The Voice of Reason

Slow and Steady Wins the Race

I know this isn't Twitter, but all I have time for is a little "tweet:"

I rode 66 miles today!  Woo-hoo!!

Currants: Nutritious & Delicious

For nearly a century, fresh currants have been banned.  These little berries were a host for White Pine Blister, a disease which destroyed forests across the Northern United States. 

Today, currants are back in the form of a disease-resistant variety that won’t damage our forests, and they’re once again making appearances on store shelves.  While they’re in season during the summer months, dried currants are always accessible.  They’re usually kept in the dried fruit aisle of your supermarket, near the raisins.

Currants are very high in vitamin C, antioxidants and potassium.  One cup of fresh currants contains just 62 calories and nearly 5 grams of fiber. 

Here’s a simple currant recipe you can make any time of year.  Enjoy!

Current & Apricot Rice
Yield:  6 servings

Ingredients:
1 ½ cups brown rice, uncooked
3 cups low-fat chicken broth
5 small, dried apricots, finely chopped
½ cup currants, dried
½ cup Madeira wine
½ cup sliced almonds, toasted
2 – 3 sprigs parsley, chopped
Salt, to taste
White pepper, to taste

Directions:

1. Cook rice according to package directions, substituting low-fat chicken broth for water.
2. While the rice is cooking, soak the apricots and currants in Madeira wine.  Remove fruit with a slotted spoon and set aside.  Discard the wine.
3. When the rice is nearly done and the cooking liquid is almost absorbed, add the apricots, currants and almonds.  Mix well and cover, allowing the balance of the liquid to absorb.
4. Taste the rice and season it with salt and pepper.
5. Serve rice mixture garnished with parsley.

Chasing Health, One City At A Time

Since my last post, I’ve been traveling for business.  I’m sure it’s what you guessed, because my blogging lapses when I’m on the road …

This trip, I took my bike with me.  Having meetings in Huntsville, Alabama, West Palm Beach, Florida and Santa Monica, California, I’ve seen some beautiful country … and some pretty big hills.

At this point, I’m getting comfortable with 60-mile rides, but I still have a lot more ground to cover (Pun intended!).  The Horse Farm 100 is in October, so, very soon, I need to begin doing 70- and 80-mile treks.

While working and cycling in Huntsville, I’ve found a terrific restaurant called 801 Franklin.  The owners are committed to serving local and artisan foods, and the menu features small plates, if you enjoy sampling different dishes.   

I enjoyed both the Roasted Vegetable Strudel with White Cheddar Cauliflower Gratin and Broccolini, and the Trio of Pan Seared Scallops with Pear, Fennel, and Cucumber Relish with Peppercorn Gastric.

In West Palm Beach, I landed at  Forté, a modern, Italian hot spot where Chef Mark Liberman gives Italian food a twist by incorporating locally-grown ingredients into each menu item.  Tables in the lounge are a great place to people watch while enjoying Wood Fire Roasted Octopus, House Marinated Olives with Rosemary and Oranges and flights of wine or bubbly.  The restaurant even has a blog.  Check it out:  http://www.seasaltandbourbon.com/.

Yesterday, I arrived in Santa Monica, where restaurant choices are as vast as the view of the Pacific Ocean I see from my hotel room.  Last night, I headed to the Santa Monica mountains where I had made a reservation at the Inn of the Seventh Ray. With its New Age aura and fresh-from-the farm menu options, you feel at one with Nature.  I ordered Wild Cobia with Spring Succotash, Miso Piquillo Puree, Summer Truffle and Tamari Beurre Noisette. Divine!

Tonight, I’m not sure where I’ll go, but feel free to send suggestions!