HRIDE: Week 2 Training Report

There's not much to tell in these early weeks of training. The schedule is light and the mileage is low - I call it confidence boosting. After 2 weeks, the 15 miles or so that we log in spin class twice a week is starting to feel easy. 100 miles is long way away but I am starting to see that I might actually work my way up to it.

During team riding my coaches' focus was on cadence - pacing ourselves for distance and using our energy and muscles efficiently. This week I also added some padded knickers to the routine. You might think that bike shorts looks like diapers, well the FEEL like diapers. I was truly unprepared for how uncomfortable and unflattering the things were, but on the bike none of that matters. A little cushion goes a long way.

The Country House Dream

Recently Brad and I have spent a lot of time talking about what we would like to do if we could just discipline ourselves to save some of the money we make. Having acknowledged that we are rooted here in Brooklyn enough to stay a while, we have put off our fantasies of returning to New Mexico. The thing we now dream of most, to give us an escape and an outlet to the outdoors, is a vacation house in upstate New York.

This past weekend a friend, who recently purchased a similar dream, invited us to enjoy a taste of the great upstate at her cabin in the Catskills. Brad and I gladly made the drive and of course it fueled our own desires. It was a relaxing getaway and also the first chance we have had to take our car for a road trip since we purchased it this past fall (it handled wonderfully on the snowy country roads). We went for just one night and had a homemade pizza party while we watched movies and kept ourselves warm with whiskey. We spent lots of time playing in the snow and, as you might guess, Francine had the most fun of all. She also gave us the greatest surprise of all.

It seems our little Francine is a wealth of untapped talent. We had no idea that she too, is an artist. I think you'll be as impressed as we were at the likeness she achieved in this work she created. We call it, 'Self portrait in snow'.

Soon to be Mrs. Green Clean

Yesterday a new stove was installed in my kitchen. (Sadly, the old one was never the same after it was serviced to save Thanksgiving dinner. ) The delivery crew of four arrived while I was walking the dog. In my absence they moved all of our furniture out of the way and started walking back and forth from the truck outside, through the snow and all over the apartment, in boots.

When the crew and my landlords finally departed the wreckage was aweful. The foyer and living room had been turned upside down. The kitchen was full of packing and other trash, and the beautiful wood floors throughout our apartment were a see of muddy bootprints. I had not planned on spending my afternoon cleaning the apartment, but I had no choice.

Around 2pm I finally sat down to work. Everthing was back in it's place and the floors were sparkling with murphy's oil soap, the smell of cleaning products filled the air. The first email I saw was from Brad, containing this article (that's your cue, read it now!). Funny timing as I sat inhaling the scent of chemical clean.

We already use eco-friendly dish soap and toilet paper. Our laundry detergent is perfume and die-free, but cleaning the bathroom is a toxic experience of bleach and steam. I use the kitchen so heavily that Brad and I are always spraying and wiping counters with Fantastic - in fact, I dare to say we couldn't clean without it. But maybe this is not so good for us and it is time for a change.

A while back an article in Dwell magazine provided some sources for non-toxic cleaning products, including this site. I am personally not a fan of seventh generation products, but I intend to start searching for a Fantastic replacement. Two brands I am considering are Mrs. Meyer's and Earth Friendly, whose dish soap I recommend. If you find yourself inspired to consider what you clean your living environment with I am curious to know what works for you. There is never any harm in living a little bit greener.

HRIDE: Week 1 Training Report

I passed one of the biggest obstacles on the H˚RIDE this week - finding the courage to sign up for the challenge! I have been working my way towards committing to TNT for weeks and now I've done it.

I also attended my first spin class. We hit the road, weather permitting, March 3rd and until then we'll be building our endurance and general bike knowledge in team spin classes at a cycle studio on the Upper West Side. During the class I was introduced to proper bike gripping positions and clipping my shoes into the petals. We practiced a few hill climbs and rode for nearly an hour. Afterwards my legs were tired and soar, it is definitely a long road ahead.

I will be facing this eventually, so I might as well start preparing myself mentally now. Check out the Altitude map for the Tahoe course:

The Long Road Ahead

I am proud (and a little bit terrified) to announce that I have made a very big and very important commitment to a cause. As of last Wednesday, February 7th, I am officially a member of the NYC Team in Training Program to benefit the Leukemia & Lymphoma Society. What does that mean? Over the next 3.5 months I will embark on a vigorous training program in preparation for a 100-mile Century bike ride around Lake Tahoe on June 7th!

Last summer my friend Lauren's father was diagnosed with Leukemia and in an effort to be proactive in her support of him and others like him, she joined the Team in Training program for a Century Ride in Tuscon, Arizona where collectively all of the Team in Training chapters raised over $2.5 Million for the Leukemia & Lymphoma Society on that ride alone. This season I have decided to join her in her cause. Lauren and I met each other 10 years ago when we attended The New Jersey Governor's School of the Arts as dancers. Once again we'll slip into some spandex (this time they're padded, although I hope still pink!), and train to cross the finish line in Nevada this coming June.

As a member of TNT I have a personal fund raising goal of $5,000 for Tahoe that I will be asking for your support to meet during my training period. In addition to supporting the cause of the Leukemia and Lymphoma Society, part of the fund raising for Team in Training goes to support the athletes and help them complete their endurance sporting event of choice. As a part of my cycling team I now have 4 expert coaches with a training plan to whip our team of 60+ into shape for Tahoe. TNT also host clinics throughout the season to familiarize us with the gear, fitness, nutrition, and injury prevention knowledge we'll need to complete the ride, as well as making the necessary arrangements and accommodations needed for us to take part in race day.

Over the next 14 weeks we will train as a team 3 times a week in addition to daily fitness maintenance. I know I'll be grateful to stretch in my yoga classes after 60 mile training rides. This routine involves me participating in a weekly 6am ride in my own Prospect Park (6am! Have you ever seen me in the morning?) as well as group rides throughout the tri-state area as we work our way up in weekly mileage. Half of my team is training for a Century Ride in Montauk, Long Island and the rest of us will continue on to Tahoe. However, the Tahoe contingency will be completing The Montauk Century ride as well. For us this will be just another training ride because it's not only distance but altitude and terrain that we will battle in Nevada this June.

I will be sending more detailed information about how to support me on my ride to all of you friends and family in the near future, but if you're eager to donate, you don't have to wait - you can visit my TNT donation home page now. Wish me luck!

Because I Think Everyone Can Cook

My friend Alexis can't cook, or so he says. He eats dinner with Brad and I often and I think the majority of his meals come from restaurants or kitchens of friends if he's not eating instant oatmeal. On the rare occasions where he has been inspired to cook and shared the experiences with me, he has described the food he makes (and eats) as terrible, awful, and at times, inedible.

The other day, after many work hours, Alexis joined Brad and I for a quick weeknight pasta dinner. This pasta is so easy that I think even the most terrible and incapable cook could do it justice and it only takes about 20 minutes. But don't get me wrong, this aint no poor man's pasta - I could eat this all the time because it is delicious. So, go ahead. Give it a try.

Pasta with Sausage, Garlic and Greens

1 lb box pasta (penne, rigatoni, farfalle, or campanelle all work great)
1lb spicy Italian sausage, casings removed
3-4 Tbls olive oil
1 Tbls hot pepper flakes (give or take depending on your taste, I like mine spicy)
4 cloves garlic sliced
1 bunch kale, swiss chard or broccoli rabe, coarse stems removed and cut up into 1-inch pieces
1/2 cup chicken broth (or water)
salt and pepper
fresh grated parmesan for serving

1. Heat a pot of boiling water. Cook pasta to al dente and drain.

2. Meanwhile, in a large skillet heat oil and brown the sausage, breaking it up as it cooks - about 3-5 minutes. Add the garlic and hot pepper flakes, stirring until fragrant (about 1 minute more).

3. Add the greens and toss/stir until the color brightens and they are all wilted (about 2 minutes). Stir in the broth or water and cover. Allow to steam about 3-5 minutes more, until greens are tender.

4. Uncover and season with salt and pepper. Stir in the pasta and distribute to bowls. Garnish with parmesan cheese and serve.

You can do it!

Very Potlucky Indeed

This is Brad's interpretation of potluck, sent to friends as inspiration along with an invitation titled "Do ya feel potlucky, punks? Well, . . . do ya?" to join us for a birthday dinner party this past Saturday:


And this is what actually happened:


Not bad, huh? Not bad at all.

Now I know what you're thinking, "Yummy, where are the recipes?" This little appetizer is not featured above, but it sure was a hit and I highly recommend it for your next food gathering:

Brad and Heather's Salmon Corn Cakes

Corn Cakes:
1 cup yellow cornmeal
1/4 cup flour
pinch baking soda
generous pinch of salt
2 Tbls cream cheese
1 egg
3 Tbls buttermilk
4 Tbls fresh or frozen corn kernels
canola oil for frying

Topping:
4oz fresh smoked salmon
créme fraiche (or sour cream)
small handful of chives, chopped

1. Mix cornmeal, flour, baking soda and salt in bowl. Crumble cream cheese in another bowl and beat in egg and buttermilk. Stir this into the cornmeal mixture and add corn. The batter will be stiff.

2. Heat 1-2 Tbls oil in a frying pan and drop tablespoonfuls of batter, flattening them with the back of a wet spoon to form silver dollar sized rounds. Fry 2-3 minutes per side until golden.

3. Transfer the cakes to a platter. Slice the salmon into 1"x3" strips and fold on top of cakes. Top the salmon with a dollop of créme and sprinkle with chives. Serve to your happy guests!

Today's Forecast Is Cloudy, But Happy

You'll have to pardon me. I'm suffering from a food hangover this morning, never mind all that wine . . .

Yesterday I celebrated my 27th birthday, and what a day it was - appropriately sprinkled with lots of birthday wishes, including 2 flower deliveries from both my family and Brad's and even an ecard from my Allstate agent!

Both Brad and I took the day off from work and all things practical, and started it off with blueberry pancakes. After a leisurely morning we made our way over the the Brooklyn Museum for the Ron Mueck show. In the evening Brad took me out for an awesome birthday date. We walked over to one of my favorite girly boutiques in the neighborhood where I got a new dress after trying on many. And then . . . we went to dinner for a meal that can only be described as epic.

Al Di La is one of our neighborhood favorites that we save for special occasions and last night's 4 course Italian extravagnanza was nothing short of amazing. We had wine paired to each course and the menu included truffle ravioli and cuttlefish risotto with squid ink to mention just a few. I hope every year's aging will taste so good.

And did I mention the fun hasn't ended? We're hosting a birthday potluck dinner party on Saturday night. What a great occasion for a fancy new dress.

Where I Spend My Days

Just got a whole lot nicer with the addition of my new desk! Pretty, isn't it?

Just When I Thought It Might Never Happen

It finally snowed!

And guess where the record accumulation in the city of 2.5" occurred? Right in our own Prospect Park! It may not sound like much, but 2 inches of fresh powder was enough to make my little snow bunny, Francine, the happiest prancemeister in the park.

Tell All Your Friends

Self-employment has been good to me, so far, this second time around. I've been nice and busy, and happy to be in control of my own schedule and workload again. Projects have been rolling in with the new year and to make sure it stays that way I have been working on a wave of self-promotion materials including new business cards, promo mailers and an update to my website.

What are you waiting for? Check it out and pass it along!

If I Were A Pimp

You can be a rappa too. Just try tha Baller fo` yoself – Try da textilizer!

***

Dur'n tha month of Shot Calla Brad n I were mackin' fo` a total of 16 days out of 31. We returned home on tha 2nd of January, n gangsta all tha food we consumed in restaurants while out of tizzown, I wanted nuttin' more than ta cook n eat at hizzle with my hoes on my side, and my strap on my back.

While tha rappa has yet ta be as brutal as one would expect friznom a New York City winta so far this season, it has been consistently grey, wet n now finally cold. So, as you can guess, tha food I've been crav'n has consisted mainly of soups, stews, hearty pastas n chilies . I started yo shit and i'll end yo' shit. This pleasantly spicy Chickpea Soup wit Arugula was a goodie frizzom mah January issue of gourmet, as was this stewy beef recipe I found while chillin' online last week like a motha fucka. I had some success wit pulled pork this pizzle weekend using a tha BBQ sauce Brad learned last year , but tha biggest surprise – easy, delishizzous n sure ta be a motherfucka – was this vegetable chili I adapted from a recipe I found on epicizzle.

Do not fear, this is simple n sure ta pleaze. The bulgur is a pleasant n healthy addition, T-H-to-tha-izzat gives you tizzy T-H-to-tha-izzick "meaty" texture you crave in a good bowl of chili. We ate it wit cornbread coz Brad had mizzle some tha night before - but you don't need mizzle more than a salad fo` a bootylicious mizzy tizzle wizzill warm you frizzay tha inside fo' sheezy.

It's Good To Be Home

During the month of December, Brad and I were traveling for a total of 16 days out of 31. We returned home on the 2nd of January, and after all the food we consumed in restaurants while out of town, I wanted nothing more than to cook and eat at home.

While the weather has yet to be as brutal as one would expect from a New York City winter so far this season, it has been consistently grey, wet and now finally cold. So, as you can guess, the food I've been craving has consisted mainly of soups, stews, hearty pastas and chilies. This pleasantly spicy Chickpea Soup with Arugula was a goodie from my January issue of gourmet, as was this stewy beef recipe I found while scouring online last week. I had some success with pulled pork this past weekend using a the BBQ sauce Brad learned last year, but the biggest surprise – easy, delicious and sure to be a repeater – was this vegetable chili I adapted from a recipe I found on epicurious.com.

Do not fear, this is simple and sure to please. The bulgur is a pleasant and healthy addition, that gives you that thick "meaty" texture you crave in a good bowl of chili. We ate it with cornbread because Brad had made some the night before - but you don't need much more than a salad for a great meal that will warm you from the inside.

Spicy Vegetable Chili

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, thinly sliced
1 sweet potato, chopped
1 large poblano pepper, seeded, chopped
3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons)
5 garlic cloves, minced
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cinnamon
1 28-ounce can crushed tomatoes (fire roasted if you can find 'em)
4 cups chicken broth
2 15-ounce cans black beans, rinsed, drained
2 15-ounce cans kidney beans, rinsed, drained
1/2 cup bulgur (cracked wheat)
2 tablespoons white wine vinegar
salt and fresh ground pepper
1 cup freshly chopped cilantro

1. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, sweet potato, poblano and jalepeño and sauté until onion and carrots are almost tender, about 8 minutes.

2. Add garlic and spices and cook, stirring until spices are fragrant evenly coated on vegetable, about 2 minutes more.

3. Add tomatoes, broth, beans, bulgur, white wine vinegar and salt and pepper to taste. Bring to boil. Reduce heat to medium-low and cook, uncovered, until bulgur is tender and mixture thickens, stirring often, about 20 minutes.

4. Stir in cilantro and ladle chili into bowls to serve.

End Times

As we rung in 2007, Brad and I were stranded in Colorado for nearly 3 days thanks to snow storms that blanketed the deserts of New Mexico like I never could have imagined. Less than a week later, having returned to Brooklyn, we experienced a taste spring fever when temperatures topped 70˚ on January 6th. And now, only 4 days later, I looked out the window this morning and saw the first snow flurries of the season.

Apparently, the few minutes of snow flakiness I witnessed was the latest recorded first snow in New York City in 129 years. What's going on?

The Wig Rides Again

The holiday season was off to quite a start with Heather N' Brad's Holiday-O-Rama. The holiday spirits, including rosemary and cinnamon vodka, bourbon-spiked homemade eggnog, single malt scotch and a variety of Christmas ales, flowed freely in our crowded apartment. The $1.99 present swap couldn't have been a bigger hit - even if Brad hadn't invented the double-or-nothin' coin toss - and the word on the street is that a great time was had by all.



Once we cleaned up and recovered from the festivities, a week of Christmas shopping and holiday preparations ensued. Brad and I had some delicious Christmas Eve Eve dates with close friends and our own little present exchange before heading off to visit our families. The holiday itself was spent in New Jersey were Brad decorated our new car with Christmas Eve vomit and I cooked a Christmas day feast for the Marold clan.

After that we headed to Colorado Springs for a little Thomason time, and if all were going according to plan we'd be in New Mexico right now gearing up to ring in the New Year in Santa Fe, but the weather just won't let that happen. Today is day two of being stranded in Colorado because the interstate has been closed since Friday, and with just 12 hours of 2006 to go, we're weighing our odds on a standby flight back to Brooklyn in time for midnight. At this point I'd say festivities have pretty much ground to a screeching halt.

Wet Rat

A few weeks ago we took Francine to the vet and dropped a few hundred clams. One of the things we tried to address in doing so is why she's always so darn itchy. So, we've been feeding her supplements and an antibiotic for her coat for three weeks now with little change, and then it occurred to us . . . perhaps the problem is the cat.

We gave Turtle a bath the other day to rid her of any potential flees or other itch inducing bits in her coat. Have you ever seen a cat claw her way up a glass shower door? I have, and I have some nice welted scratches up my arm to prove it. But we pulled it off, I held her down while Brad gave her the scrub. And although she was not happy, she certainly came out clean and soft.


The other main to-do this week has been the preparations for our holiday party tonight. Brad and I are hosting a Holiday-O-Rama featuring a selection of "holiday spirits". I've been infusing vodkas, making peanut brittle and in an moment I'm gonna head into the kitchen to started cooking up some spiked egg nog. The apartment is glistening with Christmas lights and the only thing left to do is wrap up some gift swap presents and put on our "outfits". It outta be a good one!

It's Been Too Long Since This Blog Has Seen A Recipe!

My oh my it is good to be home. Brad and I returned late yesterday afternoon to our little apartment in Brooklyn, and it sure does feel big. Eight days in a little hotel room with nothing but restaurant food and home feels like a palace. We had a good time in Miami, saw lots of art, furniture design and more art. We attended the occasional party, drank a few cocktails, had a day on the beach, some time by the pool and watched plenty of bad TV.

Brad did a bit of shopping while we were there. He couldn't help himself in the presence of fashionable men's boutiques and brought home a few great new wardrobe items. I on the other hand brought home a nasty case of strep throat. After fighting it for the last few days of our trip, the plane ride did me in. Brad returned to work today and I happily spent the day in bed hoping to sleep off the last of it. So, despite my complete and total exhaustion with mediocre restaurant food, I am not so inspired to cook tonight and thought to fall back on one of our very favorite frozen meals, yummy homemade veggie burgers.

Veggie Burgers

*One of the great things about this recipe is that there is lots of room for experimentation (or error).

4 carrots, grated
4 parsnips, grated
1 large or two small sweet potatoes, grated
1 large onion, chopped
3 cloves garlic, chopped
4-6 tablespoons olive oil
1 egg
1/2C bread crumbs
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon caraway seeds
1 teaspoon sesame seeds
sea salt
freshly ground pepper
1 handful parley, chopped
1 handful cilantro, chopped

whole wheat English muffins
good cheese and Dijon mustard for serving

Combine all veggies in a large bowl and toss with 2 tablespoons of olive oil. In batches, pulse in a food processor adding oil as needed to process until coarsely chopped and moist. Return mixture to large bowl.

Mix in 1 egg, breadcrumbs, seeds, chopped herbs, salt and pepper. Use your hands like you would with any burgers to mix until well combined. If the mixture is too moist, add more breadcrumbs.

Form the mixture into balls, and place on a non-stick backing sheet. Press flat with the palm of your hand to form patties. The mixture should yield approximately 8 burgers.

Bake for 30-40 minutes, or until the patties are soft and golden brown. Serve on a toasted English muffin topped with some good cheese, like goat or sharp cheddar, and Dijon mustard if you'd like. Goes great with a big mixed green salad.

Layer any uneaten burgers is a flat container with wax paper between them and freeze. To cook, simply place the frozen burgers in a 375˚ oven until warmed through, about 20 minutes.

The Gittery Side of Me

Last Friday, Brad and I attended the first of our holiday season parties. It was a raucous one, gift swap and all, but the most important thing that happened thanks to this event, was the discovery of our alter-egos - and they are good lookin'!


All it took was an invitation to dress up and a can of aerosol hairspray. Wind storms and tornado warnings be damned, that hair wasn't goin' nowhere. Fuhgedaboudit!

This Is An Expensive Blog Post

Maybe it's for the privilege of doing it in a overpriced bathrobe, but the internet is costing me $9.99 for 5 hours here at The Richmond. The little info card says the service is available for 1 daily fee, but when I signed on at 10am, it warned me the session would expire at 3pm. Oh, and the connection? Spotty.

Today is day 3 here in Miami and I am in fact sitting in a hotel robe watching the palm trees sway outside the window in front of me. Brad is over at the convention center installing some sculptures in his gallery's booth at Art Basel. I opted out after helping with a 9am-7pm on my feet day yesterday that left my dogs barking. And besides, I have all this important computing to do - emails, internet browsing, blogging and of course updating this year's amazon wish list* for receiving Christmas presents.

Since our arrival we have already managed to go on a shopping spree and take in a movie, as well as many restaurant meals, but tomorrow the real fun begins. The art fairs and accompanying parties will commence and Brad and I will slather on the sunscreen and hit the beach.

Maimi goal number: Return home to snow and freezing temperatures with a tan.

*Gifts accepted regardless of religious/holiday affiliation. Contact me for shipping information if you're feeling generous.

Chilling A Smelly One

I picked these leaves up off the path in Prospect Park this morning while walking Francine. It has been sunny and 60˚ in the afternoons all week and despite the fact that today is December 1st, there are still some leaves on the trees. Global warming or not, I have been enjoying the sun and the warmth.


The other thing I picked up and brought home from the park this morning was a vile of Francine's poop, per the vet's instructions. They say it is necessary for her records and when we were there last Friday they sent me home with a vile containing a tiny scooper, labeled 'prepaid'. My instructions were to bring it back half full and I have been avoiding the task ever since. But, this weekend Brad and I are heading to Miami again where we'll enjoy temperatures in the high 70˚s and attend Art Basel Miami Beach with his gallery, so today is the day to do all those chores I have been procrastinating about. That is why there is poop in my refrigerator.