seis de Septiembre. Colorful and rich with meaning, this dish has both the history and the presentation. This is a traditional recipe in Mexico and if you ask around in Texas, everyone’s Grandma makes the best one.

Helen Hovestadt grew up in Mexico City and is sharing her version of Chiles en Nogada with Texicureans! Food lovers looking for a different experience will enjoy these heavenly flavors. This recipe is from Helen’s mother, with a few tweaks of her own. Isn’t that how we all do it?

Presentation. This dish honors the Mexican Flag with the three colors, green (poblano pepper), white (nutty creamy sauce) and red (bright pomegranate seeds). There are many ways to prepare this dish, but it always must always have these signature ingredients: chile poblano pepper, meat stuffing picadillo, nut cream sauce and pomegranate seeds. This is a rich mixture of tasty flavors that can be spicy hot, salty, tart, and semi-sweet. Yum!

History. General Agustin de Iturbide (later emperor of Mexico) asked the Augustinians nuns of the Convent of Santa Monica, in Puebla, Mexico, to prepare Chiles en Nogada for a banquet in celebration of the Treaty of Cordoba with last Spanish Mexican viceroy Juan O’Dnajou. The treaty was the triumph result of the Trigarante Army (Army of the Three Guarantees) for the total Mexican Independence from Spain.

Chiles en Nogada

 

Chiles en Nogada

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Prep Time 45 minutes
Cook Time 30 minutes
Servings 6

Ingredients
  

Base Ingredients

  • 8 medium poblano peppers
  • 1 pomegranate fruit
  • 1 small bunch of finely chopped parsley

Picadillo Ingredients (meat filling)

  • 2 lbs extra lean ground beef
  • 1 tbsp canola or vegetable oil
  • 1 red or white onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 5 roma rip tomatoes, blended into a smooth puree
  • 1 clove garlic to blend with tomatoes
  • 1½ cups water to blend with tomatoes
  • 1 stick cinnamon
  • ¼ cup raisins
  • ¼ cup cranberry raisins
  • ½ cup dry candied pineapple
  • ¼ cup fresh, finely chopped apple
  • ¼ cup chopped bleach almonds
  • ¼ cup pine nuts
  • 1 tbsp finely chopped parsley
  • 1 tsp know chicken bouillon seasoning
  • ½ tsp marjoram
  • 1 tsp each salt and pepper
  • 1 tbsp sugar

Nogada Ingredients (Pecan cream sause)

  • 1½ cup pecans
  • 1½ cup water
  • 1 pinch salt
  • 1 tbsp sugar
  • 1 cup heavy cream, creme fraiche, or sour cream

Instructions
 

Picadillo:

  • In a large deep skillet, at medium heat, add oil and quickly sauté onion and garlic. Then add ground beef. Cook until done. Drain excess water after done.
  • Blend to puree ripe tomatoes with water end garlic clove until smooth, using a strainer when adding puree to meat.
  • When the meat and sauce start changing color to orange, add 1 cinnamon stick.
  • Continue adding the rest of ingredients, stirring slowly on low heat, letting picadillo cook until all juices are completely absorbed. Season to taste with salt and pepper.
  • Let picadillo rest completely and cool before stuffing the chiles

Roasted Poblano Peppers:

  • If you have a gas stove, use tongs to roast the peppers directly over the fire while turning them around the flames. Once the skin starts blistering all around and still hot, wrap the chiles with paper towels and set them inside a large zip lock bag and seal. Let the chiles rest for 10 minutes.
  • Carefully peel charred skin of chiles in slow running water in your sink.
  • Make a small incision on the side of each Chile to take out the seeds and veins. Pat and dry chiles.
  • Stuff chiles carefully with the prepared picadillo and set on a platter.(Note: you may also roast chiles in a 425 F oventurning them over until the skin blisters)

Nogada:

  • Puree all pecans in a blender with 1 cup of water. Add water little b y little until very smooth. Add sugar and salt.
  • Add cream with a spoon until well mixed. Refrigerate.

Pomegranate (Seeds)

  • Carefully cut the top of the fruit, then slice the sides to take the thick skin off. An easy way to collect pomegranate seeds, is to submerge the fruit in cool water. The seeds will float and you can collect and drain.

Preparing to serve:

  • For an individual serving, set one stuffed poblano pepper in a dinner plate and generously pour creamy nut sauce over all. Add abundant pomegranate seeds and banish with parsley.
  • To make a casserole style you may arrange all the stuffed chiles in a deep platter, cover totally with creamy nut sauce and pomegranate seeds. Garnish with parsley.

Video

Notes

Chiles en Nogada are generally served at room temperature, but some people like to eat them warm. So, before you serve them, you may only warm the stuffed chiles, but NOT the Nogada cream sauce. Add sauce after warming.
Enjoy!

Gazpacho with Coffee Glazed Bacon

Love tomatoes, colorful peppers, and cucumbers? Gazpacho is the combination of all those combined in an iconic Spanish cold soup. Try it for a great way to chill on hot summer days at lunch or supper.

This recipe elevates the spicy, bright and rich soup with coffee glazed bacon and sour dough croutons. You may even say that they all become best friends in your mouth! After all, what isn’t better with bacon on it?

Just save some of that morning coffee and see what happens!

Gazpacho topped with Coffee-Glazed Bacon

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Course brunch
Servings 10

Ingredients
  

Gazpacho

  • 1 organic or hothouse cucumber
  • 1 each red, orange, and yellow peppers (cored and seeded)
  • 8 plum tomatoes
  • 1 medium red onion, chopped
  • 1 tbsp chopped garlic
  • 32 oz organic tomato juice
  • ½ cup rice or white wine vinegar
  • ¾ cup Texas EVOO
  • 1½ tsp kosher salt
  • 1½ tsp freshly ground black pepper

Sour Dough Croutons

  • 4 slices sour dough bread cut into 1" square pieces
  • 2 tsp olive oil

Coffee Glazed Bacon

  • 12 oz bacon
  • ¾ cup strong coffee
  • 2 tbsp maple syrup
  • pinch of pepper and salt

Instructions
 

Gazpacho

  • Roughly chop the cucumbers, bell pepper, tomatoes and red onions. (Add the garlic to the red onions)
  • Pulse each vegetable separately in a food processor
  • Combine in a large bowl and add tomato juice, vinegar, olive oil, salt, and pepper. Chill in fridge for at least a couple of hours.

Sour Dough Croutons

  • Toss with Olive Oil and bake at 375 for 6 minutes.

Bacon

  • Cut the bacon into narrow strips about 3 inches long
  • Heat the pan and place the bacon in the pan, cooking until no longer raw.
  • Pour in the coffee and maple syrup. Add salt and pepper. Cook until the coffee completely evaporates from the pan and bacon is dark and carmelized.

Video

Notes

To Serve: Pour into individual bowls and top with croutons and bacon.

Zucchini Brownies

If you have ever raised zucchini you have probably had this happen:  You walk into the garden and discover the gargantuan of all zucchini that was previously hidden under a leaf!
So, what to do?  Here’s an idea that is a crowd pleaser and healthy at the same time:  Zucchini brownies.
Moist, with just the right amount of chocolate sweetness – you will surprise the folks you share them with when you share the secret ingredient.
The icing is great, but my friend Karen prepared it sans the icing and served it to rave reviews.  So, you choose – to ice or not to ice!

Zucchini Brownies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Servings 24

Ingredients
  

  • ½ cup vegetable oil
  • 1½ cups white sugar
  • 2 tsp Adams vanilla (can use up to 1 tbsp)
  • 2 cups Texas flour
  • ½ cup unsweetened cocoa powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 1 cup walnuts or pecans

Instructions
 

Cake

  • Preheat oven to 350 degrees F. Grease and flour a 9 x 13 inch baking pan.
  • In a large bowl, mix together the oil, sugar and vanilla.
  • Combine the flour, 1/2 cup cocoa, baking soda and salt. Stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly in to the prepared pan.
  • Bake 25 - 30 minutes in the preheated oven, until brownies spring back when gently touched.

Frosting

  • Melt together 6 tbsp cocoa and butter (or margarine, but I always suggest butter)
  • Blend together the confectioners’ sugar, milk and 1/2 tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Video

Adventure Ready

Texas is a plethora of adventures waiting to be explored. Rivers, lakes, hills, forests, and trails all await our discovery. Being physically ready to tackle a hike, navigate a river in a kayak or enjoy a day walking the beach, simply makes it more enjoyable.

Below  Jessi Oehler shares with you some key exercises that you can do in your own home for a few minutes a day thereby developing muscles ready to tackle a fun outing.

5 Rounds

10 – 15 squats to bench or chair

5 – 10 push ups to bench or chair

10 -20 Alternating Lunges

10 – 15 Knee Raises

View the video below for a demonstration

Meal Prepping

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Prep Time 1 hour 30 minutes

Ingredients
  

  • Chicken Breasts - Number dictated by # of Meals
  • Whole Pork Butt or Shoulder
  • Low Sodium Canned Black beans and corn
  • HEB prepared Pico
  • 2 - 3 Veggies of choice

Instructions
 

  • Baked Chicken: Dice raw chicken breast, season with your favorite seasonings and place in oven on 375 for 20-25 minutes.
  • Crockpot Pulled Pork: Place pork butt or shoulder in crockpot with 1/2 bottle of BBQ sauce. Cook on high for about 4 hours
  • Pico: Combine low sodium canned black beans and corn with HEB prepared pico. Salt and Pepper to taste.
  • Roasted Veggies: Chop veggies of choice and place on a baking sheet. Season with your favorite herbs. Can toss with a little EVOO if desired. Bake in oven at 375 degrees for about 10 - 15 minutes.

Video

 

RV Kitchen Essentials

Being prepared makes hitting the trail so much easier and faster.  Whether you are a tent camper or RV’er, having a list of basic items assures you’ll be ready to take off for adventure!

Megan Traeger shares her list of staples she keeps in her RV.  If you are a tent camper – you might keep a plastic box  stocked with essentials.

Happy Exploring!

Must pack in the kitchen of the airstream:

  • S’mores ingredients (if you want to skip out on extra packing, buy the Keebler’s fudge stripe cookies. Chocolate and graham crackers in one.)
  • Kreutz Pancake mix (with mixin’s like fruit or pecans or chocolate chips)
  • H‑E‑B trail Mix (everybody can grab their flavor of choice and they come in resealable bags!)
  • Pasta (probably the most versatile thing I carry. I can add red sauce or just olive oil, or I can add cheese and taco seasoning. I can cook a cup of it or cook the whole bag and save the rest for leftovers.)
  • Cereal (for those mornings that we need to quickly pack up. Our kids will typically pour cereal into a cup, and some milk and a spoon and take it to the truck for on the go breakfast.)
  • Hot sauce and Tortilla chips (no further explanation needed. We do love grabbing salsas or queso when we stop at different places to try their stuff.)
  • Tortillas (another versatile item. I can make breakfast tacos, or quesadillas with leftover chicken or beef from the night before. Or I can heat them up, add some butter and sugar and call it dessert.)
  • Bread (I don’t skimp on my bread so I always buy Dave’s Killer Bread. I have yet to NOT find it when traveling!)
  • Fritos and bean dip (this is a don’t ask don’t tell snack.)
  • PB/J (sometimes you make sandwiches for your kids. Sometimes you just make them for yourself. I’m also a huge fan of packing Justin’s peanut butter packets for hiking snacks. And jelly will be used at breakfast sometimes too)
  • Granola (we buy the Bear Naked cacao and Cashew butter bag. I can eat this for breakfast, snack, or dessert. I typically will toss it with some Greek yogurt.)
  • Dried fruits (hours in the car can lead to useless snacking. Might as well eat some dried mango or banana chips!)
  • Pita chips (clearly can be used with some hummus. But the other day I had tomatoes, mozzarella, basil, and balsamic vinegar. I used the pita chips as my base for all of it and they were perfect bite sized bruschettas.)
  • Olive oil
  • Salt and pepper grinders
  • Coffee (we love that when we travel we can find some really great and unique roasters throughout the country.)
Fridge:
  • Milk (for cereal and kids)
  • Creamer (for coffee to deal with kids)
  • Eggs (I usually only pack half a dozen for space saving.)
  • Peppered Bacon from Granzins (sometimes I’ll make this to go with pancakes, or in breakfast tacos. One time I threw it in cabbages that we were taking to a potluck. Or I can smear some Nutella on it for dessert. Best bacon I’ve ever eaten!)
  • Butter
  • Sandwich condiments 
  • Lunch meat and cheeses
  • Fruits (we eat a ton of fruits so this is a revolving door. It’s especially fun to get local produce that is native to an area.)
  • Hummus
  • Bell peppers (slice them up to throw in a omelet. Slice them up to dip in hummus. Or slice them up to sauté for dinner.)
  • Sparkling waters
  • Pound of ground beef 
  • Shredded Cheese (another thing that can be added to a ton of things.)
  • Sausage (use it for breakfast, snacks, or dinner.)
  • Large Greek Yogurt (at home I hardly buy the big containers of yogurt but on the road we always have one in the fridge.

Quick and fun breakfast
Banana split breakfast
Cut banana in half, scoop in yogurt instead of ice cream
Top with fresh fruits and granola
Sometimes I’ll add some chocolate chips or sprinkles to the girls.

On the run lunch hack
I always buy paper food boats. That way if we are in a pinch, I can throw a sandwich and some goldfish and some fruit gummies in a tray and call it lunch for the kids. In the adults trays I may cut up some bell peppers and scoop in some hummus to take in the car. Easy clean up.

Dinner suggestion
When planning your dinners be mindful of how many dishes you are getting dirty. I like to simplify and try to stick to one pot meals if possible. I’ll load the ingredients into a paper bag to keep them all together in the fridge. This then becomes my trash bag as I cook.

After dinner space saver
If I know I’m making chicken or beef and may possibly have extras, I’ll cook all of it and then put the remainder of the cooked meat in single compartment meal prep containers (from H‑E‑B) to keep in the fridge. I can reheat the meat the next day and add it to lunch as a quesadilla or to top a salad.