White, green and bike
I like to ride my bicycle, I like to ride my bike…
Today I didn’t ride, but I’ve an excuse. Yesterday I did ride, seven miles instead of the five I’d been doing, and although the total is on the low side, it still feels good. Then, later last night, I went out to take a walk and ended up shoveling out a path from our porch to the road as well as the entire space around and on the car. It felt good! Aside from the fact that the people in whose driveway we parked (long story) were complete asses. But the actual physical work felt really good, and let me tell you, it doesn’t get much better than Peter Mulvey and Morphine on the iPod while shoveling metric %#@!tons of light fluffy snow.
Today, we shoveled again! The snow was much heavier by the time we got to it, and it was a different driveway, the one where we’ll be parking from now on (see above). But we also got to be genial with the neighbors, and although there was no iPod, there were two of us and thus bits of winded conversation were possible.
My back hurts like nobody’s business, and I don’t feel guilty at all for not biking. Will do it tomorrow. Oooh, I’m liking the physical activity gig. Really, really hope it lasts.
Here’s a gift from the green god on a white and sky-blue winter’s day:
Take come crushed coriander seeds, some garam masala and some black mustard seeds. No precise measurements, I went with about a tablespoon of each of the first two and 1.5 tbsp of the mustard seeds at first. Oh, and a dash of good chili powder. Heat up some fat-of-choice (olive oil and a bit of butter, here) and fry the spices until they smell amazing, and the mustard seeds are popping.
Add a large plastic package of frozen spinach, not the square-package kind but the kind that’s already broken up into clumps; dump in a bit of water; stir well; cover. Steam-fry, stirring occasionally, until the spinach looks unfrozen. Take off the cover and adjust seasonings (at this point I put in salt, garlic powder and more garam masala): you want the spinach to taste just a little bit overspiced. Fry some more at higher heat until it’s no longer watery. Let cool.
Open up a package of silken tofu and drain it as much as you can. Dump the cooled spinach and the tofu into the food processor and whirr until it’s all uniformly colored. Taste, adjust seasonings, refrigerate until tomorrow when you can dip carrots and anything else your heart desires into it.
Good night!