Archive for October, 2011

Don’t You Just Love a Three-Day Weekend?

Monday, October 24th, 2011

Thursday night


light a bunch of candles and accidentally stay up too late doing nothing in particular, really.









… oversleep … take a late morning ride.

Late Friday afternoon, head over to a blues show … The Tommy Castro Band with the Legendary Rhythm and Blues Revue, guests: Curtis Salgado, Bernard Allison, and Deanna Bogart. Awesome show!!










Saturday morning … sleep in … cook a nice breakfast (sorry, forgot to take pictures of the flawless fried eggs I cooked.) The secret is to fry them in a little olive oil, with salt & pepper (or my favorite – Trader Joe’s Everyday Seasoning). Get the pan and olive oil hot before adding the eggs. Add the eggs, grind the salt and pepper over the eggs, then cover and cook to your desired doneness. Me? I like the white completely set and the yolk runny. Oh, and serve these with a healthy, whole grain bread toasted to perfection. Dip the toast into the egg yolk … mmm!

My mom used to cook eggs in bacon fat. “Basted” she called them. She spooned the bacon fat over the eggs until the white was perfectly set and the yolk turned light pink. I do this on very rare occasions because it produces the most amazing, the most perfect, the best tasting egg I have ever had. It really is a little slice of heaven, but if you eat too many eggs cooked this way, it will send you to heaven all too soon.

Hang with my sweetheart for a while in the morning and early afternoon before he goes to work.

Enjoy some Northern California Autumn colors …











Late afternoon … take a ride and savor a gorgeous Indian Summer day!



All the while, thinking about what to cook for dinner. Of course there will be salad, but I find myself really in the mood for roasted chicken … and roasted potatoes.






Salad … 

Organic baby heirloom lettuce with avocado,

 the last of the summer garden tomatoes (a special thank you to John & Carol), garnished with Laura Chenel chevre (, and UC Davis Centennial Blend Extra Virgin Olive Oil ( A little freshly ground coarse sea salt. A touch of freshly ground Trader Joe’s Everyday Seasoning. Perfection in a bowl.





Roasted potatoes …



Roasted chicken thighs …

Look at all of that juice the roasted chicken thighs produced. I just HAD to make gravy. I rarely make gravy, but this called for gravy.

OK, so there was not much fat in that juice because I skinned the thighs before roasting, so I put a about a tablespoon each of olive oil and butter in a sauce pan. Heat that until the butter is melted, add a generous tablespoon of unbleached flour. I ALWAYS use unbleached or whole wheat flour, NEVER bleached. I added some Herbs de Provence, but you can add whatever herbs you like. Whisk until smooth, add the juice from the roasted chicken and keep whisking until it bubbles. Add chicken stock as necessary to create the right consistency for your tastes. Remember to season to your taste with salt and pepper, and serve hot.











We enjoyed this with a 2010 Sofia Rose from Francis Coppola Winery ( Well, I did. My sweetie had a Sierra Nevada Pale Ale (


Dessert … brownies …










Sunday morning …

Inspired by my friend Julie’s Saturday morning Facebook post about her homemade apple fritters, I was inspired to experiment with apple pancakes today. Using Marion Cunningham’s Buttermilk Pancakes base recipe (The Breakfast Book, p. 112), I made a few modifications:

Apple Pancakes

½ cup non-fat Greek yogurt, plain
½ cup non-fat milk
1 egg, separated
3 tablespoons butter, melted and cooled slightly
¼ cup whole wheat flour
½ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 tart apple, cut into a fairly small dice

  • Put the egg white in a clean bowl suitable for whisking.  Set aside.
  • Whisk dry ingredients together.
  • Mix together the yogurt, milk, and egg yolk.
  • Whisk egg whites until light, but not quite to stiff peaks.
  • Add melted butter to  milk mixture.
  • Add flour mixture to milk mixture and stir until just combined. Do NOT overmix!
  • Carefully stir in the apples.
  • Gently fold in the whipped egg whites.
  • Be really careful to NOT overmix this batter.
  • Cook on a hot griddle (cast iron works best) until you can see bubbles coming through the batter, then flip.
  • These can be held for a short time in a 200-250 degree oven while you cook enough to feed everyone.
  • Serve them hot with your preferred toppings. Me? I prefer a bit of butter and real maple syrup.

Works Cited


Cunningham, M. (1987) The Breakfast Book. Alfred A. Knopf, Inc., New York


Looking forward to a ride tomorrow!

Friday, October 21st, 2011

The weather forecast is very promising for a ride tomorrow!


Oh, it was, it was, it was!





I love Northern California …

Thursday, October 20th, 2011

… for many reasons.

There is always something blooming.




... Autumn colors take their time ...

Yet another lovely day for a ride …

Saturday, October 15th, 2011


Along the Russell Bike Path in Davis … 







Napa Valley Tour de Cure 2012

Saturday, October 15th, 2011

Registration is open!

Check it out:

On Facebook? Check out their FB page for a promo code to save $5 on the registration fee:

This truly is an awesome, well supported ride, and you get to enjoy cycling through the beautiful Napa Valley!










Gorgeous Day for a Ride!

Wednesday, October 12th, 2011

A rare mid-week day off and a beautiful one, too! I’ll be heading out soon for a ride.

 Later … aaah, that was nice …  

A Rainy Fall Day Calls for Comfort Food …

Tuesday, October 11th, 2011

Coming soon … Roasted Curried Vegetables … perfect for a cool, rainy day.



Later … Almost there …my home smells soo good right now … should be ready in about 30 minutes.







Roasted Curried Vegetables

These are so simple to make. Preheat your oven to 325 degrees. Clean and cut broccoli and cauliflower into evenly cut large bite-sized pieces; drain well. If you’re using whole broccoli and cauliflower, you can use the stems, too. Mini or fingerling potatoes are perfect for this, but you can also use large potatoes, cut into bite-sized pieces. You will want to cut the potatoes into smaller pieces than the broccoli and cauliflower, though, to ensure even roasting. Cut one onion (I prefer red) into about 1-inch cubes. Drizzle the vegetables with a good olive oil, then sprinkle generously with your favorite curry powder. Toss well to combine. Spread evenly on a baking pan. Do not crowd the vegetables – otherwise they’ll steam and not roast. Place the baking pan(s) in the middle of your preheated oven. If you’re using multiple baking pans, be sure to leave plenty of room between them and to rotate them (top to bottom) after about 30 minutes.

Depending on the size of your cuts, the vegetables will take about 60 to 90 minutes to roast.

Season to taste with salt and pepper.

Yams or sweet potatoes are a divine addition.

You may want to cook the potatoes or sweet potatoes separately. Sometimes they take longer to roast than the other vegetables.