I have a thing for road food.
All rules are suspended: calories cease to exist, fat grams disappear, and everything usually off-limits—cinnamon Goldfish and pretzel M&M’s, or McDonald’s French fries, for example—are heartily welcomed back into the inner food circle. Truth be told, I’ve been actively planning our on-the-road eats for weeks. And although I am going through a mostly vegetarian phase in my real life, I had only one thing on my mind when we hit Texas: barbecue.
Oh, how I love Texas barbecue.
Sadly, the freezing rain, wind, and general outdoor nastiness made a stop at one of the iconic roadside BBQ joints that hold such a special place in my heart seem less charming than I remembered, and we were forced to improvise a midday meal out of peppered jerky, carrot sticks and Lara bars. Not bad, certainly, and probably healthier than brisket… but not wonderful, either.
But my roadside entertainment, courtesy of the CFN (aka the Carla Food Network)?
Between Louisiana swampland and crazy Houston traffic, my mom read aloud from various cookbooks, pretending to be a Giada/Paula/Ina composite. However, all joking stopped when she came across this recipe (from Heidi Swanson’s Super Natural Cooking) for sweet potato and goat cheese spoon bread: http://www.seriouseats.com/recipes/2007/11/sweet-potato-spoon-bread-recipe.html
Bread made from mashed potatoes and creamy, melty cheese? Sign me up. And I’m pretty sure that this is the first thing I’m going to make in our brand new kitchen—just as soon as the moving truck arrives next week. In fact, it sounds like a mighty fine accompaniment to the barbecue that I intend to eat very soon.
For the next few days, however, we’re living out of our suitcases and trying not to venture beyond our hotel so as to avoid the wicked weather—and I’m doing my best to take full advantage of road food law now, because real life begins again next week.
Until then, there’s a vending machine—and a bag of Milanos–with my name on them.