Sixteen miles are done. And done.
I’m really starting to enjoy my new weekly meet-ups with Allison for our afternoon ride. The weather is getting cooler in the early evenings and a relaxing sixteen mile mid-week escape is great for a little girl time.
This afternoon I introduced Allison to a new trail and we both discussed our fondness for sweets and citrus (all hail keylimes!). The 16 miles flew by; as did my ability to take a serious photo of myself. 😉
Backing up to earlier… I had a serving of leftover Chickpeas and Dumplings for lunch. (It was on it’s last leg, but still pretty tasty.)
And a piece of Lemon-Fig Cake made great pre-cycling fuel. 😉
I was inspired by Mariel on what cook for dinner.
Goat Cheese & Fig Stuffed Chicken. Wowza.
I was a teeny bit afraid it wouldn’t turn out, but the combination was wonderful. The fresh figs became soft and mushy and made a a great jam-like consistency with the goat cheese. The mixture would have been great on toast, but really shined in the savory chicken breast.
Derek even enjoyed it! Apparently he doesn’t mind figs if you hide them….or just not tell him their in there. 😉
I finished the plate off with the left over quinoa blend from last night and sauteed zucchini and yellow squash.
I pulled out the Adora Calcium Dark Chocolates (HLS swag!) for dessert.
Confession: I’ve been having one of these every other day as a post lunch treat since we got back from Philly. They’re as good as candy. 🙂
I can’t believe in a couple of ours it will be September! Man, this summer flew by!
Who’s ready for pumpkins and fall?!?! I am! I am!
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