Cleveland, Colds and a Clambake

Guess what?! Writing and traveling are not nearly as simpatico as I thought they'd be. It took me about three weeks to put up a post, and that was only because we've been grounded for a few days here near Cleveland due to colds (me first, now Gary). Trip has had its ups and downs, but mainly has been wonderful, especially seeing old friends and learning about those who came before us, be they the Amana Colonies Lutherans, the Mormon pioneers or the plants and fishes that lived in Wyoming millenia ago.

I find that traveling requires always being in the present moment, whether you're the navigator (me) or the driver (Gary). I've used my camera as my notebook, though, to capture at least some of these moments, so sometime when the mood takes me I'll be able to recall what happened and where (I hope!). I must say that one mile of corn and soybeans and rainclouds looks much like another, however, especially when they go on for some 500 miles. But you never know what's around the next bend: a plowing contest in Big Rock, Ill., or the Chicago Civic Symphony. Both captured our fancy.

We've stayed true to our mission as "leaf peepers" by noting the gradual addition of color as we progressed east; just outside of Cleveland, the reds became striking, although rare. Now we're on the other side of Cleveland, at Gary's sister's, parked in her horse pasture and surrounded by all kinds of trees giving their all to paint fall for us. As soon as Gary recovers, we'll head farther northeast toward New Hampshire, where the reds will truly take over, I'm told.

Yesterday I experienced my first-ever clambake, a first-rate affair prepared by a professional chef and caterer, friends of my sister-in-law, at their home half an hour from here. The first course - steamed mussels in a garlic/tomato/wine sauce and clam chowder - was divine; the bag of 18 big steamed clams accompanied by a half-chicken were slightly overdone but yummy; the corn (forgotten by someone in the kitchen until the end) was fresh and sweet but really overcooked; and all the rest - yams and white spuds, melted butter, coleslaw and dips - as good as could be. About 50 people consumed this bounty, washed down with Bud Light, Heiniken or BYO wine. Everyone stood around bonfires or the various serving areas, mingled, talked, ate and generally had a good time, even though it was overcast and about 56 degrees. (I was told that is perfect clambake weather.) The chef and his 'bake' are in the photo below.

Today's Lessons: Be sure to bring cough syrup, lozenges and other cold medications, and ALWAYS accept an invitation to a clambake!