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#330daysofbiking Day 66: peas and the perfect storm

world-of-wheels

On a day filled with rain and thunderstorms, I think there is no nicer place to be than inside your favorite bike shop.  Friendly conversation, camaraderie, beautiful machines …

Finally got in to pick up my road bike, which had been in the shop having a front derailleur-ectomy – or transplant, actually.  A few weeks ago while out riding,  I managed to have the perfect storm of mechanical failure.   (Please forgive me here, if I don’t use proper bike lingo/terminology – I don’t know this stuff).  I was down-shifting, and my shifter cable broke … which caused my chain to make a sloppy transition, splaying one of the links … which, in turn, caught on the front derailleur and totally bent it out of shape.  Charles, my most-awesome bike guy/mechanic, tried valiantly to repair it – but in the end, it needed to be replaced.

So today’s ride was a quick spin on my newly repaired-and-good-as-new bike … basically up the road and back. Oh well.  Ross and I had talked about trying to take an evening ride, but thunderstorms and winds are rolling through and I don’t think it’s going to happen.

Since there are no nice riding pics today – you shall get some peas.  LOL.  And an easy(-peasy) summer recipe.

Right now, the garden is full of lettuce and peas.  Late yesterday I finally crossed the pea-picking off of my to-do list, and came in with several bowls of sweet green peas along with a few bags full of lettuce.  Tonight’s #projectdinner was a very easy Japanese Mame Gohen (rice with green peas), some roasted mixed mushrooms, and ginger-dressed garden lettuce.  Light, perfect for summer … and basically no effort; throw it in a pot/rice cooker and let it take care of itself.

Mame Gohan

Mame Gohan — Cooked Rice with Green Peas

  • 1 C Sushi rice
  • 1-1/2 C green peas, shelled
  • 1 tsp salt
  • 1 Tbs sake
  • 1/2 tsp Katsuodashi – or 4-5cm piece of Konbu (dried sea kelp)
  • 1-1/2 C water

Rinse the rice and place into a rice cooker.  Add sake, salt, water and Katsuodashi (or Konbu).  Place peas on top – don’t mix.  Turn on the rice cooker, and when finished, turn into a bowl and toss the peas with the rice.  Serves 4 as a side dish.

truthfully, when they're young and fresh out of the garden, I love to eat them raw-in-the-pod the best!

Posted by savaconta on June 9, 2010
3 Comments
  1. 06/9/2010
    Tim

    raw peas right out of the garden are one of the best things on the planet

    nice recipe – thanks, I’ll have to try it this next week

  2. 06/9/2010

    I’m with Tim….I love fresh peas. Very nice recipe….I thought I was the only person in the world who ate Kombu. I’ve been eating it for the past 8 months or so and I add it to my falafel when I’m blending it up. It’s good stuff….well, good for the body anyway.

    You’re the best. I mean that.

    Darryl

  3. 06/9/2010
    Jenn

    Next year I am growing peas. We used to belong to a CSA farm, and it was worth it just for the peas!! Enjoy your harvest!

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