MaartjedeMeer
New Member
- Time of past OR future Camino
- I plan to walk the Frances in Dec 2017/Jan 2018
Hello,
I'll be walking the Camino Frances from the beginning of December this year until somewhere in January '18, by myself. I plan on cooking as much as possible, since I'll be travelling on a tight budget.
So I have some questions regarding cooking, that I haven't been able to find answers to on the forum yet (or a few rather old threads).
I plan on bringing:
- Flaky salt
- Pepper corns (will crush them with a glass, wine bottle, something else heavy)
- a plastic bottle of olive oil (75 or 150 ml?)
- ground cumin
- dried oregano
- my opinel knife
- spoon and fork
- a plastic container
- a plastic cup
- tea (loose or bags?)
- a light cotton grocery bag /or/ nylon shopping bag
- maybe a lightweight pan?
- garlic
Questions
- I've never seen tiny ziplock bags in The Netherlands (where I live), so haven't fully decided yet on what I'll put the salt, pepper & spices in. Any suggestions?
- Also, am I massively underestimating the weight? What do you think? The rest of my packing will be as minimal as possible, within what's possible for a winter camino.
- Will I find enough kitchens to cook in while walking a slow winter Camino Frances?
- I read that there are beautiful kitchens with no pots and pans on the last 100 kms of the Camino: is this still true? To me it would be enough reason to carry 1 pan with me.
My cooking + eating plan
BREAKFAST
- I plan on carrying muesli for breakfast each morning, either eaten with water or with yoghurt bought the previous day. Plus some fruit, and tea if there's a possibility for hot water.
SNACKS
- I'll be carrying snacks: fruit, nuts, chocolate, maybe a bit more.
LUNCH & DINNER
- I plan on cooking twice the amount of food I'll need in the evening, and then to put half in my plastic container & eat it for lunch the next day.
- I don't mind eating bread + sardines + a tomato for dinner when there's no kitchen.
I was thinking to just buy + carry a package of pasta, to carry, cook and eat it until it's finished, and then to buy rice & do the same. I can vary with sauces and vegetables. It'll be extra weight but it'll save me quite some money.
What do you guys think? Sorry for the extensive post! Looking forward to feedback, especially from those who've cooked during a winter camino!
Thanks so much,
Maartje
PS: I really want to cook, for me it will be too expensive to eat Pilgrim menus every day, so I'd appreciate answers in that line of thought! Thank you
I'll be walking the Camino Frances from the beginning of December this year until somewhere in January '18, by myself. I plan on cooking as much as possible, since I'll be travelling on a tight budget.
So I have some questions regarding cooking, that I haven't been able to find answers to on the forum yet (or a few rather old threads).
I plan on bringing:
- Flaky salt
- Pepper corns (will crush them with a glass, wine bottle, something else heavy)
- a plastic bottle of olive oil (75 or 150 ml?)
- ground cumin
- dried oregano
- my opinel knife
- spoon and fork
- a plastic container
- a plastic cup
- tea (loose or bags?)
- a light cotton grocery bag /or/ nylon shopping bag
- maybe a lightweight pan?
- garlic
Questions
- I've never seen tiny ziplock bags in The Netherlands (where I live), so haven't fully decided yet on what I'll put the salt, pepper & spices in. Any suggestions?
- Also, am I massively underestimating the weight? What do you think? The rest of my packing will be as minimal as possible, within what's possible for a winter camino.
- Will I find enough kitchens to cook in while walking a slow winter Camino Frances?
- I read that there are beautiful kitchens with no pots and pans on the last 100 kms of the Camino: is this still true? To me it would be enough reason to carry 1 pan with me.
My cooking + eating plan
BREAKFAST
- I plan on carrying muesli for breakfast each morning, either eaten with water or with yoghurt bought the previous day. Plus some fruit, and tea if there's a possibility for hot water.
SNACKS
- I'll be carrying snacks: fruit, nuts, chocolate, maybe a bit more.
LUNCH & DINNER
- I plan on cooking twice the amount of food I'll need in the evening, and then to put half in my plastic container & eat it for lunch the next day.
- I don't mind eating bread + sardines + a tomato for dinner when there's no kitchen.
I was thinking to just buy + carry a package of pasta, to carry, cook and eat it until it's finished, and then to buy rice & do the same. I can vary with sauces and vegetables. It'll be extra weight but it'll save me quite some money.
What do you guys think? Sorry for the extensive post! Looking forward to feedback, especially from those who've cooked during a winter camino!
Thanks so much,
Maartje
PS: I really want to cook, for me it will be too expensive to eat Pilgrim menus every day, so I'd appreciate answers in that line of thought! Thank you