Road Trip = Relaxation

Yeah, road trips can be so relaxing!

I had not been back to No. California in a few years and I really was looking forward to this road trip. I needed to relax before I start my ‘commuting’ to Virginia to kick-off our season out there.

Took the back way to SLC, up through Price, Utah and I already was looking forward to my 1^st Road Food Stop along I-15, just south of SLC… In-n-Out!! But as I am trying to watch my carbs, I had to deviate from my norm… Ordered an Animal-Style (for you ‘novices’, that’s a burger of your choice with hand-leafed lettuce, tomato, a mustard cooked beef patty; add pickle, extra spread with grilled onions) Double-Double but Protein-Style (wrapped in hand-leafed lettuce instead of a bun), no fries and a diet coke. Hey, gotta watch those carbs! Feeling quite good as I drove off, I headed to I-80 West and the stay-over in Elko, where I found some of the best street taco’s (and you all know how I love me my tacos) I have ever had.

Right down the street from the Red Lion and across from the Stockman/Commercial Hotels/Casino, it a parking lot, I found the Las Brisas Taco Truck. A Chicken Taco, a Carnitas Taco and soda for $5? And they were great! This is the blue truck, there is also a Red Truck, The Taco Truck by the same people, Stop by and you will not be disappointed.

Hit Santa Rosa the next day and you know I had to, went to Johnny Garlic’s for dinner, this was Guy Fieri’s first restaurant and as I had not been there in over 10 years, I was really looking forward to it. I had the Chipotle Shrimp & Hotlinks (Tomatoes, Scallions, Penne Pasta + Chipotle Cream Sauce) and as I am not the hugest seafood fan, they doubled up on my Hot Links, thank you very much! Food was outstanding, maybe a little too much sauce, but oh well!

Headed out to Bodega Bay for a few nights and as the sun set over Bodega Head, I sat outside and realized that, yes!! Relaxation! Found some great tacos at La Bodeguita, Had their ‘Tacos de la Calle’ (three tacos with Carne Asada, Chicken and my third was a Carnitas. $7.50 for all three, I was in Taco Heaven!

I am sitting outside the bar at The Bodega Bay Lodge & Spa, barely seeing the fog banks off in the distance as the sun has set, Channel lights coming on for the late arrivals in the fishing fleet, I see Bodega Head in the darkness, where 30 years ago I used to sit and take pictures of the birds dive-bombing in the water, getting their meals on the bay's bottom.

Getting ready to start the commute between W. CO and Richmond, VA for the season, more food blasts will be coming!

Sitting back in one of the Adirondack Chairs outside of the Fire Pit, (ok, and after a few double Woodford Reserves), let myself lean back, exhale and realize that I can relax out here! 

I have lived many places, but the Northern California coast has always been one of my favorites! 

After a road run up Highway 1 to Fort Bragg, did the wedding the next day and drove back, stopping for more Las Brisas’ Tacos, of course

Yeah, our ‘Website of the Week is on Taco’s! From our friends and BHG.com (http://www.bhg.com/recipes/ethnic-food/mexican/taco-truck-secrets/)

Our 'Recipe of The Week' is one that I gotta try, Thai Chicken Taco’s!

Thai Chicken Tacos

• Makes: 4 servings, Serving Size: 2 tacos per serving,Yields: 8 tacos

Ingredients

1 lime, halved

1 pound skinless, boneless chicken breasts or tenders, cut into 1/2- to 3/4-inch pieces

1/4 cup chopped fresh cilantro

1 shallot, finely chopped

3 cloves garlic, minced

1 tablespoon fish sauce

2 teaspoons reduced-sodium soy sauce

1/2 teaspoon crushed red pepper

1/2 teaspoon hot chili sauce (such as Sriracha)

2 tablespoons vegetable oil

16 corn tortillas, heated

1 recipe Cabbage Slaw

Directions

1. Juice one lime half (about 1 Tbsp.); cut remaining half in wedges. In bowl stir together chicken, cilantro, shallot, garlic, the 1 Tbsp. lime juice, fish sauce, soy sauce, pepper, and chili sauce. Cover; refrigerate 1 hour. In large skillet cook chicken mixture in hot oil over medium-high heat 5 minutes or until chicken is cooked, stirring occasionally.
2. To serve, layer two tortillas. Top with chicken and Cabbage Slaw. Serve with remaining slaw and lime wedges. Makes 4 (2-taco) servings.

Cabbage Slaw

Ingredients

2 cups shredded napa cabbage

1/2 cup shredded carrot (1 medium)

1/2 cup sliced green onions (4)

1/3 cup sliced radishes

1/4 cup snipped fresh cilantro

1/4 cup coarsely chopped peanuts (optional)

1/4 cup rice vinegar

Directions

1. In a medium bowl combine cabbage, carrot, green onions, radishes, cilantro, and, if desired, peanuts. Add vinegar; toss gently to coat.

Pics from the trip!...

 

Gotta love the open road!

                                                                    Sonoma Coast

                                                                     Dillon Beach

                                                                       Bodega Bay

                                                            Sunset over Bodega Bay

                                                                 Sonoma Coast

                                                                           Tomales

                                                              Bodega Bay Tacos

                                                              Sonoma County Winery

                                                           Johnny Garlic's Santa Rosa

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