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.
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.
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.
Dice vegetables in large pieces, cube cooked chicken breasts; fry vegetables in lots of olive oil, adding pressed garlic, spices and cubed chicken near the end.Cook pasta al dente, drain but reserve 1 cup, add 3 tbsp of pasta water to bowl, one egg, 1/4 cup grated cheese and stir until a sauce. Reduce over heat if necessary. (Claire’s sauce) Mix pasta back into sauce. Place vegetable chicken mixture and pasta on 8″ plate, cover with sauce, sprinkle nuts and add pepper or salt if you like. Have with wine and your sweetie.