Well hello there!
What have I been up to?
Well Maine was awesome as always. My grandfather really enjoyed his birthday and I just wish I had some pictures :( We enjoyed many wonderful dinners and angel food cake!
Back Bay Gril – beat pasta with goat cheese, pine nuts and basil.
Coolest Place Visited:
Yes, Stonyfield now has cafes! Well actually there seems to be only one in Maine!
They have a ton of fresh organic food made to order and they even have happy hour!
It grosses me out that strawberries and 2/$5 right now. They taste like nothing and are covered in pesticides! I also feel bad for the pickers, because that was serious hard work and I know they are the ones making less because of the bumper crop.
Thanks for staying with me!
Maybe I will get a new camera some day!
I hope you had a great weekend!
First off I had the most amazing ride today in the Maryland countryside! I rode for about 12.5 miles over an hour and climbed some major hills. Best part about hills? What does up must come down! I would bring my camera but given it’s lameness already I don’t want to take any chances!
When I got back from my ride I wanted dinner!
- 1 shallot
- 1tbs EVOO
- 12 shrimp
- 1 zucchini
- 1/2 cup wheat berries (when uncooked)
- 1/2 cup soy beans
- 1 tbs curry powder
Cooke wheat berries in a pot water for 30min or until desired chew. Sautee shallot in EVOO, add zuc, beans and then finally shrimp and curry powder.
Serve shrimp mix over wheat berries and you are done!
Check out what happened with my digital macro setting…I memorized the settings so I know where things are. I will have a problem when the memory card gets full :( I think I remember how to delete them.
I am going to Maine tomorrow and I can’t wait. Maine is probably the most special place to me in the US and then Arizona on horseback. I could ride through the desert on a horse all day long (as long as I had water!)
I can’t wait to smell that fresh Maine air. Nothing else smells like Maine.
I got a special delivery today!
I won this sucker through a giveaway on RunEatRepeat and I have been looking forward to it arriving on my door ever sense! This comes at a great time because Nick has been really getting into smoothies these days. He is actually eating them for breakfast! He is not a breakfast person.
- Portable for tailgating or any other time you need a blender to go…beach, camping etc.
- Small and dishwasher safe
I am going to give her a whirl tomorrow morning with a breakfast smoothie.
I still need to read the directions, but I figured out how to charge her.
Line em up and drink them down!
Now what to do with the old blender…
Good evening! I have some good news! I finally bit the bullet and got my bike!
Please excuse my flash…someone stepped on my camera this weekend and the screen no longer works. Yes I am bummed about it, but it still works and I do not have the funds to get a new after buying my bike!
REI is having an anniversary sale with 15% off all bikes and I knew it was no or never to try and get my bike. Cannondale CAAD Women’s 8.
I took her out for a ride yesterday and it was such a difference from my mountain bike. For one I clipped in (I only fell off once) and my biked just seemed smoother and went further. I ended up doing about 23 slow miles. I wanted to get used to the bike and the trail was a little to bumpy to go fast on a road bike. I saw so many cute farm homes in back country Maryland. I need to take her out on the open road, but I have a race to train for in less than 2 weeks!!!
I am already checking out races in the area and I am excited for this new adventure.
Next step in my life…save for new camera…what kind should I get????
Nick and I enjoyed a lovely evening outside on Friday night in Federal Hill.
I am always game for sangria and tapas so when I heard about Centro I had to check it out.
The menu is extensive and we took our time making or plan of attack over a glass of sangria.
Manchego 12 Month (D.O) || semi-hard sheep’s milk cheese-peppery, zesty, full of robust flavor
Cabrales (D.O.P) || blue cheese from the Asturias region-made with cow, goat and sheep’s milk, semi-hard, crumbly texture, aged 2-6 months in limestone caves, unpasteurized
Murcia al Vino (“The Drunken Goat”) || semi-soft goat cheese, sweet, buttery, smooth, wine cured
Next we split a lovely salad
I loved these almonds!
Up next… mushroom stuffed sweet peppers and spinach and chickpeas.
Pimientos del Piquillos Rellenos $7 || sweet roasted red peppers stuffed with wild mushrooms, cava cream sauce
Nick and I both agreed this was our favorite dish, and he doesn’t even like cooked spinach or chickpeas!
Then we waited and waited for our remaining main dishes…apparently things got a little backed up in the kitchen.
The squid was not as good as we had hoped and the oxtail would have been better with less masa.
We also got a special snook fish that came with bay potatoes that tasted like pure butter. There was supposed to be saffron in them, but I could not taste it.
I also had a glass of sustainable pinot noir from Chile that was delicious.
We ended the night with a flourless chocolate almond cake that was not overpowering and very almondy. I enjoyed the light end to the evening.
Overall I love tapas and sharing flavors, but I wish they all didn’t have so much oil. I can defiantly start to weigh me down.
It was a great experience and a nice night to eat outside.
IN OTHER NEWS…if you live in Baltimore and want a dog please come see Stitch at BARCS!
We are the City Champions!
Apparently this cup has been around the world? They also told us that other place have tried to play the Baltimore teams, but we are just so much better it wouldn’t be a contest. That’s right!
Sad this was Diana’s last season :( I will miss her.
Until next year folks!
It has been some time that I can remember getting really excited about making a dish. Tonight was one of those nights to get excited about.
- 2 servings soba noodles
- 1 head broccoli
- 1 head organic bok choi from the farmers market
- 1 box shitake mushrooms shopped
- 1 small onion
- 1 clove garlic
- 1/4 block of tempeh or 1 serving of scallops
- Grapeseed oil
- Curry sauce of your choice – I love TJs red curry
Sauté onion and garlic in oil, add mushrooms then broccoli. Cook soba noodles as directed. Heat up scallops and crumbled tempeh in curry sauce. Add bok choi to other veggies and a little curry.
Plate noodles then top with veggies and tempeh or scallops.
My tempeh got nice a browned in the sauce, which made it the best tasting tempeh I have ever had.
What was the last meal that you got excited about making?