We go to Croatia for about 2 weeks, once or twice a year, and that’s long enough that most things in the fridge need to get used up before we leave.
Plus, outgoing flights to Europe usually leave in the evening, just late enough that dinner once you get through security is a good idea (even though they’ll eventually pass something out on the flight.)
So I’ve gotten in the habit of making a composed salad out of whatever I can find in the fridge that needs using up.
This time, it was:
olives (didn’t need to be used up but were in the fridge)
and a little salt, pepper, and mayonnaise
and in separate containers
hard boiled egg (the eggs could have made it till we got back, but hardboiled eggs are very satisfying travel food)
sliced pork cutlet
I can’t remember now, writing this post just when we’ve gotten back from the trip rather than when we were rushing madly off to the airport, whether both of the potatoes and peas were leftover from some meal too, or whether I decided to use them to round out the salad. Potato always makes a composed vegetable salad work better for me, and the peas were good too, so I think my meal planning for a travel week should include purposely having some leftover potatoes and peas around. Or maybe I was just pretty smart this time too!
Smooth travel food and frugal use of leftovers. Except for the part where my backpack got some extra scrutiny because apparently dressed vegetables look too “wet” on the baggage scanner. (It’s ok to bring them, and we did get to eat them, but I should have put the containers of food through separately.)