Grains amp; Rice

Routine as white rice and butter

Our first CSA box from Eatwell Farms

I haven't felt routine in a while. We moved, we had guests, more guests, races to prepare for, nesting to be done, shelving to be built and hung. While bucking routine is nice to change things up, I do enjoy routine. I think one of the reasons I thrive as a runner is because I get to plan, organize and execute a training schedule. There are curves in that I can depend on. I like that. I like spontaneity too, yeah but that is a bit different than just being caught up in a rapid fire of change. Thankfully one of the things that brings me a great deal of comfort and dependability (beyond running) is cooking. And I have been cooking.

Gluten Free Sugarplum Vegan Carrot Cupcakes- a reward for a 48.5 mile run

I may have not been journaling, tweeting, blogging, photographing or following along on the news, but I have been cooking. Routine things. Moderately interesting things. We've been getting a CSA the last few weeks, so there has been lots of greenery. I have been peaking in training, so there has been lots of steak. We've made sandwiches, stir-frys and boring white rice with butter (which suddenly has become one of my favorite things). I have been making coconut granola and crusty breads.

Gluten Free Crusty Boule

With family in town and family leaving town, we have eaten out a great deal. Green Chile Kitchen, Nopalito, Outerlands, Starbelly, Foreign Cinema, Fish (Sausalito) and noshed on fresh fruits and treats from the farmers market.

Ferry Building Farmer Market

It's been a whirlwind, I tell ya. And I am not complaining. No, not at all. This post is more about remembering those dangling little participles before they are swept away than any firm resolute point. I have to share the pictures, the moments before they are pushed aside in the mind by another deep, rich moment.

Family brunch at Outerlands in the Sunset

I had been really good about journaling, but over the last two months have been crap. Really crap. And I don't really like that. That is a routine I need to get back into. Blogging too, because I have much to do and share. There is work to be done, along this funny road I am traveling on. For the next 10 days, I have a one track mind though: Western States 100 mile race. That's got my brain going and my body resting. Over the next week and change there will be a lot of steak/meat. It is my favorite pre-race fuel. And possibly lots of white rice and butter.

On Sunday, it was round one of the steak fest. The baker and I cooked for his mother who was visit from Ohio. We made peri peri rubbed rib eyes, seared in the cast iron. Cooked to a medium rare perfection. We wilted greens from the Eatwell Farms CSA box, cooking them down and down, simply. Olive oil, salt, a dash of water. The risotto was something special. Risotto has a special place in my heart because it is the first recipe I learned that required specific technique and care. I learned porcini mushroom risotto and have made much since that day. Ours was simple and fresh as the late spring day we enjoyed, herbed with basil and parsley, sugar snap peas and a nice sheep's milk pecorino. The Baker stirred and stirred and stirred it to perfection. The meal was simple but beautiful. While complicated, ornate, involved food can be fun, to me there is nothing better than simple good food that lets amazing ingredients stand up and speak for themselves.

Peri-peri rubbed rib-eye, sugar snap pea and herbed risotto, wilted greens


A little bit aloha


I know I promised. Promised to be a good bloggie and post lots of fantastic recipes to have you zooming around the roads and trails and in life. And smacking your lips and rubbing your belly saying, yummmm that was good. But well, I was busy. Busy sitting on that beach in sunny, warm, beautiful Hawaii. I was there for HURT pacing duties for nearly two weeks and it was fantastic. We enjoyed some seriously good eats. Before the race, we cooked a bunch and discovered an absolutely awesome new staple. I can take, well, 0.0% credit for the dish as the Baker made it and I merely prepared it a few times. Coconut Rice. After eating it once with a beautiful piece of fresh fish (one of the many varieties I have never heard or seen before), I couldn't think of anything I wanted more in the world.

Coconut Rice ingredients:

1 cup white rice

2 Hawaiian medium sweet potatoes or 1 large (regular sweet potatoes will do, I guess...if we must)

2 carrots

2-3 jalepenos

1 medium onion

1 can organic thai coconut milk + 1 can water

Coconut Rice directions:

Cut veggies up to bite size pieces. Your choice, not too small though. In a large pot with a lid, bring the coconut milk+ water and vegetables to a boil. Add rice and stir. Reduce heat and simmer until rice is cooked and veggies are tender. If you want to get really wild and crazy, do it in a cast iron skillet and after it boils, bake it in the oven until the rice is cooked. You will get good crispy bits on the bottom this way. And we all know the crispy bits are the best.

We enjoyed this meal a lot. It was that good. Hawaiian food is notoriously un-Devon friendly (i.e. gluten, eggs, etc) and not really know for it's healthiness. Before the race, we made the above meal because it was good for ultrarunners stomachs and for its awesome nutritional profile. But after the race...... well that is a different story!


There were fantastic burgers at Kua Aina on the North Shore. I was with 3 post-HURT runners and I don't think there was even a crumb left on the table. They had amazing looking burgers and even though I didn't get a burger, my grilled chicken salad really rocked. I just loved that they put an entire half of avocado on the burgers.


There was also a second trip to Matsumoto Shave Ice on the North Shore. We went on my first full day on the island and got Hawaiian Style shave ice with adzuki beans. So delicious. And we got shrimp and rice from a truck.


After the race we also tried out Morio's Sushi in Wakiki. This sushi place is a natural food grocery by day and a flying under the radar out of this world sushi restaurant by night. It may not be much to look (ok, it is downright ragged looking building) at but the man, Morio himself, was throwing down some amazing food for us. We went 2 times and both times the stuff that was coming over the counter from Morio was amazing and even adventurous (including whole sardines and a natto hand roll). The fish was pretty much straight out of the ocean and every bite was incredible. He was giving hitting us with supreme sushi, brilliant tofu, crab legs! Seriously. It was an experience. Thanks to Gary for the recommendation! Morio's is BYOB and we brought beer, but we could tell we had made it on to his good side when he was giving us shots (ok the bottle) of Shochu. On our second trip, we made sure we brought a case of Morio's beer of choice, which we quickly discovered that all the regulars did. We spent 3-4 hours there each time, chatting, drinking, eating amazing food, digesting, then diving in to more great food. And the price, you just can't beat it.


A final worth mentioning meal was at Helena's Hawaiian Food. I feel that I am always in for a authentic experience when a local waiting for a table next to you ask, "how did you guys find out about this place, we don't get many tourists here?" And it was true, the building was no where near anything touristy and not much to look at. But the food was out of this world. We had Kalua Pig, Laulau, Poi (which I didn't much like), Opihi (on the recommendation of the aforementioned local), Short ribs Pipikaula Style and my personal favorite, Haupia- a delicious coconut milk dessert.

Hmmmmmm, well there you go. A brief recap. Tons of fun in the sun, delicious eats and well, now I have worked up quite the appetite so I am going to throw down some grub!

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