A Holiday Feast, Cooked in the Cab of a Truck
The New York Times
Long-haul drivers are under intense pressure this season, but many will carve out the time (and the onboard space) to make steaks, turkeys and charcuterie boards.
MADISON, Conn. — Dina McKinney's kitchen looks like something straight out of a home-goods catalog. The spices are neatly organized in glass jars. The countertop is made of a thick walnut Boos block. The backsplash is white-tiled and shiny. The dish towels are seasonally appropriate, adorned with Santas this time of year.
Checking out all the details, you might forget that Ms. McKinney lives in a 14,000-pound semi truck. Her kitchen, crammed into a space behind the front seats of her cab, is all of seven feet long; her combination microwave oven and air fryer is just an arm’s length from the steering wheel.
On a recent night, she was parked at a service plaza off Interstate 95 near the Connecticut coast, plunging an immersion blender into a slow cooker filled with butternut squash soup that she had seasoned with a curry brick, celery and onions and let simmer all day while she drove.
