As I mentioned earlier, I have taken up cycling again. I used to cycle quite often until my last bike rusted out and died. I had such a glorious ride on Saturday so I rushed out Sunday afternoon to hunt for a new bike. I decided to test drive a hybrid bike from my local cycle shop. While riding down a side road the tire got caught in a rut in the road. I went down face first onto the pavement and I ended up with a badly scratched face and 2 black eyes. Thankfully no cars were coming and I did not break any bones.
Thankfully, the bike was not even scratched. I promptly returned it to the store and came home to find an ice pack.
I have spent the last few days explaining my new look to my colleagues at work. It is interesting to see people’s reactions to this. Some immediately thought the worst and assumed that someone had hurt me. Some hardly noticed. I must say that I am more amused by their reactions than by my own.
Now I know you must be thinking that this will make me give up on cycling, but my stubborn Scottish blood won’t let me. Now it has become a challenge that I must take on. I cannot let this get the better of me. I was back out last night hunting for a new bike. I plan to keep at it although next time I will definitely wear a helmet.
When the world says, “Give up,” Hope whispers, “Try it one more time.”
– Author Unknown
In addition to cycling I am walking, doing a Zumba work out and eating well. I still feel good about my journey in spite of this setback. I plan to report back in a month or two to say that I have reached my personal goal.
During the summer, I like to eat salads and light meals for dinner. This is a quick and easy take on a traditional potato salad. It makes a great week night dinner when you are in a hurry but still want to eat healthy.
Roasted Potato Salad with Feta and Mint
Makes 2 servings
6 fingerling potatoes, scrubbed and halved
extra virgin olive oil, for drizzling
sea salt flakes
1 cup frozen peas blanched
1 cup fresh sugar snap peas, blanched
2 oz. feta cut into large slices
6 slices prosciutto
½ cup mint leaves
1 tbsp. olive oil
1 tbsp. white wine vinegar
1 tsp. Dijon mustard
Preheat oven to 350 degrees F.
Place the potato on a baking sheet and toss with a little olive oil and sea salt.
Bake for 25 minutes or until golden and tender. Set aside to cool slightly. To make the dressing, combine the oil, vinegar and mustard.
To serve, toss the potato, peas and sugar snaps with half of the dressing. Divide the feta, prosciutto, potatoes, peas, sugar snaps and mint leaves between serving plates. Spoon over remaining dressing and serve.
Recipe adapted from Fresh, Fast, Simple by Donna Hay