Ditchberry Cobbler

Ditchberry Cobbler

After close to a year with the circus, we are finally back on our own, back in our bus, and back to traveling in whatever direction we choose at whatever speed we like. And it sure does feel good. Years ago, when we were just 

Chili Crisp

Chili Crisp

Chili crisp has been blowing up lately, and with good reason: the stuff is delicious. Dried chilies, crunchy onions, toasted sesame seeds, and Sichuan peppercorns float in salty, sweet, and vibrantly red oil. It’s good on meats and vegetables, but also great over eggs, mixed 

Shakshuka

Shakshuka

Shakshuka is a dish of eggs poached in a sauce of tomato, pepper, onion, and fresh herbs. It originated in northeast Africa in the time of the Ottoman empire, and has since become popular in the middle-east and really all over the world. It is 

Crepes Four Ways

Crepes Four Ways

Crepes were my father’s Sunday morning specialty. He would crank them out by the dozen, while all of us kids sat at the table, scarfing them down and battling each other to get the next one fresh out of the pan, stuffing ourselves until our 

Biscuits with Green Chile Chorizo Gravy

Biscuits with Green Chile Chorizo Gravy

For me, there is no better breakfast than a plate of hot, fresh biscuits covered in country gravy, with a couple of fried eggs on the side. It is comfort on a plate, and is also the Sunday morning special in our bus.

Triple Chocolate Pancakes with Coffee Mousse

Triple Chocolate Pancakes with Coffee Mousse

January 31st (two days ago at the time of posting) marked one year of The Buslife Kitchen. I’ve been working on the project for close to two years now, but that marks one year from the launch of the website. In that time I have 

Gallo Pinto

Gallo Pinto

If you have ever set foot in Costa Rica, it is a safe bet that you have eaten gallo pinto. This dish of simply seasoned rice and beans was served at every Costa Rican breakfast table I ever sat at, and with good reason. Gallo 

Loco Moco

Loco Moco

Loco Moco is comfort food at its absolute finest. A hamburger patty on a bed of rice, smothered in gravy, and topped with a fried egg. For me it screams hangover food (which I think other people call brunch), but it makes a dang good 

Arroz con Leche

Arroz con Leche

Arroz con Leche⁠ is Mexican rice pudding made by simmering rice with water and milk, allowing it to slowly take in moisture and release starches until the grains are tender and float in a beautiful pudding. Cloves, cinnamon, and a bit of sugar add sweetness 

Chilaquiles

Chilaquiles

Chilaquiles are, at their root, a dish to use up stale tortillas. Extra corn tortillas from the night before are fried and then simmered in a rich sauce. It may sound like a dull dish, but it will surprise you. The tortillas soak up all