-=> Sean Dennis wrote to Dave Drum <=-

 DD> I've et there many times. It was originally in my Grandparent's home
 DD> town (Carlinville, IL) before moving to its current location on the
 DD> original Route 66 (pre-I 55). The founder was a Greek guy named Pete.
 DD> It's where I was introduced to two of my favourite Greek dishes -
 DD> Avgolemono Soup and Moussaka. They also have killer Mexican entrees -
 DD> although their chilli sucks.

 SD> I'm hoping to someday travel Route 66 before anything else on me gives
 SD> out. My little S10 can handle an ultra-light travel trailer (think a
 SD> Scamp, Casita, et cetera) nicely.  I'd like to start in Chicago and go
 SD> down to Santa Monica then meander back to Tennessee via Interstates 10,
 SD> 20, and 40. I've traveled cross-country many a time but always under
 SD> very tight budget and time constraints.
 
If you're going to start at the beginning (Jackson at Michigan Ave.) in
Chicago I'd suggest dropping any towed stuff like a trailer where you
can find it again. Chicago traffic is fierce. Same for the end point in
Santa Monica (allegedly the Santa Monica Pier) which is at Olymic and 
Lincoln Boulevards about a mile from the amusement park.

If I were going back to Tennessee from Californica via the southern route
I'd do I-10 to Nawlins, north on I-55 to Memphis, then pick up I-40.

 SD> I'd love to get a satellite messenger like this Garmin inReach since
 SD> there's places I want to go without any cell coverage:
 SD> https://www.amazon.com/dp/B0BFBZR4KW

 SD> It'd give me some peace of mind being alone.

Pick up a hitch hiker of the female persuasion.  Bv)=  Or bring your
portable ham radio with DX capability. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Satchmo's Autograph * New Orleans Red Beans & Rice
 Categories: Pork, Vegetables, Rice, Beans
      Yield: 4 Servings
 
    1/2 lb Dried red (kidney) beans or
           +=OR=+
     30 oz (2 cans) red kidney beans
      4 sl Bacon
      1 c  Chopped, cured ham
    1/2 lb Andouille sausage; 1/2" pcs
      1    Ham bone at least 4" long
           +=OR=+
      1    Ham hock (preferred - UDD)
      2 md Onions; chopped
      1 lg Bell pepper
    1/2 c  Chopped celery
      2 cl Garlic; pressed
      1 ts Dried thyme
    1/2 ts (ea) salt & ground pepper
      1    Bay leaf
      3    Roma tomatoes; chopped
      2 c  Chicken or pork broth
      1 tb Red wine vinegar, Balsamic
           - vinegar, or lemon juice
      1 ts Trappey's hot sauce
  1 1/2 c  Uncooked white rice

MMMMM------------------NONTRADITIONAL GARNISHES-----------------------
    1/4 c  Chopped green onions
      2 lg Jalapenos; seeded, chopped
      2    Roma tomatoes; 1/2" chunks
 
  * the estimable Louis Armstrong signed his autograph "Red
  beans and ricely yours".
  
  About the meats. None of these quantities are set in
  concrete. You can add more of any, or leave any out. But
  try to get a ham hock. -- UDD
  
  About the bacon. Although it adds flavor, it is here
  mainly for the oil needed to brown the meats and cook the
  trinity. You can skip it and just use 2 tb of butter or
  lard. If you do skip the bacon, use a ham hock instead of
  the ham bone so you can get that smoky flavor.
  
  About the sausage. There is no exact substitute for good andouille,
  so make a serious effort to find some. If you can't use a smoked
  sausage such as kielbasa and add a little more hot sauce.
  
  About the cured ham. You can buy a cured ham steak and chop it up
  or just use leftover ham from Easter.
  
  OPTIONAL SEASONINGS: Some folks like to add cumin and/or
  chilli spice, parsley is common, and cilantro is often
  used.
  
  Decide which you will use. If you plan to use dried beans,
  follow the instructions there for soaking them. Don't
  discard the soaking liquid. It's got good stuff in it. Set
  both the beans and the liquid aside.
  
  In a 4 qt pot, cook the bacon over medium high heat. Just
  before it is crispy, add the sausage and ham, and brown
  them. Add the onions, bell pepper, celery, garlic, bay
  leaf, thyme, salt, and black pepper & stir occasionally
  until the vegetables are limp, scraping all the brown bits
  off the bottom of the pan. Add 2 cups of the bean soaking
  water, the tomatoes, broth, vinegar, hot sauce, bacon,
  beans, and the ham bone or ham hock. Crank up the heat,
  bring everything to a boil and back it down to a simmer.
  Let it simmer, uncovered, until the beans are tender,
  about 2-3 hours. If it gets too thick, add some of the
  water drained from the beans, or add broth, or just plain
  water.
  
  After about 2-3 hours, when the beans are tender, and most
  of the liquid has been absorbed, with a ladle or a large
  spoon, mash about 20% of the beans against the bottom or
  side of the pot. Remove the bay leaves and pork bones and
  toss them. Taste and adjust the salt, vinegar, and hot
  sauce to your preference. Turn to low. If you're using
  fresh chopped peppers, now's the time to add them.
  
  Spoon the rice in the center of a plate, top with the
  stew, and garnish.
  
  SERVE WITH: A green salad, baguette, and Abita beer from
  New Orleans.
  
  Makes: Enough to serve 4 people about 2 cups each.
  
  Notes: The beans should soak at least 6 hours or you can
  let them go up to 12 hours.
  
  Everything else takes about 40 minutes to prepare and 3
  hours to cook.
  
  If there is any left over, you can just dump the beans and
  rice together in the fridge. When it is time to reheat you
  can refry with a little oil in a pan, and add a little
  water. I like to brighten the flavors with fresh peppers,
  tomato, onion, and maybe a splash of lemon juice.
  
  From: http://www.amazingribs.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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