Indio, California: I slept an impressive nine hours overnight, but DT was up and out of here at sunrise to make his early tee time with the Motorcoach Country Club men's group. About twice a week, it is arranged for 6-10 foursomes from our resort to play on local courses at deeply discounted rates. I worked and exercised this morning and after David returned (with the car) I finally went to the nursery to purchase herbs for our three pots at the base of each pillar outside the casita.
I bought one already-flowering Roma tomato plant for each pot. This is a very hopeful purchase, but a girl is allowed to dream. As a life-long Oregonian... actually having blossoms on a tomato plant is a near-miracle.
Pot #1 will hold a tomato, cilantro, mint and oregano.
Pot #2 houses tomato, basil and parsley.
#3 will grow a tomato, thyme and rosemary.Unless I switch it all around tomorrow (or y'all tell me to never plant this-herb next to that-herb) before I plant everything... Since I also needed a hand trowel, gardening gloves, snippers and organic fertilizer, almost $100 was spent this afternoon. That is 33 of those little plastic containers with fresh herbs from the supermarket. Not a good fiscal decision, but there is something to be said about stepping out the kitchen/RV door and snipping a few sprigs of thyme for your pasta sauce.
Maybe I can repot some of the herbs and bring them back to Oregon with us this summer?
It could happen. No agricultural inspections leaving California.
Tonight I made a half-recipe of Bucatini con Cipolle Rosse e Pecorini (Bucatini pasta with red onion and pecorino cheeses, access to recipe requires sign-up) from the March/April 2013 issue of La Cucina Italiana (subscribe here
The sauce (red onions, water, white wine vinegar, olive oil, anchovies and parsley) came together in the time it took to bring the water to boil and cook the pasta. After the pasta is drained, the onion sauce is added, then the grated cheese. This dish was quite different from anything I have made before (and I've been cooking a long while). It was like pickled onions over pasta with cheese. The anchovies were completely lost to me - I could not detect them at all, and I used four large fillets from Italy.I would not recommend making this two-pot dish in your RV... something about cooking red onions in vinegar that may linger for a few days... and either add more anchovies, or delete the item altogether and make it vegetarian. DT finished his pasta, but I don't think I will make this dish again.
That said, it sure was nice to be outside after the terrible winds from yesterday. It was just a little breezy today and the temperatures climbed to the low 80's. Perfect.
LET'S MOVE IN MARCH! I have challenged y'all to get out there, lace up your sneakers and walk or jog (or the exercise of your choice) at least 30 minutes - five or six d Soays a week in March. I'm doing this for charity and my prominent backside. How's it going for you? Please comment below. Don't forget - no sign-up is required to leave your thoughts. Just type your name or nickname in the first box and comment as you please.
Training Trip from an Old Fat Slogger: Feeling tired and feel like you would rather just stop while walking or running? Don't stop, just slow down. You are not in a race. No one is chasing you. I can slow down my pace so much I resemble a race walker in desperate need of a porta-potty. I don't care. You shouldn't either. As long as you are moving, you are improving!
DT showed me a new "around the block and back" route that covers five miles - with two of the miles on a soft dirt trail, so I ran five miles this morning outside the resort.
Pedometer: 18,216 steps
Miles jogged for the day/month: 5/15
Until my next update, I remain, your carbo-loading correspondent.
RV PARK: Motorcoach Country Club - The Crown Jewel of Motorcoach Resorts. 400 sites, three pools, three spas, fitness center, golf, bocce ball, tennis, 2-mile waterway, fine-dining restaurant, bar, security, planned activities, perfectly maintained. Sites for sale or rent.