Our first CSA box from Eatwell Farms
I haven't felt routine in a while. We moved, we had guests, more guests, races to prepare for, nesting to be done, shelving to be built and hung. While bucking routine is nice to change things up, I do enjoy routine. I think one of the reasons I thrive as a runner is because I get to plan, organize and execute a training schedule. There are curves in that I can depend on. I like that. I like spontaneity too, yeah but that is a bit different than just being caught up in a rapid fire of change. Thankfully one of the things that brings me a great deal of comfort and dependability (beyond running) is cooking. And I have been cooking.
Gluten Free Sugarplum Vegan Carrot Cupcakes- a reward for a 48.5 mile run
I may have not been journaling, tweeting, blogging, photographing or following along on the news, but I have been cooking. Routine things. Moderately interesting things. We've been getting a CSA the last few weeks, so there has been lots of greenery. I have been peaking in training, so there has been lots of steak. We've made sandwiches, stir-frys and boring white rice with butter (which suddenly has become one of my favorite things). I have been making coconut granola and crusty breads.
Gluten Free Crusty Boule
With family in town and family leaving town, we have eaten out a great deal. Green Chile Kitchen, Nopalito, Outerlands, Starbelly, Foreign Cinema, Fish (Sausalito) and noshed on fresh fruits and treats from the farmers market.
Ferry Building Farmer Market
It's been a whirlwind, I tell ya. And I am not complaining. No, not at all. This post is more about remembering those dangling little participles before they are swept away than any firm resolute point. I have to share the pictures, the moments before they are pushed aside in the mind by another deep, rich moment.
Family brunch at Outerlands in the Sunset
I had been really good about journaling, but over the last two months have been crap. Really crap. And I don't really like that. That is a routine I need to get back into. Blogging too, because I have much to do and share. There is work to be done, along this funny road I am traveling on. For the next 10 days, I have a one track mind though: Western States 100 mile race. That's got my brain going and my body resting. Over the next week and change there will be a lot of steak/meat. It is my favorite pre-race fuel. And possibly lots of white rice and butter.
On Sunday, it was round one of the steak fest. The baker and I cooked for his mother who was visit from Ohio. We made peri peri rubbed rib eyes, seared in the cast iron. Cooked to a medium rare perfection. We wilted greens from the Eatwell Farms CSA box, cooking them down and down, simply. Olive oil, salt, a dash of water. The risotto was something special. Risotto has a special place in my heart because it is the first recipe I learned that required specific technique and care. I learned porcini mushroom risotto and have made much since that day. Ours was simple and fresh as the late spring day we enjoyed, herbed with basil and parsley, sugar snap peas and a nice sheep's milk pecorino. The Baker stirred and stirred and stirred it to perfection. The meal was simple but beautiful. While complicated, ornate, involved food can be fun, to me there is nothing better than simple good food that lets amazing ingredients stand up and speak for themselves.
Peri-peri rubbed rib-eye, sugar snap pea and herbed risotto, wilted greens