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Tuesday, 22 March 2016

The Longer Road Home . . . and Beet Greens

       I dream sometimes of finding treasure in some little place in London or India -- like a delicate piece of china or some ancient book.
        Several years ago, Nicole took me to Half-Price Books in San Antonio, and then I took Bryan.   He can't resist old bookstores either.

This year,  we gleefully planned a “little stop” on the first leg of our journey home.

Day 1:  Laredo to San Antonio to Fort Stockton


My finds!

Day 2:  Fort Stockton to Phoenix
Day 3:  Phoenix to Palm Desert:  

                     Hwy 70 from Lordsburg to Globe goes through an Apache reservation and is scenic but the speed limit is about 50 mph.

   Hwy 60 from Globe to Superior is spectacular : mountains and mining

                            from the hills above the city:

Day 4:  Palm Desert to . . . well, the I5 to Redding was the original plan, but when I looked again at the map, Hwy 395 practically leaped at me.  “Let’s do it,” responded Bryan, enthusiastically.

Maps and cookbooks:  sure there’s comfort in the tried and true but . . .  oh, the lure of the unknown!

We have this rule about rest breaks having to be right by the road, but then Bryan noticed a sign advertising RED ROCK BOOKS in Ridgecrest, and away we went.

More finds!
Day 5: Shannonville to Red Bluff to Tigard, Oregon

        Scenic treasure:  The narrow but paved road from Shannonville to Red Bluff took us past attractive resort villages, fog banks, and Lassen Volcanic National Park (the volcano blew in 1914).   

In Tigard, Oregon we found food treasure:  Miller’s Homestead Restaurant!   Supper arrived piping hot . . .
I chose the Polish hot dog which came with home made potato chips --
thin, crisp, and absolutely delicious.   Bryan had yummy clam chowder, a juicy beef sandwich, and . . .
lemon pie, too!

We decided we had to have breakfast there as well. . .

and we weren’t disappointed.  The scrambled eggs with ground beef were fantastic; two different syrups came with the pancakes in Joe's Special . . . and the recipe for the wonderful pancakes is actually patented!
Day 6:  Tigard to Surrey.  So much driving . . .

but we had fun and now we're HOME.

BEET GREEN treasure

    For years, I discarded the leaves when I bought beets.  No more!

Beet leaves from a small bunch of beets
1 tbsp butter
1 tbsp olive oil
1 tbsp chopped fresh or pickled jalapeno

*Cut beet leaf stems into one inch lengths and cut the leaves into thin ribbons.
*Heat oil and butter in a large frying pan.
*Add chopped jalapeno and cook for one minute.
*Add beet greens and stir for 30 seconds.
*Cover.  Reduce heat and cook for 5 minutes or until greens are tender.
*Sprinkle with salt and serve.

P.S. you can combine beet leaves with other greens in many recipes.