Category Archives: Food
Veloway
Outside of my window, there’s an orange and black Smart Car with bold(er) racing graphics and a big “01″ pasted on the side. It’s an incredible contradiction between appearance and performance – they’re certainly not fast cars.
I woke up early this Saturday morning, 7:00am, to meet some cycling folk at 8. I couldn’t fall asleep last night. The cat was fighting through the window with a stray that lives in our alley, lunging against the glass and growling all night; she’s quite territorial. The early morning felt much earlier than it should have. I was meeting with the new Texas 4000 riders, to provide some coaching as they introduce themselves to their new bikes.
We went out to Austin’s veloway, a three mile loop of pavement south-west of the city. The veloway is closed to traffic and pedestrians, making it a good place for the first time cyclist to get used to things. I hate the veloway. I don’t like bike paths or ride on bike paths – being in close proximity with a gaggle of very “recreational” riders, who often become too careless when the traffic element is removed, isn’t my cup of tea. But I put my feelings aside and went out anyway.
We had some good riding. I was able to demonstrate proper pedaling technique and bike position, help with some mechanical inquiries, show how gearing works and should be utilized, and talk Texas 4000. I still have a strong, almost fatherly attachment to the organization. While certain…philosophical differences…keep my involvement with upper echelons to a minimum, I do try to reach out to riders on an individual level as much as possible. The new team is looking pretty good. I would tell you to jump on their website for some updates, but it hasn’t been changed in six months or so. [Insert quip about philosophical differences here.]
I just had some coffee, and need to go buy some groceries now. The kitchen is pretty empty. I will report back with what I find, but remember, the goal now is processed-free and as local as possible. It should be a fun trip.
BBQ
Last night we engaged in a disgustingly delicious food pilgrimage. Dining with a purpose. Our group of ten (the Marlowe’s from NY, Texas 4000 teammate Usman, former Texas 4000 rider Brett and Vera, and four other friends) ventured out to The Salt Lick, approximately 45 minutes outside of Austin in Driftwood, TX, for what’s arguably the best BBQ in Texas.
I’m not much of a meat eater, eating it maybe once a week at the most, so typically a dinner made from a pound of animal(s) and some potatoes is a little off-putting. But they sure do know BBQ in Driftwood. We engorged ourselves, helped along with a box of wine (Salt Lick is “Bring Your Own Beverage”), on brisket, smoked turkey, sausage, and such. And our time was punctuated by great conversation and lots of laughs, making one of the best dining experiences I’ve had in a while. Food certainly becomes so much more when it’s shared.
We were in meat/wine comas by the time we hit the parking lot, but there were still more people to see, so we dropped by our favorite pub in Austin to continue the night. The last thing I needed in my stomach was beer, but we did play a few games of pool, and after half an hour or so everyone started to wake up again. I was home around 1:00am.
The Marlowe’s will probably be leaving this afternoon, and things will return to normal for a little while, then another friend of mine will be coming into town for the weekend. It’s nice to reconnect with old buddies, especially ones who share many of my most memorable experiences.
I’m off to a lunch date soon, then hopefully I can jump on the road bike for a few hours. I replaced my old and worn pedals yesterday, after probably 15,000 miles, and it’s smooth and quiet efficiency is drawing me in. Afterwards, I need to buy some new tupperware, to prep for my weekend of cooking. Should be a great day.
Culinary Explosion
Experimenting with food again… The latest creation is a pan-fried shrimp and orzo salad. It’s actually really easy to make, because you only have to cook the shrimp and orzo; the other ingredients are just tossed in at the end… Here’s what you need, and how you do it:
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill – do not add this much dill, a 1/4 cup is more than enough!
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion - if you don’t like the taste of raw onion, cut back here too.
3/4 pound good feta cheese, large diced
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it’s cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don’t overcook! I deviated from the recipe here, choosing to pan-fry my shrimp instead, which will give them a nice brown color. Pan-frying is easy, just do it on a really high temperature to brown without overcooking.
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. Via Foodnetwork.com
