If the weather forecasts hold true, we could be in for some record breaking high temperatures during one or more days this coming week.
Today was sunny but still relatively cool. I went out on another 30 mile bike ride. My legs felt better than they have ever felt so far this year. My only question is: why is it that on an out-and-back bicycle ride, the headwind is always on the “back” portion? I saw some new wildflowers along the road, though I did not stop to take a look at them so I’m not entirely sure what they are. One was red with a yellow center.
Tomorrow is 4th of July, aka Independence Day. We will have a very short worship at church and then join the community for the celebration. We are planning to have lunch with the long-term care residents at the Medical Center. They are having an indoor 4th of July picnic and the community is invited. Elise made some deviled eggs. I put together a key lime icebox pie.
For supper this evening, I tested a test recipe that Cook’s Illustrated sent out. I signed up to be on their recipe test panel and this was the first recipe I got. It was broccoli sautéed with bacon and red onions. I substituted some turkey bacon for regular bacon. The problem with turkey bacon is that it doesn’t have any fat… Thus I added some canola oil as I was frying the bacon. The result is meaty flavored vegetable dish that I think can appeal to even die-hard carnivores. I have some thoughts about using Worthington Stripples® or Morningstar Farms® Veggie Bacon Strips to see how close it gets to the meat version.
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