Good Noodles Take Time

All the more so when they’re prepared in a dining car galley gently swaying along at seventy miles an hour, as was the inspiration for today’s entry.  Dinner was selected not long after crossing the Virginia state line, within view of sunlight glistening across the Potomac.  Although the meal was prepared promptly and efficiently, it…

Crossing Apple Country Now

Following the latest recipe found in Porterfield’s Dining by Rail, we’re aboard a restaurant car of the Northern Pacific line, just having passed through Wenatchee, Washington, which proclaims itself, “The Apple Capital of the World.”  Civic pride (boastfulness?) aside, people in these parts certainly know their apples, as demonstrates the sweet slice of golden flakiness…

Near the Border

Here are a couple tickets for an overnight train trip, complete with sleeping compartment and dinner beforehand in the dining car, courtesy of James Porterfield’s Dining by Rail.  In this case, the meal includes two lines’ specialties, Roast Quebec Capon, as enjoyed for decades aboard the Canadian Pacific’s trains, accompanied by Savory Mushroom Dressing, a…

The Trip Home

Just as the summer beach vacation is an annual East Coast tradition, so too is the journey back home again.  A somewhat somber moment, perhaps, realizing it’ll be nearly a year before the next time, but a delicious extravagance like Lobster Newburg helps make the return trip something to anticipate, even to savor.  A proper…

Near the Main Line

Travelers aboard the Main Line of Philadelphia’s commuter rail pass through Valley Forge, today an affluent suburb, but nearly 250 years ago coincident with perhaps the direst moment in America’s struggle for independence.  The British Army having chased the Continentals from their capital (at the time, Philadelphia), George Washington sought refuge in a farming community…

Just East of Flagstaff

After the best night you’ve had in years, eased to sleep by the train’s gentle swaying, you and your traveling companion dress and make your way to the dining car.  After the steward seats you and hands you menus, you survey the options.  Everything tempts, reinforcing how hungry you are. French Toast is a renowned…

Very Well, a Concession

Fine, let’s get this over with.  Good food, even great eating, is possible from boxes, cans and other ready-made items found in any convenience store.  Despite this blog preparing all manner of edibles from scratch, today brings something others started, at least in part.  This shows, apparently, even the most promising ideas may begin with,…

A Soup’s Journey

Mulligatawny started its windings in southern India, where it is a refreshing stew of peppers, onions and fruit, seasoned with curry powder and stewed with rice.  When the British were in the subcontinent they became as keen on the soup as were the locals.  Naturally, the Brits brought the recipe home with them and made…

Speeding to New Orleans

When rail travel’s most vibrant days still were yet to be, passengers aboard Illinois Central’s overnight service from Chicago to New Orleans savored fine dining before a contented drowsiness bid them to their cabins.  The evening got underway with a menu offering a variety of beguiling choices, including today’s entry, Shrimp Creole.  Indeed, the dish…