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Thread: Dear So and So

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  1. #1
    Join Date
    May 2010
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    Quote Originally Posted by tulip View Post
    You bringing your bike to RVA??
    No, but I brought a helmet & shorts! Hoping to borrow one from an old running coach but nothing is decided yet. I rode the forest hill park trails on a beach cruiser last time and learned that was a bad idea

    "I never met a donut I didn't like" - Dave Wiens

  2. #2
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    Nov 2005
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    Between the Blue Ridge and the Chesapeake Bay
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    Quote Originally Posted by jessmarimba View Post
    No, but I brought a helmet & shorts! Hoping to borrow one from an old running coach but nothing is decided yet. I rode the forest hill park trails on a beach cruiser last time and learned that was a bad idea
    Check out RABA. They have rides every day. Good riding towards Ashland and east of town out near airport. How tall are you?

  3. #3
    Join Date
    May 2007
    Location
    Katy, Texas
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    note to self:

    next summer, should you be hit by a desire to grow some basil, please show some restraint, plant one pot instead of 6. Think about the pounds and poundsof freshly chopped , frozen basil still sitting in your freezer, not to mention the half pints of pesto filling the pantry shelves. Even your friends are ducking and running when they see you coming.

    Seriously, how much pesto can one person eat or give away?

    Currently harvesting and throwing away 2 or 3 times a week.

    me
    marni
    Katy, Texas
    Trek Madone 6.5- "Red"
    Trek Pilot 5.2- " Bebe"


    "easily outrun by a chihuahua."

  4. #4
    Join Date
    May 2010
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    New Hampshire
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    I love pesto
    2005? Storck Senario cd 1.0 with SRAM Force, Specialized Romin Comp Gel 155 saddle
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  5. #5
    Join Date
    Jun 2002
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    Mrs. KnottedYet
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    9,152
    I love pesto!
    Fancy Schmancy Custom Road bike ~ Mondonico Futura Legero
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  6. #6
    Join Date
    Jul 2011
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    Oregon, USA
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    Is this the I love pesto thread?

    Dear Pesto Maker, I love pesto, too.

  7. #7
    Join Date
    Apr 2009
    Location
    Tucson, AZ
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    4,632
    I'm kind of ambivalent toward pesto. Fresh is good. Jarred stuff...depends what brand it is. I also think it needs good pasta to go with it. There's a local pasta company that makes pretty awesome Garlic! Fettuccine (yes, that's what it's called) that goes very nicely with pesto.

    I need to do something with the pot of basil that's outside.

    Dear inner cyclist--
    Don't feel bad about "wasting" today. I know you're going to feel like this is a case of sour grapes, but really, it's hot (or will be once you get out!), it's humid, it's foggy (so your drive to the trail would have been interesting, to say the least). On top of that, since you toughed that seatpost thing out yesterday (24 miles would have been quite enough, but you decided to do another eight!), your knee and hip would really like to take the day off. Go back to bed for an hour or two. It's not worth killing that poor knee and hurting it more for the sake of a 15 mile ride. And yes, I know you're not happy about not being able to ride for quite a few days this month because of the heat and the car issue. Deal with it.
    Last edited by Owlie; 07-10-2011 at 03:36 AM.
    At least I don't leave slime trails.
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    Saving for the next one...

  8. #8
    Join Date
    Feb 2006
    Location
    DE
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    1,210
    Errr, I have 6 basil plants. I've found that it's the right amount for me.

    I harvest periodically and make pesto - put in everything (basil, parmesan reggiano, nuts - pine nuts or more likely cashews, garlic) but the oil. Shape into logs, wrap each in plastic wrap, or sandwidh baggie, and put them all into a zip lock bag in the freezer.

    The beauty of doing it this way is without the oil, that it thaws almost instantly. Just put your pesto log into a bowl, add some olive oil, whisk together, add more oil until you get the consistency you like, and you are good to go.

    And while I'm sure that someone will find fault with this method, it has worked very well for me for many years.

  9. #9
    Join Date
    Nov 2005
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    Between the Blue Ridge and the Chesapeake Bay
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    You can also freeze it in ice cube trays and then have individual portions. Marni, I hope you stop tossing basil...there's always room for more pesto in the world.

  10. #10
    Join Date
    Sep 2007
    Location
    Uncanny Valley
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    Wow, it takes a 2' row for me to get enough basil to put up pesto for the winter. +1 on the ice trays.

    Taste of summer in the middle of winter.

    I keep reading not to put cheese in pesto that you plan to freeze. Sometimes I do, sometimes not, if I use cheese it's always good stuff, never noticed a problem. Anyone have a comment on that?
    Speed comes from what you put behind you. - Judi Ketteler

  11. #11
    Join Date
    May 2007
    Location
    Katy, Texas
    Posts
    1,811
    lets see... I have 14 2 foot logs of frozen pesto and 24 jars of pesto and that's not counting the 12 or so I have given to my daughter, trainer and breast doctor's nurse. I have 6 pots not 6 plants, each pot is 2' diameter and holds multiple plants in spite of thinning.

    Back to harvesting and throwing.

    Owlie, I have regular, sweet italian, globe, cinnamon and two others flavors I can't recall, but I would love to have a drunken chicken recipe.

    I would actually consider mailing it out to the pesto to those on the list who want it, but the cost and inconvenience sound a bit daunting.

    marni
    marni
    Katy, Texas
    Trek Madone 6.5- "Red"
    Trek Pilot 5.2- " Bebe"


    "easily outrun by a chihuahua."

  12. #12
    Join Date
    May 2010
    Location
    Denver
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    Quote Originally Posted by tulip View Post
    Check out RABA. They have rides every day. Good riding towards Ashland and east of town out near airport. How tall are you?
    5'7". I think I've found a friend of a friend who has a bike that will fit, plus has the same size feet as me (I didn't bring shoes). Now I just need to find time to ride it Thanks for the ride suggestions!

    "I never met a donut I didn't like" - Dave Wiens

 

 

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