Archive for the ‘UC Davis’ Category

Greens, Mushrooms, Andouille … mmm

Wednesday, March 30th, 2016

Finally … time to cook a healthy hearty but light dinner …

Organic Dino Kale, Shiitake Mushrooms, Chicken Andouille Sausage, and Whole Grain Rice Medley .

Organic Dino Kale, Shiitake Mushrooms, Chicken Andouille Sausage, and Whole Grain Rice Medley … a little drizzle of your favorite hot sauce … oh, yeah.

Now that’s a good way to reset after a busy busy day! Hello Spring Quarter 2016.

Just a Few Pics from My Day …

Friday, April 17th, 2015

I had a lovely walk this afternoon and ran into a colleague in the Arboretum on campus. We walked and chatted together for a bit. I enjoyed the company and it was a nice break from a rather … the right word escapes me at the moment … morning in the office. It wasn’t a bad morning, it was just … different.

It was a beautiful day in Davis, lots of sunshine, a little bit breezy, and warm. Here are a few photos from just off campus to enjoy.

First Sunflower of the Season!

Roses just off the Arboretum ...

So fragrant ...

... so sweet ...

... makes for a refreshing and reinvigorating mid-day break.

Then to end the day like this …oh, so, so needed.

I keep going to the river to ...

The 2015 Napa Valley Tour de Cure is in just 3 weeks from Sunday! Where did the time go? I am still striving to reach Champion status. Won’t you help me? You can make a donation here.

I am looking forward to joining some fellow Tour de Cure cyclists on Sunday for a training ride in the beautiful Napa Valley!


Southern CA Business Trip

Sunday, March 29th, 2015

I just returned from a work trip to Southern California. I got to meet some awesome colleagues I haven’t had the opportunity to work with previously and we got to meet some amazing prospective students!

It’s nice to be home (Figaro especially appreciates it!)

Never. Leave. Again.

I’ll post some foodie pics soon. Figaro is in serious need of some attention, and clearly that is a priority!

Work Bake Off!

Saturday, November 22nd, 2014

This year’s Bake Off was on Wednesday. Here are a few photos of some of my submissions.

Chocolate Overload Brownies ... won "Best in Chocolate"

Almond Macaroons with Dark Chocolate Ganache

Lemon, White Chocolate Chip & Chia Seed Cookies ... won "Best in Fruit"

Peanut Butter Maple Oat Bites with Dried Cherries ... won "Best in Health"

Grilled Wild Swordfish with Pineapple Salsa

Sunday, October 5th, 2014

Swordfish with Pineapple Salsa

Fall 2014 Quarter has officially started and life on campus is returning to its hectic quarter pace. I miss my morning pre-work rides, but have been able to get a few post-work rides in lately.

Thursday on my way home … dealing with commute traffic (ugh!) … I realized that what I really needed was to sort of reset things with a healthy, satisfying dinner. I stopped by my new local neighborhood store, Sprouts Farmers Market, and wandered about. Walking by the seafood counter, I saw some beautiful wild swordfish on sale. Hmm … grilled wild swordfish with pineapple salsa … why not? That was one of the very first special meals I cooked as a rookie foodie, and a soothing reminder of a simpler time long ago.

This beauty of it is that this is actually a very simple meal to prepare. Marinate the fish. Chop a few ingredients for the salsa. Make a simple salad. Grill the fish. Enjoy. If you want, serve with some roasted root veggies (pictured here – from the deli counter at my local Nugget Market), steamed rice, or a crusty hearth bread.

First, marinate the swordfish in some freshly squeezed lime juice and a little olive oil while you prepare the pineapple salsa.

Pineapple Salsa

1 1/2 cups fresh pineapple* chunks (about 1/4-inch cubes)
2 Serrano chilies, seeded and chopped
1 small red onion, cut into about 1/8-inch chunks
juice of 1-2 fresh limes
a large handful of fresh cilantro leaves
salt and pepper to taste

Fresh pineapple is best, but in a pinch you could use canned (in its own juice, not sweetened).

Prepare the cilantro. Remove the leaves from the stems, rinse well and drain on towels.

Prepare the fresh pineapple. Using a large chef’s knife, cut off both top and bottom and discard. Cut off the outer skin, being sure to cut deep enough to remove the “eyes.” If you’ve never cut a fresh pineapple, try Googling “how to cut a pineapple” and you’ll find some videos and easy to follow instructions.

Once you’ve removed all of the skin and “eyes” of the pineapple, slice off a few 1/4-inch thick slices, then stack them and cut them into 1/4-inch cubes.

Note – if you want to make this even more simple … buy some pre-cut fresh pineapple chunks or spears. Many stores carry it in the the produce section.

Rinse the peppers, then cut them length-wise. I like to remove most of the seeds from the peppers, otherwise the salsa is too hot. However, some like it hot, so this is up to you! Dice finely and add to the pineapple.

Squeeze the limes and add the juice to the pineapple and peppers.

Coarsely chop the cilantro and add. Stir to combine all ingredients well. Season to taste with a little salt and pepper.

Get your grill ready. While it is pre-heating, prepare your salad or other side dish. I’d recommend a simple salad with a light citrusy vinaigrette.

Grill the swordfish. Click here for some simple directions.

Place the grilled fish on your plate and spoon some salsa over it. Serve with side dish(es) of your choice.


Glorious Autumn Morning!

Saturday, September 27th, 2014

What a glorious morning for a ride! Cool, moist, clean air … aaaah … breathing is good.

I wish I could ride longer this morning, but I’ve got a hot football date. So, I’m off to Berkeley to see the California Golden Bears vs. Colorado Buffaloes. I guess I’m supposed to root for UC Berkeley, right? I’ve got my only UC t-shirt that doesn’t say UC Davis on, so … here goes!

Mini Fritattas

Tuesday, September 23rd, 2014

Mini Fritattas ... first attempt

Tonight I made a few items for a work party tomorrow:

  • Roasted Golden Potatoes with fresh Rosemary & Thyme
  • Roasted Curried Sweet Potatoes
  • Mini Fritattas – with potato, mushroom, sun dried tomatoes, fresh herbs, and just a hint of cheddar cheese

The fritattas look and smell promising, but I have not tried one yet. Here’s hoping they’re as good as they smell.

I’ve never made these before, but they were pretty easy. I diced a couple of gold potatoes into about 1/4-inch cubes and sauteed in a bit of olive oil to brown and soften them a bit. Then, I diced about 6 ounces of crimini mushrooms into about a 1/4-inch dice and sauteed these in a bit of olive oil to cook out some of the moisture. I chopped a few sun dried tomatoes. It’s important to note that they were just dried, not packed in oil. I like the Trader Joe’s ones that come in a bag. They’re soft, and have great color and flavor. Some dried tomatoes are dark and taste old, for lack of better word at the moment. Whisk eggs with a dash of salt and pepper. Plan on one egg per muffin cup. Generously spray the muffin cups with a non-stick spray.

Assembling the Fritattas

Begin layering the ingredients in the cup: potatoes, mushrooms, dried tomatoes, fresh chopped herbs of your choice, then pour the egg mixture over to cover. Top with a little shredded cheese. Be sure to not overfill the pans. They’ll puff up a bit, but not too much.

Bake at 350 for about 20 minutes. They should be fairly set, but be careful to not overcook.

Let them cool for 5-10 minutes and then gently loosen them from the pan. Serve hot or chilled. I’m thinking a little dash of hot sauce will be really good on these!


Morning Rides

Friday, April 4th, 2014

Good Morning and Happy Friday!

I’m heading out right now for a quick ride. The Napa Valley Tour de Cure is just a month away – I’ve still got lots of training to do to feel ready for that century ride! It’s a bit chilly out this morning, so I’m already looking forward to that post-ride cup of coffee (Davis’ own locally roasted and delivered by bike Pepper Peddler, of course!).

Here’s hoping you get a nice ride in today before the rains start. I’ll take rain today over rain tomorrow – I’ll be outside for UC Davis Freshman Decision Day all day tomorrow, so please let it be nice tomorrow!

Clean, Fresh Air

Wednesday, April 2nd, 2014

It is gloriously beautiful in Davis this morning. The recent rains have left the air fresh, moist, and cool. It’s also left the roads a bit slippery, so do be careful if you’re out there riding this morning. Tomorrow looks like it’s also going to be a nice day for cycling – cool, partly cloudy, little or no chance of rain, light winds. We’re looking at rain again on Friday, but we’re really hoping for nice weather on Saturday for UC Davis’ Decision Day!

Last night I reached my goal to become a Champion in the fight against diabetes! Thank you to everyone who has donated!! It’s not too late to make a donation, so if you’d like to, please click here. The ride is less than 5 weeks away – I’ve got lots and lots of miles to ride to feel ready.

Here’s hoping you get some nice cycling in today!

Southern California … Holtville

Sunday, March 30th, 2014

We left San Diego for Holtville early Wednesday afternoon. It’s about a 2-hour drive, so we wanted to make sure we got there in plenty of time for our evening event.

The drive was an adventure – rain, wind, sandstorm, beautiful views of the rugged desert landscape.

Leaving San Diego ...

Heading out Highway 8 ...

... first Border Patrol sighting!

Just like home - whirlygigs!

Artsy shot ...

Skies clearing ...

The scenery was quite striking; it possessed a very rugged beauty.

Winds kicking up ...

... into a full blown sandstorm!

The sandstorm looked worse than these photos show … we were in a little rental car that was getting kind of blown about the highway. You could hear the sand grains hitting the car and almost feel them scratching across the paint. Visibility was more limited than it appears here. Fortunately, the sand storm was brief.

Turning into a beautiful day!

Wondering if we're lost ...

Found our destination.

The hotel was … an experience. It was easy to see that it has lots of history. I thought it might be a great candidate for one of those “Save My Resort” type of reality shows. That’s really all I want to say about it.

By the time we got there the wind gusts were dreadful. After checking in, my colleague and I ventured into town for a bite. We ended up at the Food Court in the local shopping mall.

Imperial Valley Mall

Light lunch

My colleague tried the Chinese restaurant – his lunch looked and smelled good. I was looking for something very light and easy on my stomach. I found a beautiful fresh fruit salad at the Italian restaurant, and some fat free frozen vanilla yogurt with toasted almonds. That hit the spot.

In the evening we met an awesome group of students and their families in Holtville. I hope we see many of them here on campus in Fall 2014!

I woke up early and went for a little walk around the property. It was a lovely morning; the wind had mellowed to a gentle breeze.

Just a touch of sunrise left.

Red cabbage?

More fountains.

I packed up early in the morning to head back to the San Diego airport with another colleague. Starbucks for breakfast again. I tried their Hearty Blueberry Whole Grain Oatmeal – it was really good. This would make a wonderful pre-ride breakfast.

Here’s a summary of my flight home …

Leaving San Diego ...

... up ...

... up ...

... cruising altitude ...

Somewhere over California ...

Bu-bu-bumpiest landing ever!

Home Sweet Home! Looking forward to getting back on my bike!