Zucchini season has taken hold in my backyard and I’m looking for ways to use three squash daily in order to to keep up with the plant’s production schedule. So far, one of my favorite ways is to make roasted vegetable sandwiches.
What to do when your garden is overflowing with lettuce? Besides giving it away to neighbors and friends, you’ll have days when leafy greens are the foundation for breakfast, lunch and dinner. On a recent morning I grabbed handfuls of green and red lettuce from the garden bed, pulled a few green onions from the…
My husband and I are fortunate to live on a residential lot that is about a fourth of an acre in size. This is a blessing and a curse. It’s a blessing because it’s great to have so much space and we’ve been able to host a number of large gatherings in the back yard.…
Heavenly aromas are just an hour away. I’ve been trying to eat more vegetables and I recently found a delicious sounding recipe for Mixed Vegetable Curry in a cookbook called New Recipes from Moosewood Restaurant. Located in Ithica, New York, the 39-year old Moosewood is known for its wholesome vegetarian cooking. As I read the…
Welcome to Bicycles and Blueberries! You may remember us by our old blog title, Saturday Long Runs. We’ve changed the name to more accurately reflect what we, Susan and Jennifer, do on Saturday mornings, which includes much more than heading out together for a long run. We do yoga. We ride our bikes. We visit…
Christmas is over, New Year’s Eve has come and gone, and I am eagerly looking forward to a brand new year. But before I hurl myself toward the goals and plans I have for 2012, I want to take a quick peek back at a few personal highlights from 2011: -Finally, I learned how to…
Saturday Downtown Triathlon equipment check: cruiser, yoga mat, shopping tote
Our living rototillers
Our first Sunday Supper was fantastic! Nine families comprised of 30 friends ranging in age from six to 70 gathered in a picturesque backyard to enjoy a flavorful feast and glorious early-summer weather. The pictures and menu tell it all. Big thanks to our friend Robin, owner of B&B Photography, for taking the awesome pictures!…
For our first Sunday Supper we served a combination of two sirloin and two tri tip beef roasts that were 2.5-3 pounds each. Roast Beef The day before you cook the roasts, rub them generously with a blend of dried herbs, salt and freshly cracked black pepper. Add 2 tsp salt and 1 tsp pepper…
Bicycles and Blueberries 