When I travel instead of taking one full suitcase I divide my things into two bags so I will have plenty of room to bring home goodies for myself and to share with family and friends.
This trip I decided to take advantage of the extra space in my bags going over to fill them with everyday things that I would use while here in Switzerland since things are so expensive here.
On the counter you can see bags of oats and other ingredients for granola. I eat granola most days for breakfast. I brought enough to make two batches: one for while I'm here and one to make to leave for my sister and her husband Nico.
The two bags of Nestle's chips are to leave with my Sis and the Hellman's is well, sometimes you just want Hellman's! I don't care for the mayo sold in France and Switzerland. It often has mustard in it and even when it doesn't I'm not a fan. I know I could make my own but I also wanted to have a jar of the good stuff from home.
I brought this awesome vintage set of stainless flatware for my sister and her husband that I found thrifting in Detroit. It is a huge set and was a great score.
In addition to the above I also brought a 250 Ft. roll of Reynold's aluminium foil, a box each of gallon and quart Hefty freezer bags, a package each of the largest, large, medium and small Ziploc plastic food storage containers, a few bamboo flat edge spatulas from the Asian import store, a few good knives and a knife sharpener and some stainless tongs, oh and most importantly a pastry cutter and pastry scraper.
You didn't think I would stop making pie crusts while I was away did you? My sister has a patch or rhubarb in the yard and I'm going to check on it today. Hubba, hubba I hope to be making my first rhubarb pie while I'm here.
For those of you that don't know, I finally mastered the art of the pie crust a few months ago. I have been practicing and refining my crust ever since. You could say I'm going through a pie and quiche obsession and rhubarb is my FAVORITE pie so I am very much looking forward to making my first one with fresh rhubarb and all!
