I’ve known for months that my husband is going to New Mexico for a long weekend, leaving tomorrow night. October 6th is the date that our spiritual teacher Yogi Bhajan left his physical body ten years ago. A huge memorial weekend has been planned at Hacienda de Guru Ram Das in Espanola, NM, where he lived for the last 25 years of his life. We had been planning for my hubby to fly out and I had hoped the “ingredients” would come together for me to join him. Just yesterday we decided that we will both go, driving out tomorrow morning for a late night arrival. At 900 miles, it’s at least a 12 hour drive (speeding and only quick stops for fuel) and probably more like 13-14 hours. Besides packing, today I need to plan on what food to bring for the trip. I want to use up the fresh ingredients on hand so I don’t have to run to the store for anything today and we won’t need to stop for food on the way.
I scanned the fridge and freezer for a quick inventory… enough bread for 3 or 4 sandwiches, a couple of leftover besan-kale-onion pancakes, tomatoes, leftover boiled potatoes, a piece of onion, some frozen roasted jalapenos, a pound of carrots, a few slices of steamed beets, a handful of garbanzos I was going to use in salad, lettuce, rapini, kale, carrots, and some leftover refried beans from making spontaneous nachos the other night. Oh, and 4-5 pieces of jalapeno cornbread. What’s going to make good road food?
Conscious Cookery with Siri Ved 