Archive for August, 2012

Happy Friday!!!

Friday, August 10th, 2012

Finally Friday is here!
Long week.

Vegetable Gratin with yellow & green zucchini, Japanese eggplant, tomatoes, fresh basil & thyme, a little freshly grated cheese, and extra virgin olive oil.

Last night I had dinner with friends. Rich stuffed shells. A simple vegetable gratin. Light, refreshing salad. A little wine. Rustic peach tart with frozen Greek vanilla yogurt.

Life is good.

This morning I got a little ride in and will be heading off to work soon. It was perfect cycling weather for me and early, early morning is my favorite time to ride. I hope to to get some cycling in this weekend, but I really need to get serious about packing and preparing for my move.


Mysterious Sighting This Morning …

Friday, August 10th, 2012

Is that a Ferris wheel I see at Bear Flag Farms?

Pesticide Spray – Russell Bike Path

Thursday, August 9th, 2012

Hey everyone – be forewarned that they’re spraying pesticides on some of the crops off the Russell Bike Path near Lake Boulevard.

Sure would have been nice to have a little advance warning!

Great Morning!

Wednesday, August 8th, 2012

I sure hope the weekend weather is like this morning’s! WOW!  I wish I had more time to ride today, but I’ve got to get to work.

If you have the chance, get out there and enjoy this GORGEOUS day!
Even if it’s just a little walk … 

Davis Farmers Market, Saturday April 4, 2012


It’s going to be a wonderful evening for the Davis Farmers Market, 4:30 to 8:30 pm.
4th & C Street, Downtown Davis 

Happy Tuesday!

Tuesday, August 7th, 2012
Hope you get a nice ride in today!

Walnut orchards near Stevenson Bridge


Happy Monday!

Monday, August 6th, 2012
Heirloom Tomato, Fresh Mozzarella, & Pesto Salad

Looking forward to some wonderful leftovers for lunch!

Glorious morning for a ride!

I wish I had more time to ride today, but I’ve got to head off to work soon.

Pesto ala Cycling Foodie

Monday, August 6th, 2012

Saturday’s visit to the Davis Farmers’ Market yielded some of the most beautiful fresh basil I have ever seen. The sweet, fragrant leaves were calling to me, “take me with you … I’ll make you the best pesto ever!” At only $2 for a large bunch, I gave in.

I haven’t made pesto in a few years, so I was a little nervous that I’d forgotten my recipe and technique, but it came out beautifully!

The finished pesto


3 cloves fresh garlic
1 tsp kosher salt
1/2 cup pine nuts
5 ounce tub of Trader Joe’s Freshly Shaved Parmesan, Romano, & Asiago Cheese Blend
1 large bunch fresh basil
3/4 cup really good extra virgin olive oil

Wash the basil in cool water. Snip the leaves off the stems; you want to use only the leaves -no stems, no flowers. It’s best, also, to use basil that has not yet started to flower or go to seed; this can make it bitter. Gently spin the leaves in a salad spinner to get most of the water off. Transfer to towels to gently blot and let drain. You want to dry the leaves as best as you can, being careful to not bruise them in the process.
While the leaves are draining, lightly toast the pine nuts. You can do this in a pan on the stove, or in the oven. Watch them carefully as pine nuts scorch very easily. I usually go by smell to judge when they’re done. You’ll know. Let them cool completely before making the pesto.

Garlic, Pine Nuts, Cheese

Peel the garlic and place it in the bowl of a food processor. Add the salt and pulse a few times to roughly chop. Add the pine nuts and cheese and pulse a few times to roughly chop.

Add about half  of the basil leaves & pulse just a bit to reduce volume so all leaves will fit in food processor bowl; drizzle in a little of the olive oil and process briefly. Add remaining leaves, process, and drizzle remaining olive oil in to desired consistency.
Taste the sauce and add a little more salt, if necessary.
This sauce freezes well. Pack it into small containers, drizzle a little olive oil on top, and lay a little plastic wrap over the top. This will help to prevent the top from turning dark. You can also freeze it in ice cube trays (just be sure to dedicate a tray to pesto … unless you enjoy pesto flavored ice cubes!)
More recipes and ideas to be posted later. WordPress is starting to act up and I just don’t have time to fuss with it right now.

This worked GREAT for the pesto - and it was a lot less expensive than the Parmigiano-Reggiano.

Grilled Hearts of Romaine with Prosciutto

Sunday, August 5th, 2012

Grilled Hearts of Romaine with Prosciutto

Evaluating ...

Apparently I didn't like that at all.

Happy Friday!

Friday, August 3rd, 2012

Stevenson Bridge, AKA "The Graffiti Bridge"


Happy Friday!

I am sooo looking forward to riding this weekend!



Beautiful Morning

Thursday, August 2nd, 2012

Moonset off the Russell Bike Path

Beautiful morning for a ride …