24 Comments
Jun 4Liked by Anne Byrn

Traveling in the RV, our default lunch was smoked salmon, triscuits and pickles on paper plates. Sorry it is not a recipe. I have made the Martha Stewart faro salad with the grapes many times.

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Pretty nice lunch with smoked salmon! Especially with Boursin.

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Jun 4Liked by Anne Byrn

I’m totally lazy and brink King Arthur Scone mixes. So easy add an egg and butter. Can be done in a Dutch oven, at the beach condo at 7 am etc.

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Karen, Good to know! Just had the best blueberry scones in FL. ❤️

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Jun 4Liked by Anne Byrn

The BBQ Barn! Besides great ‘cue and sides they also have a fine selection of fresh baked cakes! We can get extras to go to take to the beach house!

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I’m taking notes! Thanks Susan ❤️

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You had me at Kearney, Nebraska (where I'm from!). The salad and cake look DELICIOUS!

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Ha! Love the coincidence. The salad is fabulous and topping the leftovers with chopped cold fried chicken for lunch today. And the cake is rich and moist and old school.

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YUMMMMM

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Oh and I brought fabulous cookies made with 1/4 cup peanut butter cookie dough wrapped around a mini Snickers bar and baked. One is enough for two people!

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Sounds like the perfect afternoon pick me up! ❤️

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My husband and I used to drive to Florida from Minnesota to stay in his parent’s condo on the Gulf. I would pack ingredients for sandwiches and make them as we drove to save time. I still have fond memories of munching away while listening to country music on the radio in Tennessee.

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Very nice! Fresh sandwiches on your own time. Cheaper. Healthier. Bring back homemade road food! ❤️

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Jun 4Liked by Anne Byrn

What a great post! Road trips make for great memories and stories — even and maybe especially when things go awry! Your tale had me laughing out loud. And love the photos. Honestly I’m usually too rushed with last minute packing to do anything more than granola bars and apples and a cooler of waters for the road; on regular routes like to Edisto beach we time it so we can stop at our favorite bbq place outside of Augusta on the way. Can’t wait to try the farro salad. And follow you on your book tour road trips and read about your reports on the way!

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Thanks, Susan, I’ll definitely be reporting along the way. What’s the bbq place outside Augusta?

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Jun 4Liked by Anne Byrn

We’ve recently started traveling in a van. Our usual lunch is celery and cucumber with hummus, and these tasty and healthy seeded crackers. GF flour is an easy substitute.

Kristi's Flatbread

4 tbsp each of

Oatmeal, seasame seeds,

Sunflower seeds,

Pumpkin seeds

Flaxseeds

1cup flour

1 tsp baking powder

1 tbsp paramesan cheese (opt)

1 1/2 tsp salt (use less if

Use parmasean cheese

Or salted seeds)

a little bit less than 1 cup water

1/3 cup olive oil

-- mix dry ingredients together

-- add water and oil and mix well

-- the dough should be about the consistency of cooked oatmeal

-- put half on a parchment paper

-- put another piece of parchment paper on top

-- use your hand to spread the dough between the two pieces of paper until it is thin; can also use a rolling pin

-- peel off the top paper

-- slide the bottom paper with the spread dough on a baking sheet

Bake 350 for 25-35 min, depending on thickness. Edges should get a little browned and the cracker sheet shouldn’t easily bend when you lift a corner

Note: You can reuse the parchment paper for the second batch. Gluten free flour is an easy substitute.

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author

Thank you, Kathryn, for the gfree cracker recipe!

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Exciting times ahead .Will you have John with you as your travelling companion? Take care and I will be thinking of you.Good luck with the forthcoming book Julie

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Thank you, Julie! He’s hand-picking his stops. Wish you were here!

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Love the name “Lazy Daisy 🌼 Cake”, Anne. Great tips! Also: I demand to speak with your publisher so that Chicago is added to the tour! 😂❤️

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Chicago will DEFINITELY be added to tour Jolene!

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Excellent!

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Great post, Anne. Just back from a weekend road trip and heading out for another mid-month. The farro salad sounds great—I’ll adapt a bit more with quinoa or rice to make it GF.

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Good point, Kate. It’s a basic grain salad you can adapt to the grain of choice!

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