Cooking in an RV

I love housewares.  Kitchen gadgets, bowls, cooking and serving dishes, and most of all spices. 

I am a spice-a-holic.  I particularly enjoy Indian and Mediterranean cooking.  So, I must have lots of spices and herbs.  I installed a spice rack on the closet of my 19′ International.  In 2016, when I left D.C. and downsized, all my neighbors and friends got going away spices.  Especially, Turmeric, and lots of Cumin seeds.

So, this year of Airstream travels, I plan to post great flavorful recipes, that have fewer than 5 ingredients, not counting spices.   Also, cooking for a single, presents real challenges.  I don’t want to eat the same thing for 3 or 4 dinners.  So, looking for great recipes that don’t require lots of leftovers.

My spice rack must haves are: All Spice, Anise, Star of, Bay leaves, Cardoman ground & whole seed pods, black & white, Cinnamon Sticks & ground, Cloves, whole & pods, Coriander ground & seeds, Cumin ground & seeds, Curry powder, Dill Weed, Garam Masala, Mustard seeds & ground (black and yellow), Nutmeg, ground & whole, Oregano, Ras el Hanout, Thyme, Turmeric — and I know I am forgetting something!

Also, in the fridge or freezer, I have garlic, ginger and cilantro in tubes, or small ice-cube trays found at Trader Joe’s.

I receive the New York Times Cooking and Washington Post recipe blogs weekly and really enjoy trying new recipes.  I hope you will make suggestions, as well.

Bon Appetite!  I am no Julia Childs, but I do a mean impersonation!