Things I do and places I go
I have some pretty varied interests when it comes to my travels but hiking is my mainstay and something I do almost every day. My favorite hikes tend to include a combination of mountains, big trees, interesting geological features, alpine lakes, and waterfalls. I also regularly volunteer to build affordable houses with Habitat for Humanity affiliates.
Skyline Trail, Fishlake National Forest, Utah
When I’m not hiking, I’m usually reading an unusual book, visiting archaeological and historical sites, swimming, or walking on the beach.
Fossilized fish bones et cetera in Pennsylvanian coal, Joggins Fossil Cliffs, Nova Scotia, Canada
I have other categories of types of places I enjoy visiting and activities I enjoy doing as well:
art
bridges
caves
old churches
farms
gardens & parks
lighthouses
mills
museums
Native American sites
slot canyons
volunteering
WWOOFing
Hey Meghan! What is your regular food routine while you’re on the road? I’m starting my road trip list, and will be avoiding fast food and restaurants at all costs. Planning to have a dry and cold cooler, and a portable propane grill. Interested to hear how to handle the art of cheap eating 🙂
Hey! I travel with an alcohol backpacking stove and no cold cooler so anything I can do, you can do better. My staples are things like quinoa, (whole wheat) couscous, (whole wheat) udon noodles, dried lentils, canned beans, dehydrated refried beans and split peas (they look like flakes. I buy them online) canned tomatoes, powdered hummus, oatmeal, dried fruit, hot sauce, soy sauce, salsa, and a boat load of spices. I supplement with hardier veggies and fruit that can withstand heat or cold until I eat or cook. From this I can make a surprising number of things by mixing and match grains/pasta and the beans/lentils adding in whatever veggie I can find. With just this I can do Asian noodles, spaghetti with marinara, quinoa or couscous with veggie and hummus powder (with curry/garlic powder/coriander), refried beans with fire-roasted tomatoes and/or salsa, bean burgers, couscous and lentils with veggies (garlic powder/onion powder/thyme/sage), bean chili with canned tomatoes, etc. etc. I cook at lunch or dinner then eat the leftovers (kept protected from temperature) for the next meal. Nothin’ fancy but plenty cheap and I can buy good quality stuff. I am vegan though so I never have to consider spoiling with dairy or meat so that probably makes thing easier. In any case, mixed-up dishes and pot casseroles and pasta should be a good start. Hope this helps!!