Somehow, speed and this oh my gawd, it be hot doesn't seem to go together in my eyes - but the boys seem to operate according to an entirely different set of specs. Which would explain, come to think of it, oh so much.
A couple of months ago, we were given a hand-me-down bike. Gig fell in love with it, mourned when it was too big, and reluctantly allowed the Eldest to sit on it. Briefly. When removed from the bike, the Eldest screeched bloody murder - the bike was too tall for him, also.
The Man shook his head.
Maybe if we took it to a bike shop?
Upstairs, the boys squabbled over
the blue bike - no, the purple! - the one with the bell! - but can't Mum move the bell? - oh, yeah, but I want the one without the training wheels - oh, me too! said his sibling, gloriously indifferent to his lack of two-wheeled experience.
Me, too, he repeated. Firmly.
1.2 inches of seat adjustment later, and we had ourselves some speed. Irregular and slightly scraped at first, but then? Then we had this:
And, to be fair, they did slow down so that my poor wee camera could capture them.
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Feeding the speed demons requires an equally speedy dinner, because while they might be fast on the road, the lads flag quickly when its time to come inside. But this salmon and salad meal gets thrown together in about 20 minutes, with a little advance prep.
garlic, with a little yogurt & dill sauce:
adapted from (no joke)
Garlic, Garlic, Garlic - credit for the adaptation goes to one of our favorite children's librarians.
1 1/2 cups plain yogurt
1/3 cup fresh lemon juice
2 fat cloves garlic, pressed or minced
freshly ground pepper
1 tsp dried oregano, or 1/2 tsp fresh
1 big handful chopped dill
optional: a sprinkle of mint
Mix thoroughly, and set aside. Covered, the sauce should keep in the refrigerator for a week.
Meanwhile....take a slab of salmon, drizzle with olive oil, salt, freshly ground black pepper. Drizzle a bit of maple syrup on top. Grill or broil until it flakes gently in the middle.
Into a bowl, toss a whatever is in the fridge salad. Yesterday, this salad looked like this:
1/2 of a small Napa cabbage, thinly sliced
a shred of a radiccio
a handful of lettuce from our garden
thin strips of apples
2 scallions, sliced
a big spoonful of green olives
1 underripe mango, sliced into strips
Toss in the bowl, along with a dressing. Yesterday, our dressing was: olive oil (drizzle on salad, toss until salad is coated), salt, pepper, garlic powder (toss again, until spices are distributed). A spritz or two of
Bragg's (a recommendation from a wise friend, whose children eat kale - think of it, kale! - with Bragg's sprayed on top), a drizzle of honey (1 Tb?) and a tablespoon or so of vinegar.
Serve with a bowl of leftover rice, or some boiled potatoes - preferably the wonderfully lumpy ones that Gig picked out at the market, and then was only reluctantly persuaded to share. The slightly charred, caramelized flavors of the fish match up nicely with the slightly sweet salad. There might be more subtle ways to balance this gentle, summery sweetness, but I'm not a subtle person. I like the coolness and the garlicky bite of the yogurt sauce, and I know that tomorrow, it'll be lovely with just the boiled potatoes, a pickle or two, and a peach. The day after, I'll probably use the sauce as a salad dressing...but I'll wait a couple of days after that, before I use it as a dipping sauce for some pan-fried tilapia.
And then? peas.
