This recipe hails from the fact that, when traveling, I do a lot of repetitive eating and appreciate any and all innovations. Also, this unlikely subject is one of my all time favorite food photos, or "footos."
My most recent travel stash includes various combinations of the following:
Tom-Tom Turkey Sticks
Roasted, unsalted almonds
A Dagoba bar
As many apples as I can carry
After years of heavy travel, I've gotten my quasi-non-perishable food supply down to this rock solid foundation, and I rely on it to fill in gaps around unsatisfying meals, or to take the place of a meal on days when prospects are extremely bleak. Happy Chef bleak.
From this base, I add in fresh, raw vegetables, bread, yogurt, and any Thai leftovers I might accrue. If I come across a good restaurant or have lodging with a kitchen, of course things are different. But the above list is like my trusty horse, in that it's with me on ever journey, and when I have to, I can eat it.
The key to staying satisfied from such a limited pool is variety. "Breakfast" might consist of an apple and a Tom-Tom Turkey Stick , which is almost as much fun to eat as it is to say. Lunch might be almonds, cheese, and apricots. But if I have another apple for lunch, it might tip the tolerance scale and put me off them for days.
Hence the "taco." Dried apricots have that lovely little natural split down the middle. Just give it a tug and insert your filling. You can imagine the delightful creations this might yield back in civilization, but looking over my list, something tells me there may just be an Almond Stuffed Apricot Taco on tonight's menu.