remembering how to ride

In high school I often road my bike to school in the morning so that I could ride it to HSU after school for swimming.  The ride from my high school to the university wasn't too hard.  Pretty much down hill with a short, but steep up hill right before reaching the cavern that was the university pool.  My face would be a bit flushed from that last push {must NOT stop, I'd think with each peddle shove down} but it was nothing like today, 10+ years later.

Today my ride to the pool was much shorter - just about 5 minutes to the little community pool - but my legs and lungs betrayed me.  A two minute sped down hill from my house became an abrupt climb a moment later.  Hitting the near vertical hill right before the pool I tried to keep going but ended up pushing my bike the last 15 yards.  My face was more than a little flushed when I panted my way through the front doors.

The ride home after squeezing in 2000 yards of back and forth in the pool proved to be just as challenging.  I flew down the hill by the pool.  At the stop sign at the bottom I could see my two choices.  Straight would be shorter but would require riding up a winding wall.  Right would entail a "gentler" climb.  I turned right.

Not so bad, I thought after the first block congratulating myself on making the best decision.  I even had enough composure to smile at the biker headed down the hill.  And then things went south.  I shifted to my lowest gear.  Each peddle made my things scream out.  My face must have been a shinny tomato red - the heat I could feel rising off it.  Sweat was rapidly exiting my body through every pore.  My breaths were ragged, gasping and searing my lungs.  But I kept moving ever slowly forward.  Turned the corner and the road was almost amazingly level.  Still my breathing came in big gulps and my legs were unsteady rubber bands as I pulled up to the garage.  Home.

I don't remember ever feeling this beat when I was riding my bike in high school.  Must really be getting old now.  Here's hoping I make it through the rest of the day at work without a spontaneous uncontrolled nap.  I hope the ride tomorrow hurts just a little less, but that could be hoping for too much.

it's may

Another month has rolled around bringing with it more seasonal produce treats.  And another excuse to practice some hand lettering.  {see March & April}  I turned to a google search for hand lettering examples.  There's some awesome work out there to aspire to.

But more exciting than getting to draw out another month of fruits and veggies in pretty letters?  Getting to eat said bounty.  Just this Thursday I was coming home from work - tired for a long day that followed a night with restless sleep - when I perked up remembering the small town farmer's market just waiting for me around the corner.

I hopped out of the shuttle across the street from the park lined with popup canopies covering bright gems of fresh produce.  Slowly, I walked by each stall taking it all in, wondering just what I should bring home.  I selected some plump peas and a bunch of new, multicolored carrots - lumpia dancing in my meal-planning head.  I couldn't pass up the sweetest smelling tender peaches.  As I lifted thise fourth up to my nose the woman next to me smiled and commented, "It's like a drug isn't it?"  I could only nod - too busy smelling.  The last treat to end up in my bag was a tub of garlic and rosemary almonds - so yummy.

I'll have my eye out for other fruits later this month too.  Apricots, cherries, plums, nectarines?  Yes please!

Summer Time Italian Bulgur Salad

4 Roma Tomatoes - quartered length-wise

4 Cloves Garlic - thinly sliced

Italian Seasoning

Salt

Olive Oil

1 cup Cracked Wheat Bulgur

3/4 cup Water

Olive Oil

Baby Spinach

Mozzarella - cubed

Toasted Sunflower Seeds

Preheat oven to 450.  Line baking sheet with parchment paper.  Place the quartered tomatoes {skin-side down} on the lined baking sheet.  Add a slice or two of garlic to each cut side of the tomato.  Sprinkle with italian seasoning and salt and drizzle with a little olive oil.  Roast for approximately 35 minutes or until the skin begins to blacken and the tomatoes shrivel a bit.

Meanwhile, heat small amount of olive oil over medium-high heat in a small pot.  Add the bulgur and stir to coat.  Toast for about 5 minutes, stirring frequently.  Add water and turn heat down to low.  Cover and cook for 15 minutes or until all water has been absorbed.

To build the salad, start by dividing the bulgur between bowls and drizzle some of the dressing over it.  Cover with spinach, mozzerella and toasted sunflower seeds.  Place several toasted tomatoes on top and finish with more dressing.

The Dressing:

Balsamic Vinegar

Olive Oil

Garlic Salt

Brown Sugar

Basically - just mix a splash of each.  Adjust to your taste preferences.