I thought my travel days were over, but a family emergency in Wichita changed my plans. Between errands and driving, I haven’t had much time to cook. The drive to Wichita is long—about seven to eight hours—and the endless plains of Kansas make for a dull road trip. The stretch of road offers mostly grass and dirt, dotted with rest stops that always seem a little off. I keep my travel drinking to a minimum—about eight ounces every ten hours—because long drives make me nervous. Still, those rest stops are the stuff of horror films; I avoid them if I can.
To beat the boredom I packed snacks. Food is an easy source of comfort: a little sugar or a crunchy bite releases endorphins and makes the trip feel better. I brought mini muffins from Health-Bent and a bag of Steve’s Paleo Krunch, but I also wanted real protein. On the way to Wichita I stopped at Qdoba and had a shredded pork bowl with guacamole and pico de gallo that lasted for two meals. On the return trip I opted for a Subway salad—an easy way to turn a sandwich into something lighter. The chicken tasted a bit processed, but it was better than other fast-food options I passed up. Trust me, I would have regretted choosing tacos and tater tots for a long drive.
Subway has a strange, persistent smell that seems to cling to your hair the instant you walk in. It’s odd and a little off-putting, though it’s probably just me—most days I probably smell like broccoli anyway, so no judgment.
We tried to entertain ourselves with classic road-trip games like “finish my sentence” and “would you rather.” Out of roughly 16 hours of driving, we only played for about 35 minutes, so clearly those games didn’t keep us busy for long. On the upside, I’ve gotten very comfortable using cruise control.
Also: have you ever woken up to find your arm numb or sore from sleeping on it wrong? I haven’t been to the gym in a couple of days and now my shoulder is killing me—turning a doorknob is practically painful. It’s a strange, annoying ache that makes me feel like something is off. Hopefully it’s just a temporary glitch and not a real injury.
Holiday Salted Peppermint Bark
- Yield: 6-8
Ingredients
- 1/2 cup coconut butter, melted
- 1 cup dark chocolate chips, melted
- 2 teaspoons peppermint oil or peppermint extract (edible)
- Pinch of Himalayan salt
Instructions
- Melt the coconut butter and the dark chocolate chips until smooth.
- Stir the peppermint oil or extract into the melted chocolate.
- Line a baking sheet with parchment paper. Pour the melted coconut butter onto the sheet, then pour the melted chocolate over the coconut butter. Use a knife to swirl and create a marbled design in the layers.
- Sprinkle a pinch of Himalayan salt over the top to taste.
- Place the baking sheet in the freezer until the bark hardens, at least 30 minutes. Break into pieces and serve.
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Chocolate Coconut Bark
Thanksgiving Treat: Pomegranate Coconut Chocolate Bark
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