Blisters and Mustard Sauce

The last time Jerry and I rode, my seat issues continued, so I changed back to my old saddle-- a Specialized Jett, since in the past it had worked for me.

So, we set out Saturday morning, full of high hopes for a great ride. Initially,everything felt great,and I thought I had solved the problem, but as we climbed Camino Alto, that old "spot" started to nag at me again, and I knew the problem was not solved.

We rode around 40 miles, out to Lagunitas, where we took a break.After having rested my behind a bit, I felt ready to ride off, but it wasn't long before pain and acute discomfort set in. By the time we reached home I once again had a full-fledged blister.

After our ride, we stopped in at Mike's Bikes in San Rafael, where Joyce, a downhill rider, has given me advice before, and I think perhaps she came up with the answer. It's not the saddle, but its position. We will bring the tandem in later this week (and she wants me to bring ALL my shorts) and we'll get to the bottom of my bottom problem. I have confidence that she can figure this out.

The night before the ride, I decided we needed a good dinner; besides, I felt like cooking.

I went to Trader Joe's with a couple of ideas; I settled on some thinly sliced pork loin. I also got some mushrooms and broccoli.

We had some farro at home and my previous attempts at cooking it were not entirely successful. The farro was cooked just fine, but it seemed no matter what I added to it to spice it up, it was just plain bland. This time, I had some other ideas. I soaked some dried chanterelles and porcinis and used the water, along with some chicken broth, to cook the farro. I sauted the reconstituted dried mushrooms with garlic, shallots and some fresh mushrooms in some olive oil. When the farro was almost done, I added that mushroom mixture and sprinkled in perhaps two tablespoons of grated parmesan.

I sauteed the pork and steamed the broccoli, and in the pan I had sauteed the mushrooms, I made my mustard sauce. I sauteed some more garlic, threw in some herb mustard, squeezed in the juice of half a lemon, then whisked in some yogurt. I cooked it gently over low heat.

The meal came together really well, and we really enjoyed it. And even though I was full, I knew there was some home-made ginger fig ice cream in the freezer, so I just had to have a dollop to finish off the meal.

If only the ride had been as pleasant as that dinner!