desert dash = team effort
This dash to the desert project really is a team effort at The Times-Union and Jacksonville.com. You'll see Ryan and I and sports columnist Sam Borden (who's traveling separately, fortunately for him) blogging up to game time, but there are dozens of professionals behind the scenes making it all possible.
There are the really powerful people who gave us the green light for the trip. There are people who will be paying the huge bills we rack up for luxury items and various extravagances along the way (note to accounting: just kidding). There will be editors reading our prose, technical support people reminding us how to turn on our computers, page and Web designers making it all look good, and so on.
Brainstorming on every facet of the trip likewise has been group thing.
Take TU food expert Dan Macdonald and columnist extraordinaire Mark Woods as examples. Ryan and I owe them a great deal because it was they who made it clear there's more to roadtrip dining than processed meat sticks and chili-cheese flavored corn chips.
The other day (imagine harp music and the scene getting blurry as we flash back to last Thursday) I was at my desk muttering my packing list as I typed it into a Word file. When I got to the portion about food, I was saying something like "beef jerky, marshmallows, chocolate syrup, cotton candy . . . " etc. when apparently Dan, who sits near my desk, became alarmed and disgusted. Suddenly his tall form darkened the sky above my cubicle.
"What kind of road trip this is?!" he said.
My witty comeback was something like, "uhhh. . . ."
"You eat at restaurants," he said. "You try the cuisine. Texas barbeque you're gonna have. That brisket is wonderful."
Enter Mark Woods, who had been wandering by when he heard me being chewed out.
"If you were Hunter S. Thompson you'd have a bottle of Kentucky's finest bourbon and who knows what else," Mark said. (Note to accounting: Is that an acceptable charge to our expense account?)
And that's how it came to be that Ryan and I will enjoy some good barbeque -- and who knows what else -- with our marshmallow-and-beef jerky fare on this road trip.
And maybe you can help us, too. If you know of any really good restaurants along I-10 between Jacksonville and Glendale, Ariz., post them here or e-mail them to Ryan and I at desertdash@jacksonville.com.
Jeff
ps -- can someone please tell me what brisket is? And please don't tell Dan I didn't know.
There are the really powerful people who gave us the green light for the trip. There are people who will be paying the huge bills we rack up for luxury items and various extravagances along the way (note to accounting: just kidding). There will be editors reading our prose, technical support people reminding us how to turn on our computers, page and Web designers making it all look good, and so on.
Brainstorming on every facet of the trip likewise has been group thing.
Take TU food expert Dan Macdonald and columnist extraordinaire Mark Woods as examples. Ryan and I owe them a great deal because it was they who made it clear there's more to roadtrip dining than processed meat sticks and chili-cheese flavored corn chips.
The other day (imagine harp music and the scene getting blurry as we flash back to last Thursday) I was at my desk muttering my packing list as I typed it into a Word file. When I got to the portion about food, I was saying something like "beef jerky, marshmallows, chocolate syrup, cotton candy . . . " etc. when apparently Dan, who sits near my desk, became alarmed and disgusted. Suddenly his tall form darkened the sky above my cubicle.
"What kind of road trip this is?!" he said.
My witty comeback was something like, "uhhh. . . ."
"You eat at restaurants," he said. "You try the cuisine. Texas barbeque you're gonna have. That brisket is wonderful."
Enter Mark Woods, who had been wandering by when he heard me being chewed out.
"If you were Hunter S. Thompson you'd have a bottle of Kentucky's finest bourbon and who knows what else," Mark said. (Note to accounting: Is that an acceptable charge to our expense account?)
And that's how it came to be that Ryan and I will enjoy some good barbeque -- and who knows what else -- with our marshmallow-and-beef jerky fare on this road trip.
And maybe you can help us, too. If you know of any really good restaurants along I-10 between Jacksonville and Glendale, Ariz., post them here or e-mail them to Ryan and I at desertdash@jacksonville.com.
Jeff
ps -- can someone please tell me what brisket is? And please don't tell Dan I didn't know.
posted by Jeff at
8:08 PM
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