That's the helmet I just ordered online for the new steed. Hint: Italian. I love Italian stuff--Italian red wines (favorite is Barolo), Italian food (been cooking it for years), Italian men (Mario Cipollini would be proud of my soon-to-be bike styling), Italian cars (if only I could afford or even RIDE IN a Ferrari), Italian bikes (he he).
Speaking of Italian food, I must be cooking too much. My freezer is jam-packed with goodies! But they should last me a few months, and come in handy once I begin doing double long rides on the weekend.
I don't know what's up with my body--but I keep waking up starving. My guess is that I am way off on my calorie needs, especially since I don't wear my HRM any more to give me a clue as to what I'm burning. I feel like a damn Ferrari--I run on high performance fuel! A few other very low body fat athletes I know report the same phenomenon, so I'm really not complaining--it's just a bit unnerving to wake up at 4AM because my body is done processing my last meal (if you know what I mean, wink-wink!) and my stomach is growling!
This racing every other week with big, intense weekends has been fun, but man, it's exhausting. I am truly glad this will be over in 2 weeks. But the intensity has been revving me up in other ways, as evidenced by a recent sewing binge, and today I pulled down drapes in 2 bedrooms and took them to the dry cleaners, drove around looking for a helmet to match the new bike (gave up on bricks and mortar as you saw above), ordered seeds and plants for my flower beds (I always order a bunch of annual seeds and I need some fill-in perennials as well), managed to get in a 2:15 workout (I actually cut it short because I was bonking because I started late and should have eaten another meal before I started but oh well) and I just finished making 2.5 batches of the following, which you just HAVE to try, especially if you love garlic! If you don't love garlic--what's wrong with YOU????
Linguini Fini con Salsa di Noce (Thin Linguine with Walnut Sauce)
Ingredients:
1 pound Linguini Fini (the smaller linguini), or Spaghetti works great, too.
Sauce:
1 cup walnuts
1/2 cup pignoli (pine nuts)
2 large cloves garlic (I’m like Emeril LaGasse—more garlic is better, so you might go for 3-4 large cloves)
4 TBSP lightly chopped fresh parsley (do NOT use dried parsley in this recipe--basically remove the stems, and your food processor will do the rest)
1 TBSP softened butter (salted, please)
1 TBSP olive oil (good, extra-virgin)
3/4 cup ricotta cheese (I used fat-free, and it works just great—otherwise you might need to drain the regular kind)
1 TBSP water (more if needed)
1/2 tsp salt (Kosher salt is the best in almost all recipes)
liberal grindings of fresh pepper (at least 1 tsp.)
pinch of dried oregano (actually about 1/8 tsp., which is like a pinch to me—you can use ground oregano, and it works quite well)
1/2 cup grated fresh Parmesan or Romano cheese (Locatello Romano works best--don't use the stuff in a can)
Put all the ingredients into the bowl of your food processor, and process until smooth--there might be some chunks of nuts visible (not in my giant Cuisinart, though), which is OK. If it is too dense, add drops of water sparingly. This makes enough to fit into one of the 1-lb. deli containers, and keeps in the fridge for several days. It's good by itself! It also freezes well.
To serve, cook the pasta al dente (which is 8-9 minutes in rolling, boiling, salted water), add the sauce and toss with forks until blended. Yum!!!
You can double the recipe and only use a bit of the sauce at a time and freeze the rest. It freezes quite well.
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