Recipe for a Killer Weekend

• 2 parts Sunshine - great weather both Saturday and Sunday
• 1 part outrigger - a fun paddle Saturday morning
• 1 part road bike - 3 hour road bike Saturday afternoon
• 1 part dinner party - impromptu dinner party with friends
• 2 parts mountain bike - 5 hour mt. bike adventure on Sunday
• 1 part burrito - a burrito as big as my head from Joe's to refuel Sunday afternoon
• 1 part nap - a nap to polish off the day, complete with Jeff, Rollie and Bailey

I walked away from this weekend feeling accomplished, tired, invigorated, fulfilled, challenged, contented, and so much more. It was a great weekend to re-charge the soul, build confidence and remember why I love my life here so much.

Tour of the Marin Alps
On Sunday morning, roughly 10am, Troy, Michael, Jeff and I embarked on an epic adventure. We knew roughly where we were headed, and approximately how long it would take, but beyond that, we were just four kids on our mt. bikes trekking all over the mountain!

Up Railroad Grade all the way to Pantol Station, down to Muir Beach.
Up Green Gulch and then down to Tennessee Valley.
Up Marincello, down Bobcat, up Miwok, down Old Stage.
From Tennessee Valley, back to Mill Valley.

5 hours, 35 miles and 4500 feet of climbing later, we found our way back home. By far my longest mt. bike ride ever, and it was an absolute blast! Thanks to the boys for letting me tag along!

Dinner Party

I love to cook! But when training takes over, sometimes its hard to find the time or energy to do it. But no matter how tired I am, it is always worth it. And Jeff loves to have people over as well, so we make for a good pairing in that way!

This was one of my favorite meals, and quite honestly, was one of the more simple menus I've put together. To top it off, it is pretty healthy! So I've posted the recipe here for you to share with friends who come to your home...it was a big hit.

Enjoy!

Moroccan Chicken with Carrot Puree

• 6 boneless skin-on chicken breasts, pounded 3⁄4" thick
• 16 tbsp. extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 4 cups chicken broth
• 2 lbs. carrots, cut into 1⁄4" rounds
• 1 large white onion, minced
• 1 1⁄2 cups fresh orange juice
• 4 tbsp. unsalted butter
• 2 peeled oranges, segmented
• 3⁄4 cup plus 2 tsp. harissa
• 2 tsp. sherry vinegar
• 3 oz. dandelion greens
• 3⁄4 cup pitted oil-cured black olives, roughly chopped
• 2 shallots, thinly sliced

1. Put chicken into a dish; drizzle with 3 tbsp. oil; season with salt and pepper. Set aside. Bring broth to a boil in a 6-qt. pan over medium-high heat. Add carrots; cook until tender, 15–20 minutes. Drain. Heat 1⁄2 cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 4–5 minutes. Add carrots; cook for 6–8 minutes. Purée in a food processor with 2 tbsp. oil. Season with salt and pepper; keep warm.

2. Heat orange juice in a 2-qt. pan over medium-high heat. Cook until reduced by half, 12–15 minutes. Whisk in butter; season with salt and pepper. Add orange segments; set sauce aside.

3. Heat oven to 400°. Heat a grill pan over medium-high heat. Working in 3 batches, add chicken, skin side down; cook until crisp, 8–10 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with 3⁄4 cup harissa. Bake until cooked, 6–8 minutes.

4. In a bowl, whisk together remaining oil and harissa with sherry vinegar. Add greens, olives, and shallots; toss. Divide carrot purée between 6 plates; top each with salad and a chicken breast. Spoon sauce over each.

Pair with a Mandarin Orange Cous Cous - a recipe to come another time.