Recipe(tried): Vacation Meal Planning and Menu Ideas - Reply to BV

Dear BV,

I have faced the same dilemma. We like to go to the Coast for long weekends and I, too, do not want to be in the kitchen the whole time!

When I am home I cook everything from scratch, but when I'm on vacation I make use of conveniences. For your pork tenderloin, I suggest drowning it in bottled barbecue sauce and baking it. Add a pre-washed salad (one thing I will not do is eat commercial bottled salad dressing because I think it tastes nasty) so bring your own salad dressing in a jar. Then you could buy either potato salad or rolls. Throw in a bottle or two of wine and you have dinner.

I have also purchased an assortment of cold cuts, cheeses and breads, along with olives, marinated vegetables, and cut-up fresh fruit and put it on the table for everyone to assemble their own sandwiches. Of course, put out mayo, mustard, butter and pickles for the sandwiches.

One night you could purchase rotisserie chicken and do the same thing. I'd probably make some gravy to go with the chicken, however. I love gravy! This is something you could do at home, freeze and take with you. Most delicatessens also have pre-made mashed potatoes and lots of salads and cooked vegetables.

Another thing we have done is assign meals to people. This way, the cooking is divided up and does not fall on the shoulders of only one person. It's fun, because everyone gets to contribute and participate. I also enjoy this because other people make things that I don't. After 40 years of cooking, I'm sick to death of my own recipes. It's fun to see what others come up with.

This is your vacation too!

Yours,

Marilyn