Road Notes from Bryan . . . and a CELERY & CARROTS SIDE DISH

Sunday, Dec. 25, 2016

We left home at 9:40 a.m. and, for the next 9.5 hours, cruised down Interstate 5 with only quick stops for gas, lunch, and supper. 

One of the real challenges to face when driving on Christmas Day is to find a restaurant – -  even a fast-food place - - that is open after 3 pm.  You learn quickly not to be choosy. 

The drive had its fair share of sun, cloud, haze, and fog. 

We did not see much wildlife but that was expected when driving along a busy highway.  We did spot a field of Greater Canada geese and two fields of big swans. 

It was a “short” day so the last two hours were spent driving in the dark – not a favourite experience for Eleanor.  At least the pavement was relatively dry and the night sky was relatively clear – with just a bit of fog strata. 

We were only too happy to stop for the night at Grant’s Pass, Oregon.  Don’t ask what swanky hotel we used. 

Monday, Dec. 26

It was a very grey morning when we left at 7:45 a.m.  We drove up and down Ashland Mountain on clear pavement and in only a few fog patches.  

Whew! 

Eleanor continues to read aloud from several books – all very different – which is much appreciated. 

It got dark at 4:45 p.m. so we were happy to arrive at Tulare, California, for the night.

Tuesday, Dec. 27

We headed west on Highway 99 at 8:20 a.m.  The temperature in Tulare was 7 degrees C.  By the time we reached Santa Ana, it was 24 degrees C.

As we drove through the mountains we could see snow on the tops, although the vegetation along the base was quite green. 

We parked at the Fairmont Newport Beach Hotel.

Next up: Disneyland!

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From our kitchen  . . . 

We tried to use up everything in the fridge before going on the road.  The last thing, as usual, was a big bunch of celery.   This is how we took care of that.

SAUTÉED CELERY AND CARROTS

4 large celery stalks

1 pound carrots

¼ cup butter

¼ tsp pepper

½ tsp salt

Cut celery into matchsticks.

Peel and cut carrots into matchsticks.

Melt butter in large skillet.  Add carrots and stir for 3 minutes.

Add celery, salt, and pepper.  Stir 3 to 5 more minutes until vegetables are tender crisp.  Taste for seasoning. 

YUM! 

This dish was enjoyed even by people who don’t care much for celery!