Since the first of June I have been riding my bicycle quite frequently. I have had a bit of a learning curve adjusting to the bike but I am really enjoying the workouts and challenges on the hills.
Three weeks ago I bought some clipless pedals for the bike and started a new learning curve. The pedal has a locking mechanism that attaches to a cleat on the bottom of my bike shoes. Since the shoes clip into the pedals I am not certain why they are called clipless, they should be called dangerous. It took me quite some time to get the nerve up to get this pedal system but I have been told by several people that it would make a huge difference. They were all right. It really has made a difference in my performance on the bike as well as how my workout feels. My biggest hang up to getting this pedal system was the fear of getting my feet stuck in the pedals and falling when I come to a stop.
I bought the pedal system at Tacoma Bike shop and they set me up on their trainer so I could practice clipping in and out until I got the hang of it. When I felt confident enough, I took the bike home and tried it out on the roads. So far, I have only fallen once and it wasn’t a bad fall. The only thing that got hurt was my pride. I am sure it will take a fair amount of practice before clipping in and out of the pedals becomes second nature but the effort is worth it since it has made such a difference in my rides.
Pasta with Leek and Bacon
A hearty pasta dish with bacon and leeks and a creamy dijon sauce.
- 12 ounces penne pasta, cooked according to package directions
- 6 – 8 slices of bacon, chopped
- 2 large leeks, sliced and rinsed
- 4 garlic cloves, minced
- ¼ teaspoon salt
- 1 cup dry white wine
- ½ cup sour cream
- 2 tablespoons dijon mustard
- Saute the bacon in a large skillet over medium heat until lightly browned, about 6-8 minutes. Pour off the bacon fat then add the leeks and cook about 5 minutes until it is tender. Add the garlic and salt and cook for 1 minute then add the wine and cook for 6-8 minutes to reduce the sauce.
- Stir in the sour cream and dijon mustard and stir until heated. Combine the pasta and the sauce in a large bowl and stir to coat the pasta with the sauce. Check the seasoning and add salt if necessary.
- Serve with freshly grated Parmigiano-Reggiano.
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