Monday, July 10, 2006
One for the Road
Neither to sound like Jane and Michael Stern (http://splendidtable.publicradio.org/whereweeat) nor to contradict my last post traveling provides you with an excellent opportunity to explore the culinary highways and byways. Traveling for work means eating for survival. Traveling for adventure means that the worlds kitchen cupboards are flung wide open. My recommendations: If it says “a local favorite” on the menu order it. With a nod to Blue Highways the more calendars, trophies, and animal heads on the wall the better. If in Virginia order Peanut Butter Pie always, if in New Mexico seek out Posole, if in Seattle don’t eat crab near the docks, and if in Wisconsin drink the local beer.
Today’s Lunch
Peach salad
Chop one ripe peach, one avocado, and 1 stalk celery and combind with 1/2 cup toasted walnuts. Add a pinch of salt.
Today’s Lunch
Peach salad
Chop one ripe peach, one avocado, and 1 stalk celery and combind with 1/2 cup toasted walnuts. Add a pinch of salt.
