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.
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 »
Really? Brussels sprouts chips an excellent quick, flavorful and even healthy alternative to commercially bagged chips? “C’mon, Bruce. What’s on tap next – fried celery just as good as a hot fudge sundae?” All I can say is: I didn’t believe it either.
In fact, I was never a big Brussels sprouts fan until I was very recently introduced to this recipe and another recipe made with Brussels sprouts, bacon and onions that I’ll lay out real soon. All I can say is try them – my kids and I loved ‘em – and then let me know what you think.
Here’s all you need to make these chips. As always, just click any picture on this page for a direct link to an easy to follow step-by-step picture book recipe.
- 1 Pound Brussels Sprouts
- 2 Tablespoons Olive or Vegetable Oil
- Dash of Salt
- Ground Black Pepper
- Baking Pan
- Aluminum Foil
- Potholder or Folded Dishtowel
- Colander or Strainer
- Small Sharp Knife
Before this week, though I’d had kale before, I was never “clued in” to how nutritious, delicious and easy to prepare it really is. But the other day, Jon Nourse, whose family has owned and operated Nourse Farm in Westborough, Massachusetts since 1722 said kale, with it’s high beta-carotene content, is one of the best eye health vegetables and that it’s actually very easy to prepare.
Read more »
“Knee high by 4th of July.” That’s how tall my good friend Donny at Berberian Farms told me farmers say corn stalks planted in spring should be by early July. But with all the warm weather we’ve had this year, corn stalks are much taller than they should be. That means locally grown early season corn, like the “salt & pepper” corn shown below, is ready for harvest right now. Read more »