Rain, rain, go away …

The Cannondale Topstone 105.

… little Paddy wants to play.

We have a new review bike at El Rancho Pendejo, a Cannondale Topstone 105, but the weather is proving uncooperative as regards its maiden cruise.

The birds were pissed that their feeders were empty, so I had to trot out in the rain to resupply the chirpy little commies. From each according to his abilities, etc.

What a good thing that I whipped up a vast tureen of posole before this wee November squall rumbled through town.

As the cool drizzle quietly flogs the last of the leaves off the backyard maple under leaden skies, it’s looking like your basic one-pot day, meal-wise.

Cook the oatmeal, have breakfast, wash the pot.

Hm. Still raining.

Reheat the posole, have lunch, wash the pot.

JFC. Still raining.

And dinner? I may outsource that one, if only because I’m out of posole, and who wants oatmeal for dinner?

Anyway, even a one-quart saucepan needs a break now and then.

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23 Responses to “Rain, rain, go away …”

  1. khal spencer Says:

    We needed the rain up here, so I took the motorcycle to work today.

  2. SAO' Says:

    Before Enlightenment: make the meals, wash the pots

    After Enlightenment: make the meals, wash the pots

  3. Pat O'Brien Says:

    That is why there are sandwiches. A nice turkey, Swiss cheese, romaine, thin sliced English cucumber and basil pesto mayonnaise on a sourdough roll should do the trick. Some carrot sticks, radishes, and celery with a ranch dip on the side, and Bob’s your uncle! I defaulted to Chipotle for our lunch a few days ago in a fit of laziness.

    Are my eyes worse than I thought, or is that seat tube got a curve in it above the bottom bracket?

    • Patrick O'Grady Says:

      I’ve been off sandwiches for a while — normally I make large meals that yield a couple days’ worth of leftovers — but suddenly got interested in them again for some reason. They’re basically gabacho tacos, que no?

      And good eye: that seat tube is ever so slightly curved. It also includes a port for anyone who wants an internally routed dropper-post cable.

      • Pat O'Brien Says:

        I don’t make as many as I used to since retiring. That was my go to lunch for decades at work, and I started to get more creative with them. There are endless possibilities, especially with tortilla wraps added into the mix. Watch the movie Chef and the scene where he makes a grill cheese sandwich for his son. Talk about the Pavlov’s dog response kicking in.

        Aluminum, huh? I loved my Cannondales, but after a while the backside and tender vittles started to resent the high frequency beating those frames were serving. When I got my first 520 I thought, oh, this is what smooth feels like. Never looked back, except for one plastic bike, a Trek Pilot.

        • SAO’ Says:

          “Sonny, true love is the greatest thing in the world – except for a nice MLT – mutton, lettuce, and tomato sandwich, where the mutton is nice and lean and the tomatoes are ripe.”

        • khal spencer Says:

          i bought the Six Thirteen when I had a herniated disk and the pure aluminum bike was too much pain. I still like that CAAD5. At some point I ought to look to modernize the fleet, but then again, there ain’t much modern on me except the screws in my right arm and shoulder.

  4. Patrick O'Grady Says:

    Speaking of bikes and the people who ride them, there’s an event for Pivot people coming up later this month at McDowell Mountain Regional Park outside Fountain Hills. There are worse places to be in November, and I have been in several of them.

  5. larryatcycleitalia Says:

    There’s always this recipe.

    Any proper house should have these ingredients on hand.

    Rain here today too…and yes, I did wash (and wax) every bike here (except one that was already clean) yesterday!!!

    • Pat O’Brien Says:

      Good man Larry. Frames, of any materiel especially steel, need a coat of wax every now and then. Waxing is a great time to inspect it as well. Now, if we could get Patrick to wash and wax that Nobilette…..

    • Patrick O'Grady Says:

      Damn, I wish I’d gotten that recipe before I made dinner last night. I felt like eating light and tossed a little linguini with butter, grated Parmigiano Reggiano, black pepper, oregano and chives.

      It was OK, but Bittman’s dish would’ve been better. I had all the ingredients, too.

      • larryatcycleitalia Says:

        Butter with origano? OLIVE OIL my man, extra virgin olive oil. Just scored a 5-liter can of freshly-squeezed my own self last week. The grapes are already in and the novello is already out while some of the olives are still on the trees – saw some being collected the other day on the way to Sortino along a road my wife calls “The Olive Road” though it’s not like there’s just one.

      • Patrick O'Grady Says:

        Freshly squeezed? O lawd, that must be something. Christ only knows what horrors olive oil suffers before it arrives here.

        I’ve been using California Olive Ranch products lately but am not entirely sold. Their Everyday and Rich & Robust oils seem a little thin to me. I might try their Miller’s Blend if I can find some.

        Meanwhile, here’s a top-10 list from a subsite of New York Magazine that looks interesting.

        And here’s some bespoke oil from California, pitched by a subsite of Bon Appétit.

        • larryatcycleitalia Says:

          They say most of the stuff in the US supermarket is years old and unlike good wine, it doesn’t get better with age. When we couldn’t import our own to the USA we’d get it from gustiamo.com.

          Mind you, we DON’T cook with this, it’s a condiment to be enjoyed raw, despite what their website says. Even here, from a trusted source who buys direct from the producer I paid $60 for that five-liter can.

        • Patrick O'Grady Says:

          What’s your go-to cooking oil? I was using Lucini for a long while but wandered off to try some others. Lucini has the advantage of being everywhere, like Chickenman.

          • larryatcycleitalia Says:

            Whatever EVOO from Italy the local market has is good enough for cooking for us, though I try to buy as local as possible. As you would guess it doesn’t sit around in warehouses or supermarket shelves here for long.
            Unless it’s rancid we don’t think it makes all that much difference once you pour it into a hot skillet or pot. Gustiamo just sent a note they just got their first oil of the season – pressed just 4 weeks ago.

  6. psobrien Says:

    This is Sandy, Pat O’B’s Herself…..I love it when men share recipes!
    Yesterday was year 32 for the O’Brien combo and I can’t wait for the next 32!

    • Patrick O'Grady Says:

      Thirty-two? Well done indeed, and congratulations from Ourselves.

      What did you do for dinner?

      We’re coming up on our 30th next year. The charity of women never fails to astound.

      • larryatcycleitalia Says:

        +1 PO’G! We’re coming up on 30 in February 2020. Instead of dinner I think we’re getting a new kitchen. They’re modular here so you just take your measurements down and order ’em. I’m partial to Salvarani or SCIC because of their old cycling connections but MY only real requirement is for the cabinet the dishes get racked in be above the sink and have an open bottom – one of the smartest features of Italian kitchens IMHO, but the one they put in this place was set up for vacationers rather than anyone who’s really gonna cook. Cabinet space in general is lacking as well. We’ll fix THAT!

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