Route 2 & Back

We zijn begonnen aan onze grote rondreis door de VS. We hebben al bijna alle staten hier gezien en bekende snelwegen als Route 66 gereden, bij het uitstippelen van deze route hebben we ons voor een deel laten inspireren door reisboeken, culinaire reisboeken en weblogs.

Eén van die reisboeken is Blue Highways, waarin de auteur een o.a. een tocht beschrijft over Route 2, de meest noordelijke snelweg van de VS. Route 2 volgt min of meer de Canadese grens en dat zal dan ook het eerste deel van de reis zijn. Aan het einde van Route 2 zakken we af naar San Francisco, Kay heeft daar de meeste tijd van haar leven gewoond, dus daar ontmoeten we een hoop oude bekenden van ons. Dan richting Las Vegas, gewoon omdat het een onwijs leuke stad blijft. Vanuit Vegas via Roswell (UFO's anyone?!?) naar San Antonio omdat we alle drie dat één van de leukste Amerikaanse steden vinden.
Vanaf San Antiono gaan we langzaam weer naar het noorden langs enkele van de beste barbecue restaurants in Texas, we duiken Oklahoma in en vanaf daar zien we wel hoe we terug gaan. Het ligt er ook een beetje aan hoeveel tijd we dan nog over hebben. Memphis is één van de opties omdat daar nog enkele barbecue restaurants zitten die we graag zouden bezoeken.
Ach, we zien wel waar we uitkomen! En als je er benieuwd naar bent dan kun je het uiteindelijk hier lezen ;-)

Comments

Post a Comment

Popular posts from this blog

Linzer Sablés

Image
Made it back safely after a fabulous cruise! Our luggage decided to stay away a day longer but apart from that everything was great. This week's Tuesday With Dorie recipe was picked by me! The first guy who joined the group finally got his pick :-) I choose the Linzer Sablés, so far I've enjoyed the European style recipes more than the American, maybe because I'm European and my tastebuds are more used to those treats? Anyway, I love the way they look with the jam peeking out of the little hole. I made mine with raspberry jam which I passed through a sieve, after heating it up, to get rid of the seeds. They were very easy to make and the taste of the cookies comes close to " speculaas ", must be the cloves. I'm pleased with my choice, it's not my favorite recipe but I would make it again. Here is the recipe: When I was a kid, the main street in our neighborhood boasted a bakery every two blocks. We always had freshly made bread from the baker closest to o
Read more

Advocaat Parfait

Image
Parfaits are a kind of mousse ice cream that don't need churning, so you can make it without an ice cream maker. This one is made with advocaat , a liqueur made with eggs, sugar and brandy. Advocaat here in Holland is very thick compared to the version sold in a lot of other countries, some brands you can get hardly out of the bottle. Advocaat has a kind of old fashioned image here, as it's drank, or rather eaten with a spoon, by old ladies, served in a wine glass, topped with whipped cream. My taste team liked the parfait a lot, it's light, not to heavy on the alcohol and very smooth, great dessert for the first day of Easter! Ingredients: 250 ml whipping cream 50 grams caster sugar 1 sachet vanilla sugar 1 egg yolk 100 ml advocaat Preparation: Beat the whipping cream with the vanilla sugar to stiff peaks In an other bowl beat the egg yolk, caster sugar and advocaat until frothy. Fold the whipping cream through the advocaat mixture, don't overwork it, you want to leav
Read more

TWD: Brioche Raisin Snails

Image
This weeks recipe for Tuesdays with Dorie , the group has grown to over 80 bakers, was picked by Peabody of Culinairy Concoctions by Peabody , thanks!! Brioche is something I always wanted to try and this recipe had some nice additions, like flambeing and making pastry cream. The first day I made the dough and I can tell you without a stand mixer that is quite a task! I have a lot of respect for all my fellow bakers who did this one without a Kitchen Aid! So with a lot of elbow grease and some work done by my hand mixer the dough came together nicely. After that I tackled the raisins, well the flambeing wasn't the hard part, no that was which dark rum to use from our liquor cabinet, Captain Morgan Spiced Dark Rum, Bacardi Spice or Bacardi 8 after a long thought I decided on the Captain Morgan. The flambeing went smooth and the alcohol in the rum burned of in beautiful red flames. The pastry cream came together very easy too and I had to restrain myself from eating too much of it!
Read more