Back to Civilization

I knew yesterday’s trip back to Maryland would be a hot one, so I set out early. Not super early, but early enough that I didn’t eat breakfast.

Driving the same old routes all of the time gets boring. So I decided to detour through Berryville, Virginia. We often drive past Berryville on our way to or from the WV place, but we never drive through the downtown business district. I knew we’d been there at least once during a day trip, but I couldn’t remember what it was like.

I was hoping to find a little cafe or bakery where I could get breakfast. But imagine my delight when I discovered not just any bakery, but a FRENCH bakery. Woo hoo! I was thrilled. I parked immediately and practically ran inside.

First, I ordered a blueberry and cream cheese-filled croissant. I also got a plain croissant to eat later. And then I saw these unlabeled mystery pastries.

“Um, what are those things?” I asked the guy behind the counter.

“They’re pretzels,” he replied. Seeing the look of confusion on my face, he said, “They’re not in the traditional pretzel shape because we use them to make sandwiches.”

When we were in Europe recently, one of the things we ate a lot (as often as possible) were pretzels. Soft pretzels made in bakeries are sort of similar to those you can get here in the US, but way better. Anyway, I had to have a couple of pretzels, too.

Here are a few shots of the cute little downtown area in Berryville…

My croissant was quite tasty. I’ll definitely have to go back to that place. They offered a nice variety of sandwiches, too.

I didn’t dally too long. Remember, I was trying to beat the heat. (It didn’t work, by the way.)

During the rest of trip, with those fresh-baked pretzels snug in my saddlebag, I pondered what delectable sandwich I could make. AND what I could make to go with them.

The myriad produce stands I passed along the way inspired me.

Here’s what we had for dinner…

Shannon introduced me to this tasty treat over a year ago. It’s simply sliced fresh tomatoes, topped with fresh, soft mozzarella cheese, drizzled with olive oil and balsamic vinegar then topped with salt, pepper and basil. YUM.

What summer meal is complete without fresh corn on the cob?

And for the entree, I decided on Crab Melts.

Essentially, this is the same stuff they use to make the traditional pretzel-shaped crab pretzels. Since these don’t LOOK like pretzels, I’m calling them Crab Melts. It’s just a mix of cream cheese, mayo, Old Bay seasoning and crab meat, all mixed together and spread on a pretzel, bread or, in this case, a roll-shaped pretzel. It’s all topped with shredded cheese. You bake it until the cheese melts and, voila… Crab Melts. (These are also good on English Muffins.)

Double YUM.

Dinner was definitely a success.

Now, if only this darn heat wave would break…

Oh yeah, I should also report how BORED the girls were without me. Don’t they look sad?