Some weekends are planned weeks in advance, and some happen on a whim. This past weekend? Total whim. What started as our daughter Gabby casually announcing she had “Autumn Break” (seriously? Didn’t she just start college?) quickly snowballed into a full-blown Skriventure—our family term for a spontaneous adventure. And we love an adventure.
Gabby wanted to visit one of her best friends Aleesa at James Madison University in Harrisonburg, VA. She asked to drive herself. We, knowing the absolute joy (read: misery) of Route 78 in Pennsylvania, politely declined that idea and decided we’d turn it into a weekend getaway of our own. A day later, hotel booked, bags packed, snacks secured—we hit the road.
The Road There: A Two-Lane Tale of Woe
Let me say this: Route 78 and Route 81 are not for the faint of heart. Two lanes. Endless trucks. And truck drivers who believe the left lane was created just for them. If I were president (God help us), my first executive order would be to ban all trucks from the left lane… Forever.
But eventually, after 5.5 hours of white-knuckled driving, we arrived—and wow. The JMU campus is absolutely beautiful. We dropped Gabby off at Aleesa’s dorm and collapsed into our hotel room for the night.
Lavender and Wine, Together at Last
The next morning, after what felt like summiting Everest to get to a Dunkin’ (mountain towns are no joke), we stumbled upon one of the coolest spots we’ve ever visited: White Oak Lavender Farm & Winery. Yes, you read that right—lavender and wine. They even infuse their wines with lavender.
The place was buzzing with a fall festival, complete with tents, local vendors, and live music. We sampled wine flights and completely fell for a port-style wine aged in bourbon barrels and infused with lavender. Fruity, oaky, floral—it was like sipping autumn in a glass. Yes, a bottle came home with us.
National Park, No Cover Charge
From there, we made our way to Shenandoah National Park. At the entrance, a sign read: “Private Vehicles: $30.” We paused, unsure it would be worth it—until the park ranger, feet kicked up on the desk, leaned out and said, “Government’s closed. Nobody pays today!”
Well alright then.
Maria and I aren’t really the hiking, tree-hugging type, but even we had to admit—it was stunning. After 45 minutes of scenic overlooks, we’d taken in enough beauty to last us through winter.
Culinary Highlights: The Garbage Plate and Deep-Fried Oreos
Our food stops deserve a standing ovation.
- The Thunderbird Diner — roadside, rundown-looking, and named one of USA Today’s Top 10 Diners. I ordered The Garbage Plate: red potatoes, smothered in sausage gravy, perched on a buttermilk pancake, topped with a runny egg. My arteries may never forgive me, but it was 100% worth it.
- Jack Brown’s Beer & Burger Joint — a place that proudly declares “No Lettuce. No Tomato.” on its menu. My kind of burger. Also home to the best deep-fried Oreo I’ve ever had (okay, it was my first—but still!).
- Clementine’s — where we had brunch with Gabby and Aleesa. I again ordered sausage gravy over biscuits. No regrets. Just vibes.
Birthday Gnocchi: Pan-Fried Perfection
After getting back Sunday, Monday came fast—but it was Maria’s birthday (her 29th… again), and that had to be celebrated. So I made one of her favorites: pan-fried gnocchi in sage brown butter sauce.
I didn’t have time to make the gnocchi from scratch (another day, I promise), so I used fresh gnocchi from the store and dressed it up just right.
Pan-Fried Gnocchi with Sage Brown Butter
Ingredients:
- 2 (12 oz) packages of Rava gnocchi (or your favorite fresh gnocchi)
- 8 tbsp unsalted butter
- 4–6 sprigs fresh sage
- 2 tbsp olive oil
- ½ cup grated Parmesan or Pecorino Romano
- Red pepper flakes (optional)
- Kosher salt and black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions:
- Boil the gnocchi according to package directions, drain, and set aside.
- In a large pan, melt the butter with most of the sage leaves over medium-high heat. Stir occasionally until the butter begins to brown and smells nutty—about 2 minutes. (Watch closely—it can burn quickly!)
- In a separate small skillet, heat the olive oil. When hot, add remaining sage leaves to fry until crisp. Remove to a paper towel-lined plate. Add a spoonful or two of that fragrant sage oil into the butter pan.
- Add the gnocchi to the brown butter and pan-fry for 5–6 minutes until golden and crispy.
- Season with salt, pepper, and red chili flakes (if you like a little kick). Remove from heat and stir in the cheese.
- Serve topped with the crispy sage leaves, a sprinkle of parsley, and—of course—more cheese.
Another week, another adventure. Whether on the road or at the stove, we always find a way to celebrate the season, our family, and the food that brings us together.
Until next time—stay hungry and stay curious.
#Skriventure #FamilyTravel #FallFood #PanFriedGnocchi #LavenderWine #AdoptedByPasta
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