photo by 'sam' through durhammountainbiking.ca
Tomorrow night, my wheels will be scoping out the new trail carved out in Durham Forest. A big thanks to the thirty dedicated DMBA members who worked on bypassing a badly eroded gully and successfully added 250 meters of sweet, new single-track. Rumour has it there's a rock bridge of some sort?? Very exciting! Thanks to all who sponsor and fund this and other essential trail maintenance in our forest: KHS Canada, LSRCA, Evolution Cycle, Chico Racing, Bike NXS and Kent Edmunds of SPMI.
Looking forward to strapping on some lights and riding well after the sunset. How cool that our own backyard is the trail work of this great conservation area.
Here's a carb favourite for those of you who want to fuel up for all of Mother Nature's adventures. It's one I've been making for the last ten years. See you on the trails!
"TV Sucks. Ride Your Bike"
Bloomfield Bicycle Co.
Sun-Dried Tomato and Basil Pasta
photo by 'You Can Count On Me' on flickr
8 oz. sun-dried tomatoes, slivered lengthwise, with their oil
1 cup sliced calamata olives (unlike no other!)
1 c up loosely packed fresh basil leaves; slivered
1/4 cup grated lemon zest (about 8 lemons)
2 cloves garlic; finely minced
2 teaspoons ground black pepper
12 oz. brie cheese, rind removed; coarsely shredded (shred from frozen for ease)
1/2 cup cold-pressed extra virgin olive oil, plus 1 tbsp.
1 lb. linguine noodles
Combine the tomatoes, 1/4 cup of oil from the tomatoes, olives, basil, lemon zest, garlic and pepper, Brie, and 1/2 cup of olive oil in a large bowl. Cover and let stand at room temperature for 4 hours.
Bring a large pot of water to a boil. Add 1 tablespoon of olive oil and the linguine. Cook until tender.
Drain pasta and immediately toss with the sauce.