Dining Last Night
I was completely content going to sleep last night having made a special Sunday dinner on a Monday night. Seared salmon with pancetta, carrots and potatoes. “Home chefs are impatient,” I’m told. “They have to keep stirring or disturbing the food while it’s cooking.” I don’t want to be an impatient, home cheffed fool. I make sure that once I’ve added the cubed carrots and potatoes to the hot olive oil, I let them brown on their own. I don’t touch them. At all
Minutes later, I peek to see if the bottoms have browned. Low. Behold. They have. All without the attention I wanted to give to them. I flip them over thusly, added the fresh basil and minced garlic to finish cooking. The salmon was easily browned and baked under a five hundred degree heating element in the oven.
It is good. Heidi likes it. Our guest likes it. I like it.
Training tonight will consist of hill repeats and intervals on the trainer. I’ll sweat a lot making sure to supplement the training with; supplements. I’m currently trying to find a way to fit in a fifty miler tomorrow. I’ll wait to see what daylight savings time brings us this evening to judge when I should go out tomorrow. I hope there’s time to ride with portlandvelo.net on the West Side Ramble. They always give me a push to ride hard when I need it.
I have forgotten to make to poolish for the bread tonight. Luckily, there’s bread left on top of the fridge. But one more day and I’ll be forced to bake bread or go without …
EDIT: I’ve just heard from e-caps about the Hightline Hammer itinery. I’m getting just as excited for this ride as STP. In fact, STP is becoming the training ride for the Highline Hammer. Weird.
