" A stop in one of the small towns most anywhere along old Route 66 offers evidence that life begins at the off ramp. Away from the super slab, you can still order a piece of pie from the person who baked it, still get your change right from the shop owner, still take a moment to care and to be cared for, a long way from home."
Tom Snyder ~ Founder, route 66 Association
Back in the summer of 2010, our family took a road trip down to Texas. The route down was an impromptu one: we knew the "where" we needed to get, but the "how" was all up in the air. Some of the fondest and dearest portions of this trip took place on the old route, once well-known as Route 66.
Here is a brief glimpse of some of the samplings we encountered on the Mother Road.
So we left Michigan and headed into Indiana; then the long journey down to the deep-southern part of Illinois.
Day 1 ended as we stayed there for the night.
Springfield, Illinois
[The Great Western Railroad]
[Abraham Lincoln's tomb. Rub his nose for good luck..I guess]
[Maid-Rite..home of the original loose-meat sandwich]
[Frank Lloyd Wright~ The Dana-Thomas House]
[Cozy Dogs]
...Continuing on from Springfield on old Route 66 can be challenging at best. A lot of the "old road" no longer exists; forcing one to continue back on the highway. Bits and pieces of roadside America still lives and breathes on, though, in the tinest nooks and cranny's along the way...
[Our Lady of the Highways - Raymond, Illinois]
[The old Soulby Shell filling station ~ Mount Olive, Illinois]
[a defunct filling station ~ somewhere in Illinois]
[St. Louis (and the arch) kindly greets us into Missouri]
[Oklahoma here we are!]
Once we hit Oklahoma, we went one way and Route 66 went the other way.
I would love to continue on further; continue with the Mother road of the past.
One day...
One recipe from the book is
Murphey's Slip Slide Custard Pie. Bill and Wanda Murphey owned Murphey's Restaurant in Baxter Springs, Kansas until the mid-1970's. Today, there are different owners, but Wanda's pies are still the rage. It was said that customers would come in to the restaurant just to see Wanda put her Slip Slide pie together.
Murphey's Slip Slide Custard Pie
3 eggs
1/2 cup sugar
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla
sprinkle of nutmeg
Beat eggs slightly. Add sugar, salt, milk and vanilla.
Stir well to blend.
Grease a 9" pie pan and set it in a pan of water.
Pour custard mixture into pie pan and sprinkle with nutmeg.
Bake in preheated 350 degree oven for 35-40 minutes or until custard is firm to touch.
Cool thoroughly.
Loosen custard around edges with knife and slip into baked crust.