Y’all know how much I hate winter. I spent most of today trying to ignore it: making avocado-and-quail-egg sandwiches for brunch, starting a batch of yogurt in the Crock-Pot, picking up a couple of gallons of sweet cider at Rendleman’s Orchard, sanitizing the keg to ferment the cider (I will have a post on the glory of homemade hard cider in the not-too-distant future), installing plastic over the windows, finishing up the second Roman shade for the living room, and having dinner at the Pilot House, which we’d never been to before, and which we really enjoyed.
We’re fond of stopping at promising-looking roadhouses when we travel, and the Pilot House, which is tucked next to a little creek on one of the back roads to Jackson, was a nice find. It might be all of five miles from home, but it felt like the sort of place we’d stop on 66 or 61 or maybe the Lincoln Highway — sort of like the Elbow Inn or the Luna Cafe or that crazy place we found out near Middlegate, Nevada, on the Loneliest Road where they serve the “Monster Burger” with olives for eyes. They’ve got the wheel from a riverboat mounted on the ceiling above the bar, and the bar itself is covered with pennies embedded in resin or something. I had a ribeye sandwich that tasted exactly like a ribeye sandwich from a bar is supposed to taste, and Ron had a barbecue sandwich that I will almost certainly order next time we’re there.
They also had Stag on tap, which is invariably a good sign. Stag on tap at a roadhouse is like sweet tea at a barbecue joint or horchata at a taqueria: If they have it, you can safely assume you’re in good hands.