Hello! And welcome to The Cycling Chef, where eating and cycling are celebrated as two of life's simple pleasures (although not necessarily at the same time. Eating while cycling can lead to indigestion and accidents, neither of which I recommmend. Just saying). For me though, the two are inextricably linked. I like to pack some snacks, hop on my noble steed and go for a ride in my beautiful hometown of Victoria, BC, all while keeping an eye out for the ideal picnic spot. Or meander my way through tree-lined streets to the local farmer's market, a cidery or a fantastic restaurant.
This is my cat, Basil. I figured I should introduce him, as he will most likely end up in some posts. I have two bikes (one is in the shop right now) and the one pictured here is Pippa. She's a small-framed little lady with a great rack and enjoys long sojourns and dinner by candlelight.
It feels like everyone and their dog has a blog these days and I kinda hemmed and hawed a bit on making the decision to start one. What do I have to say that is so important? To be honest, I'm not sure I do! But I do know that I love food and I love to share food (and have food shared with me!). My relationship with food has been a tumultuous one. Born with severe food allergies, I was only able to eat yams and pineapple until the age of two. With the help of a specialist, I managed to reintroduce food over time, resulting in my ability to eat everything and anything. Life was sa-weet! Until I was 21, when I started to have some dietary issues. After many tests and elimination diets, it was determined that I suffer from Celiac Disease and cannot handle cow dairy very well. I had mixed feelings about this information. First, I was so happy to finally know what was wrong and how I could stop being in pain all the time and get back to being healthy. Second, I was a little bit crushed to know that I wouldn't be able to eat some of my favourite foods (Jarlsberg cheese on a fresh baguette from the Italian Bakery was about my favourite thing to eat. And ice cream. And any other kind of cheese. Chocolate croissants, almond croissants, Reese's Pieces, whipped cream and the focaccia at Pag's). But after a while, the cravings went away and I started to recreate my old favourites and create new ones. I had never been interested in cooking until that point in my life; I had always enjoyed baking because it was an exact science and I'm a little bit anal about taking directions. Sometimes things are a giant failure and other times, a resounding success. Throughout this journey, I have found myself following food blogs like Sprouted Kitchen, My New Roots, Oh She Glows and 101 Cookbooks. I appreciate the wealth of delicious recipes and information that blogs like these provide, not to mention the beautiful photographs. How lucky I feel, to be welcomed to the table of a virtual stranger. If I can provide a little help, a little inspiration and a little knowledge to someone else with food limitations, I'll consider myself honoured.
So after this long-winded introduction, I leave you not with a recipe, but with some pictures of a bike trip that my boyfriend I took in September. There was much eating and drinking, riding and resting. I promise that the next post will feature a delicious recipe. Cheers!
We loaded the bikes with the camping gear and headed off to Salt Spring Island for 4 days. It was glorious! Salt Spring Vineyards sits on the top of a hill (we found out there ain't nothin' but hills on Salt Spring) and they allow you full access to the vineyard. We enjoyed some of their wine and a brie-style goat cheese from here. The best thing about going up the hill to get there? The ride down afterwards!
Don't let those big brown eyes fool you. The deer had excellent taste and proceeded to eat half a loaf of gluten-free banana bread and an entire bag of homemade quinoa porridge mix. I'm still holding a grudge.
Goats at the Salt Spring Island Cheese Company. This place is so cool! The dairy is designed in such a way as to be an interactive self-tour. You walk around the outside of the building and get to learn about the different processes involved in cheese making. The whole place is designed with large windows for you to look in and there's a huge sampling table. Heaven! There was even goat gelato. As my friend Andy said, the great thing about riding hard is getting to eat with impunity. So we did!