Wednesday, May 27, 2009

The Relationship Between Bikes and Pizza

The day began with sunny skies so I was definitely riding the Expedition to work. Since I worked a bit later last night I decided to start my ride around 7 a.m. and go straight to the doctors office for a consult on my back. The trip took me a mile or two past my office and up a pretty big hill so the decision was obvious.

We're eating pizza tonight!

Ah, yes. Reason #3.5 to bike commute. We get to eat well and stay in good shape(even just reasonably good shape. I will admit that the Running Bob and I like food. A lot. Not just eating for the sake of eating but eating really good food. Even a ham sandwich must be thoughtfully prepared and taste heavenly. We also have a tendency to put on weight if we aren't careful but are sufficiently vain that we devote a good deal of time to exercise, so having bike commuting as a regular part of our daily lives is a real plus for us.

Pizza for us these days is the at home variety. Bob grew up with strong Italian-Hungarian-German roots in the kitchen and has high expectations of his pizza. This year he took to preparing 10 - 12 pizza crusts that he froze on circular cardboard trays and stored in the freezer for later use. We pull out the frozen crusts when we are wanting something quick but delicious to eat and prepare what he calls, cocktail pizzas, usually eaten on the porch or in front of the fire over Scrabble or Cribbage.

This evening I did the preparation using onion, red and green peppers, zucchini, mushrooms, garlic, and eggplant, all caramelized and dusted with mozzarella. We used a nearly a whole stick of butter in the process; a matter I don't take lightly that caused me to repeat over and over in my mind "I pedaled hills, I pedaled hills, I pedaled hills". Bob observed and critiqued my work throughout as he feels it his responsibility to challenge and encourage me in the kitchen, and make sure I don't cook too healthily. I will give it to him that he took my dietary needs into consideration when he prepared this last batch of pizza dough by making them with whole wheat flour. Thanks, Running Bob.

As you can see Bob was one happy Italian when we took the pizza out of the oven. I had planned to take pictures of the pizza cut and carefully placed on our plates but got so excited by the aroma of the pizza I lost my head and just dove in. I can't say enough about caramelized veggies, despite the use of nearly a whole stick of butter. Just don't do it every night and find a way to fit 30 minutes of swimming into the next day. Oh, yes. And take a longer route in to work the next morning.

Life Update

Bob and I are leaving the puppy-chows in the good hands our trusted housesitters and taking off Saturday morning for the Rock and Roll Marathon in San Diego. I've never been to San Diego or southern California so I'm really excited. We're staying in the Gaslight District and plan to rent bikes sometime while we're in town. As I did with our Portland trip, I plan to document our trip with highlights of what we saw and did. If any readers have suggestions of things we should see or do while we're in town (until June 3) please pass on your tips.


The Running Bob said...

Dear SheRidesABike,

I noticed that pizza sauce was not used in the cocktail pizza. Was a light layer of pesto applied upon the dough prior to adding the carmelized vegetables? And just what was the origination of the term "cocktail pizza" -- I find that fascinating!


A Fan of the "SheRidesABike" blog.

robison52 said...

I KNOW how much you two love to eat, but before your Rock and Roll Marathon in San Diego remember not to eat anything unusual or exotic BEFORE the race...I learned this lesson the hard way and had severe stomach issues during the 2008 Boston Marathon. After the marathon you can eat to your heart's content. You'll have to see the Pacific Ocean and enjoy the boardwalk. Also the dinner/concert at "Humphreys" (sp) is pretty cool as it's outside near the ocean and those on boats/yachts watch the concert for free.

Doohickie said...

A little old, but in this thread, I made pizza in real time.