Fiddleheads!

More shoots for spring! Eating spring shoots gives you the kind of energy that you can only get from eating plants that gather the seasons first rays of sun and first rain showers. Good for preparing for a long cycling tour! These were sauteéd and eaten with a light chicken broth soup, with baguette and garlic aoli on the side.

Sunnyside up

Creyde is at home today, sick with a head cold. What better comfort food is there than Tello's fresh eggs and some local spring asparagus? This was a mosaic inspired breakfast.

Ramps!

My favorite way to prepare them is simple... saute in butter and add a little salt. They can be mixed with sauteed asparagus and accompanied by brown rice.
Later this month I will try a ramp/asparagus tart. Stay tuned...

Landscaper Power Bars!

Have you ever read the ingredients on the power bar wrapper? Once you get past the main ingredients it ain't pretty. Lots of unpronounceables. A few weeks ago I vowed to Marty that I would not eat one during this bout of Century training. Well, while getting really hungry on my first 50 mile ride yesterday, I decided that I absolutely had to run into a store and buy something to eat. Yes, I did it. I stood in front of the store and gobbled down a Cliff Bar.

In order to not ever let the power bar industry catch me off guard again, I decided to make my own today. Its really easy and they turned out well. Get your food processor ready!



Landscaper Power Bars

2 cups granola

1/4 cup dried currants

1/4 cup dried cherries

1/4 cup ground raw almonds

1/4 cup ground flax seed

1/4 cup stoneground flour

1/4 cup ground crystallized ginger

1/4 cup pumpkin seed

3 tbsp almond butter

2 tbsp ny rooftop honey

1 pasture raised egg

* stir together all the ingredients in a big bowl with a wooden spoon, then press the mix tightly into a cake pan that is coated with coconut oil. Bake at 225º for 30 minutes. After you remove it from the oven, let it cool and then cut into square pieces. Eat, and ride like hell...


Power Bar in process...