Thanks to Tammy and Matthias, we’re watching Season 2 of The Dog Whisperer. In one episode, they showed more of Cesar Millan’s sweet wheels — the ones attached to his feet.
They’re called LandRollers and they look really, really cool. I could totally see myself using something like these to get to and from work as a way to change it up from my daily bike ride (which I’ll miss while I’m in Iasi May 5-10) or to get more of a workout on the way to work. My bike rides are all-naturally powered by Yours Truly of course, but they’re about 17 minutes on average — not long enough for an aerobic benefit. I suspect the cobblestones surrounding our building would be too much for them, but once I can get out to the sidewalks on Obermünsterstraße or the flat pavers on Neupfarrplatz, it should be smooth sailing from there.
I’m already known for riding my bike to/from work in all kinds of weather; cruising in on a pair of these shouldn’t be that much of a switcheroo. And besides, that’s by far not the weirdest dude in the office. A certain Dr. S. is known for zooming from office to office on our floor on his kick scooter and even wore his Darth Vader mask all day in the office on his birthday.
I’m a size 11½ should anyone feel like donating a pair to me.
This was a bit of a shocker. I just wanted to make something that involved a mustard sauce. I got the recipe originally from Recipezaar, but partially due to negligence and an inborn inability to follow directions, I tweaked it. So follow the link for the original – I’m posting here what I did. It looks kind of involved, but it comes together really quickly. I served it over egg noodles, but it might work with brown rice or a dark green vegetable like broccoli. The sauce was fabulous – I suggest 1.5ing or doubling it.
1 c crème fraîche
1 T whole grain mustard
1 t dijon mustard
1 t Colman’s dry mustard
1 T butter
1 T canola oil
1 onion, sliced thin
1 medium pork tenderloin (about 1 lb), trimmed and sliced thin
1 lb mushrooms, sliced thin
1/2 c chicken broth
1/2 t cornstarch
1/2 t ground black pepper
1/4 t tarragon
Whisk together crème fraîche and all three mustards in a small bowl and set aside. In a large skillet, heat butter and oil to medium and cook onions until just soft, about 3-5 minutes. Remove onions to plate and turn skillet up to high. When the pan starts to smoke a little, add the pork and quickly stir-fry (the thinner the pork is sliced, the faster this part goes). When the pork is still slightly pink in the centers, add the mushrooms and stir frequently. When the mushrooms just start to release their juices, add the onions back in. Stir the cornstarch into the chicken broth and add it to the skillet, letting it come to a rapid boil. After it boils for about a minute, add the pepper and tarragon, then turn the heat down to medium low and add the mustard mixture. Stir until just combined and heat through, but do not boil. Serve immediately.