As I crouched harvesting peas in the blinding sunshine, I noticed a whole lot of big, fat pods and no more blossoms. Our “heat-resistant” peas have finally hit their limit with the temperatures being consistently in the 90s, and I feel their pain.
So the peas and I got a brief respite. I yanked them all out of the ground, to be replanted next month for a fall crop. And then I separated the pea pods from the plants while sitting in the shade with my iced coffee.
If you know me in real life this won’t be news to you, but I love bikes. Whether I’m exploring country roads or rolling across singletrack, I’m happiest on two wheels. It’s so much fun that it doesn’t feel like exercise, but it counteracts thecake and keeps me from needing to buy larger pants.
And with it being Tour de France season, it’s a perfect time to share with you my very favorite bike snack, also a favorite in the pro peloton (or so I’m told.) This is adapted from The Feed Zone Cookbook, which I’d highly recommend if you’re any sort of athlete, or just looking for portable snack ideas.
These rice cakes are a great “real food” replacement for bars or gels, and the sweet-and-salty combination is just what I need for the return trip of a long ride. They’re fast-burning and easy to digest, and they taste like bacon, brown sugar, and soy sauce. Can you imagine anything better?
As they say, “It sure is a lovely Winter we’re having this Spring.”
I’m a sucker for snowstorms. Maybe I’m alone in this, but I love waking up in the middle of the night to hear a Winter Storm Warning crackling over the weather radio. Especially when I don’t have to drive anywhere, and I can just stay home and enjoy the snow.
We’re in an active weather pattern — finally — after a couple years of horrible drought and wildfires. So I’m celebrating each snowflake that much more. We got about 15″ yesterday, much of it melting right into the ground (and undoubtedly making the rows of seeds I planted last week almost as happy as it made me.)
But after venturing out to the coop to collect eggs, I was chilled to the bone. So I warmed myself up the best way I know how:
To me, this lentil soup is comfort in a pot. I based it (loosely) on a recipe in the yellow book that called for italian sausage and escarole — and it’ll probably be delicious with whatever you have on hand, too.
Most of the eggs from my chickens have been diverted for other purposes lately, and I’ve been missing them. But now that the eggs are in the incubator, I’m back to eating the ones I collect from the coop every day. And when a few days’ worth stack up, this is what I like to do with them.