Yup, it's traveling softball season again here in beautiful Northern California. We're playing in Davis/Dixon tomorrow, which is about 30 or so minutes west of Sacramento. What does this have to do with cooking? Well, not so much with cooking per se, but with planning on what to have when the team walks off the field, collapses onto the ground in the shade and asks, "What's to eat..... I'm STARVING!"
I went to the local grocery store and bought a few things. For the cooler tomorrow I have ready:
a vegetable platter with carrots, broccoli, jicama, red pepper, and celery complete with a ranch dip;
a stock of peanut butter and jelly sandwiches already made with the crusts cut off for fussy girls;)
cut up watermelon and bananas for a fruit snack along with a bunch of grapes;
plenty of water and other drinks to rehydrate the girls;
AND the insta-shade is packed along with a couple of blankets so the girls can relax in between games in the SHADE to keep cool (always a problem in the valley).
The point is a little anticipation and planning can make the difference between softball games and complete unorganized chaos when in an unfamiliar town and nary a grocery store or snack shack within miles. When a team of 13 girls looking to you as the 'team mom' for snacks and refreshments, at least with a little planning you'll have *something* in the cooler to tide them over.
Subscribe to:
Post Comments (Atom)
2 comments:
I wish I was going to be there! Do you remember my incredibly sunburnt forehead??
Yes, I remember your wind burned, sunburned forehead.... If it makes you feel any better, my forehead got burned this weekend..
Post a Comment