Traveling Kitchen

As we were packing up our things for the big move, Scott and I decided that we needed to have an “emergency supplies” box.  Now you’re probably thinking that means items like bandaids, batteries, a flashlight.  Things like that.

And yes, we did have a box that contained those things but that isn’t exactly what our “emergency supplies” referenced.

It was kitchen items.

We knew that we would be staying at a hotel with a mini-kitchen once we got to Colorado.  We also didn’t know how long it would be until we saw our stuff again and there was no way that I was going to risk going a good while before I cooked again.

My essentials that I brought were:

My entire spice cabinet.

Oh yes I did.  Good spices can be expensive. I also buy in bulk so I had several large containers of spices like garlic powder (the elixir of life).

There was no way I was giving that stuff up and repurchasing everything.  It was coming with me.

Basic Utensils:

  • Favorite kitchen knife along with a few other types like a paring knife and slicing knife.
  • Spoons, spatulas, tongs, peeler.
  • Cork screw and bottle opener
  • Can opener
  • Small cutting board

Basic Pots and Pans

  • A large soup pot, which comes in handy for boiling things like pasta, greens, or making soup.
  • A medium sized sauce pot which can be used to make rice, oatmeal, heat up water for tea.
  • A small skillet for cooking things like eggs, fish, and other similiar items.
  • Three sizes of baking sheets; large, medium, and small

We also made sure to purchase disposable cups, plates, and bowls once we got here.  We use those in combination with some inexpensive plastic cups and silverware that we purchased once we move into our rental.  We bought those items on clearance at Target.

These were all items I consider the basic must-haves so that I could at least create some homecooked meals for us to enjoy.  Going out to eat is great and we very much want to explore our new city’s food scene.

However I don’t want to rely on going out for meals all of the time.  That gets old fast. Plus I tend to get really cranky if I can’t cook.  It’s an outlet for me.

Because I knew I would want to start cooking right away, I made an emergency supplies box.  Well two I guess since the spices took up one box all their own.

Yes the car was jam packed and it meant there was some extra finagling that had to be done to make sure everything fit, but totally worth it.

Because that meant that I could cook meals for us without having to rely on take-out every day.

What would you bring in your traveling kitchen?

5 thoughts on “Traveling Kitchen

  1. Nicole says:

    I’d bring my big Le Creuset pot even though it weighs a ton- you can cook anything in it! Definitely my good knives, which I already bring with me to the lake when we visit because the knives in the kitchen there are crap. Wooden cooking utensils, a metal spatula, and my 12″ Caphalon skillet.

    I have a big spice bin, but I seem to primarily use only rosemary, oregano, chili powder, and cumin. Those plus my Olive Orchard olive oil and $30 Williams Sonoma balsamic vinegar are must haves.

  2. DM says:

    We did something similar when we moved last. We threw in our copy of Deborah Madison’s Vegetarian Cooking for Everyone. Also included a small colander.

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