As some of you will know, Dave and I have no fixed abode. We house sit, moving around Bristol and Bath looking after peoples pets whilst they are away. We’ve been doing this since September last year, including during our travels and since we came home in April. If you want to find out more about why we do it and some of the logistics involved, take a read of my Medium article here!
Today, however, I wanted to touch on the food side of being nomadic. How I’ve adjusted and adapted to not having my own kitchen over the last 12+ months. Whilst the homes we stay in often tell us to help our selves to their staple ingredients, we don’t want to turn up and use every last drop of oil, spices or salt they own. So, I’ve developed a moving larder of key essentials and this travels with us from place to place.
The core elements live in one big box, a shallow box, tote bag and freezer bag. In a way, it’s changed our eating and shopping habits for the better and keeps me on my toes so that we’re not just cooking the same old familiar staples each week. I’m not able to fill my fridge and freezer with deals from the supermarket because usually, we’re slotting in around someone else’s fridge space. We’re not able to stock up on bulk buy tins of tomatoes and unusual spices and herbs you tend collect over time because again, there’s no cupboard space and we don’t want to be moving all that stuff every few weeks!
Let’s take a look at my current supplies:
- Oils & kinds of vinegar, fish & soy sauce
- Sea salt & black pepper
- Italian seasoning, dried chilli flakes, stock cubes
- Marmite for me, Vegemite for Dave
- Garlic & onions
- Dried goods – rice, pasta, flour
- Freezer/ Fridge – peas, pickles and condiments, pesto, eggs, cheese and chillis
- Coffee and tea bags.
Keeping things neat:
I tend to use Tupperware boxes for any open packets and small bits and pieces such as stock cubes, chocolate bars and loose items, having learnt the hard way that open bags of sugar, flour and most recently, coriander seeds, are prone to spilling (everywhere) during a move.
Currently, it’s little and often. Meal planning is a useful way of making sure you’re going to eat well and not fall victim to a ‘we’ve got nothing in, let’s get a takeaway’ mentality, which used to happen. We often use services like Farmdrop (available in London and Bristol) and Fresh Range (available in Bristol and Bath) to make sure we’re eating locally and only ordering enough food for the duration of the current house sit.
The great thing about delivery as well is that there is no packing and carrying to the next place as we only order and eat what we need for each place we stay at!
Have you ever had to travel with a moving larder? Do you have any tips? Is there anything you just couldn’t live without?