ANYWHO, this is exactly what I need to avoid right now. I have cabin fever bad. I've been discussing a roadtrip to Tucksun soon. I could use some semi-warm desert pedaling. I've actually stayed on top of my fitness pretty well this winter: hit the trainer a few times a week, XC skate ski, dips/pull-ups/push-ups/crunches and a lot of backcountry splitboarding. Ready to pedal soon me thinks.
In other news, I've been practicing cooking for the guide company. I've been playing around with quite a few grille recipes and so far they're turning out fairly well. My favorites thus far have been Caorlina-style, Pulled BBQ Chicken and tonight's was Rosemary Tri Tip....sliced onto toasted French Bread. The meat was amazing (or at least the rosemary marinade), but I think foccacia bread would be better than the toasted french bread. In sandwich form it was too much on the bread, but as more of a side bread it was great. I was thinking of a nice tasty foccacia bread, as more of a side, would be perfect and then i could cut the tri tip differently as well. Wow, look at the moves on this kid.
Do NOT tell my wife I'm enjoying cooking please!!!
Your moment of Zen:
5 comments:
Funny how that works - Brendan rarely cooks in the house, but is a most awesome backcountry chef/baker. You two should collaborate and some day even figure out how to bring those tasty fixins into the kitchen!
mmmmm....tri-tip! California's best entrant into the category of fine cuisine.
Let me know if you wanna hit up some bike path for a spin... Maybe I could show you a few good camping recipies I have...
Most of my backcountry cooking consists of one-pot wonders, though I do have a few creative recipes developed from my hoods-in-the-woods time, when good food was one of life's little pleasures!
When ya coming out to sunny So Cal?
It's about 35 degrees & sleeting right now...
focaccia is surprisingly easy...I make it all the time.
Post a Comment