My oldest son stopped tapping on the computer, but still had his back to me after politely enduring me telling him about a ramen noodle recipe I’d just put together.
“Here’s what we do.” He still didn’t turn around but showed me with his hands out to his side. “We leave the ramen bag closed, hit it a couple times to break up the noodles, open the bag, add the stuff in the flavor packet, close the bag, give it a quick shake and eat ‘em. Done.”
“No water?” Read more »
Like a rumbling multistage rocket ripping with purpose to a world beyond, positive role models boost, guide and inspire us to heights not even they could ever imagine. My greatest role model is my dear ol’ mom.
Mom is an only child. I don’t remember ever meeting her parents. They died when I was young. But I sure heard stories of how my mom was influenced by them.
Most significantly, when Mom was 12 growing up in Santa Paula, California, just inland of Santa Barbara, she told her parents she wanted to be a nurse. Her dad had little formal education but a lot of common sense as a successful businessman and lemon rancher. He suggested, “Why not be a doctor? They’re the ones who make the important decisions.” Read more »
The 100th Tour de France wrapped up three incredibly exciting weeks of road racing with a spectacular first ever late evening finish in Paris last night. Terrific stuff – kind of like ending it all with a big fat red cherry on top.
As a tribute to a fantastic close to what I think is the toughest endurance sport event on Earth, here’s an easy-to-make summer fruit compote made with fresh Read more »
The Tour continues on at a blistering pace through the hills along the 191 km (119 miles) route from Saint-Pourçain-sur-Sioule to Lyon today. (For more details on the race, click the picture below for a link to the official Tour de France site.)
Seeing the race over the past few days reminds me very much of my first traveling bike tour through the Loire Valley what now seems like quite a few lifetimes ago.
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After a well-earned day of rest following a week of fast-paced racing through France capped by eye-bugging climbs up the Pyrenees, the Tour got back on the road today ripping their way from Saint-Gildas-des-Bois to Saint-Malo in northwestern France. (For more information about the, click the picture below for a link to the official Tour de France site. For friendly, personalized help about traveling to Saint Malo – or anywhere else in France – click this link.) Read more »
After one week of racing, the 100th Tour de France moves on with incredible speed and grit. Right now, the cyclists are in southern France grinding their way up and flying down the stunningly spectacular and breath-sucking steep Pyrenees Mountains. (Click the picture below for a link to SBNation.com for excellent and concise daily Tour updates.) Read more »
I got a good wry smile out of this line from SBNation.com regarding today’s stage 6 of the Tour de France from Aix-en-Provence to Montpellier: “A relatively short 176.5 km trek across flat land should see this year’s sprinters shine once again”.
A relatively short 176.5 km (110 miles) – ripping the pedals at over 30 mph average? Ow! Read more »
The biggest cycling event of the year, the Tour de France, just got underway today. This year marks the hundredth anniversary of by far the toughest race on Earth that runs three weeks covering well over 2000 miles through the spectacular flats, hills and mountains of France.
As a lifelong cyclist and big tour fan, this year I’m researching some of the foods particular to the major regions the tour will ride through. For the first time ever, the first three days of the tour will be on the island of Corsica just southeast of France and west of Italy in the Mediterranean Sea. As you might well imagine just by its sheer location, the food on Corsica is a fantastically rich blend of French and Italian flavors. Read more »
Full-on eggs – right on! This recipe combines the protein power of eggs and sausage, fresh zest of red bell pepper and shallots and richness of Parmesan cheese – all in one pan.
Click either picture on this page for a complete, easy to follow, step-by-step picture book recipe. Before getting started, though, here’s a quick tip: adding just a small amount of salt to the eggs before cooking them not only enhances scrambled egg flavor, it also ensures the eggs will turn out soft and tender. Eggs cooked without salt tend to be tough and rubbery as shown in the pictures below.
Four years ago, I dreamed of putting together step-by-step video and picture books to help people get in and out of the kitchen as quickly as possible – and live to tell about it – with something darn flavorful on a plate. And though I hopped on that dream right away and do have video and picture books on the market, I’ve always been limited by book distributor file size constraints and could never have the videos directly embedded in the books free of Internet access. Now I can – but only through Apple and iTunes – and specifically, only for the iPad. Read more »