The end of summer is looming and we’re ready to squeeze out a few more adventures. We started the weekend by participating in the NightOwl Classic community bike ride.
By the time we got home we both headed for the bottle of ibuprofen and a quick shower before collapsing into bed. But before we came home, we stayed up late at Pracna and enjoyed a cold beer and hung out with all the incoming UofM students. I looked around and noticed how young they all appeared. And I realized that a 17 mile bike ride, a beer and staying out until 11:30pm wasn’t as easy as it used to be.
But the sore muscles didn’t stop us from getting ready for our trip to the North Shore. We leave tomorrow and we’re excited to spend a few days enjoying peaceful hikes and cool weather along the banks of Lake Superior. By the time we get back we’ll have more stories to share. I’m bringing my fly fishing gear and hope to find a nice spot for a trout.
I decided to make a little something different for dinner before our trip, so tonight I made a spicy plaintain side dish. I had 4 ripe plaintains that were at the perfect point for a little experimentation. We received a load of Penzeys Spices for our wedding. Have you tried them? There are three locations in the Twin Cities: Lakeville, St. Paul and Minneapolis. We’ve been to the Uptown store a couple of times and it smells great in there. Tonight I decided to go all out and try the Vindaloo blend. It’s a salt free, very hot curry.
I made spicy-sweet fried plantains. Here’s what I did:
Peeled 4 large, ripe plantains and sliced them into 1/4 inch pieces. Made a Vindaloo marinade by combining 3 Tbls of Vindaloo with several tablespoons of water. Mixed and marinaded the plantain slices until well covered. Heated 3-4 tablespoons of vegetable oil on medium high heat. Added the plantain slices and allowed them to begin to turn brown. Sprinkled 3-4 tablespoons of brown sugar on the plantains about half way through and allowed the sugar to crystalize. Turned the heat to lo and then served immediately.
So we’ve got some exercise, packed our bags and lit a spicy, fried plantain fire to get us going. Hooray for road and food adventures all within 48 hours!
We’re interested to know if you’ve tried anything fun with Penzey spices or know a perfect spot for us to catch a trout on the North Shore?