Continuing our road trip after visiting the Cross Florida Barge Canal, we drove north to Inglis, then west to Yankeetown.
Our first destination was the Gulf of Mexico. The day had started out foggy then the sun came out, but as we got closer to the Gulf, the fog started to roll back in. Then, along with the fog, the no-see-ums rolled in, too.
So much NO!
When we turned back the sky started to turn blue again. And there’s the Crystal River Power Plant! That’s how we know we’re on the Nature Coast!
Headed to “downtown” Yankeetown. We came here one other time for dinner at Ike’s but it was dark and not a good sightseeing time. It’s actually a pretty town with some nice houses. A lot of “for sale” signs–just like the rest of Florida.
Here’s some more NO:
The Withlacoochee River runs through the town.
This was just a quick trip so we didn’t get to check out Yankeetown quite as much as we wanted. We’ll be back to do more exploring and perhaps some hiking in the Withlacoochee Gulf Preserve.
We drove from Homosassa to Houston and back numerous times over the years and went over the Cross Florida Barge Canal each time. Watched the progress of replacing the original two-lane bridge; wondered about the trail; but never stopped. Since we are always looking for a good place to ride our bikes and the day was changing from foggy and dreary to a bright sunshine convertible kind of day, we took a road trip north.
First stop was the Felburn Trailhead.
Have to say that I was pleasantly surprised. Three good signs for us:
It’s paved (don’t want to flip the bike on sand);
there’s a restroom (yippee for me);
and Maggie can join us!
The Cross Florida Barge Canal was originally intended to connect the Gulf of Mexico and the Atlantic Ocean–an environmental nightmare. It’s now a protected green belt corridor named after the leader of the opposition movement to the canal–Marjorie Harris Carr Cross Florida Greenway.
After leaving the trailhead, we checked out the parking area at the bridge and the boat ramp.
The Withlacoochee Bay Trail is 5 miles–a reasonable distance for us–from the Felburn Trailhead to the Gulf of Mexico. There’s also an equestrian trail but Maggie can’t ride a horse.
Next time, we’ll be bringing our bikes and Maggie!
Michelle is tempting us with a new recipe for football season!
Ahhh, October and football food….mmmmm. Pulled pork sandwiches, yummy, ugh nooooo – You’ve seen those greasy cousins of the gut bomb that the men inhale! Sure they taste good, all that fat laden pork swimming in a sea of bar-b-que sauce piled high on a puffy white bun. Hmm, ‘You are what you eat’ – puffy white buns. Yea, got em – don’t want ’em. Let’s fix this. With some more help from my fitness friend Jillian Micheals (did I say friend? No friend would kick my ass like that! I know I asked for it – and I love it), I’m sending you this counterfeit comfort food. It really is good, give it a try.
Waist Not Pulled Chicken
Step 1: First we need the ingredients. For my pot today I have some leftover chicken that well, didn’t turn out so well. So, I tossed it in the fridge and knew I’d make it work (because you know I can’t throw out food I can fix) Best for this are chicken thighs, skinless. Or whatever chicken’s on sale. Did I mention I’m cheap too?
Step 1
2 1/2 lb Chicken (skinless)
1 can (17oz) Tomato Sauce
1 Small Onion, finely chopped
1 clove Garlic, minced
4 can (4oz) Chilies, chopped
3 Tbl Cider Vinegar
2 Tbl Honey
1 Tbl Paprika (I like smoked)
1 Tbl Tomato Paste
1 Tbl Worscestershire Sauce (really Mr.SpellCheck, you know how to spell that one! Good Luck)
2 tsp Dry Mustard
1 tsp Chipotle Pepper, ground (or less…kinda hot)
1/2 tsp Salt
Step 2: Put the chicken, and the next 4 ingredients into the crock pot. Set on low for about 5 hours – or for however long you’ll be at work! If yours has an auto-shut off, great. Then set it to about 2 hours before you think you’ll be home.
Step 2
Now, take the rest and in a little bowl mix together like a sauce and pour over the chicken and tomato sauce, give it a bit of a stir to mix it up. If you’re pressed for time, hold the chicken for last, toss the lot it all at once, give it a stir and then put in the chicken.
Step 3: Walk away – yessiree, just walk away. Go do something fun or whatever.
Step 5: Pull the bones out with a fork and shred the meat.
Step 5
Finale: There you have it. Jillian’s site says this should be 184 calories, and 8g fat. For the photo I’ve got one of the Publix bakery rolls, any big whole grain roll will make it a man-sized meal. And, yes, if you’re from The South, you can put a pickle on it. I really enjoy it on one of those little flat deli sandwich rolls,…or just put on a bed of salad drizzled with ranch (lo-cal of course). Those chips are Cape Cod Reduced Fat chips – heavenly. I guess it isn’t really ‘counterfeit comfort food’ if it’s real…and really good for you!
Finale
Michelle
I’ve made pulled chicken before. How can it be fake if it’s real and yummy and everyone gobbles it down? I’ll have to try Michelle’s recipe since it’s even lighter than the one I used. Bucs are on a winning streak and this would be good to munch on during the next winning game!
The Withlacoochee River runs through the town.
