Here in the psychotic midwest, mother (F*#ker) nature gave us 2 ½ days of spring. Bikes and Beers must be had before Old Man Winter slaps anyone in the face with a 23° F wind chill on a bicycle (like today).
Illinois weather does really suck sometimes, but if you’re up by the suburbs of Chicago, safe trail Cycling is vastly open to where your mind and body can take you.
On Wednesday, April 11, 2018, the trunk bag was minimally packed on the Trek Darth Vader to trek to Three Floyds and back. And by back, I mean to my parents where they’ll bring my bicycle and I the remaining distance.
Trails taken (that made up of 97% of the entire trip):
- Kishwaukee – Kiwanis Trail
- DeKalb Nature Trail
- DeKalb – Sycamore Trail
- Great Western Trail
- Randall Road Bike Trail
- Silver Glen Trail
- River Bend Trail
- Fox River Trail
- Stearns Road Trail
- Illinois Prairie Path Elgin Branch
- Illinois Prairie Path Aurora Branch
- DuPage County Regional Trail
- Dupage River Walk
- West Branch DuPage River Trail
- Southern DuPage Regional Trail
- Greene Trail
- Veterans Trail
- Centennial Trail
- Old Plank Road Trail
- Thorn Creek Red Paved Trail
- Pennsy Greenway
- Munster, IN – Pennsy, Thorn Creek, Old Plank Road were taken back
- I & M Canal Trail (61 miles)
The 365.53 km (227.13 miles) in three days were Beautiful and exhausting. Here are my Relive links:
I have not experienced a bad 3Fs brew. And I don’t think that I ever will. The stay at a new hotel almost next door to 3Fs was modern and wonderful. Please, check out Munster, Indiana and Three Floyds Brewing Company.
Adventure is my exercise.
Yellow Potatoes were roasted and slightly cooled before slicing these Potatoes and placing in their final deathbed.
In a saucepan, Veggie Broth, Garlic Powder, Crushed Red Peppers, Sea Salt, Sugar, Pepper, Almond Milk, Lemon Juice, Yellow (standard) Mustard, Corn Starch and Vegan Parmesan ‘Cheese’ was prepared.
The dead sliced Potatoes were placed, skins down, and smothered in the Vegan Lemon Dill Sauce and roasted//broiled to create amazing texture and color.
Through the spring snow, through the freezing rain and through my own sanity, a nice, lengthy visit was made to the parents a few weeks ago. The trip helped me realize all the little things in life that my careers tediousness takes away from. To sum it up simply, I cannot truly receive packages that require a signature, because I’m always at work.
This winter, in the midwest, has been painful, grueling and never-ending. Perhaps, the weather got to my head, but money isn’t everything. Time is money. Passionate hobbies should not decrease to better others dreams. I quit my job this last weekend.
“Intelligence is the ability to adapt to change.”
While visiting my parents, homemade Mustard was created in two separate batches.
German Beer was used for both.
Yellow & Brown Mustard Seeds, Garlic, Beer, Allspice, Sea Salt, Tarragon, Turmeric, Brown Sugar and Wasabi Powder were carefully combined and set at room temperature before blending, cooking and cooling.
Keep exploring. Do the things that you LOVE. And don’t let anyone (but yourself) take them away from you.
Last night, I watched a documentary on obesity called My Big Fat Body starring Frank Payne, a writer/comedian/actor. The documentary was eye-opening and touching showing Frank’s side of this sickness. The film ended leaving myself curious of how Frank was today, nine years later. After digging online for a bit, the conclusion of how Frank was doing was not good. He passed away in 2012, three years after completing this film, of seemingly a heart attack. Eat Healthy, Be Healthy.
Here is a link via YouTube:
A Beefsteak Tomato was sliced and seared on both sides. Mashed Cauliflower was made with Cauliflower, Almond Milk, Garlic, Dill, Onions, Sea Salt, Dill and Cayenne. A bun was sliced and smeared with Earth Balance to be seared as well. Alfalfa Sprouts, Mashed Cauliflower, Red Onion and the Tomato stuffed the bun ever deliciously. The Beefsteakwich was served with Thrice Baked Potatoes.
Slight Oil, Garlic, Onion, Jalapeño, (real) Mustard, Tofu, Sugar, Sea Salt, Pepper, Liquid Smoke and Paprika were pan-fried for a good while before adding diced Tomatoes (canned in Juice) & Ⓥ Boca crumbles.
Ingredients were extremely easy to prepare and assemble, but allowing time to cook down is obviously time consuming.
Paired with Mashed Cauliflower, Pickles and Onions, Sloppy Jo sandwiches were ever comforting.
The Sloppy Jo Pi started with greasing a pan with Earth Balance ‘butter’. Dough was placed in the pan and layered with Waffle, Sloppy Jo awesomeness, Pickles & Onions, Mashed Cauliflower and Daiya before covering with excess Dough.
Sesame Seeds topped the Dough and this beast was baked with a lower temperature.
To overcome various obstacles is never an easy feat, but sense of accomplishment can be so great once overcome.
Illinois, this month of January, has been bipolar and basically psychopathic. This one commute home on a Sunday evening was very unusual. The air was thawing the frozen ground like a shock thaw, that some of the most dense fog was literally in the air. On this commute, I had to overcome the fog and a portion of that commute was dealing with the thick fog and the road traffic barely visible. Eyewear was useless because of the heavy moisture in the air. The ground was still mostly frozen with some ice and water. Getting closer to home I chose an off-road path on the softest ground that had some snow, some mud and some puddles. Never had I ever had to deal with all of those obstacles in one ride.
Today, through an indecisive process, a Stromboli was made. A Celery Blush Sauce was utilized to compliment this Vegan roll of awesomeness. The Celery Blush Sauce was a combination of Celery Soup:
High Quality Tomato Puree, Basil, Garlic, White Onion, Sugar, Cayenne, Sea Salt & Pepper were simmered and slightly cooked down before combining with the Celery greatness.
The Ⓥ Stromboli’s key ingredient was a Plant-Based Protein mostly from Lightlife products.
Chopped Smart ‘bacon’, Garlic & Onion Powder, Cayenne, Parsley, Liquid Smoke, Sesame Seed and Ⓥ Parmesan was infused with Lightlife ‘sausage’ and ‘beef’.
Dough was rectangled and seasoned to be then stuffed with the Plant-Based Protein and Daiya. After being rolled up and splashed with Celery Blush Sauce, this massive loaf was baked and cooled to be sliced up and served.