Post- & Pre-Ride Dinner in One
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Yesterday was a ride to Winters and back, nothing too much, just a decent paced 41-mile ride. The plan was to do a big ride today, so last night’s dinner had to do double duty: recovery and preparation. Being Labor Day weekend, it also had to involve grilling.
Fresh Local Corn on the Cob
Soaking ...
Grilled to perfection!
Grilled Organic Chicken Breasts
Grilling corn is quickly becoming my favorite way to cook corn on the cob. It’s pretty easy, it just requires an extra step or two. Carefully peel back the husk, being sure to keep it attached at the bottom. Remove the corn silk and discard. Re-wrap the corn with the husk and then soak in cool water for about 15 minutes. This will moisten the husk and help prevent burning. The outer layers of the husk will char, but the inner layers will protect the corn. I like to expose some of the corn so that it gets a little char, but you don’t want too much. I found that this corn was so sweet, flavorful, and moist that it did not need anything else. But, if you like butter and stuff on your corn, you could make your favorite herb butter or other spread and create your own version of perfection.
For the chicken breasts, I marinated them about 30 minutes with a little lemon-orange-pepper and a splash of white white and olive oil. The beans are just lightly steamed. Super easy. Super healthy. Super yummy.
Now, on to riding … I’m getting a much later start than expected this morning and plans for a big ride through the Napa Valley today are seeming rather unrealistic. It seems to be turning into a Davis to Winters ride kind of day. Or, maybe just a Greek Food Festival kind of day … it is the 50th annual Greek Food Festival. How can we foodies say no to that?