After work this afternoon, the weather had finally broken enough for me to get back on the bike for a 16 mile ride … the first since Saturday’s 35 miles. I’m 16 miles from 2300.
I haven’t done much. Haven’t been out on the boat, haven’t taken any pictures to share, haven’t cooked much, though I did do a turkey breast last night that was darned good. I’ll post that recipie.
Had dinner with Nancy tonight, which is always a pleasure, though Andie and Nancy talked real estate most of the evening. Mezza Luna was our restaurant of choice, which is always a good choice. It was a very pleasant evening to be outside near the ocean, and the breeze I’d fought on the bike was now our friend, and I ate too much. Thank goodness I managed to get out on the bike. It’ll be a tossup tomorrow between mowing in the afternoon after work, or riding. There won’t be enough daylight for both.
Daylight Savings Time will be extended this year, though, to the end of October. Looking forward to keeping the later daylight for a while, at least through pledge. I’m one of those who thinks we should be on daylight time all year long, but I don’t think that’s going to happen.
OK, here’s the turkey breast recipie.
Lemon Pepper Turkey Breast.
Preheat the oven to 350. Prepare a poultice of canola oil, garlic powder, the juice of one lemon, and fresh ground black pepper. Season the turkey with kosher salt and spread the poultice on both sides. Prepare a heavy cast iron grill pan with cooking spray, place the turkey in the pan, and place the pan in the oven. Roast uncovered until the meat reaches an internal temperature of 165 degrees, about 70-90 minutes.
In a sauce pan, bring one cup of dry white wine and 2T of butter to a boil, reduce heat and add 3T(more or less) gravy flour to thicken. Add about 1T honey and 1t dried mustard powder. Salt to taste. Cook over medium heat until it reaches your desired consistency. Spoon over sliced turkey.
Pesto Green Beans
Clean and snap about 1/2 pound fresh green beans. Steam on the stove top or in the microwave for 5 1/2 to minutes, until crisp but tender.
In a dry skillet, toast about 1/4 cup pine nuts. Place in a food processor with several leaves of fresh basil, a clove of garlic, and enough olive oil to coat. Process in pulses until well blended. Serve over steamed green beans. Sprinkle with feta cheese if desired.