Cycling Foodie

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A quick check of the weather forecast early morning showed 2-4 mph winds until about noon, when it was supposed to increase to 10 mph. Although I started out pretty early, I didn’t get as early a start as I had hoped. My goal was to get out and back before the wind kicked up too much.

Why do I still rely on the weather forecasts? Sigh … it started getting breezy earlier than anticipated and I had a bit of a side/headwind coming into Winters. While I was refueling, I chatted with a couple of other cyclists who were surprised by the earlier-than-expected breeze. Alas, the wind is an excellent training tool.

As I headed back out I realized that my ride home was going to have a lovely tailwind of a breeze. That was really nice for a change!

Super Protein Smoothie

1/4 cup frozen blueberries
1/4 cup frozen cherries
1/4 cup frozen green grapes
1/4 cup frozen mango chunks
1 scoop whey protein powder
2 tablespoons egg white powder
1 cup ice water (or more, if desired)

Place all ingredients in a blender and blend until smooth.

Makes enough for two.

Super Protein Smoothie

Yes, training has started for the 2017 Napa Valley Tour de Cure! Also, Davis Bike Club’s Foxy’s Fall Century is coming up in a few weeks. I’ve got some work to do to get ready. I’ve been off my bike too much this past year.

Happy cycling!

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Saturday –  Vacaville to Lake Solano and back.

Sunday – Vacaville, Winters, Vacaville.

No big climbing, certainly no speed records, but a few miles. It’s nice to be back in the saddle again.

No pictures, just riding.

Monday – back to work.

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Kilauea Volcano Hawaii USA

We could not get to the other side to see the lava flowing into the ocean, but this was pretty amazing to see. We got about 3 or 4 feet away before it was too hot.

Happy Tuesday! Have a great one!

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One of Mom’s last wishes was to treat my sister and me to a nice lunch in Bodega Bay. Saturday would have been Mom’s 93rd birthday, so we celebrated Mom with a nice lunch in Bodega Bay. Our group met at Fisherman’s Cove and enjoyed a relaxing late lunch and visit. We shared a few favorite memories about Mom.

Portuguese Fish Stew – made from scratch, all local ingredients with rock cod, claims, shrimp, linguica, and organic vegetables

Oysters Kirkpatrick – fresh Tomales Bay oysters, grilled with spicy Worcestershire sauce and bacon

Of course I had to try the fish stew because it sounded like something I would want to make at home. Everyone else had sandwiches. My friend and I split a dozen of the oysters. Normally I am not a fan of cooked oysters, but these were fantastic – very tender and flavorful with just the right amount of spicy heat.

Fisherman’s Cove in Bodega Bay offers a simple menu, and Mom would have loved it – especially the oysters. The atmosphere was rustic and comfortable. The service was friendly and prompt. They’ve also got a nice selection of local beers, fine wine, and champagne.

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Just a sweet little thought to start your day.

Liliko’i – aka Passion Fruit

… now off to work I go!

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Two (of the many!) things I loved about visiting Hawaii were the fruits and fresh fish. Here is a way to celebrate them both. Aloha!

Tropical Salsa

1 pineapple
1 Hawaiian papaya
1 mango
1 red onion
1-2 handfuls of fresh cilantro leaves
juice of 1-2 limes
salt & pepper to taste

Fresh Hawaiian Papaya

Fresh Hawaiian Mango

Tropical Salsa

Rinse the cilantro leaves in cool water and set aside to drain on a towel. Clean and prepare the fruit and onion for chopping.

To cut the pineapple, start by cutting off the crown (top) and the stem end (bottom). You’ll want to use a sharp knife and have a stable base to cut on – pineapples are juicy and can get slippery when you’re cutting them. Stand the pineapple up on one end, then cut the skin off the sides, cutting from top to bottom. Then, cut it into 1/2-inch slabs or slices, then into 1/2-inch or so chunks from there. Place into a large mixing bowl.

To cut the mango, slice in half by inserting a sharp paring knife into the stem end. You’ll want to make sure you’re cutting around the pit. Slice off one side, then the other. Using either a peeler or a paring knife, remove the skin. Then, cut the mango into 1/2-inch or so chunks. Add to the pineapple.

To cut the papaya, slice it in half lengthwise, remove and discard the seeds. Using either a peeler or a paring knife, remove the skin. Then, cut the papaya into 1/2-inch or so chunks. Add to the pineapple and mango.

Chop the red onion into about 1/4-inch chunks. Add to the fruit.

Chop the fresh cilantro and add to the fruit and onion. Add the lime juice. Season to taste with salt and pepper.

I like to let it sit a little before serving (up to about 30 minutes), but it’s great right away. It also keeps in the refrigerator for a day or two.

If you like it spicy … a Serrano chili or two is fantastic with this.

Here are a few serving suggestions …

Topical Salsa with Grilled Fresh Fish

Tropical Salsa with Huli Huli Chicken … this salsa had a bit of Serrano Chili