Captured by Cyclocross Magazine at Interbike. Man alive that looks freaking sweeeeeeeet. So that pesto.
Why 40 grams? Well, that's what the basil I bought weighed in at. And so I just used that as the base formula. You could change it to say 1 gram or 100 grams, it is wicked easy to "scale" it up (or down).
Using the gram scale is great for dry ingredients, or ingredients that have air in them. Flour is always best weighed out for a recipe than using a volume measurement.
Now you'll notice I even massed out the oil (a liquid) that generally is well suited to volume measuring. The thing is, liquids are more accurately measured with mass, esp when you have no idea what the calibration or accuracy of your measuring cup is.
Then of course you can use water to test it out. Water has a nice specific gravity: 1gram/ml. Go from there to calibrate your measuring cups (and use an online calculator unless you're good at converting mls to cups/tsp/tbls).
One problem with 5:30am runs is it is too dark to run on the trails w/o headlights. I headed out and realized - oops - bike path/neighborhood run this AM. Trails maybe for next week if I get the headlight out.
Going to start the build of the Blue in anticipation of the bearings showing up tomorrow (why does everything have to show up friday nights).
Tonight it is a take on Chicken cordon blue. Alfredo sauce with a couple different cheeses, chicken cooked in a bit of butter and olive oil, onion, garlic and ham, tossed with some organic whole wheat pasta (365 brand is $1.29/pound). Oh and a brick of the pesto from the other night goes in the sauce.
I finally signed up for Suckerbrook. Everything is solidified for saturday - need to build the blue - hit a kid's soccer game and get some stuff done before G-ster.
Heddwch
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