Rock Stars
We had planned some winery tours today, but since today was the only sunny day forecasted for the next few days, we decide to day trip over to Bodega Bay. DoPa takes the wheel of the Charger, and we meander on scenic state highways to our first destination, Sebastopol. It is near noon, and we haven’t had food since dinner last night. Walking the main drag, we scope out the eating possibilities and shops. DoPa comments that allot of the merchandise in the shops are the same stuff, different state. That being true, and not really being in procurement mode, we wander into very few establishments. However, we do amble into a gallery that touts “functional” art. Now I’m a sucker for this stuff, because allot of it tends to be household items and jewelry. Oh, and shiny things do await. Honoring my tradition of buying funky earrings as a travel souvenir, I scoop up a well priced pair of sliver hoop and cubed amber bead dangling earrings. The sales person opines that I made a good choice because amber repels negative energy. I am most definitely in California.
We track back to the K&L Bistro, a cozy little place with a busy weekday lunch crowd. Since I’m on vacation, I can indulge in a glass or two of wine with lunch. Ya-hey they have Iron Horse Wedding Cuvee brut by the glass!!! I love the bubbles. I order a glass, plus one, to go with Dungeness crab cakes. Now crab cakes can be either be ruined by too much binding material, i.e. mayonnaise, or be spectacular. These crab cakes rocked my world. They were pure crab, with no binder, and not overly seasoned - just pure crabby goodness.
Lunch being over, we head towards Bodega Bay, the back drop of Hitchcock’s “The Birds”. More stunning scenery and we recall our knowledge of the natural sciences as we get closer to the ocean. We get to the inner side of the bay and follow our intuition to get to a land point we see on the other side, and drive past marinas and cottages reminiscent of Lake Pepin.
We then reached the end of the North American continent. Being on the edge of the land, and coupled with the blustery March winds off the Pacific takes our breath away.
The road map I bought before we left Sonoma turns out to be useless when we honor another travel tradition of not going back the way you came. We get disoriented some what going back to Sonoma. I figured out enough to get us to Petaluma but didn’t see any signs for the connecting highway to Sonoma when we got there.
After driving through Petaluma and confused DoPa pulls off the road into this little place. I poke around to find a soul who can direct me, and that soul is Angelo. I stopped to ask for help, and end up getting in a discussion of making gourmet jerky and sausages, and the sausage makers in Wisconsin that I admire. Angelo is a member of the meat guild and has of book of all the U.S. independent meat processors, he finds my favorites in the book, and circles them with a Sharpie. We talk about the livestock we saw between Bodega Bay and his shop, and I comment on all the tasty spring lamb in the pastures that are just waiting for the dinner table. We agree that the proper size to serve a spring lamb is when it is knee high. Angelo sends me off with driving directions and two samples of the tenderest jerky I have ever had, it’s like a good cured ham or bresolla.
We track back to the K&L Bistro, a cozy little place with a busy weekday lunch crowd. Since I’m on vacation, I can indulge in a glass or two of wine with lunch. Ya-hey they have Iron Horse Wedding Cuvee brut by the glass!!! I love the bubbles. I order a glass, plus one, to go with Dungeness crab cakes. Now crab cakes can be either be ruined by too much binding material, i.e. mayonnaise, or be spectacular. These crab cakes rocked my world. They were pure crab, with no binder, and not overly seasoned - just pure crabby goodness.
Lunch being over, we head towards Bodega Bay, the back drop of Hitchcock’s “The Birds”. More stunning scenery and we recall our knowledge of the natural sciences as we get closer to the ocean. We get to the inner side of the bay and follow our intuition to get to a land point we see on the other side, and drive past marinas and cottages reminiscent of Lake Pepin.
We then reached the end of the North American continent. Being on the edge of the land, and coupled with the blustery March winds off the Pacific takes our breath away.
The road map I bought before we left Sonoma turns out to be useless when we honor another travel tradition of not going back the way you came. We get disoriented some what going back to Sonoma. I figured out enough to get us to Petaluma but didn’t see any signs for the connecting highway to Sonoma when we got there.
After driving through Petaluma and confused DoPa pulls off the road into this little place. I poke around to find a soul who can direct me, and that soul is Angelo. I stopped to ask for help, and end up getting in a discussion of making gourmet jerky and sausages, and the sausage makers in Wisconsin that I admire. Angelo is a member of the meat guild and has of book of all the U.S. independent meat processors, he finds my favorites in the book, and circles them with a Sharpie. We talk about the livestock we saw between Bodega Bay and his shop, and I comment on all the tasty spring lamb in the pastures that are just waiting for the dinner table. We agree that the proper size to serve a spring lamb is when it is knee high. Angelo sends me off with driving directions and two samples of the tenderest jerky I have ever had, it’s like a good cured ham or bresolla.
posted by Lola at 13:06
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