Normally, the focus of my cooking is on various levels of health and nutrition. With SLB I can't do that. People's digestive systems need to adjust to my normal style of cooking and adjusting while riding for hours over mountains in Spain is not going to go well. So I've learned various tiers of healthy cooking. At SLB I'll be cooking traditional training style meals and of course I can't help but sneak in some extra healthy ingredients wherever I safely can. I would say that the breakdown would be about 60/40 %.
I also have the greatest assistant chef I could ever ask for. John's dad and I have a great relationship and he is here to help me. The man knows his way around a kitchen and I love spending time with him.
Today, one day before campers arrive, we did our first shop. We bought supplies for the next 2-3 days and will go back to the store regularly to keep things fresh. It took quite a bit of research to locate everything we needed, but we really got lucky with a walmart/costco type store. It was super awesome! I'm also going to let the campers come into the kitchen once in a while to learn a few things, as if it were a cooking class. I'm also more than happy to be total holistic health counselor if they'd like to pick my brain while we cook.
Everything has gone perfectly thus far with the camp. All the way from packing our bags, to the most perfect 60 degree and sunny weather (I know, I'm sorry. I'm not trying to rub it in about the weather ;))
Now I'm off to do some food prep. I am so amped to get on my bike and ride over mountains with an awesome group of people.
(Photo: our first shop filled 3 carts!)
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