It is time to say good-bye to a dear friend, my wonderful bike Victoria. I bought her 2 years ago so I could get back into cycling after many years. She was a second-hand bike listed on Craigslist that was built from some very oddly matched components. Quite honestly, she is a Frankenbike!
Did I just say that?
The truth is, I have really enjoyed spending time with her riding the bike paths of our city. She has taught me that no matter how out of shape and tired you may feel, you can still get out and have fun. There is nothing like that feeling when you catch a breeze in your hair or when you coast down a hill feeling as though life is filled with laughter. It is a very childlike feeling. Victoria and I shared many days filled with fun and challenging rides, picnics and adventures.
So why am I saying so long to Victoria? I am ashamed to say that I have cheated on her by purchasing Victoria 2. I felt I had to move on. I needed more bells and whistles and speed. I was enticed by a newer model. Oh My!
Thankfully, my oldest daughter has offered to give Victoria a loving home. She is also hoping to get back into cycling and was looking for a nice bike. Now when she and I go for brunch in the neighbourhood we can ride our bikes and meet up at a local bistro.
If there is one meal that I love, it is Brunch! Our neighbourhood hosts a number of quaint bistros and cafes that specialize in all day breakfast or wonderful weekend brunch. Some of these cafes are so popular, they are lined up all day on Sunday.
Often, I will make something delicious for brunch at home. I recently saw Giada De Laurentis make this Sausage, Bacon and Spinach Breakfast Hash on TV and decided it looked good enough to try. It turns out to be a hearty recipe that works well for a group of 3-4.
Salami, Bacon and Spinach Breakfast Hash
Makes 4 servings
8 oz. bacon (5 to 6 slices), cut into ½-inch pieces
2 medium russet potatoes, peeled and chopped into 1-inch cubes
1 ½ tsp. kosher salt
¾ tsp. freshly ground black pepper
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 red bell pepper, cored, seeded and cut into ½-inch pieces
3 cups baby spinach leaves
5 oz. dry salami, peeled and cut into ½-inch cubes
½ tsp. ground nutmeg
zest of ½ medium orange
4 large eggs, at room temperature
Cook the bacon over medium-high heat in a 12-inch nonstick skillet, stirring occasionally, until crisp, 10 to 12 minutes. Remove the bacon using a slotted spoon and drain on paper towels.
Add the potatoes, 1 teaspoon salt and 1/4 teaspoon pepper to the pan juices. Cook, stirring frequently, until brown and crisp, about 25 minutes. Remove the potatoes using a slotted spoon and drain on paper towels.
Add the oil, onion, bell pepper, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the spinach, salami, nutmeg, orange zest, the remaining 1/4 teaspoon of salt and pepper. Cook until the spinach is wilted, about 4 minutes. Stir in the bacon and potatoes.
Make 4 indentations in the hash and break an egg into each. Cook until the eggs are cooked through, 5 to 6 minutes.
Recipe from Giada De Laurentis