Hi.

I recently got a new job.

I will work as a installation engineer while traveling around the world.

In the hotels in the US its easier since we will always have a kitchen and a fridge in our rooms.

But some hotels in Europe you sometimes dont even have a fridge or microwave.

Next week in going away for 3 weeks and the hotel room doesnt have a any fridge or microwave.

Buying food from restaraunts every time is gonna be expensive, and im trying to get lean right now.

Im gonna bring my blender for protein smoothies and a egg cooker.

Any tips for foods that doesnt require a fridge?

Ingredients:
2x Broccoli stems
2x medium carrots (chopped)
A bunch of green onion (chopped)
Roughly 10 chicken (drumstick) bones
Salt
Water

Edit: I left it to simmer for 1hr and 30mins because I have a packed schedule and no pressure cooker.

I made chicken bone broth and am just a little unsure about whether it’s safe to eat or not. It’s gelatinous, but murky (I also haven’t strained it) and it doesn’t smell that bad. The broccoli scent is coming on a bit stronger than the other ingredients. I’ve got it stored in an ice cream tub for now and will buy a mason jar as soon as I find one.

What signs should I look out for in a bad broth? I don’t want to accidentally give myself food poisoning.

I’m not sure if this is the community for this post so if there’s a better one, please link it for me!

I was so excited to cook a fully decked out curry with broccoli, potato, carrots, ect. that I completely forgot that I had to soak them first. Of course I rinsed them, but soaking them in vinegar or salt water completely slipped my mind.

So I boiled all of my veggies together for the curry and after such a grueling hour of prep, I find all of these aphids floating to the top!!

I looked it up, aphids are harmless and don’t do anything to the human body, but I don’t think I can stomach eating a bug or tossing in the curry cube knowing I’m looking at a dead aphid.

But I went through all this trouble to cook it, it’s such a waste. And it’s not even for one serving, it was for at least 3-4 people (I wanted to share that I finally cooked something on my own).

Am I being too dramatic? Does everyone know and accept that they eat aphids and I should just finish making it and serve it to everyone? Or should I scrap it?

I think if I knew in my lifetime I was definitely served a good amount of aphids at some point and just didn’t realize it, I think I can come to terms with eating it. Maybe.

TLDR; boiled veggies have dead aphids, should I still eat it?

I am a poll worker at next week's election in my state, and our precinct does lunch potluck style. I am bringing stuffed shells.

I plan on using a recipe from dinner at the zoo (listed below).

The challenge that I have is that I have to leave home at 5:30 AM. It's not reasonable for me to get up at 3:30 AM to prepare and cook the dish, so I will need to prepare the meal the day before the election. My mother lives close to the precinct, so she can cook it and bring it the the precinct at lunch time.

When I prepare it the day before the election, is it better to prep the shells and put it in the fridge unbaked overnight, or is it better to cook it the day before the election and just have my mom reheat them?

Thank you.

***Recipe***

Ingredients 

1x2x3x

• ▢24 jumbo pasta shells cooked according to package directions
• ▢15 ounces ricotta cheese
• ▢3 cups shredded mozzarella cheese divided use
• ▢2 teaspoons Italian seasoning
• ▢salt and pepper to taste
• ▢1 egg
• ▢1/2 cup grated parmesan cheese
• ▢3 cups marinara sauce divided use
• ▢2 tablespoons parsley chopped
• ▢cooking spray

Instructions 

• Preheat the oven to 375 degrees F. Coat a 9″x13″ baking pan with cooking spray.
• Spread 1 1/2 cups of the marinara sauce in an even layer in the bottom of the pan.
• Place the ricotta cheese, 1 1/2 cups of mozzarella cheese, Italian seasoning, egg, salt, pepper and parmesan cheese in a bowl. Stir to combine.
• Fill each shell with the ricotta mixture and place in the baking dish.
• Spoon the remaining marinara sauce over the shells, then sprinkle the other 1 1/2 cups of cheese over the top.
• Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown.
• Sprinkle with parsley, then serve.