is from the travels of George Makatura from the San Jose, CA on his way
to the Specialty Show in Michigan...
I'm half way to MI in Cheyenne WY. Being born and living my
entire life in large metropolitan areas it is a bit of a culture shock
for me to go 1,000 miles without seeing a Starbucks. I did
pass a sign that said the town had a population of 2. Another sign that
said "point of interest" with an arrow facing left and
slightly up. I craned my neck to see what it was pointing at, just to
see a large rock with a small tree next to it. I figure someone must
have spent tax dollars to make the sign and needed to use it, and
pointing to just any one of the millions of small rocks between CA and
WY isn't going to fool anyone. That's it from the road. The
freight trains move 24 hours a day in Cheyenne and the tracks are right
outside my room. On the way back I'll not stay
(from Fred Feins, CT) George,
I'm stuck at home this year. Barbara will represent the
family. I'm hoping you'll pick up the tradition of 'color'
commentary for those of us that couldn't make the trip. Those
points of interest signs can really be a hoot. We love the ones
where you've driven for hours past landscape so beautiful it could stop
your heart then someone puts up a sign advising, "Scenic
Area". That's just in case you had been driving with your eyes
closed for the past hour. Enjoy your trip. Fred
I'm certainly glad to be in Des Moines, IA. The only thing
I don't care for is the 65 mph speed limit on I-80. After going 90-100
when I could through NV, UT, WY, and NE I feel like I'm going in slow
motion. I must say that Nebraska is a lovely state with nice roads
rest stops (I won't mention whose needs improvement but they are all to
the left of NE), even the rest stop had a pond. There were nice
rolling hills with plenty of green pasture and grasslands. I found
myself thinking that land would be a good place for a triple, or
when I passed the North Platte area, that would make a nice training
pond. My dogs could really dig this area.
Did you every wonder about regional cooking? You know, like why certain
ghastly concoctions are loved by the locals? I went into a chain
called the Country Kitchen tonight for dinner. Everything on the
menu was topped by fried onions. The kind you can buy
in a can but then fried again until they are burned. Why?
One more day, G.