DH and I are starting to plan our ‘Great Western Adventure’. We will be driving through Nevada, Utah, Idaho, Montana, North Dakota, South Dakota, Wyoming, Colorado and then back home.
We enjoy, well, not really camp cooking but roughing it while in hotel/motel rooms. I prepare some foods for the first few days of our journeys and then stop at markets along the way for supplies; then brew something up back at the ‘camp’. I usually take along a smallish,as well as a large hard sided coolers, plus a large collapsible soft sided fabric cooler for foodstuffs. That makes it easier to stash away when not in service.
Even though I use the ice supplied by most hotel/motels in a gallon sized zip top freezer bag (doubled up for further protection) we still have leaks on the floorboards.
Could any of you lend some thoughts/suggestions/directions?