Spork

Get your root on.

Who has had homemade cornbread on the road? Raise your hand.

I must be prepared for off grid. I go with protein sous vide, two weeks is too long to travel raw.

Days of this. Lol

Note it’s placement.

And the spice rack.

Sorry, lost an image.

@MokaPot The core. The Kelty bag. I hope the contents speak for themselves. A fly over Lets see, Top left is a sterno get up, canteen cups, and measure and retrieve. Then a knife sharpener and plates. lol Forks, spoons, and knifes with wipe ups to follow. A general kit, the front line.

@CantCookStillTry, the edit didn’t work. 😉

“due to my Irish and Appalachian extraction” Hello cuz. I’m stemless, at this time, and toeless @cantcookstilltry. I love this place. Thank you @Smithyfor your candor.

Montagu? That’s generally held as where the rubber meets the road. Our premiere Montagu chef, in my humble opinion, is @liamsaunt .

That hot plate makes it easy.

Less than $20 hot plate from wallyworld two years ago slow simmers beans with amazing ease and reliability. No co-workers, which is more common than not.

Pintos, Onion, a Salmon Frittatta, Mustard Green, Corn bread and Butter.

Tough to see, mustard greens.