It may not have escaped your attention that i quite like bikes, I'm also not averse to pastry and, on occasion turn my hand to the culinary arts as a way to fill an empty stomach from an empty wallet. It has been a fair while since I've written a blog about food, not even about nutrition but just about food. Sometimes we confuse the two and we lose sight of both things in the process. Food is beautiful, delicious and something we are designed to enjoy. Over time our relationship with food has become somewhat unhealthy. We fear it and we overindulge in it. Food should be a pleasure, especially good food, real food, food which takes time and effort to prepare should be given time and attention when we eat it.
I love this time of year, big miles, a bit less stressful racing/ travel, beer and bakeries, coffee and cookies and of course the turkey dinners. I see a lot of riders who seem incapable of enjoying a good cookie or croissant only to consume innumerable quantities of semi solid goop as soon as they don lycra. at this time of year the lower intensities and longer rides allow for digestion of slightly more "real" foods and I personally enjoy the break from foil wrapped rectangular calories. oh and did i mention that cookies and coffee are also warm which makes cold days that much more enjoyable (remember the old "central heating for kids" advert?
I've been experimenting with some new pocket nosh recently. First off thanks to the opening of a new Korean market near my house I've been introduced to the joys of ho-tteok whicha re delicious cold and MEGA DELICIOUS warm. I've been munching on mochi balls as well, those are some FAST acting but yummy sources of carbs.
Whilst recently cat sitting a friend's house i was overcome by my genetic predisposition to enjoy meat wrapped in pastry and made myself some pasties (i don't have an oven so I took full advantage of theirs. Having made my pasties it occurred to me that these were the original pocket food (the crust allowed miners to carry them with hem down the mine) and, in a flash of brilliance the POCKET PASTY was born. using a basic dough (there are a few good ones in Allen Lim's book) and everything in the fridge i came up with the following combos:
apple, raisin, cinnamon
mashed potato and cheese
mincemeat (which isn't really meat at all ) anyone know where i can get this in the US?
couscous, curry spice and raisin
mozzarella, basil and tomato
but really you could go a million directions and not go wrong. The important thing is to take ingredients you like and cook yourself something special, and if your riding buddies are putting the hammer down, there's no better way to ingratiate yourself with them than via pastry wrapped goodness. Not only are they not 1 cent a calorie like some of the more heavily marketed sugar water out there they're also better for you and more delicious and you don't have to eat sixteen of them to feel full. Oh and you don't get to see your blood glucose climb like Pantani either.
Pro tip, warm these bad boys in the microwave and foil wrap them, put them in your innermost layer and they stay warm for a fair while AND they help keep the old lumbar spine nice and toasty. double win!
oh and when even these go wrong, there's always the Taco shop stop