I like good food, although I’m not especially skilled at cooking it, and when traveling I shy away from national chain restaurants in favor of promising local places. I like a full range of options, so the Georgia Barbecue place with red and white checkered oil cloth on the tables where you had to go to the counter to order your own meal was just as interesting as the Charter House in Savannah where the food was far more nuanced and subtle and expensive. Driving through rural Georgia we stopped for lunch at Truck Stop 44, mostly because it was the only thing not a chain like Bojangles, and because TS 44 offered the best chicken gizzards special in town. You have to eat at a place that makes that claim, even if you pass up the gizzards.
Phyllis and I were great traveling companions. She’s come to Panama multiple times, but this was our first road odyssey together — sort of a Thelma and Louise without shooting anyone or driving off a cliff. We might have driven off the road on our way out of Myrtle Beach during torrential rain storms, as other drivers did. Phyllis started us out driving and was amazing at navigating the teeming rain, wet roads, and wobbly other drivers. Kudos, my friend.
For the next several days I’m going to write several posts about our culinary experiences, surely a big part of a Myrtle Beach – Savannah — middle Georgia trip. And I don’t overlook for a minute the star power of home cooking. Phyllis is a very good cook; turns out her husband Art is too. On the day she and I returned from Milledgeville, Art prepared his Shrimp Perloo, and invited two couples over to join us for the dinner. Very special evening, and the dish ranked right up there with anything we had on the road. I promise to include the recipe.