TrackTown, USA: After spending only one night in our bus in Eugene, we have already slipped into our usual daily routine. Morning exercise, then lunch out (pandemic varies this situation). The World Championships do not begin until tomorrow, so we had today to get ourselves organized, cleaned, laundered, and then there is the oh-so-not-fun situation where we have to transfer our tickets from Ticket Bastard Master account to Dave's email address... then to Dave's phone... then to my phone. Thank goodness we have only purchased TWO tickets daily for this event, so there is no need to transfer tickets to phones of others. I'm too old for this stuff.
We went to a local spot for lunch today, Blue Valley Bistro, in Coburg. Our food was good, but it took a good 45 minutes to receive our brunch items. We think they may be understaffed?
This (above) was the Florentine Crepe. It was more like a Florentine burrito - loaded with fresh spinach leaves, tomatoes and feta. Pretty-sure the crepe itself was from food service. Could. Not. Finish. My Driver had two eggs over-easy, potatoes (ala yesterday), rosemary bread, and avocado (substitute for bacon).
After lunch, we drove into Eugene so DT could purchase a phone-holder thang for his bike. He did not bring the one from his real bike at home, and I insist he bring his phone when he heads out on the roads... and enough cash for an Uber.
Dave brought me back to the bus after his shopping expedition, as he was on a mission to get our car washed professionally. There was still a bit of residual coolant splattered on our Jeep. Not a good look, and as much as I hate this car, we can't be seen driving around The Eug with a nasty Jeep. We have arranged for our bus to be washed tomorrow afternoon.
I left My Driver with a short shopping list. As the track meet is every night (next ten nights) from 5-8p, I can't imagine we will be eating dinner at home (or at all). I am assuming we will be having lunch, then cheese and crackers for "dinner" after the meet, as we did during the NCAA track meet (while watching the taped replay on TV). But tonight, we were watching the Tour de France and it is Bastille Day! I asked for the thinnest cut of steak he could find and he brought back a rib eye that had been sliced in half width-wise - super thin. It was PERFECT! (NOTE: I have been seeing this thin cut more often in the market. Am I late to the game? Is this something normal? Influenced by Mexican-American tastes? Please comment below.)
After heating the oven for 30 minutes, I added the frozen fries, and 15 minutes later, I sauteed (aka FRIED) the (salt and peppered) steak in a bit of olive oil. One minute on high heat per side. The steak was removed to a plate, covered with foil, and it rested while I prepared a sauce.
The sauce was a bit of butter added to the pan drippings, a tablespoon or less of grainy Maille mustard, a splash of white wine, a splash of heavy cream, and a lot of freshly cracked black pepper. Fresh tarragon would have been nice, but alas, non. The sauce was left to thicken and then was plated with the fries:
Sorry not sorry. Super delicious and super fast. So tender, and the sauce was perfect. Just like being in France, except it did not cost 35 Euros.
Not a very French salad: sliced mozzarella, with tomatoes, olives, and artichoke hearts in olive oil, balsamic and salt.
Until my next update, after the first day of the World Championships, I remain, your "let them eat steak frites" correspondent.
LINKS:
World Championships website
Daily Competition Schedule
Television Broadcast Schedule - set your DVR!
RV Park: Premier RV Resort - I-5, exit 199, just north of Eugene. We have stayed here countless times. 15 minutes to University of Oregon campus. Full-service paved pull-through and front-in sites. Bathhouses, laundry, pool in season, dog parks, dog wash, self-service car wash area, new (really nice) pavilion with kitchen facilities. There are a lot of live-ins. Store with a few food items and ice. Many weekend activities. We are paying about $49 per night on a weekly rate.
Thinking about your stove situation, my HEAD CHEF here at Dogpound North has a Ninja Foodie, that she is loving. It does everything our old oven did, in less time and using less power and certainly heating up the kitchen less. If we aren’t cooking a turkey this thing will relegate our old oven to a pot storage place pretty quick. Ours is the Canuck version but I am sure they have a south of the border one as well. https://www.amazon.ca/Ninja-Digital-Convection-Flip-Away-Stainless/dp/B07SCGY2H6/ref=asc_df_B07SCGY2H6/?tag=googleshopc0c-20&linkCode=df0&hvadid=335300420075&hvpos=&hvnetw=g&hvrand=17049747950339948467&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9001291&hvtargid=pla-815940398063&psc=1