Day Four took us from the Hyalite Canyon, south of Bozeman, to Walla Walla, Washington. Walla Walla is famous for its sweet onions, and now has excellent wine.
The drive was our longest yet--more than nine hours. It seemed like we went downhill forever following the Lewis and Clark Trail and the river valley of the beautiful and raucous Clearwater River. When we got to our Hampton Inn motel room after two days of camping and driving, it felt like the lap of luxury. We might as well have been at the Ritz.
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| We dined in Walla Walla at the Saffron Mediterranean Kitchen. |
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| The first course was a fresh and tangy carrot and arugula salad with feta cheese. We sampled some local wines--a rose and a viognier. |
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| Next, we ate this colorful lamb tartare with their homemede grilled pita bread. The main course was a tasty adobe marinated hangar steak with fingerling potatoes and almond & caperberry salsa. We got to eat outside in the perfectly pleasant weather. The food was all delicious, especially after two days of camping. |
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