On the Road

By Lori Powell

Road trips are the best – especially when you take the slow route in and out of town. There’s nothing more boring to me than hitting the highway/Interstate.

Yes, it can be quicker on the highway, but not always. There are those moments, especially at this time of the year, when the highway department realizes that they have tons of roads to repair before winter beckons.

So I say, take the slow road! You get so much more out of your trip by winding through the small towns and usually the route is prettier.

I have been going back and forth between Pennsylvania and New York for almost two years now and I used to head for the highway until I realized that the local route offers so much more than just shaving 30 minutes off my commute. Yes, there are more traffic lights and sometimes detours, but these minor setbacks are nothing compared to the benefits of stopping at roadside farm stands or finding a little local Portuguese restaurant that just wasn’t on your radar and doesn’t have a website. Or simply the pleasure of driving on tree lined roads that are adjacent to rivers and streams. Also, you never have to worry about running out of gas – you can just pull over at any time since the next town is just up the road a bit.

So I suggest you reroute your next road trip and take the local slow route. You’ll be surprised at what you might find.

My grilled potato salad was concocted from what I purchased from a stop at a roadside farm stand. Go local!

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Grilled Potatoes and Red Onions with Chives
Serves 2

1 tablespoon tarragon or white wine vinegar or to taste
2 tablespoons extra virgin olive oil or to taste
2 teaspoons snipped fresh chives (optional)
3 medium red-skinned potatoes, peeled and cut into bite-size pieces
Olive oil spray
Sea salt and freshly ground black pepper to taste
1 small red onion, cut into ¼-inch-thick slices

1. Whisk together vinegar, oil and chives in a serving bowl.
2. Preheat grill to medium. Cut a piece of heavy-duty aluminum foil that’s double the size to hold potatoes in one layer. Arrange cut potatoes on half the foil. Coat potatoes with olive oil spray and sprinkle lightly with salt and pepper. Fold foil up and over potatoes to create a flat packet and seal edges well. Place on grill. Coat onion slices with olive oil spray and season with salt and pepper and place on rack of grill.
3. Grill, turning once until golden brown and tender for onions about 6 minutes and for potatoes 10 to 15 minutes. Transfer onions to a cutting board and cut into bite size pieces. Toss onions and potatoes in serving bowl with dressing and salt and pepper to taste until vegetables are coated well. Serve warm.

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