Having a travel plan
My husband and I flew home for the weekend. I hate flying. I know that it doesn’t make sense to drive 12 hours both ways for a weekend, so of course we flew. But I have hated flying for as long as I have had my eating under control.
I always travel with meals. At least a day’s worth. Sometimes 2 days or more. Because when it comes to food and keeping my eating boundaries, I make sure I am prepared. And TSA makes me anxious and stresses me out.
I have lots of little tricks I do to fly now. I have learned that certain food items, like glycerin-based flavorings, will automatically get flagged, so I don’t travel with food that has them. I don’t use foil to package things, and try to use transparent plastic bags and containers . I keep plastic and non-metal utensils to travel. I keep all food, along with my scales and batteries for my scales in separate carry-on that fits in my bigger carry-on, so when I get to the conveyor, I pull the smaller bag out of the bigger bag and put them on the belt separately.
Most of the time, I am traveling with more than I need. That is, as long as everything goes according to plan. But I will not leave my food and my eating boundaries to the chance that nothing will go wrong. Obviously, I am always pleased and grateful when nothing goes wrong! But when it does, I am even more grateful to have had the foresight to make a plan and prepare ahead of time.