Last year at this time Bob and I were a bit anxious as we packed for our first “rig” adventure in over 40 years as well as packing up our house that will be rented through VRBO while we are gone. Having traveled for 4 months last year throughout the western US and Canada and renting our house, we have been fairly casual in preparing for our trip. Of course our packing and preparation lists for the house and rig are more refined which makes life a lot easier. Sadly, we did not have to get Pepper ready. We do miss him!
This will be a 7,000 mile trip that takes us from Sonoma to Salt Lake City ( to visit cousins), Laramie WY en route to visit our son, Josh, in Denver. From there we travel through Kansas to St. Louis, Memphis, Cincinnati, Columbus (my sister and family), Mackinac Island, Chicago, Des Moines, Omaha, Milwaukee, Sioux Falls, Livingston, Yellowstone, Salt Lake, Winnemucca, Truckee.
Our first stop is in Truckee where our dear friend Leslie lives. Her son, Jake, is getting married in Manhattan, KS on May 4 and is one of the reasons we are headed for the US “heartland” this trip. As you might expect, we don’t have a lot of room for a weekend of wedding “duds”. As the wedding is on Kentucky Derby day, I have a big hat too! Fortunately, Leslie will drive our clothes to/from KS.
Arrived in Truckee around 3:30. Beautiful, sunny clear day. Leslie is a part of the “wine group” (friends who are now family that have collected/drunk nice wines since the mid ‘70s.) Caught up on wedding plans and family stuff. Bob brought a bottle of Gosset champagne which we had before going to Stella, a very eclectic restaurant in the local Cedar hotel. Leslie generously brought a 2010 Pahlmeyer chardonnay and a 2006 Ramey syrah. Both were a real treat!!! Bob started with seared rare albacore, charred bok choy, spicy coconut curry with togarashi potato chips. Leslie had the beet salad, pickled granny smith apples, awaze spiced pistachios with honey-tahini emulsion. ( I was full from the In and Out burger I had for lunch!) Leslie and I had “sous vide” prepared marinated flat iron steak, crispy smoked fingerling potatoes with fried king trumpets and veal jus. Bob had the “sous vide” prepared fulton valley farm’s chicken breast, sautéed favas and greens, carrots, house bacon with chicken jus.
What a wonderful way to start our trip. Great food and great friend!