Cooking on the road in a crockpot

Tonight's dinner was Spanish Rice, travel style.  I used precooked and seasoned ground beef, a can of black beans, a pouch of precooked ready rice, an onion/pepper blend, the remaining vegetable broth from yesterday's stew, and salsa. I added the seasoning to the onion mix so it was ready to go on the road.

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 A few things I have learned about cooking on the road...

• Bring salt. We had to stop for a salt shaker.
• Pack a serving spoon.  It is hard to scoop out with a small plastic eating spoon.
• Bring a zipper baggie for dirty dishes and utensils to wash later.  Or, use disposable bowls and utensils.
• Bring a roll of cheap paper towels that are like felt.  It doesn't unroll, and can be used for napkins and a variety of other things.
• Take into account any stops for sightseeing when calculating cooking time.  You will eat late if you don't start the crockpot until later because the stops are long.
• Along those lines, eat before the sun goes down.  It is hard on the driver to drive with the dome lights on inside your vehicle. :) (also, take time changes into account too)