Another whirlwind of a day at work. But much excitement with what we are doing in the office - glad to see people excited. The weather was very odd, it went up to about 62 degrees, felt like Spring.
So I took advantage of it before it was predicting to rain and drop the temp, suited up and went out on a 41 miler. It was invigorating to get some wind in my hair, no shoe covers, no jacket, no heavy winter gloves. I had forgotten how loud the wind can be when you don't have a winter headband on to cover your ears. I felt light - just zooming along. And it was light out for half the ride - almost felt spoiled at the conditions, put in a few extra miles just to make it seem real (not to mention that it may be raining for the next few days).
This week is flying by too quickly, but looking forward to a quiet uneventful weekend of subtle domestic chores - life moves on. I may be out of town next weekend in Richmond to see a few friends, go on a few local rides there. Making plans, I need to get out of town.
A promised, here's the recipe for the Spanakopita (Greek Spinach Pie), also accesible from my cookblog:
1 roll (1lb) filo dough pastry, fresh or thawed (covered until ready to use, follow directions)
1 tbsp olive oil
6 cloves garlic, minced
1 yellow onion, chopped
1 cup scallions, finely sliced
1 lb ground turkey (or beef, or chicken)
1/2 cup Chardonnay
2 lbs fresh leaf spinach, washed and patted dry
1 handful cilantro or Italian parsley, loosely chopped
1 handful dill, loosely chopped
salt and pepper to taste
1 cup bread crumbs
1/2 lb crumbled feta cheese
3/4 cup melted butter, ready to brush
Grease large cookie sheet, or place baking parchment and set aside. Prepare filo dough according to directions, set aside. Preheat oven 400 degrees F.
In large skillet over high heat, drizzle in olive oil, and saute garlic, onions, scallions until onions are semi-translucent then add ground turkey, stir quickly until browned. Pour in Chardonnay, salt, pepper, cilantro and dill, stir and then add spinach in increments of handfulls at a time, cover to steam and reduce. Allow entire spinach additives to reduce and uncover, stir until most moisture evaporates. Remove from heat, transfer into medium bowl to cool for a few minutes and then add bread crumbs and feta cheese, thoroughly stir all ingredients together and set aside.
Unwrap filo dough, lay large spoonful of spinach mixture in corner of dough and spread around in a small dollop, then fold filo over like a flag, dog eared, brush with melted butter, continue to fold like a flag until a triangle, lay on baking sheet. Fold each until spinach mixture is finished. Click here for diagram to fold spanakopita.
Brush butter on finished triangles, then place in oven and bake for 20 minutes or until filo dough is flaky and brown.
So I took advantage of it before it was predicting to rain and drop the temp, suited up and went out on a 41 miler. It was invigorating to get some wind in my hair, no shoe covers, no jacket, no heavy winter gloves. I had forgotten how loud the wind can be when you don't have a winter headband on to cover your ears. I felt light - just zooming along. And it was light out for half the ride - almost felt spoiled at the conditions, put in a few extra miles just to make it seem real (not to mention that it may be raining for the next few days).
This week is flying by too quickly, but looking forward to a quiet uneventful weekend of subtle domestic chores - life moves on. I may be out of town next weekend in Richmond to see a few friends, go on a few local rides there. Making plans, I need to get out of town.
A promised, here's the recipe for the Spanakopita (Greek Spinach Pie), also accesible from my cookblog:
1 roll (1lb) filo dough pastry, fresh or thawed (covered until ready to use, follow directions)
1 tbsp olive oil
6 cloves garlic, minced
1 yellow onion, chopped
1 cup scallions, finely sliced
1 lb ground turkey (or beef, or chicken)
1/2 cup Chardonnay
2 lbs fresh leaf spinach, washed and patted dry
1 handful cilantro or Italian parsley, loosely chopped
1 handful dill, loosely chopped
salt and pepper to taste
1 cup bread crumbs
1/2 lb crumbled feta cheese
3/4 cup melted butter, ready to brush
Grease large cookie sheet, or place baking parchment and set aside. Prepare filo dough according to directions, set aside. Preheat oven 400 degrees F.
In large skillet over high heat, drizzle in olive oil, and saute garlic, onions, scallions until onions are semi-translucent then add ground turkey, stir quickly until browned. Pour in Chardonnay, salt, pepper, cilantro and dill, stir and then add spinach in increments of handfulls at a time, cover to steam and reduce. Allow entire spinach additives to reduce and uncover, stir until most moisture evaporates. Remove from heat, transfer into medium bowl to cool for a few minutes and then add bread crumbs and feta cheese, thoroughly stir all ingredients together and set aside.
Unwrap filo dough, lay large spoonful of spinach mixture in corner of dough and spread around in a small dollop, then fold filo over like a flag, dog eared, brush with melted butter, continue to fold like a flag until a triangle, lay on baking sheet. Fold each until spinach mixture is finished. Click here for diagram to fold spanakopita.
Brush butter on finished triangles, then place in oven and bake for 20 minutes or until filo dough is flaky and brown.
Comments:
How are plans for the new vehicle and new place to live? And have you thought about the Ford hybrid for a small SUV?
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# posted by 
: 6:51 AM
: 6:51 AM
(Under development, I'm bashful)