Archive for September, 2012

Post-Ride Recovery Refreshment

Sunday, September 30th, 2012

It’s quite hot out there today and the sun was relentless. I burned even through multiple layers of SPF 100.

We rode into Winters on Road 27, then cut over to Road 89, and stopped at Steady Eddy’s for a snack and a break. We had a really great tailwind on Road 89 South into Winters.

The wind wasn’t quite as cooperative on the way home, but I just have to remind myself … “The wind is an excellent training tool. The wind is an excellent training tool.” A cyclist friend of mine used to tell me this when we rode together and I would struggle with the wind. She also reminded me of this on Facebook when I posted complaints about the wind in Davis. This mantra works for me and when I ride the Napa Tour de Cure I find myself saying this during certain stretches of the ride, especially the last few miles heading back to the Veterans’ Home in Yountville.

Now it’s time to enjoy a cool, refreshing, tangy-sweet treat.

Banana Peach Raspberry Buttermilk Smoothie

Banana Peach Raspberry Buttermilk Smoothie

4-6 ice cubes
1 ripe banana
1 peach
1/2 – 3/4 cup raspberries
3/4 cup low fat buttermilk
1 scoop protein powder of your choice

Blend. Share with a friend. Relax, recover, refresh, and enjoy!

You can use fresh or frozen fruit, depending on how thick you want your smoothie. I prefer frozen. I like to buy fruit at the peak of the season, prepare it and freeze it so I have great quality fresh-frozen fruit on hand.

Today, I must confess, I also added about 1 tablespoon of malted milk powder. It just sounded good and we worked for it today!


Heart Rate Monitor, too!

Sunday, September 30th, 2012

Today's ride

And not only that … my first ride with a heart rate  monitor.

Next thing  you know, I’ll do the pedals. Everyone (yes, virtually every cyclist I know!) is telling me I’ll never be a real cyclist until I change to the “real” pedals. OK, OK, I’m getting there!

2013 Tour de Cure Training Ride

Sunday, September 30th, 2012

Sporting my old Team Gold's jersey


Might be trying out
a different bike today.

One of these days …
Team CyclingFoodie jerseys!

A Classic

Saturday, September 29th, 2012
1990 Klein Pinnacle

Mission Control Bar/Stem

Life is Good

Saturday, September 29th, 2012

A little salmon …
A little cucumber, avocado, and fresh herb salad …
A little multigrain bread and goat cheese …
A glass of dry rose …
A Friday night after a crazy busy workweek …
A little planning on how to restore a 1972 Schwinn Super Sport …

Life is good!

Oh, and coming soon … progress reports by a special guest blogger on the resto-mod.

Pizza #2 …

Monday, September 24th, 2012

Grilled Pizza

Loads of grilled veggies from the Davis Farmers’ Market:  tomato, zucchini, squash, eggplant & crimini mushrooms

Artichoke hearts

Italian Sausage

Pesto (fresh, homemade today!)

Pine Nuts

A little mozzarella cheese


Coconut Water Smoothie

Sunday, September 23rd, 2012
Perfect post-ride refreshment after a cute little 40-mile training ride.

Protein & electrolytes make for a great recovery beverage!


Coconut Water Smoothie with Blueberries, Mango, Banana

4-6 ice cubes
1 ripe banana
1 cup frozen blueberries
1/2 cup frozen mango
3/4 – 1 cup coconut water
1 scoop whey protein

Place all ingredients in a blender. Blend until smooth. Share with a friend.

Makes about 2 12-ounce smoothies.

For my vegan friends, you can easily make this vegan by substituting soy protein powder.


Training Ride Today

Sunday, September 23rd, 2012

The 2013 Tour de Cure will be here before we know it!
Logging a few hours of working on cadence and form today. Beautiful day for it!

Dough Follow-Up … Pizza #1

Sunday, September 23rd, 2012

Sure smells good in here right now ...

The dough feels amazing. It was in the refrigerator about 11 hours. It went into the refrigerator around 9am. I “punched” it down around around 5pm and pulled it out of the refrigerator at about 8:30 pm.

Here it is just before baking. Topped with a little homemade pesto, fresh tomato, crimini mushroom, dried tomato, and Parmesan Reggiano cheese. Just going into the oven right now. Now … what to top the other dough ball with tomorrow?

Gotta' go ... time for dinner ...


Lots and lots of veggies … beautiful eggplant, zucchini, squash … and I’m guessing pesto will be involved, because I made almost 1/2 gallon of pesto tonight. Yes. A half gallon … and tomorrow there will be another half gallon. I got a great deal on some beautiful fresh pesto at the Davis Farmers’ Market this morning.

Guess What’s for Dinner Tonight?

Saturday, September 22nd, 2012

I’m trying out a new recipe … Piadine Dough, from The Tra Vigne Cookbook by Michael Chiarello (see:

In the book, he writes, “Perhaps you think that making dough is a bother. But once you work with this dough, you will want to do it again. It is one of those textures that begs to be touched, caressed. It feels as smooth and silky as a baby’s bottom.” Well, I don’t know much about baby’s bottoms, but  this dough does have an exquisite feel that does make me long for my bread baking days.

Of course, I did make a few minor adjustments to the recipe.

2 1/4 teaspoons rapid rise yeast (because that’s what I had access to)
1/2 cup water
About 3 cups bread flour + 1 cup all purpose flour
1 cup water
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt

Piadine Dough, fresh from the mixer

Measure out all of your ingredients. Sprinkle the yeast on top of the 1/2 cup water, let it soften a moment, then stir to combine a bit. Add about 1/2 cup flour and stir to make a smooth sponge. Pour this mixture into your mixer bowl, cover with a towel, and set to proof about 20 minutes. You want to do this to make sure your yeast is viable, and it also gives it a little head start.

When the yeast has proofed, pour in the 1 cup of water, 2 tablespoons of olive oil, and then add about 3 cups of the flour. I like to start mixing the flour in before adding the salt. When the dough starts to come together a bit, then I add the salt. It’s usually OK to just stir the salt into the flour, also, but I prefer to not do this because I never know if I’ll have to use all of the flour or not. I tend to like a wet dough, so I typically have some flour leftover from the recipe. That’s the main reason I don’t just stir the salt into the flour. After adding the salt and mixing on low speed for a few minutes, feel the dough and add up to about 1/2 cup of flour until you reach the desired consistency. Do this at low speed, then increase the speed to medium and let the dough knead about 2 minutes. Again, you’ll know by the feel. I often like to finish the dough with a brief (a minute, give or take) kneading at high speed in my KitchenAid mixer.

Gently shaped into dough balls

At this point, remove the dough from the bowl and place on a floured board for final shaping. This dough will be soft, so be sure to give your board a pretty good dusting of flour, but not too much. It’s tempting to use lots of flour at this stage, but try to avoid that temptation. Let the dough rest just a moment, then gently roll into a ball. Place the dough balls into bowls coated with olive oil, cover with plastic, and place in the refrigerator to rise slowly.

When the dough has doubled in size, you’ll want to “punch it down. This does NOT mean smash the dough; a dough like this needs to be handled very gently. You just want to deflate it, gently push out the gasses that have built up. Here is a good link to check out:

We’re heading off to the Farmers’ Market to pick up some veggies to top our pizza with tonight.

 A few important notes:

  1. If you haven’t made dough before, it might take a few practice batches to know what to feel for. For me, it was like learning to ride a bike. Once you get it, you’ve got it. But, it can take some time. (I don’t even want to tell you how long I had to use training wheels when I was a kid learning to ride a bike. My poor father. It took the patience of a saint to teach me to ride a bike. But, once I got it, you could hardly get me off the bike.) Be patient with yourself, be patient with the dough. You are creating a living, breathing thing here. Some batches will come out great, some will be disappointing. You just have to love the dough for what it is and understand that some batches just will not come out the way you want them to.
  2. In the refrigerator, this rise will take a few hours … I’ll have a better idea later this morning how quickly this dough will rise. A softer (looser) dough like this will rise more quickly than a drier (tighter) dough.
  3. I used cool room temperature filtered water. In general, it’s a good idea to use either filtered or bottled water for bread. Water straight from the tap can contain a lot of chlorine, which can adversely effect the yeast. I tend to use cooler water in my dough because I like a slower rise, which allows the dough to develop more depth of flavor and a silkier consistency.
  4. I typically use up to about 25% whole wheat flour, but (gasp!) I was out of whole wheat flour this morning. I’ll let you in on a little baker’s secret, too. If you can add a very small amount of rye flour (up to 2% by weight), this will add a really nice flavor and silky feel to the dough.

Dough is in the refrigerator, the kitchen is cleaned up, now we’re off to the Farmers’ Market!