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Carry-on Kitchen

October 13, 2013 by Joy the Baker 96 Comments

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Hi friends!

I’m spending a few weeks away from home these days, and I thought now would be a good time to tell you about a little trick I have up my sleeve.

Ok,  so it’s not a trick up my sleeve… it’s more like a jar of cinnamon up my sleeve.  Totally normal, right?

When I travel, I like to stay where I might be able to make myself a fancy cup of psuedo-home coffee, or maybe throw together some roasted potatoes.  Hotels are cool, but little rental houses with an oven are ideal.  I just never want to be too far from a baking-related heat source.  For this particular trip I’m driving from one end of North Carolina to the other, I’m doddling around NYC, and I’m teaching a few pie classes in Vermont.

Because I’m always hungry, I can’t really go anywhere without a bit of olive oil and a few pinches of saffron.  Don’t laugh.  It’s real.

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Here’s a look inside my little carry-on kitchen!

I pick my favorite spices out of the spice drawer.  My spice choices aren’t always the same.  Different seasons call for different spices.  The Fall is starting to feel crisp out east, so I’ve packed up some warm ground cinnamon, spicy chili powder, and super comforting saffron to start.

Wait… let’s just start from the beginning.  Salt and pepper are important to me.  I pack along whole black peppercorns (they’re easily smashed with the bottom of a pint glass) and coarse sea salt (good for cooking pasta and for finishing salads).

I always like to have good olive oil and quality balsamic vinegar on hand.  I’m snobby about my oil and vinegar.  Don’t worry… I know I’m annoying.  I just bring my own!  BTW:  I’m not the girl that brings her own salad dressing to restaurants.  I usually know where to draw the line.  (Fingers crossed)

For spices I’m carrying ground cinnamon, spicy ancho chili powder, and ground cumin.  I feel like I could make a quick stew or roast some sweet potatoes with these spices.  Also, vanilla extract!  My vanilla extract is just vanilla beans soaked in bourbon.  So… this extract also doubles as a shot of bourbon.  In case of travel emergencies.  You know.

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Some extras I pack away are: a classy wine key from Bottle Stock, a thick kitchen towel, and an all-purpose spoon that makes me happy. Update:  I’ve recently carried this package on and had the wine key taken away from me.  If you pack wine key, place the whole package in your checked bags.

Have you ever had a bottle of wine without a wine key?  It’s TORTURE.  You start to think of the most unreasonable ways to get in that bottle.  Just bring your own key.

And BONUS!  With these  few kitchen tools, a few supplies from the grocery, and a camera… I could totally twerk a blog post.  (Hm… this post is starting to sound like I’m a cinnamon fiend, olive oil snob, and major wine drinker that never goes on vacation. Totally true. It’s cool.)

I have found that these 3 ounce spice jars work well for travel spices!  They even have shaker lids if you want to get fancy!  I used these Dram Vials in assorted sizes.  The 1 ounce jars are a great size.  Best of all!  All of these sizes are TSA approved.  I pack it all away in a plastic sandwich container.  It all packs in nicely!

Pro Tip:  I pack all of my liquid vials like olive oil, vinegar, and vanilla extract in a clear ziplock bag.  This way, if I need to, I can easily remove the liquids from the spice kit and run them through the airport x-ray scanners like I do liquid toiletries.  Usually I just place the whole sandwich kit in the tray with my toiletries, and I don’t have a problem.

Actually.  Full disclosure: the only problem I sometimes have is the TSA agents making fun of me for my plastic sandwich kit with cinnamon in it.  Pffft.  They just don’t know.  Lastly, please don’t make fun of my culinary choices while I’m trying to put my shoes and belt back on in public.  K. Thanks.

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  1. jess

    July 21, 2014 at 11:22 am

    So…I’m happy some one else admits to drinking their vanilla extract. I actually like mine more for drinking (like added to a chocolate milkshake) or drizzled on top. And yes bourbon is the best way to go!

    Reply
  2. Ginger Stark

    July 21, 2014 at 8:48 am

    Love this, but I’d check with the airlines before trying to bring it on a plane or pack it in your check-in suitcase.

    Reply
    • joythebaker

      July 21, 2014 at 8:52 am

      i’ve had no trouble carrying this package on and also checking it in the suitcase. but it’s funny… some airports are more fussy than others.

      Reply
    • joythebaker

      July 21, 2014 at 8:52 am

      i just remembered! i had the wine opener taken away from me at one airport. i’ll add that note to the post.

      Reply
  3. Kristin

    December 2, 2013 at 7:39 pm

    Joy! I think Restoration Hardware took your idea! https://www.restorationhardware.com/catalog/product/product.jsp?productId=prod2690556&categoryId=cat1630018

    Reply
    • joythebaker

      December 2, 2013 at 8:03 pm

      mine is better.

      Reply
  4. Andrea

    November 9, 2013 at 7:42 pm

    You are officially my new favourite person. This is the best thing I’ve ever seen! Ps I love this font that I’m tying in… What is it??

    Reply
  5. Char

    October 24, 2013 at 10:22 am

    Cutest thing ever. Thx for sharing. I have found myself sometimes wishing I had packed my own something from the kitchen. Really cool idea.

    You inspire me to spend more time in the kitchen. : )

    Reply
  6. Eliza

    October 22, 2013 at 8:33 am

    i found out about your king arthur flour class too late, after i was already headed out of town for the weekend. would have LOVED to attend! hope you enjoyed your time in Vermont and come back soon!

    Reply
  7. Amanda

    October 21, 2013 at 6:54 am

    Amazing. This week I’m prepping for a week in a rented farmhouse in Vermont and this is just what I need!

    Reply
  8. Kate {domestikatedlife}

    October 20, 2013 at 7:32 pm

    This is adorable — and I’m totally stealing the idea.
    Also, it was great meeting you in NY at the LHJ event — I loved your speech and am feeling inspired, appreciate you taking the time to talk with us!
    -Kate

    Reply
    • joythebaker

      October 23, 2013 at 8:44 pm

      high-five Kate!

      Reply
  9. Tina Jui

    October 20, 2013 at 1:55 pm

    I love this post! I’ve been moving around these past 3 weeks, since I am waiting for our flat to be renovated. I wish I saw this post earlier and made my own carry-on kitchen. Great idea.

    Reply
  10. Lori

    October 18, 2013 at 7:10 pm

    I think this is brilliant. I love it and you’ve inspired me. I don’t know why I don’t travel like this! :)

    Reply
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Trackbacks

  1. Carry-on Kitchen - Tilari says:
    July 23, 2016 at 11:21 pm

    […] Carry-on Kitchen Hi friends! I’m spending a few weeks away from home these days, and I thought now would be a good time to tell you about a little trick I have up my sleeve. Ok,  so it’s not a trick up my sleeve…… […]

    Reply
  2. Friday Finds 12: October | Mocha And Moccasins says:
    October 25, 2013 at 6:07 am

    […] to freeze your cookie dough! Great tips. Raw chocolate pistachio gelato. Speechless. Joy shares her carry on kitchen. I need to make my own! Sea salt is my #1. Only 3 ingredients (kind of) are required to make […]

    Reply
  3. Web-Jaunt | blah blah birds says:
    October 25, 2013 at 3:58 am

    […] this idea. perfect for family getaways or girls […]

    Reply
  4. Leapin’ Lizards | bound4joy says:
    October 18, 2013 at 8:10 pm

    […] Carry on Kitchen by Joy the […]

    Reply

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