Bike Beer Repeat

Thanks to  our friend Emeline for organizing today's Ride Bikes, Drink Beer, Repeat - Westside Edition. Most of the group met at 10:45am in Inman Park and then cycled through downtown Atlanta to the westside of town. First stop: Redbrick Brewery. Second stop: lunch at the Atlanta Food Truck Park (O&I shared a fried avocado BLT and BBQ pork tacos). Third stop: Monday Night Brewing (let me just say: damn, their space is so great - major kudos for creating such a trendy yet welcoming atmosphere). On the ride we met some cool folks that I hope to see again and the slower pace allowed me to appreciate a lot of historic architecture that I had previously overlooked. Thanks again Emeline!

Total ride (from home): 19 miles • map at bottom

What's for breakfast? Omelets

Omelets with pickled tomatoes*, pickled peppers*, green onion*, thyme, goat cheese, ham and paprika. Toast with avocado, red pepper flakes and lemon. A dollop of greek yogurt on the side. Happy Saturday to you! We're off to ride bikes.


*from our garden

Sunday's Brunch

Sunday was a thankfully slow and relaxed day around the And Topher Too house. We slept late. Enjoyed an hour of exercise at a very empty gym. Then I read the New York Times while Oliver worked on our taxes. I'm sure I should've done something more productive - but it was cold and raining and I decided to indulge the desire to do nothing. 


Given the quantity and timing, breakfast became more of a brunch. Scrambled eggs, spinach with mushrooms, potatoes with onions and peppers, avocado,  a bit fried deli turkey and a giant slice of whole wheat sourdough toast. The fridge is now empty except for spinach and eggs - just enough for lunch. Looks like Monday night will a YDFM night!

Lazy Sunday eating

We ran out of food before our weekly YDFM run so yesterday I stopped by our neighborhood Kroger for a few healthy basics. Half pound of turkey, a freshly baked boule of rosemary bread, an avocado and a head of lettuce. Avocado with a squeeze of lemon and a sprinkle of red pepper flakes is really delicious; a great addition to a regular ole turkey sandwich. 

Beans are soaking now and will be stewed for our work week lunches. Hoping to post that recipe sometime this week. Money gets tight this time of year and this very inexpensive meal can you get through until your next paycheck if needed.

Homemade Salsa

When Oliver asks for dinner ideas classic Latin American dishes are always the first to come to my mind. Tacos, enchiladas, moles and mojos (oh my)! There is no denying these are my favorite foods.

Oliver's guacamole is by far the best I've ever tasted (and I have tasted many gaucamoles). It's heavy on citrus and fresh ground cumin. So this week, when he announced that he planned to also start making his own salsa, I was very excited.

The salsa recipe combines fresh tomatillos, several types of dried peppers, onion, garlic and a dash of salt. After quartering the tomatillos and onions he tossed them in olive oil roasted them in under the broiler. The peppers were cut with kitchen scissors, seeded and soaked in hot water. Then it all went into the blender together. The result was a smokey, hot, delicious homemade salsa.