Big Dude's Eclectic Ramblings: A Major Milestone And A Couple Of Meals This Summer

If you have been reading this blog much at all, you know that we are not “Spring Chickens” here in this family so I’ll let you do the ciphering for yourself and not disclose any numbers but SIL, Pat W, just had a very major milestone birthday (which I’ll hopefully be here to have next year). Since we didn’t want to go out for lunch on the crowded Labor Day (her actual birthday), we waited until this day to go to her requested restaurant for lunch – Tapoco Lodge. Since I posted about the lodge a few years ago , I won’t do that again and will confine this post to this visit. Our neighbors Pat L and Steve joined Pat W, Bev, and I for the always adventurous drive up the 11 miles and 318 curves of The Dragon (US-129).

After our one hour drive, we arrived at Tapoco a couple of minutes before noon and had obviously beat the lunch rush which didn't come until after 1pm.

Since they only had tables big enough for four, we couldn’t sit right next to the water but still had a great view of the river on the next level up.

I often refer to our good friends and neighbors, Pat L and Steve, and this is a good shot of them.

After drinks and an order of onion petals for the table our meals showed up beginning with Pat W and Bev who shared a large Slickrock Pizza - Marinara base, mozzarella, pepperoni, bacon, sausage, black olives, tomatoes, mushrooms, bell peppers & onions. I believe they ate 2½ pieces of it and brought the rest home.

Pat L ordered the Riverside Trout Sandwich - Blackened trout with lettuce, tomato & tartar served on Texas toast.

Seve had the Fish & Chips - Cornmeal breaded trout filets served with mashed potatoes & gravy, and mac & cheese.

And I had the Campfire Mountain Trout - Grilled trout topped with caramelized onions, bacon & glazed pecans and sided with hashbrown casserole and Superfood Slaw.

Their meal presentations weren't anything to write home about but everyone seemed to enjoy their food and I really liked all aspects of mine and would order the very same things again – it was almost worth the 318 curves.

I’ve made both tomato meat sauce and Bolognese sauce several times but decided to try one using pork sausage and no ground beef. I just added 1½ pounds of browned Wurst Kitchen T.P.O Bratwurst (Italian Seasonings w/ Sundried Tomato, Green Pepper & Onion) to a quart of Rao’s Marinara and it was delicious.