Tarmac ribbons criss-crossing the landscape, dusty back roads twisting between the cool shadows of ancient pines, and less traveled pathways connecting present to past, all I wander, seeking, seeing, with my keyboard and camera capturing scenes and stories to share with you.

Now in its seventh year, this venue has become an important part of my life, a place where I can express my thoughts and feelings about the things I see and do, hoping the process brings me a bit closer to friends and family who enjoy sharing my sometimes chaotic and often nonlinear observations and ideas. A journal, I suppose, but one with which I find pleasure in thinking others are alongside me on my journey.

Comments, thoughts, or just a friendly chat, use the response box below or email me at patrickgroleau@gmail.com.

May 19, 2013

MAINE TO OHIO ON TWO WHEELS - DAY 2

... as always is, another wonderful day at the groleau homestead ... beth and mike are making supper ... there are bits of chopped up chicken and water chestnuts involved, otherwise all i know is i'm willing to wager that it's going to be very yummy ... i'd come to rhode island to visit them even if they weren't such good cooks, of course, but it goes without saying that while i'm here mealtime is always a special bonus treat for me ... also, beth has the most remarkable ability to be able to get me to enjoy foods i'd normally push to the other side of the plate ...

... those of you from central rhode island, this picture's probably brought you to salivating and thinking you might need to take a ride down route 3 to depetrillo's in coventry center ... "tomato pie," "pizza strips," or, upon walking up to the counter, simply "red" (as opposed to "white," the garlic and butter sauce version) ... a lunchbox staple for generations of rhode island mill workers and school children, this culinary delight is only properly prepared within a geographic area measuring perhaps fifty miles north to south and half that from east to west ... there's a rather unique pricing structure at depetrillo's: three strips, nine little squares, will set you back $2.99, while nine strips only costs $8.99 ... do the math and you'll realize it's a much better deal to buy the larger amount—wait—wait a second—that's odd, i just did the math and it turns out the strips cost the same no matter how you buy them—wait—upon measuring, now i'm not sure ... are the "strips" cut wider than the "pieces" ... why does the menu say "27 pieces" when there are 32 ... is this a manifestation of some sort of carbohydrate quantum ... are aliens involved ... perhaps, some sort of government conspiracy...

... the question would have to be, "why have you always thought it made so much more sense to buy pizza strips in bulk" ...

... big giant "duh," you buy tomato pie in quantities because you know you're going to eat far more than you should and you need a reason to justify your apalling gluttony ... plus, as we all know, the strips are even better when they're a day old (right, as if they ever last that long) ... clam cakes and dough fitters from iggy's, fresh lemonade at dell's, and, as you've seen here, pizza strips from depetrillo's, yes indeed, it is quite possible rhode island is truly the center of the universe ...