I haven't traveled since before the pandemic began. I've taken the quarantine extremely seriously over the last several months; my social butterfly calendar was stripped to nothing! However, it's worth it to play on the safe side and work quickly became the highlight of my week. I have been preparing for months for the possibility of taking my daughter to college, however, suddenly I found myself preparing relatively quickly. I felt as though I had to get my daughter to New York to attend Cornell University this fall in the blink of an eye. About a week before we embarked on our trip, we had to each have a COVID-19 test. After receiving our negative test results, we filed our New York Travel Form. We packed the car and headed to New York the next day. I packed a massive of amount of food. I tried to menu plan, bringing as much food as I possibly could. Unfortunately, a few items like pasta sauce and salsa didn't make the cut.
A few hours up the road, we received calls from the New York State Contact Tracer. We were asked a series of questions, which included our travel history and medical background, and they evaluated our symptoms. Afterwards, we were given a list of guidelines and rules to follow during our 14-day quarantine in New York. I packed some delicious shrimp and cilantro summer rolls with spicy sweet chili dipping sauce. The plastic containers I packed the rolls in came in extremely handy for storage in the hotel. Salty, greasy, and crunchy is the trifecta of foodie pleasure for a southern girl! So, in travel tradition, I packed a bag of plain gluten-free potato chips for the anticipated craving.
We checked in and made our way to the 3rd floor studio room. I unpacked all of our food items, and I was pleasantly surprised that the frozen items remained frozen.
We were so hungry be the time we arrived and unpacked, I decided to whip up one of my simple go-to meals: quesadillas. I have been using salad shrimp for several of my recipes recently, as I've been learning to accommodate different types of vegetarian diets. I used olive oil, butter, garlic, scallions, mushroom, shrimp, and salt and pepper for the filling. Then, I popped out these babies quickly using some grated cheddar cheese I brought from home. I used gluten free tortillas for the "crew" and made mine low-carb with Crepini cauliflower wraps. I topped the quesadillas with cracked black pepper, sour cream, and fresh cilantro. By the time I made dinner and unpacked, I was ready to hit the hay!