Mr. Batch and I recently rented a vacation house for a week at Seneca Lake, one of the Finger Lakes in Western NY. I was out of town for three days prior to our departure. Here is how I prepped our food, in advance of my first trip, for fairly-healthy, very tasty eats throughout the week — keeping in mind that both of us suspended our usual food plans and indulged … since it was vacation dontchaknow.
The nearest grocery store to our rented lake house was at least 1/2 an hour away, thus I decided to bring as much food as we could with us. We had a 1-1/2 hour drive from our home to the lake, so we needed to be able to keep the food as cold as possible over that journey. Since it was vacation, I didn’t want to do too much work, hence I decided to prep a couple of proteins & desserts, in advance, that could be frozen — which would double as “chillers” in the coolers. This is what I bought/prepared:
For dinners those first couple of nights, I served Lamb Biryani Meatballs. I made these prior to departing for my first trip, and stored them in the freezer. Though stored all together in a big container, they easily pulled apart, to thaw one at the time.
Also, in advance of my first trip, I roasted several whole sweet potatoes (still in their jackets and just pierced their skin with a knife and roasted until they were soft), which can last in the fridge for at least a week. I ate the Lamb Biryani Meatballs with a half of a roasted sweet potato and a salad. For Mr. Batch, I got fancy and made him a wrap sandwich using “Angelic Bakehouse” brand Sprouted Mash 7-Grain wraps that we bought at Costco, with lightly-dressed salad greens, sliced red onion, crumbled feta, and several Tablespoons of hummus:
To read more, press the Continue Reading, below and to the right
We entertained friends a couple of days, for lunch and kayaking & peddleboating. I decided to make Lisa’s Pasta Salad Using Raviolis that I served with Juiciest Baked Chicken Breasts, along with a Fruit Salad. My friend brought the Caprese Salad shown below on the lower right, made with basil from her garden. You may remember from last week’s post, that I baked 3.5 pounds of Juiciest Baked Chicken Breasts, for the purposes of bringing several with us to the lake house.
Hover over the images below for captions.
Breakfasts for us were 1 Boiled Egg (which I had boiled prior to departing on my first trip. Long shelf life in the fridge + no breaking en route to the lake = winning!), fresh fruit and cheeses that we bought from local cheese-eries that we visited shortly after we arrived. We either enjoyed these down at the dock by the lake, or took them with us kayaking and enjoyed them once we pulled onto shore:
For our last day at the lake, several of the people with whom Mr. Batch works came to play and brought their kids with them. I made a batch of Guacamole:
And then several appetizers, using items with long shelf-lives that I bought, in advance: fruit salad of watermelon, blueberries, cherries, & mangos; veggies & hummus; jarred salsa; tortilla chips; plantain chips; seeded rice crackers; kalamata olives; toasted almonds; and stuffed grape leaves.
These doubled as appetizers and as side dishes, to accompany the foods our friends brought to grill for lunch and dinner. And they kindly brought desserts, too — a Brazilian Flan and a Coconut Cream Pie, bought from a local Finger Lakes bakery:
We both feel extremely grateful for our jobs, that offer vacation benefits, that afforded us the time to take off to have some fun.
And I’m particularly grateful for this style of prepping food and freezing some, that leaves time to PLAY!