Our Mobile Kitchen

While we relish new foods that we encounter on our travels, at times eating vegetarian can be very frustrating. I cannot count the number of times I wished we ate chicken. Life would have been an order of magnitude simpler!

Over the years we have assembled our little kitchen-on-the-road, even did a little upgrading recently. We mainly use our kitchen in a few circumstances:

1. Our hotel does not include breakfast. We have concluded that eating breakfast at the hotel, instead of going out for breakfast, saves a lot of time and effort, otherwise we may not get going until after 10 am. So we eat in using the pot and electric coil to heat water and make instant coffee in the mugs to go with pastries or breads bought the night before
2. We cannot find vegetarian food at restaurants, markets, or stalls. This mostly happens in very small towns. So far, we have made instant noodles in the pots and guacamole in the pots and pot holders. I don't know what we'll need to do this trip.
3. We have a long train/bus ride. We always bring our own food. John likes having sandwiches. We use our knife and cutting board to make cheese/cucumber/avocado sandwiches. 
4. Sometimes I think we need more protein. We make hard boiled eggs in the pots.

This may seem like a lot of work, but actually life on the road is very simple -- keep our stomachs full, keep ourselves comfortable (clean, warm/cool), have good shelter (clean bed, bathroom, WiFi) -- that's it! This is why I love traveling.

2 x 28 oz (800 ml) titanium pot/mug with insulating base and lid
2 x  8 oz (200 ml) double-walled stainless steel mug with lid
2 x  6-inch titanium sporks
1 x pair collapsible chopsticks
1 x dual voltage immersion water heater
1 x Swiss Army Picnicker pocket knife with locking 4-inch blade
1 x small cutting board

"If one travels, one eats." - D.H. Lawrence, Sea and Sardinia (1921)