Road Trip to Idaho
Spring is absolutely the best time to go for road trips. The lands are so lush with vibrant green and colorful with wild flowers. This week for “cinco de mayo” (which btw is never celebrated in Mexico), we took a trip to see some friends/family members in Idaho. We drove all the way from our lil’ town in Santa Cruz crossing through Nevada and Oregon, it was such a looooong drive but oh was it so worth it!
One of the things I love from road trips are the challenge of getting creative to make awesome lunches & snacks that wont get soggy or gross for hours in the car. I like to cut up fruit, make a hummus, bring chips, make paninis, wraps and baby carrots etc.
This trip was awesome not only because our friends were great hosts, but I had encountered a challenge where my friend Yvette was the pickiest eater I have ever crossed upon. She dislikes all sorts of vegetables and will only eat potatoes and iceberg lettuce…no tomato, avocado, onion, carrots, broccoli, asparagus, …..etc… So I was very nervous as what meal I could cook that would impress her, and how would I sneak some veggies in them…I was pretty nervous that I would be unsuccessful, so being that it was cinco de mayo I decided to play it safe with Mexican food which I prepared Molletes, Enchiladas, and Mexican Rice. OMG! She was impressed, “Wow, I have never had anything like this, this is amazing!” she surprisingly commented over and over. This was definitely one of the most exciting moments in my cooking experience and I am so grateful that I passed the scary test. There is no expression in how happy I feel the moment I see someone’s face light up when they take a first bite of my cooking. It’s a very exciting and powerful feeling. And I love making people happy with food, it is just SOOO healing! Hence I will share my enchilada recipe on the upcoming post that took over the taste buds of someone who never thought a vegetarian meal could be so AMAZING, but for now I will share some pictures of our trip enjoy.