As we’ve travelled on this long (so far by my reckoning getting close to 8000 miles) road, some of the best food we’ve experienced has been on our campfire. I realise that might sound slightly big-headed, and it’s not meant to be: it’s just that after clocking your 410th Waffle House or Arby’s and realising that you might have to manage eating in one because you’ve got more distance to cover and no time to discover something more satisfying.
We’ve eaten some truly inspirational food during our time here, but we have to travel to find it – something that our hosts are genuinely pleased about in most cases – and so when we get a chance to DIY it’s always something we’re going to put a little effort into. And it usually pays off!
Staying on Huntingdon Beach State Parks’ campsite by the ocean has been one of my highlights of the trip, especially when we’re fooling around with the camera of an evening, being as the site itself is tucked away in quite thick pine forest but within the sound of the big surf hitting the shore. It’s a long expanse of soft white sand (we’re still shaking it out of our bits and bobs) that doesn’t get too busy despite the fun to be had jumping in and out of the big breakers that pound the shore.
So, during our evening there we managed to meet an inspirational guy who is in the early stages of his ambition to cycle the coast of every continent. He’s around one thousand miles in but he’s on his way down to Florida if you see him. And if you do, say hi: we stupidly forgot to swap contact information and I’d dearly like to find out how he’s getting on. You can’t miss him – he’s the guy with the dreads and the arm-tat-sleeve looking like he’s going to cover 100 miles that day…we invited him for dinner, and decided we were going to cook some fresh flounder in chili, coriander, lime juice. We added some wilted bitter greens and onion and: bingo! Tasty little fishy.
The next day, and inspired by our efforts of the previous evening we had another go, this time with our friend, the grouper. We marinated him in a tomato, onion and garlic sauce for a short while before serving him with lightly steamed broccoli.
Here’s how it looked on the way:
E and I have enjoyed driving past mile after mile of the stuff, but it’s always good to eat it fresh off the fire:
We were kind of sad to leave the beach but it had to happen, and we headed off inland towards the hills and dales of the Blue Ridge Mountains…