I packed up all my cycling gear, changed clothes, used baby wipes to bathe all the salt deposits off, and hydrated more before my 4 hour drive home. Ran a few errands near home and finally surrendered myself into a relaxing evening of a movie and a good meal. It's been a long ass day.
Life is Hilly :)
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(postblogged Saturday, 08/05)
Shitty day at work. Good thing I was ready to embark on a trip to do the Mountain Mama Century. After work, I went out on a very calm and sweaty training ride/stretchout and then for an hour at the gym before I drove down to Monterey, VA. I wanted to delay my drive down to avoid traffic - got down there in about 4 hours. Stayed at a really crappy Super 8 motel - but I was only there for the night. I packed in haste the night before - and forgot a few things, including my camera and my gel packs. Fortunately, I had a few gel packs left over in the trunk of my car - expired, but still useable. I had a really troublesome time trying to sleep, but finally dozed off.
Shitty day at work. Good thing I was ready to embark on a trip to do the Mountain Mama Century. After work, I went out on a very calm and sweaty training ride/stretchout and then for an hour at the gym before I drove down to Monterey, VA. I wanted to delay my drive down to avoid traffic - got down there in about 4 hours. Stayed at a really crappy Super 8 motel - but I was only there for the night. I packed in haste the night before - and forgot a few things, including my camera and my gel packs. Fortunately, I had a few gel packs left over in the trunk of my car - expired, but still useable. I had a really troublesome time trying to sleep, but finally dozed off.
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Ran a few errands and came home to a nicely cooled home. Silly Thursday eve of sorts. Being grownup is sometimes boring.
Life is being grown up.
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Yea, another very hot day. Heat rose to about 102 with a 120 heat index. I was not feeling very well this morning - into the night last night. I emailed into work that I was not coming in. And spent the day in bed - sleeping. I had some really odd dreams/nightmares - unsure if it was the AC making the sounds it makes - or just my mind at work. I was dreaming of being on vacation (which is long overdue) - on a secluded island off the coast of somewhere, white sand, blue water, clear sky - nothing to think of other than what to wear (or not to wear...maybe naked) on the beach...or in the wide braided hammock between two trees, swinging in the island breeze, with a smell of fruit trees and salt water.I awoke to my cell phone early afternoon with drama from the office - suffice to say, I alluded it, all is well. I hate feeling under the weather. Slept more and finally awoke at about 5pm, groggy, sweaty and thirsty. Gulped down a full liter of water and then decided that I'd better not waste the day.
So I went to the pool. Granted, it was really hot. Perfect way to waste away the rest of an already wasted day. Sat in the sun for about 5 minutes, sweating...melted...so I hopped into the pool - perfect water temp. I waded around for almost an hour til my body became cool and shrivled. Layed back down and read the rest of my book, while eyeing all the silly walmart moms n dads and their kids having fun.
Came home and dilly dallied around in my garden - making sure that life is hydrated and good.
Life is still Hot.
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What a HOT HOT HOT day. And this week will just get hotter. By mid afternoon, it hovered around 100 degrees (with a heat index in the 110+ degrees). Work was the usual dramafest - but at least the AC was on high. Power kept flickering - from all the AC usage in the area. I managed to leave work on time and head out on a really hot and sweaty 1.5 hour training ride out past Leesburg and back. Then headed to the gym for an hour on the spinner bike. Changed out of my 2nd sweat soaked cycling clothes and headed to my parents house for a quick casual dinner. Always a pleasure to see them and their smiles. Came home and launched into a little bit of domesticity - what a short night, long day. Yawns.Life is Hot.
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Hot hot hot day...and gonna get hotter throughout the week. Hell, pure hell. The kinda hell that I don't mind cycling in. It got up to 98 degrees today with a heat index of 105. After a less than dramatic day in the office, I suited up and headed out on a really sweaty 1.5 hour cycling training trip out towards Clarks Gap. There was a subtle breeze, one to be desired on such a hellish afternoon. 31 miles and then came back to the air conditioned gym to change shirts and enjoy more of the sweatfest at my spinner class for about an hour or so. Felt great.
In for the evening, pure domestic bliss of basking in the AC and watering my thirsty deck garden. Watched a great Ken Burns Documentary on the Brooklyn Bridge.
Life is Steamy Hot.
In for the evening, pure domestic bliss of basking in the AC and watering my thirsty deck garden. Watched a great Ken Burns Documentary on the Brooklyn Bridge.
Life is Steamy Hot.
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I spent the later part of Saturday night cooking - to relax. I thought I'd try something a little unorthodox, experimental - yet familiar. I posted it on my cookblog, but I'm posting this epicuriousness here too. So I present:
Grilled Tuna on Bed of Endive with Littleneck Clam & Coconut Curry Sauce
For Tuna:
1-2 large sashimi grade tuna fillets (6oz each)
1/2 cup balsamic vinegar
1/3 cup soy sauce
tablespoon sesame oil
1/4 tsp. ground black pepper
handfull of rosemary, minced
In a medium bowl, wisk balsamic vinegar, soy sauce, sesame oil, pepper and rosemary. Lay tuna fillet(s) in mixture, and thoroughly soak. Cover and place in refridgerator to chill for 20 minutes.
Prepare grill on a medium to high heat. Lay fillet(s) on grill and cook for 2-4 minutes each side until crisp on the outside, tender and rare on the inside.
For Littleneck Clams & Coconut Curry Sauce:
1/2 lb Fresh Littleneck clams, deshelled, meat only
1lb tomatos (3-4)
1 tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 red onion, loosely chopped
1 cup chicken broth
handfull of cilantro, loosely chopped
1 seranno pepper, roasted and minced
8oz can of coconut milk
1/2 cup dry shredded coconut
1 tbsp curry powder
1 tsp cumin powder
1/2 tsp ground coriander flakes
1/4 tsp ground black pepper
In a medium pot filled 3/4 with boiling water, add tomatos for 8 minutes. Transfer tomatos to collander, to cool while removing skin & seeds. Chop into 8ths and set aside. In the same medium pot used to deskin the tomatos, pour out water and add the olive oil and place on high heat. Sautee the garlic and onions for one minute, then add the clams to lightly brown for 3 minutes - stir quickly. Stir in the chicken broth to deglaze for 1 minute. Turn heat down to medium, then add the tomatos, roasted pepper, coconut, cilantro, coconut milk, curry, cumin, coriander, and the black pepper. Stir for 2 minutes. Turn heat down to low, cover and allow to simmer for 25 minutes, stirring occassionally.
To Plate:
Lay several leaves of endive on plate to accept the curry sauce - spoon a generous amount of the clams and sauce creating a bed for the tuna. Lay the grilled tuna atop and garnish with chive blossoms and minced seaweed.
Grilled Tuna on Bed of Endive with Littleneck Clam & Coconut Curry Sauce
For Tuna:
1-2 large sashimi grade tuna fillets (6oz each)
1/2 cup balsamic vinegar
1/3 cup soy sauce
tablespoon sesame oil
1/4 tsp. ground black pepper
handfull of rosemary, minced
In a medium bowl, wisk balsamic vinegar, soy sauce, sesame oil, pepper and rosemary. Lay tuna fillet(s) in mixture, and thoroughly soak. Cover and place in refridgerator to chill for 20 minutes.
Prepare grill on a medium to high heat. Lay fillet(s) on grill and cook for 2-4 minutes each side until crisp on the outside, tender and rare on the inside.
For Littleneck Clams & Coconut Curry Sauce:
1/2 lb Fresh Littleneck clams, deshelled, meat only
1lb tomatos (3-4)
1 tbsp extra virgin olive oil
4 cloves garlic, minced
1/2 red onion, loosely chopped
1 cup chicken broth
handfull of cilantro, loosely chopped
1 seranno pepper, roasted and minced
8oz can of coconut milk
1/2 cup dry shredded coconut
1 tbsp curry powder
1 tsp cumin powder
1/2 tsp ground coriander flakes
1/4 tsp ground black pepper
In a medium pot filled 3/4 with boiling water, add tomatos for 8 minutes. Transfer tomatos to collander, to cool while removing skin & seeds. Chop into 8ths and set aside. In the same medium pot used to deskin the tomatos, pour out water and add the olive oil and place on high heat. Sautee the garlic and onions for one minute, then add the clams to lightly brown for 3 minutes - stir quickly. Stir in the chicken broth to deglaze for 1 minute. Turn heat down to medium, then add the tomatos, roasted pepper, coconut, cilantro, coconut milk, curry, cumin, coriander, and the black pepper. Stir for 2 minutes. Turn heat down to low, cover and allow to simmer for 25 minutes, stirring occassionally.
To Plate:
Lay several leaves of endive on plate to accept the curry sauce - spoon a generous amount of the clams and sauce creating a bed for the tuna. Lay the grilled tuna atop and garnish with chive blossoms and minced seaweed.
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(Under development, I'm bashful)