RadioBDC Logo
Best of You | Foo Fighters Listen Live
 
 
< Back to front page Text size +

Life in the Fast Lane, 4

Posted by Necee Regis  May 5, 2008 06:31 AM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

donut%20tray.jpg

What to eat on the road is always a dilemma. The first day is usually fine as I have leftovers from home — like apples and cottage cheese and chicken — to keep me happy and, along with sweet tea and pretzels — reasonably healthy. My breakfast buffet at the Days Inn in Lumberton, N.C., included such treats as packaged mini donuts attractively arranged in a plexi-glass display, white bread, or cereal. Can anybody tell me if a sugary Raisin Bran is a better choice than a chocolate donut?

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

1 comments so far...
  1. The donuts in thoses places are usualy hard and the chocolate is more like wax. The sugary cereal with some low fat milk will at least get you on the road until you can find someplace to eat.

    Posted by James May 5, 08 11:10 PM
 
About globe-trotting Travel news, tips, deals and dispatches.
contributors
  • Anne Fitzgerald, Globe Travel Editor
  • Paul Makishima, Globe Assistant Sunday Editor
  • Eric Wilbur, Boston.com staff
  • Kari Bodnarchuk writes about outdoor adventures, offbeat places, and New England.
  • Patricia Borns, a frequent contributor to Globe Travel, writes and photographs travel, maritime, and historical narratives as well as blogs and books.
  • Patricia Harris, a regular contributor to Globe Travel, is author or co-author of more than 20 books on travel, food, and popular culture.
  • Paul E. Kandarian, a frequent contributor to Globe Travel, writes and photographs New England and Caribbean stories.
  • Chris Klein is a regular contributor to Globe Travel. His latest book is "The Die-Hard Sports Fan's Guide to Boston."
  • David Lyon, a regular contributor to Globe Travel, is author or co-author of more than 20 books on travel, food, and popular culture.
  • Hilary Nangle, author of Moon Maine, Moon Coastal Maine, and Moon Acadia National Park, writes about soft adventure, skiing, cultural travel, and food.
  • Joe Ray, a frequent contributor to Globe Travel, writes and photographs food and travel stories from Europe.
  • Necee Regis is a regular contributor to Globe Travel.
archives