No Words


Road Diet

I’m not a burger person, at all actually, but there’s something about being on the road.

You just crave burgers, especially at 3 am when your driving through Texas and there’s not a light in site, nor a bathroom for 9235872935 miles.

At first, I thought this was a mirage.

For the past 6 days, my diet has consisted of blocks of cheese, carrots, almonds, clementines, and Jolly Ranchers. Yeah, I know it could be worse, but I’m studying to be a dietitan, alright?

I’d tell you Chance’s diet, but dear lord… we won’t go there.

I hadn’t eaten meat in what felt like years, so biting into this juicy thing was like opening up a KitchenAid Mixer on Christmas.

Guacamole, bacon, jalapeno pepper cheeseburger with homemade fries. Oh yeah, baby.

Not only were we served fresh salsa and nachos as we waited for our food, but at the end, we were given our very own special treat.

Free dessert? I love you New Mexico.

Road Life

Pink= Day 1 driving; Yellow=day 3 driving

Day 3 Complete.

We traveled from Nashville to the border of New Mexico.

Today is Tuesday?

Yeah, I think so.

Between the crazy sleep patterns and time zone changes, I’ve lost track.

It’s day 4, and we’re somewhere in New Mexico. I’ve even lost track of the towns.

After almost a full 24 hours of driving, we finally arrived in New Mexico around 5:30 A.M. Eastern time at a truck stop, where we spent the night. We traveled all night through Oklahoma and Texas, so I really had no idea what the scenery looked liked.

It wasn’t until I woke up sometime around 6 A.M. Mountain time to this…

Nothing as far as the eye can see.

Next stop: The Grand Canyon.

Day 3: Arkansas, Oklahoma, and Some Road Side Cooking

Right now, I’m at a McDonalds in Sallisaw, OK.

By the time you read, this we will have driven probably close to 1,000 miles again.

We don’t mess around.

Hopefully, I stopped somewhere to get breakfast because I will have died a little throughout the night somewhere around 2 am.

Here’s a little of Day 3:

Man, I hope I’m sleeping in Texas by the time you are reading this.

“A Honky Tonk is Where You Go To Have a Good Time!”

After sleeping from 7 am until noon, we woke up starving, and ready to venture into Music Town.

Those of you who know me understand my relationship with cornbread. Now, when I eat BBQ, I expect it to be accompanied by 2 or 10 slices of freshly made cornbread. So when we walked into Jack’s I was prepared to mow down on some good old fashioned cornbread.

The menu mentioned nothing of cornbread.

We’re in the south.

People eat cornbread for BLD.

This was unacceptable. We had to leave.

Just as I was about to step out the door, I heard a deep bellowing voice, “Where ya’ll going?”

I turned my head to see who appeared to be Al Roker (the original Al Roker).

“We’re looking for cornbread, and I need to feed my addiction,” I said.

“We got cornbread. You don’t need to go nowhere little lady,” he said as he pointed at a chair.

Man, now that’s Southern hospitality.

A heaping amount of pork shoulder, apples, baked beans and of course, cornbread.
After lunch, we walked around downtown a little more.

Squeaked a little history in…

Fort Nashboro. The beginning of Nashville.

A random Parthenon.

For some reason, I pictured Nashville to be similar to a scene of an old Western movie with cowboys walking around everywhere singing country songs.

Best Moment of Nashville:

Chance asking Miss Brown, a sweet little old lady and our hotel concierge, where to find Jack’s BBQ.

Miss Brown (using the cutest southern accent): Why, that’s where all those honky tonks are.

Chance (5 second pause with an awkward look from side to side): Ma’am I’m from the North. What’s a honk tonk?

Miss Brown: “A honky tonk is where you go to have a good time!”

Day 1 + 1000 miles= Nashville, TN

It’s 7 am eastern time, but I just realized I am in another time zone…

I’ve been driving for the past 3 and half hours.

I’ve eaten 1st breakfast (totally getting 2nd breakfast later) at Waffle House around 2 am.

I’ve seen more churches and Super Walmarts than I’ve ever wanted to.

And I really don’t want to admit this, but I’ve been in McDonald’s more than any other restaurant on this trip.

But that’s all okay.

Because we’re in Nashville baby!

Yep, we made it all the way to Nashville, and now I’m sipping  a latte (aka hot milk) in McDonalds trying to find a motel.

Sleep is probably a good idea, since I’ve gotten probably 4 total if that. We plan on spending the day in Nashville, but then it’s back on Route 40…

Stay tuned.

I Should Be Studying, But Instead I’m Baking Doughnuts…

Okay, super quick post! I couldn’t resist…

This has been a crazy week consisting of some serious coffee consumption, studying for 3 finals, and packing for the journey.

Long story short. I needed a study/work break.

And this is what my breaks consist of….


Sweet break, huh? Okay, my so called recess lasted about 4 hours.

I think breaks are essential to a good life though.

And doughnuts.

Especially, Ma’s Donuts. Yeah, all my New Beige people know what I’m talking about. WHAD UP.

Anyway, damn, it’s only Tuesday?

Four more days until I live in a car for 3 weeks! WOO!

Okay, I have to get back to studying.

Recipe from Cheeky Kitchen

Baked Pumpkin Doughnuts.

3 1/2 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
6 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk (if you don’t have buttermilk, here’s how to make it)
1 cup pumpkin puree

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the doughnut dough to approximately 3/4″ thick, then cut with doughnut cutter.
Transfer to a lightly greased cookie sheet. Bake in an oven preheated to 400 degrees for 12-15 minutes, or just until the donuts are cooked through. Dip immediately into buttermilk glaze. (With a fork, I poked some holes on the bottom to absorb some extra lovin’)

*If you don’t have a doughnut cutter, like me, use something around your house like this:

Tea balls aren’t just for tea, ya know.

Buttermilk Glaze
2 1/4 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1 tbsp melted butter

Whisk together in a small bowl until smooth. Dip hot doughnuts in the glaze, then allow to air dry on a cooling rack, or plate if you don’t have one.

Oh, and don’t forget about those little guys either. They need some lovin’ as well.

Not only are they baked instead of fried, but they have pumpkin in it…


I’d like to think so.

Oh, and are you a doughnut, or a donut person?