Ashland, Oregon; Eastside Road, September 14, 2011—BREAKFAST AND LUNCH from the same place, but a hundred miles apart. Breakfast was just about my favorite: croissant and cappuccino. The croissant doesn't look quite traditional: for one thing, it's not crescent-shaped, as you see. But in every other way it's about as good as they get in this country: buttery, flaky, rich, manifold. Filling, in fact.
And my daughter taught me that when a cappuccino seems, well, a little too bitter, or even sour; it may be that's my fault for having ordered it with nonfat milk. At home I roast my coffee to suit that nonfat taste; it's too much to expect that on the road. Just as a properly roasted and extracted espresso requires sugar, so does that same espresso, converted to a cappuccino, require some butterfat in its milk. This is certainly true of Stumptown coffee, and I'll henceforth bear it in mind. It was a lovely breakfast.
Lunch was taken at a roadside rest area south of Anderson: a perfect Parisian-style ham sandwich. In other words, a flûte — a thin baguette, you might say — cut in half lengthwise, nicely buttered, and filled with thin slices of boiled ham. No mustard, no mayo, no lettuce, no tomato: bread, butter, ham.
It might have been nice to have a cornichon or two on the side, but this was a sandwich packaged “to go,“ so that might have been inappropriate. In any case, truly authentic, very tasty. Really nice bread, too.
(Dinner was a slice of toast rubbed with garlic, dribbled with olive oil, and salted; half a cantaloupe afterward. Ça suffit.)
• Mix, 57 N. Main Street, Ashland, Oregon; (541) 488-9885