July 31: Over and Under the Water We Go
What an awesome day! One of the things I love about riding my bike is that it heightens my appreciation of what might be considered the little things in life – dips in the road, twists and turns, or in this case, a very long bridge. Today’s ride took me south from Lewes, Delaware to Nags Head, North Carolina via the Chesapeake Bay Bridge – Tunnel.
It was tough to pick a route home from Maine this year as my time was limited and there were so many wonderful options to choose from. I ended up deciding to travel south along the coast and then west along interstate 40. Sticking to the water the first few days gives me a little relief from the heat and made today’s adventure possible.
Heading south from Lewes, Delaware on highway 13, I enjoyed the views of the countryside – fields of corn, farmer’s markets, and small restaurants of every kind, many advertising fresh seafood. I stopped at a small roadside eatery called “The Great Machipongo Clam Shack” and enjoyed an outstanding salad of fresh grilled wild-caught salmon on a bed of romaine lettuce accompanied by a mustard dill-sauce. It was served along with two crispy and flavorful “hush-puppies,” deep-fried golden fritters made from a cornmeal-based batter.
Just 40 miles down the road I headed up the first incline for the Chesapeake Bay Bridge – Tunnel, taking in the views of the sandy beaches below me, the bay on each side of me, and the vast stretch of bridge in front of me. At 17.6 miles long this bridge - tunnel is the fourth longest in the US. I smiled with glee as I rode up and over arches and dove down under the water in both of the mile long tunnels under the bay. How many people can say they rode their bike under water?
From the end of the bridge, I headed south on highway 158 and then highway 12 into a town called “Kill Devil Hills” where I enjoyed a delicious dinner at a small restaurant called “Food Dudes Kitchen.” I enjoyed a flavorful portion of blackened Mahi-Mahi on top of a bed of greens, roasted red peppers, grilled onions, artichoke hearts, and feta cheese along with a roasted tomato vinaigrette. What a great day on the bike!
