Here comes the sun?

Gimme heat, stat! Thermostat, that is.

Um, not so much.

That’s not Old Sol smiling down upon us. That’s a hallway light shining upon the thermostat, which I was compelled to use this morning to crank up the furnace for the first time this fall.

This unseasonably cool, moist weather is supposed to stick around for a bit, so I may have to do a little solo cyclocross today to roust myself from torpor, get the heart rate up, and avoid the kitchen, where the food is.

Chilly days bring with them the temptation to gobble everything that isn’t under lock and key, and it doesn’t help that Kelli made a pan of delicious banana bread that’s just sitting there on the counter, cooing, “Eat me, fat boy.”

Last night we dined on leftover green chile stew straight out of “The Santa Fe School of Cooking Cookbook,” with massive side salads, tortillas and chocolate. Today I may whip up some pasta al cavolfiore from the “Moosewood Cookbook.” It’s a favorite of Herself’s in just about any kind of weather.

But it is a belly-packer, and so I’d better sweat a little before dinner. The only pudgy white guy Herself lets live indoors around here is The Turk.

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8 Responses to “Here comes the sun?”

  1. Pat O'Brien Says:

    We have similar, albeit a tad warmer, weather here. La Casita today for our lunch with our tandem riding buds, and the waistline be damned. I think a Negra Modelo would be an appropriate partner with lunch, given the weather.

    I will spend some screen time today picking out parts for my new Soma Double Cross Disc build. Anyone want to buy a cherry 54CM Soma Saga fully equipped for a tour? All you have to do is load the bags and check the tire pressure to ride this BRG beauty cross country.

    Pat O'B's Soma Saga, ready to ride

    Click here for the big picture.

    The details:

    Soma Saga touring bike: 54cm size and built of Tange Prestige DB tubing. Deore LX Drivetrain with Deore Trekking Crankset, LX hubs and Bontrager Camino rims, like new Schwalbe Marathon Plus tires, Terry Liberator (leather) saddle, Elite Ciussi Inox water bottle cages, Topeak Tourist Deluxe Rack, Topeak Morph pump, Cateye Velo 8 computer, Incredibell, Topeak quick detached handlebar bag, Inertia Design rack trunk, and Lone Peak Millcreek panniers. Beautiful British Racing Green paint. Everything included and in excellent condition, and it was just overhauled, including wheel and hub service, new chain, and new bar tape, by M&M Cycling. If you want to try loaded touring on a quality and unique rig without spending a lot of money, this is your ride. It is literally ready to go. $750 (will ship).

  2. larryatcycleitalia Says:

    Buon appetito…now I’m getting hungry! Thursday will be my last lunch project for the boyz at our LBS, so I’ll be cooking up a big batch of this for the gang – https://www.youtube.com/watch?v=oycEwzb9c1s

    • Patrick O'Grady Says:

      Man, that looks good. The pasta looks like shotgun shells — I don’t think I’m gonna find any of that around ’Burque. Che cazzo!

      • larryatcycleitalia Says:

        What, they don’t have rigatoni where you live? The Romans really like the tube-shaped pasta. Down in Sicily we get paccheri which resembles slices cut out of a very big hose!

    • Pat O'Brien Says:

      Those guys will be happy campers with that dish. Seems to me like something bright green should be included to give it some color. How about some broccoli or snow peas?

      • larryatcycleitalia Says:

        Nope. I toss a bit of chopped parsley onto the top of mine for that reason but you don’t want to mess up (as in complicate) the basic flavor of the dish.
        That is a thing ‘Muricans suffer from – the urge to throw all kinds of stuff into a dish. “Less is more” when it comes to Italian cooking, whether it’s pasta, pizza or anything else.

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