Foodie Thought Monday & Chamois Burgers

Not much going on today. After 4 days in a row of nipply riding, it's time to let the meat sticks thaw out a bit and take it easy. B-Man has been little under the weather, and everyone in my entire office is sick. Add in me riding outside in the snow and cold like an idiot over the weekend and I have assumed the position for illness to give it to me long and hard. My only hope is that last week's multi day "stomach issue" was my version of the illness. Doubtful. But one can hope.

With my first race only 26 days away (Woot! Woot!/ALL MY GOD!!!) I'm going to use most of this week as a rest week. Then start the build, etc., etc., for 13 hours of fun in the woods and cow pastures of Leesburg, VA. This race is getting huge numbers. I'm looking at the numbers wondering how many racers the 7.6 mile loop can hold? The more the merrier I guess! Just shows you charge a good price, give the racers a fun course and they will come! Nice job Plum Grove.

Spent some time tonight cleaning last week's 8+ hours of early spring grime off of the Campeon. Back to looking fast, spicy and sweet. I'm still totally digging the way this bike rides.

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Wifey picked up a book from the library the other day- Bob Greene's Best Life Diet. I can't really comment on the actual book and/or the "diet". But one thing I will comment on is the fact that this book and many other similar nutritional/diet books are really starting to chap my ass. Why? Well, I like reading the stuff, but the recipes have got to step up and get into the real world for folks. Not that they're BAD, I'm sure many are damn tasty, and damn good for you. I just think they unrealistic for folks to incorporate in their daily routines.

Do I REALLY have time to work till 5, drive 25 minutes home, ride for 2 hours and THEN make grilled swordfish with mango chutney salsa, baked potato, and fresh steamed asparagus??? Ah, no! I think the authors of these books aren't doing their readers any favors by suggesting that they make meals that it either A. Takes a mad amount of chef skills to make. B. Too much time. and C. Costs too much money.

I sort of have my routine down with my weekday eating. Most of the meals, ESPECIALLY during the season, are done within a 1/2 hour. Less, if I took the time to pre cut and store some vegetables. Most of my meals are whole wheat pasta/brown rice based with a wide variety of veggies and lean protein from chicken, tuna, turkey, and veggie crumbles. Then of course there's beans. More than a tooting magical fruit. They're protein/fiber powerhouses.

I try to keep the meals lower in saturated fats, high in complex carbs and high in fiber. These are my general rules with my down fall being cheese. I go with low fat cheese when possible or cut back on the amount of REAL cheese. Cheese is the spawn of Satan and his minions.

What does all this verbal diarrhea mean? Hell I don't know. Just that I'm tired of reading that I should be making all this high zoot stuff. Keep it real fitness gurus. Tell me what to do with a can of Albacore Tuna, some instant brown rice, a box of pasta, etc.,suggest meals that use "real world" food that can help me streamline my cooking.

The high zoot things are cool for the weekend, or when you have the time, but try to be realistic. I think too many books overwhelm the reader, with exotic ingredients and hard to replicated meals. Leave the reader thinking "Hell it's just easier to go to McDonalds or Burger King!" and then fall back into the routines that make/made them fat in the first place.

Still on the subject of food, with no of the rant but all of the great taste- here's the recipe for some kick ass turkey burgers I spoke of yesterday. I would NOT make these on a ride night. Takes too long. You could make up a batch and freeze them individually I suppose.

Soiled Chamois Spicy Bung Burning Burgers
(You KNOW that's appetizing!!)

1/2 Pound Ground Turkey
1 Link of Hot Italian Turkey Sausage (de-linked/skinned/crumbled)
1 Egg
Couple jiggers of Worcestershire Sauce
Pinch/Dash of Salt and Pepper,
1/2 cup or so of bread crumbs,
1 Small Onion
Hand Full Of Fresh Spinach
Clove of Garlic.

Put Spinach/Onion/Garlic in food processor. Vrrrrrrooom, vrrrroooom done. Put all ingredients in a big freaking bowl. Clean the bike grease off your hands (under the nails too please!!) then dig in, mixing it up good with your hands. Make up some patties. I can get four or so out of this. Depends on how big/small you want 'em.

You can grill them, fry them or whatever you want. I bake mine (my personal pref). at about 350 for 20/25 minutes with some foil on top. Flip burgs at 10 min. mark. My oven is "vintage" with a "vintage" (broken?) thermostat to boot. So for all I know I'm baking these at 900 degrees. Use your best judgment and don't blame me if you get some kind of turkey meat carried disease.

Mount burgers on some 100% Whole Wheat buns, with a sliced of fat free cheese. Serve with some baked homemade Baked 'Tater Chunks or some decent store bought ones like McCain Roasters. A beer like a Weyerbacher Double Simcoe IPA is the titz with this meal (weekend only please!). The crisp bite of the beers cleanses the tongue and leave you refreshed, ready for another bight and just a tad buzzed! :)

Are these burgers good for you? I doubt they're THAT good for you. Using turkey instead of fat ass beef, and adding in some veggies like spinach couldn't hurt. Plus when YOU make your food, you control of the quality, ingredients and portion sizes. You could ditch the sausage and used ground turkey breast if you wanted but you MIGHT have to add a dash of olive oil to make up for the freaking leanness of the meat. With the amount of riding most of us do, we can afford some added calories. Just don't forget to ride!!!

Oh well, that's Monday. Time to rest, try to avoid getting sick, and start panicking about the coming season!

Later.