|Smith Rock, Oregon|
Stand up paddle boarding (SUP) as I understand has been around for a while but just now catching on here with some vengeance in the Boston area. Most of the women I've mentioned it to have either tried it or expressed interest in trying it and most of the men seem confused by it and can't understand why one would want to do such a thing. "Why not just kayak?" seems to be a common question. This, however, is not based on a very large sampling, so I wouldn't consider this any kind of conclusive research. I've SUPed four times thus far, so I'm certainly not an expert, but I can tell you what I enjoy about it. First off, I'm kind of excited to have a water sport. I'm not a person who grew up spending a lot of time in the water, so when I wanted to try a tri in my 30s, I actually had to learn how to swim for real, not just doggy paddle style. Secondly, I find SUPing rhythmic and peaceful when doing it on the river. I know ocean SUPing will be a different experience and I look forward to seeing what that is like. Compared to kayaking, I like having my whole body free, and being able to use the lower half of my body as well. I will sometimes kneel on the board or lie down just to feel something different, or stop and do a couple of yoga poses, or jump in the water when it gets hot. Last, I also like that SUPing works my core and upper body since cycling and running is mostly focused on legs.
As for riding a Brompton, you could argue that it's not really new, since it is riding a bike and I have done that plenty of times before, but since I had never even so much as taken Todd's for a short spin, I felt a little nervous as we picked up our rented fold up bikes and got ready to head to Sunday Parkways in Portland. I still haven't gotten the hang of the folding and unfolding process and needed to think very carefully as I did it. And as we headed over to ride up and then down Mt. Tabor I was feeling nervous about how it would be ascending and descending on those little wheels. But, all was well and it was a fun and comfortable bike to ride around the city on. I took it to yoga one day and was extremely impressed with myself for getting there and back without getting lost. Portland is such a great city to ride a bike around with clear markings for where bikes should be at any point where it might otherwise get confusing.
And then, yesterday, I made an attempt at pickling eggs. I've never pickled or canned anything before but have always loved things prepared this way. When Kathy and I were on our 4 day bike trek via a Mass Bike tour a few weeks ago, we ate one night at a place called The People's Pint in Greenfield, MA. I loved everything about this place and will definitely make a trip back there. They had pickled eggs as a snack you could buy at the bar and I learned that this was, for a long time, a popular pub food. ? How did I get to this age and never eat a pickled egg? Not that I can remember, anyway. So, when we got back from Portland, I went straight to Tags Hardware, bought a case of pint sized Ball jars, looked up some recipes and boiled a dozen eggs. The hardest part is peeling the eggs, which I am exceedingly bad at, despite the many tips that have been given to me. I think I just may need to practice. The eggs need to pickle for at least a week and so I can't yet give you an accurate report, but I did want to record the recipe before I forget what I did. I just tried one even though it's only been 24 hours (I used the excuse that I was testing it so I could write this post, but really I'm just impatient.) So far it tastes like a hard boiled egg with just a hint of flavor, but at least it wasn't offensive. I'm looking forward to next Sunday and hoping for some good results. There are so many variations of ways to flavor them and if this goes well, next I will do some green beans.
Pickled Eggs with Dill
1 dozen hard boiled eggs, peeled
1 1/2 cups white vinegar
1/2 cup water
4 tspns salt
3 tblspns chopped fresh dill
a couple of shakes red hot chili pepper
1/4 tspn white pepper
1/2 tspn mustard seed
pinch of sugar
1 garlic clove, minced
1/2 tspn dried onion flakes
1. Put all the pickling ingredients in a pan, bring to a boil, then simmer for 5 minutes.
2. Put eggs in jar(s), pour hot liquid over them. Screw on caps and refrigerate immediately.
3. Pickle for 1-2 weeks, then eat!