The torture never stops

Some days it just doesn’t pay to be a news junkie.

In addition to the actual torture we’ve discussed the past couple of days, day seven of Zappadan 2014 brings:

The Soma Double Cross and I took a spin on Trail 365A, a fun, swoopy adjunct to Foothills Trail 365.

The Soma Double Cross and I took a spin on Trail 365A, a fun, swoopy adjunct to Foothills Trail 365.

Great googly moogly! FZ was right! The torture never stops! And that was just from The New York Times. Elsewhere, we have the UCI awarding Astana a WorldTour berth, which is like giving Dracula the keys to the blood bank.

I fled the office and took a nice bike ride into the nearby hills, proving that the American dream can still be had, if only as a brief respite between nightmares. I’m gonna do it again tomorrow. I recommend it to you all.

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11 Responses to “The torture never stops”

  1. Steve O Says:

    There’s gold in them thar hills!!

    The American Dream is alive and well. Just gotta find your own dream, that’s all.

    Went on a short ride today …

  2. Larry T. Says:

    Sometimes the best revenge is time on the bike. When the 2nd airplane hit the Twin Towers I decided I’d better get out for ride in case WWIII got started. With this great news I’ll be for sure getting out this morning for a spin. On the anti-doping issue, gawd how I hate to type this, but now it’s up to the….French. ASO has disinvited Astana from LeTour in the past (not that it changed their attitude it seems) so why not do it again? I really don’t like how much power ASO has, but if they’re gonna have it, here’s a good chance to use it. Otherwise it seems business-as-usual at UCI with Cookson filling the spot instead of Verbruggen/McQuaid. Maybe they oughta just hand the whole thing over to Vince McMahon and call it World Cycling Entertainment? At least pro cycling’s monetary woes would be handled.

  3. Pat O'Brien Says:

    We went riding yesterday, and, as Patrick has said before, it flushes out the old headgear. Added into the bad news mix yesterday was the “Cromnibus” budget which shows that all members of congress think the voting public really are asleep at the wheel. That called for a screening of “Trading Places” along with liberal dose of Fat Tire amber ale.
    Now for the good news, and forgive me if you already know this. You can substitute cashews for pine nuts when making pesto. I used the store brand of lightly salted halves and pieces which cost much less. Turned out yummy, and I could not tell the difference.

    • Patrick O'Grady Says:

      Congress never fails to astound. They’ve lost sight of the fact that most Americans manage to clock in for their shifts without prioritizing vengeance and/or extortion over production, and at least strive to pay the bills on time.

      Larry will probably give me the old hee haw for this, but there are a couple piñon-nut-free pesto recipes in Giada de Laurentiis’ book “Everyday Italian.” Mario Batali likewise has a couple in “Molto Italiano.”

      I’ll have to have a whack at cashews in my basil pesto. I always have cashews lying around the joint, but those pine nuts cost a ton.

      • Pat O'Brien Says:

        Thanks Larry! I made basil pesto from dried basil from our stock tank garden. Not as good as when I just went out back and picked the leaves off the plant, but fine. Since pine nuts require so much hand labor, the ones in our grocery come from China and were still expensive. So, I went looking for substitutes. I will try almonds next.

    • Larry T. Says:

      Almonds or walnuts (both grown in Italy, unlike cashews) also work well in pesto. In the end all PESTO really refers to is the classic “mortar and pestle” used to grind up the stuff. ‘Muricans of course instantly think of “Pesto Genovese” which uses pine nuts. Interestingly enough, the real thing also includes potatoes and green beans. A Ligurian cooking wizard friend warns that if you use a food processor, make sure you keep the basil cool and process in small batches as the heat produced by the machine spoils the flavor. When we get bags of free basil at the end of the growing season we make up huge batches using various nuts and freeze ’em. Thaw it out, boil up your pasta and add the grated cheese only when you combine everything before serving. Here at the American Academy they make pesto using many types of dark green leaves. Try arugula sometime. Or skip the leaves and make a walnut, almond or pistacchio sauce for your next batch of ravioli..mmmmmMMMMM!

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