Claire shot this from her Big Wheel during the Urban Assault Ride in Tucson. This was my VERY FIRST ride on a Big Wheel! I was born too early. I loved it! We rode it as a team and didn’t win. Ha! Read the rest of this article…
A group of Tucson cycling friends rode a loop from Patagonia to the U.S. Mexico border and back to Patagonia recently. The loop is 50 miles, about 40 of it on dirt roads. It takes in mining ghost towns nestled in oak covered hills, and a broad expanse of high grassland ranches. Read the rest of this article…
This is one of my favorite times of the year in the desert, flowing water, many colored blossoms, green foliage, cactus looking fat and happy, beginning to bud, and the Arizona sycamores and cottonwoods Shadow and boots, seven fallsbursting with green. Read the rest of this article…
One man’s solution to cooking for one without resorting to pizza or chips and dip.
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Preparation: put a cup of water in the crock pot and turn on high, chop vegetables, throw in crock pot with contents of tomato can and cover. Cook on high for three hours; then add mushrooms, can of red beans, squirt of fish sauce, add chicken broth, chili flakes, and turn to low. Cook on low until time to eat. Adjust liquid if necessary. Grate sheep cheese on top of each bowl of soup (not in photo, forgot) and grind some pepper on top of that. Serve with whole grain bread and wine. Read the rest of this article…
Preparation: cook yam covered with some water in microwave 2/3 done, let sit to finish. Fry salmon in lots of extra virgin olive oil with garlic powder and tarragon, remove and cover to stay warm. Add broccoli to salmon juices and olive oil on medium high and brown, add 21 Salute, chicken broth and finish covered. Serve on 8″ plate and a glass of wine. Read the rest of this article…
The link above will take you to Mark Doumas’ Facebook page where he has posted a video of a few of us crossing one of eight bridges over Sabino Creek near Tucson. It’s usually a great short steep ride of about three miles, but with this winter’s snow, and recent spring rains, the bridges become a fun, and cold challenge. Read the rest of this article…
Ingredients: leftover vegetables and chicken saute (two days old, max) extra virgin olive oil, 1/3 cup coconut milk, 1/2 orange, 1 tbsp fish oil, 1 tbsp red curry paste, 1/4 cup dry whole grain basmati rice, cashews.
Pour the cook a glass of wine.
Preparation: cook rice 35 minutes in salted water, drain and cover to finish; stir fry rice in olive oil, curry paste and fish oil; add leftovers to mix with coconut milk and heat; squeeze 1/4 orange into wok and stir.
Serve on 8″ plates with 1/4 orange and chopsticks. Read the rest of this article…