Sometime within this whole revelation we hear commotion at the back door. We are excited to see who the other guest(s) will be. In walks a dad and his teenage son, obvious bikers by their classic bike attire and mud splattered shoes, legs and clothes. They, like most others, are riding in the opposite direction from us and ran into rain, while also having to change a flat tire. They live in the D.C. area and are riding the towpath in just two days, after being dropped off in Cumberland, Maryland and riding home. I am inspired by him and impressed that he has recently begun to ride again because of Covid and now he and his son are out a having priceless time together before the son leaves for college in the fall. In our typical fashion, we pepper him with questions. He is getting ready to go find newspapers before cleaning up.
“Why newspapers?” we ask in unison.
He explains something about how the paper helps absorb water, therefore crumpling up newspapers and putting them in wet shoes will dry them out. We are curious if it will work on bike gloves too, so he graciously offers to bring us newspapers to try.
Our next question, since he lives in Maryland, is what exactly are crab fries? We have just heard about them but are curious as to what they are. Is this a must have while in Maryland? He disappoints us by saying they usually just have Old Bay seasoning on them. It’s dinner time. He leaves on his newspaper run and we clean up our journaling mess; little scraps of paper are everywhere.
Not having many options for dinner, we go to Tony’s Pizzeria, just kitty-corner to where we are staying. But the opposite corner of our earlier outing. We have many questions about the menu. What are their crab fries like? What’s on a pickle pizza? Do they have red wine? Is their gnocchi house made? What is the pink Alfredo? After all our questions are answered to our satisfaction, we order a Mediterranean salad, crab fries (with actual crab!), pickle pizza and two glasses of wine.
Our waitress is a hoot, she pulls up a chair to sit and talk to us, reminding me of the head waitress I worked with in college, who also would make herself at home and chat up her customers. Our waitress is giving us advice on our upcoming ride. She says that the better part of the towpath is already behind us and it’s a more challenging ride from here. While warning us about the GAP and riding up the Eastern Continental Divide, we wonder if we should have more wine.
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Getting ready to leave we see our new biker friends, the father/son duo, in a booth. We walk up to say hello and the dad instantly feels bad because he thought he steered us wrong on the crab fries. We are happy to report we still ordered them, and we have leftovers to share. At the same time, a fresh hot order of Nutella dots arrives at their table and they offer to share with us. Little fried pieces of pizza dough with Nutella drizzled over the top are actually pretty good. We learn that the owner, Tony, is from Italy and the recipes in his restaurant are all from his grandmothers’. These interactions are what I am craving. Finding like-minded people, having shared experiences and building relationships; even short lived, they’ll stay with me forever.
(The following is the recipe inspired and created from the crab fries eaten at Tony’s Pizzeria in Williamsport, MD)
“Crab Fries” Recipe & Photos by Tiffany Haugen
When you can’t decide between Crab Fries and Dill Pickle Pizza, what do you do? Order them both! “It’s for research purposes only,” I told myself. Well, that and the fact I was on a cycling trip averaging 40+ miles a day. One of the things I love most about long distance bike trips is the necessity to eat like a football player. Although my trip spanned 4 eastern states, the most memorable food state was Maryland.
Marylandians are very proud of their blue crabs and their ability to pair Old Bay Seasoning with just about anything. I welcome every opportunity to try seafood in different locations just so I can bring back new ideas for this column. The Crab Fries from Tony’s, a quaint, family-owned pizza joint, in Williamsport, MD did not disappoint. The Dill Pickle Pizza may show up sometime soon as well, maybe with clams?
Crab Fries
1 24-ounce bag CrissCut fries or fries of choice
2 cups shucked, pre-cooked crab meat
1 cup grated cheese (Jack, Colby or mild cheddar)
1/3 cup sour cream or Greek yogurt
2 tablespoons fresh dill or cilantro
1/2 teaspoon granulated garlic
1 teaspoon Old Bay Seasoning Chives for garnish
Hot Sauce
Red Pepper Flakes, optional
Bake fries according to directions on package. In a small bowl combine sour cream or Greek yogurt with dill or cilantro and granulated garlic. When fries are done, remove from the oven and turn on the broiler. Toss fries with 1 teaspoon Old Bay Seasoning. Sprinkle grated cheese evenly over the top of the fries and put under the broiler until cheese begins to melt. Remove from the oven and distribute crab evenly over the cheese and return to the broiler to warm up the crab, about a minute. Do not leave unattended or overcook the crab. Drizzle with the sour cream or yogurt mixture, a few red pepper flakes and chives, serve with hot sauce.
A small section from the first chapter of the beginning of our C&O Towpath biking adventure!
One of the things we love about traveling is meeting new people. We find great joy in just saying hi to everyone we pass, so simple. Today is no exception. I even think we are still in the “Good Morning” time of day. And remember we are going the wrong way, so we have more bikers coming towards us than passing us. A solo biker is approaching, and I become so intent on wishing him a good day, I don’t see the mud puddle in front of me. This mud puddle is the first one on the trail and completely avoidable, but unexpected, and before I even know what is happening, I am riding right through it. The puddle is surprisingly deep, propelling me through the air, launching me to the other side, flying to a hard crash landing ahead in the bushes on the left. How ironic that I fell right after The Great Falls. Coincidence?
After Joy makes sure I am okay, she must take the obligatory pics to remember this by. She is taking her photography job seriously and I’ll be forever grateful for all our preserved memories. Looking back at the pictures you can see how far I land from the puddle. Epic. My left upper arm is scraped and stinging. My left knee is bleeding. And I have a deep, large painful lump growing in my left thigh. Overall, I am great, my right side is untouched. Nothing seems broken and not too much bleeding.
My bike is astonishingly unharmed also. I may have used up one of my nine lives, but it does give me the inspiration for my bike’s name. There’s always a bright side. After that stunt, how can it not be Evil Knievel? We call him Knievel for short. Now that mine has a name, Joy needs one for her bike. We start brainstorming once we are biking again. Some names are thrown around, but after a name like Knievel it needs to be just as good. And then it hits me.
“Remember that song you started singing when you lived in Hyder when your son changed your name to it?” I ask.
Hyder, the ghost town she lived in the prior nine months in Alaska. It’s on the tip of my tongue. I have Gloria in my head for some reason. Knowing that isn’t right. But I do love you, Patti Smith.
“Ruby…wait, oh my gosh, it’s Tuesday. As in, it really is Tuesday!” I gush all my jumbled words at her. July 6 to be exact. And hello, red bikes.
That’s how Ruby Tuesday is born. Thank you, Rolling Stones. The things we talk about on bikes as we roll along. The serious to the silly and everything in between.
Mountain View Paradise Tent Glamping with Goats & Wine, is music to my ears. During one of our innumerable gravel canal bike training rides, I repeat the title from my Airbnb research for our Oregon bike tour to Joy.
“Oh, can we stay there?” I plea.
Now Joy is safely back from Alaska since Memorial Day weekend, we are blessed to have such an ideal outdoor space to recreate in. It’s safer to be outside, it is summer, and we are in each other’s bubble, so grateful for what we have. Deep in the planning phase for our Oregon bike trip, I am trying to find the most unique lodging I can and there’s a lot out there; silos, barns and treehouses—endless possibilities. Of course, only if it makes sense with the route we’re trying to figure out. We want to keep it at 30-50 miles a day, with as few hills and low traffic roads we can find. We have rules!
We discuss when we should embark on our trip. I already have the vacation time, but also want to avoid Fourth of July traffic, so we settle on July 6. This is a Monday, and we hope that will give people a chance to get home who are traveling over the holiday.
By June, our route is established, from Coburg to Portland, but not a straight shot. As I say when I park my car, my straight meter is broken. We have the route planned for mostly back roads and scenic routes, of course. We believe we have all our overnights secured, when we get thrown a curveball.
The treehouse we reserved, built in an old oak tree with a nearby big tire swing, located at GeerCrest Farms; a historic homestead with apple orchards first planted in 1848, cancels our reservation. This forces us to change our route and requires more research. Another pivot, and mission accomplished. Although we will have to travel farther east, we book a room at The Oregon Garden. Neither of us has ever been and it is an Oregon bucket list item. It’s meant to be.
Other preparations are made besides packing, important things like home manicures and pedicures. At home, because like many things are now done at home—school, jobs and haircuts. I paint my fingernails alternating turquoise and dark blue with graffiti on top and my toes sport pink with white polka dots. We always must have fun color in our hair. Joy has me color her ponytail pink and she dyes my hair alternating pink and purple stripes, with some blue sprinkled in.
We finish packing. The most minimalist trip we’ve done. Everything fits within two small packing cubes; three tank tops, one pair of bike shorts, one pair of spandex shorts, one capri-length leggings, one sleep outfit, one off bike outfit (dress and scarf), six pairs of underwear, six pairs of socks, two jog bras, swimsuit, sandals and a down vest. All the necessary bike tools are packed that we need, but don’t adequately know how to use. I know, I know. The items we pack are from the list my sister-in-law made from our bike trip So, it must be important. And in our typical fashion, a giant feed bag—homemade granola (pumpkin and vanilla), jerky, mixed nuts, dried jackfruit and a few Lara bars. In addition, we have the 2020 don’t-leave-home-without-it kit: a gallon Ziploc bag full of masks, hand sanitizer and disinfectant wipes. Such a strange time.
The excitement I feel over our trip is clouded by Covid-19. There’s fear of not being able to go, whether from us getting the virus, or forced cancellations. On July 1, the state of Oregon institutes an indoor mask mandate. We have an encounter at our local Dollar General on this date that leaves us apprehensive.
Many people are so upset about who is and isn’t wearing a mask. We witness one man screaming in the parking lot about needing to wear a mask to someone who isn’t. We question what we’re doing. Not knowing the atmosphere of the towns where we are going, what if the environment is hostile and volatile? Will locals be upset to see two bike tourists? At least one of the perks of being within driving distance of our homes is that we can always call for backup.
We are dropped off in the small town of Coburg, about 20 miles northwest of our houses. My trusty white hybrid bike, Wicked, because she’s a bit naughty and I feel like the Wicked Witch of the East when I ride her. Joy’s blue mountain bike, Indigo Blue, strong and sturdy, has been with her for 25 years.
We both have our sun hats strapped to the back of our bikes. Joy has a trunk bag. We have rear panniers; I have front panniers too, as Wicked still needs her weight more evenly distributed. Our handlebar bags on the front can each carry two water bottles. Similarly dressed in long sleeves, vests, bike shorts and calf sleeves on a cool, overcast day, we are all smiles. With a high of 69°F, this is ideal biking weather. Reminiscent of our first bike tour together, we did nearly this same route that we’re riding today three years prior with an overnight at the KOA campground.
Every bike tour always starts with the same feelings when first leaving. Freedom and exhilaration with a touch of fear. As we recount all our memories from the previous adventure, it’s a fun way to begin our ride. The route itself, the Corvallis Farmers Market with fresh peaches and sunflowers for our bikes, and the KOA outdoor pool. But the memory that sticks with us is yoga. Why we ever thought it would be a good idea to sign up for a 90-minute hot yoga session after biking all day, we’ll never know. One of the great mysteries. Neither one of us had ever done hot yoga, which is a whole different beast from the vinyasa yoga we are familiar with. Very regimented. Very hot. Very sweaty. Minimal clothes are worn by the regulars and water is only allowed when instructed. We felt a bit delirious after class, still with eight miles to ride to the KOA campground. The first time I ever made body salt, which was quite shocking to literally be shaking salt out of my shirt at our campsite. No salt today.
Soon we are met with leftover Fourth of July decorations in people’s yards and businesses as we ride north along rural N. Coburg Road. It is heartening to see all the festive creations. Scarecrows, pinwheels, patriotic signs; so much red, white and blue. We’re grateful there isn’t much traffic, but the traffic that we encounter is fast, at least 55 MPH as the speed limit sign indicates, and there isn’t much of a shoulder. We find a quieter country road to explore, directing us west, along Bowers Road, lined with grain fields until we reach Coburg Road and turn north again. We arrive in Harrisburg, which lies along the Willamette River.
Our first order of business in the small town is at a Subway sandwich shop, luckily open for breakfast hours and we take a bathroom and water break. Riverfront Park is straight ahead, and we take a quick detour through it before continuing north, paralleling the river, sometimes in view, but more often not, as we make our way to Corvallis along Peoria Road. The land is flat. Marys Peak, the 11th highest in the state and the highest in the Oregon Coast Range, looms to the west and the Coburg Hills are east of us. We are in the valley. The Willamette Valley. The valley follows the Willamette River from Cottage Grove to Portland and stretches from north to south for about 150 miles.
We are such dedicated yogis, still not into hot yoga, we never do jump on that bandwagon, we even put together a street yoga routine. The goal is to be able to do yoga without our hands or bodies touching the ground. We find a great place to stop, in front of a shoe tree yes, exactly how it sounds—a tree that people throw their shoes in. We have a snack and practice our street yoga.
We take a small loop through Peoria, turning left down the quiet street absorbing the peacefulness and admiring the location on the bank of the Willamette River. Peoria flourished in the latter half of the 19th century, with four grain warehouses and a school. But, when the Oregon and California Railroad built their line through neighboring towns further east, it marked the beginning of the town’s decline. Now it’s an unincorporated area, with just homes and a park, no stores or services. Joy has fond memories here. We stop at the house where she spent so much time, and the new owners come outside, and we start talking. It’s fun to hear Joy’s memories of the unique layout of the house and its history and what the new owners know and what remodeling they are doing. They take us into the backyard located on a beautiful section of the Willamette River. They have a colorful signpost, with all their kids, in-laws and grandkids’ names on individual signs, pointing the general direction they live in and their distance away in miles. We leave with the possibility of getting invited to their upcoming open house (we never hear from them again).
Already, our apprehension of locals not welcoming us is dissipating the farther we ride—from the couple we just connected with, to the friendly older woman out on a walk who stops to talk to us while we do street yoga, to the friendly harvest combine drivers waving at us from their high perches.
Our bikes park in front of ‘no parking’ signs, always just a little bit naughty, at the Peoria Road Farm Market. We must remember to wear our masks, and a sign is posted for us to wash our hands before entering. Lots of flowers and many fruits and vegetables in their array of colors exude happiness. We buy radishes, sugar snap peas, obsidian blackberries and iced teas.
The bridge crossing over the Willamette River, not so cleverly named The Willamette River Bridge, into Corvallis has always been challenging for us to navigate, but today we nail it. I find a hand painted rock, in yellow and orange, with a painted sun that says, “Here Comes the Sun” hidden atop the bridge. It’s a sign! Cruising through town to our hotel, Comfort Suites, finishing with 39.5 miles and just after four o’clock. We are pleased with our spacious room, space for Wicked and Indigo and an open pool!
After showering and dressing in our off-bike dresses, scarves, sun hats and inadvertently matching sandals, we are dressed and ready for dinner. We set out to walk to Old Town Deli two miles away because we see a Reuben on their menu. Neither of us have been there before so it is all a new adventure. Ironically it feels European; with painted ceilings and mismatched chairs; the overall atmosphere feels like exactly where we are supposed to be since we can’t be in Europe. The two men working are super sweet and give us each a free brownie, a bottle of water and seem genuinely happy that we are there. Maybe since we are the only one’s present—minor details. After the initial disappointment of the Reubens not being toasted, the marble rye bread is so good it doesn’t even matter. We rate them high on our Reuben scale. The pickle addition is a nice touch. Yup, we each eat a whole sandwich!
We walk back through the Oregon State University campus. Nostalgic for Joy because that’s where she got her degree and new memories for me because my daughter just finished her first year as a Beaver. Although it ended at home, in her bedroom and online, thanks to Covid. We walk through nice neighborhoods, admiring front yard gardens and bountiful flowers. We even spy a teeny, tiny fairy garden.
Back in our room we open a can of Pinot Noir to share. Still surprised the pool is open, but so excited for a swim, we hurry to it. While soaking in the hot tub a young man with a Russian accent asks to join us. We have a lot of talk about school and getting his GED; he is staying in the hotel while working on a construction job for his uncle. The entire time, in the back of my head I worry about being this close to a stranger and exposure to the virus.
After the upheaval in all our lives for the past three-and-a-half months of living with the pandemic, and Joy being away in Alaska for the nine months prior, this adventure couldn’t have come at a better time. Although there are little, constant reminders of Covid and the small nagging voice in my head trying not to be paranoid over everything, this is exactly what I need—joy! The feeling and the person.
Ultra relaxed from the pool, and calm from our nighttime tea, it is time for bed. The beginning of all new roads and sights tomorrow, we’re excited for the unknown that lies ahead.
Fond memories of travel days and hopeful it will on the horizon again soon. One of my most cherished trips was a stopover in Iceland coming home from a Swiss bike adventure. Three days to explore a country through eating and walking! Yes, please! So having March be Scandanavia month brought back such joyful memories, with food being a highlight! I fell in love with rugbraud bread, which I wrote about earlier https://rassasyme.com/?s=Rugbraud
The infamous fish stew was another favorite which I cooked for the first time this month following my best friend’s recipe that she recreated from our trip for the Salmon Trout Steelheader magazine.
Such a fun month reliving memories and making new ones!
SPICED CABBAGE WITH BLUEBERRIES (it was Taco Tuesday, had to make tacos 😉)