Field Tech by Day, Microwavable Gourmet by Night
Working away from home during field season has its opportunities: adapting to new routines, figuring out where to eat, and encountering a “local arts scene” that turns out to be a statue of a bear fighting a swan. It also brings a lot of unexpected joys—like post-work lake dips, scenic morning drives, and the slow discovery of where to get the best coffee in town.
Small town public art, once again proving it never disappoints.
The Realities of Field Season
One of the most challenging aspects of not being home is staying well-nourished, an underrated necessity for long days of shovel testing (and if that term confuses you, we wrote a whole blog about it), chasing survey flags, and being feasted on by mosquitos. In my experience, eating on the road can be a bit tricky depending on how remote your site is, how big the town is, and how generous your accommodations are with the definition of “kitchen.”
Some spots are small—but they come with a big personality.
The Dining Out Dilemma
Some days you go out for dinner, and it’s fantastic—no dishes, good company, and sometimes you stumble across a small-town gem you still think about three projects later. But dining out every day isn’t always practical. You might be too tired, want to save money, or just crave a change.
And of course, there’s always the risk your local favourite is closed for mysterious, Todd-related reasons.
Welcome to the Hotel Kitchen
That’s when you start thinking… what’s in the mini-fridge? If you’re lucky, your accommodations have a kitchenette and your options expand. But even just a microwave and a small fridge can go a long way. Hotel-room cooking has become a bit of an art form here at Circle, and once you know a few tricks, it’s easy to keep things interesting.
Although it may seem like a fun idea at the time, do not turn your room into a teppanyaki restaurant.
The Underrated Microwave
Microwaves get a bit of a bad rep thanks to their limitations as a cooking appliance. But to be fair, they’re fast, easy, and when you’re half-asleep after a day of excavations, they’re exactly the level of effort you can manage. Bonus points for the built-in entertainment of watching your dinner spin… and spin… in slow circles.
That said, being a microwave gourmet comes with a few rules. For the most part, microwaves heat (or reheat) food—they don’t really cook it. So it’s best to stick with meals that are already cooked and just need warming. Ready meals are one option, especially if your idea of prep time is “add milk to cereal and serve.”
And if you’ve got a toaster, obviously this is happening every night.
Stocking Up, Field Style
Beyond the ready-made meals, certain frozen staples can be your friend: chicken wings, pork ribs, meatballs, (insert vegetarian option here). Just make sure they’re fully cooked and not raw (ask me how I know). If you’re feeling adventurous and don’t mind a bit of planning, it’s time to level up your microwave game. I’m not handing out specific recipes, because let’s be real—field season grocery shopping is more about improvisation than precision. You won’t always find what you planned for, so it’s best to keep things flexible.
So what should you stock up on? Canned goods, microwavable rice packets, and frozen veggies (which, according to co-worker lore, have a good chance at retaining most of their ‘nutrients’ when microwaved.)
Just keep in mind: unless you are joining forces with a co-worker, you’ve only got one microwave to work with, so meals will need to be heated in stages. Rice is a great place to start–it only takes 90 seconds and stays warm for a while.
Low Effort, High Reward
You can go big or go small, depending on your energy levels. Spice things up (or mask questionable ingredients) with sauces and seasonings. Try interesting combinations, based on what’s left in the fridge by day eight. And if you just don’t care anymore, because you’ve had one of those days, there’s always nachos: nature’s most perfect meal.
And That’s a Wrap (Pun Fully Intended)
Field season doesn’t come with a menu, but you’ve got a microwave and a dream. So grab what’s left in the fridge, trust your instincts, and get microwaving!
Written by Anthony Russell
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