Rest Stops Along the Century Ride (Recipe: Fresh Peach Ice-Cream)

First–there is some exciting news out there in the research world!  According to a study published in the American Journal of Preventative Medicine, children who are physically active at school are NOT less active at home. The study found that each extra minute of physical activity at school amounted to one extra minute of total daily exercise for children. According to lead researcher Michael Long, a post-doctoral research fellow at the Harvard School of Public Health, “what this argues for is we should be increasing activity in schools.”  I love research results like this!!

In other news, the Century Ride is coming up soon!!  As in 2.5 weeks!!  I’m stoked!  Door County, here we come!

And we just got an update on the rest stops we will be having during the ride!  There will be SIX rest stops along the course.  Each station will offer both staple items and featured items.  The staple items are basic sustenance items that are guaranteed to be in stock at each location for every rider.  The featured items are selected based on the anticipated part of the day during which the riders will be passing through.

Look at these–I just got more excited–and the location of the stops sound awesome, too!  This ride is going to be gorgeous!

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STOP #1: Murphy Park – Mile 15

– Featured Items: Breakfast items (muffins, bagels, donut holes) and Stone Creek Coffee

– Staples: Granola, bananas, oranges, peanut butter, jelly, bread

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STOP #2: Peninsula Park – Mile 31

Featured Items: Lunch #1 – Sandwiches + gluten free wraps (meat, cheese, peanut butter, jelly condiments)

Staples: Granola, bananas, oranges, peanut butter, jelly, bread

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STOP #3: Sister Bay – Mile 43

Featured Items: Dessert (shortcake, vanilla ice cream, strawberries)

Staples: Granola, bananas, oranges, peanut butter, jelly, bread

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STOP #4: Bailey’s Harbor – Mile 62

Featured Items: Snacks (cookies, pretzels, peanuts, grapes)

Staples: Granola, bananas, oranges, peanut butter, jelly, bread

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STOP #5: Cave Point – Mile 78

Featured Items: Lunch #2 – Sandwiches + gluten free wraps (meat, cheese, peanut butter, jelly condiments)

Staples: Granola, bananas, oranges, peanut butter, jelly, bread

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STOP #6: Shipping Channel Lighthouse – Mile 94

Featured Items: Appetizers (cheese curds, pretzels, pickles)

Staples: Granola, bananas, oranges, peanut butter, jelly, bread

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And then they have a delicious Italian dinner planned for us afterward!  It includes:

– Mixed Greens Salad (Iceberg Lettuce, Spring Mix, Cherry or Grape Tomatoes, Sliced Black Olives, Sliced Red Onion, Pepperoncini, Croutons, Shredded Parmesan Cheese)
– Choice of dressing: Italian, White Ranch, Red French or Fat-Free Italian Dressing
– Penne pasta (Note: gluten-free pasta also available)
– Choice of pasta sauces: Marinara, Marinara with Meatballs, Alfredo
– Parmesan cheese
– Garlic bread sticks
– Butter and Garlic butter
– Cherry pie
– Water
– Gatorade
– Milk
– Lemonade
– Root Beer
– Beer (Fat Tire, Somersault and Red Hoptober)

You know you’re jealous you aren’t participating in this!  It’s going to be an AWESOME event!

In puppy news, on Sunday Envy turned 11 weeks old!  Here are our 11-week old pictures!

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She is getting so big!  She weighed 14 pounds at the vet yesterday!  But she was a perfect pup during our visit!  She greeted all the vet techs with a wagging tail, and she loved Dr. Julie!  And with just a few treats she didn’t move a muscle as Julie trimmed all of her nails and gave her a vaccine!  And she was not scared of being on the table at all!  We were actually nervous she may fall off because she was running around so much!  Mom (that’s me) was super impressed and gave all the credit to Patty (the breeder) for being so awesome!

Yesterday Envy also came into the office before our vet appointment.  Two of my co-workers said that they think she has doubled in size from two weeks ago!  Ah!  Stop growing so fast!  My fuzzy little dinosaur can’t grow up that quickly!  (I have given her that nickname because she makes THE. MOST. ADORABLE. noises EVER.  I swear that they sound like a baby dinosaur (granted, I have never heard a baby dinosaur, but this is what I imagine them to sound like).  She’s just so stinkin’ cute!!

AND we finally had to set up her big girl crate because she outgrew her puppy crate!  :::sigh:::

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I love my pups!!  And Callie is being so good with her!

Quote from Adulting:

“[Unpredictable crises] are the true litmus tests of adulthood, and when you pass through to the other side of one, you will find yourself changed.  As my mother would put it, these experiences are an AFGO (another f’ing growth opportunity, pronounced aff-go).”

So, I bought this ice-cream maker attachment to the Kitchen Aid Mixer last Christmas.  Have I made any ice-cream with it?  Considering I started blogging in January and you haven’t seen any ice-cream posts, that would be a no.  It didn’t even make it out of the box until this weekend.  But with all the peaches I have, I decided to make Fresh Peach Ice-Cream.  The consistency was awesome!  But I think I should have added more peaches because I would like the flavor to be a little stronger.  I also need to purchase some ice-cream containers because you know all that ice-cream didn’t get eaten in one sitting.  Maybe we will be able to put a dent in it this weekend??  I put it in Tupperware in the freezer, but I’m not sure how well that is going to work.  We will see!  In other words, be expecting more ice-cream recipes!!

Fresh Peach Ice-Cream

DSC_0005 Fresh Peach Ice-Cream - BEB

Ingredients

– 1½ to 2 pounds fresh peaches, peeled, pitted and chopped finely into tiny pieces
– ¾ cup granulated sugar, divided
– 4 teaspoons lemon juice
– 1 cup whole milk
– 2 cups heavy cream, divided
– Pinch of salt
– 6 egg yolks
– ¾ teaspoon vanilla extract

Directions

1. Combine the peaches, ½ cup of the sugar and the lemon juice in a medium bowl. Stir well, cover and refrigerate overnight.

2. Warm the milk, remaining ¼ cup sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved.

3. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.

4. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.

5. Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.

6. When ready to churn the ice cream, place a fine-mesh sieve over the bowl with the custard and pour the peaches into the sieve, allowing the accumulated juice to strain into the custard. Whisk the juice into the custard and set the peaches aside. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions, adding the peaches when the churning is about three-quarters complete. Transfer to a freezer-safe container and store in the freezer.

Courtesy of Brown-Eyed Baker

This entry was posted in Century Ride, Envy, Recipes. Bookmark the permalink.

2 Responses to Rest Stops Along the Century Ride (Recipe: Fresh Peach Ice-Cream)

  1. Pingback: I Cycled 100 Miles! (Recipe: Sausage and Basil Stuffed Tomatoes) | Oven Lovin' Runnin'

  2. Pingback: Why Most Runners Don’t Lose Weight (Recipe: Grilled Margherita Sandwiches) | Oven Lovin' Runnin'

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