We’re staying at Steve’s with Deeds, Cathy and William, but we call the others and meet in Downtown Pontiac for a tour in the late morning. It’s “real” America again, and the downtown is as historic as promised on the signs. Unlike Jacksonville in California though, this place is still alive and kicking. There is a street art exhibition on and lots of shops, cafes and places open. This year's theme is to decorate small fibreglass cars and trucks - a particular favourites is the 'Van' Gogh.
Our first port of call is the Route 66 Museum as the Mother Road used to run right though Pontiac and in fact runs at the end of Steve’s road!. There is so much memorabilia here and information about what the town and route used to be like – it’s great.
We then stop for a coffee in a new and hip cafe where they ask patrons to write on the wall, and we duly oblige with a little greeting from Egypt.
Lunch is a truly genius creation by Jackie; a veggie lasagna, but instead of layers of pasta then sauce she has used spinach and ricotta ravioli as the layers with a smaller amount of sauce in between. Yum! Shortly afterwards, we set the Deeds off to prepare his creation for dinner; fish, chips and mushy peas. Cathy is in charge of the fish and chips and Deeds’ energy is in making mushy peas….from scratch! From dried peas we do indeed get mushy ones and they look and taste proper. Even better than tinned you might say!
We then spend the rest of the evening on the radio and we are Chimpcasting long into the night. You can listen to the show using the player below.
Our first port of call is the Route 66 Museum as the Mother Road used to run right though Pontiac and in fact runs at the end of Steve’s road!. There is so much memorabilia here and information about what the town and route used to be like – it’s great.
We then stop for a coffee in a new and hip cafe where they ask patrons to write on the wall, and we duly oblige with a little greeting from Egypt.
Lunch is a truly genius creation by Jackie; a veggie lasagna, but instead of layers of pasta then sauce she has used spinach and ricotta ravioli as the layers with a smaller amount of sauce in between. Yum! Shortly afterwards, we set the Deeds off to prepare his creation for dinner; fish, chips and mushy peas. Cathy is in charge of the fish and chips and Deeds’ energy is in making mushy peas….from scratch! From dried peas we do indeed get mushy ones and they look and taste proper. Even better than tinned you might say!
We then spend the rest of the evening on the radio and we are Chimpcasting long into the night. You can listen to the show using the player below.
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