Bay trail to San Francisco

The first ride: DISTANCE 50.3 miles, TIME 04:14:14, MAX ELEV 200 ft, AVG speed 11.9 mph, MAX speed 37.8 mph.
The second ride: DISTANCE 50.2 miles, TIME 3:44:06,  MAX ELEV 156 ft, AVG speed 13.7 mph, MAX speed 36.9 mph.

Bay trail to facebook

This trial is about 14 miles, including Stevens creek trail and part of bay trail. The scene around the bay is wonderful. The ride is enjoyable with biking only roads. The first ride: AVG speed 13.5 mph, MAX speed 31.3 mph, TIME 01:05:00. The second ride: AVG speed 15.5 mph, MAX speed 35.1 mph, MAX ELEV 155 ft, TIME 00:54:27. The third ride: AVG speed 15.6 mph, MAX speed 38.5 mph, MAX ELEV 158 ft.TIME 00:52:54.

Chocolate soufflé

The recipe is copied from Food Network.

Thanksgiving trukey

Before the roasting

30 minutes after the roasting

2 hours after the roasting

The recipe is copied from NYT cooking. 

Baked bread

The recipe is copied from NYT recipes.

Fried tofu with cabbage

Introduction:

It is an easy-to-prepare dish for vegetarians. You can add your favorite spices to adjust the final flavor. The fragrance of tofu and cabbage make it special.

Ingredients:

400g tofu

200g cabbage

30 ml canola oil

10g bunching onion

10g ginger

10g garlic

5g sugar

5g salt

1g five-spice powder (fennel, anise, ginger, cinnamon, cloves)

Preparation:

1. Cut the cabbage into 2cm thick floss, and tofu into 2cm X 2cm X 2cm blocks

2. Chop the bunching onion, ginger, and garlic into small pieces

3. Heat the canola oil in a fry pan on the stove over high heat for 1 minute

4. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute

5. Add tofu blocks into the pan and stir for 1 minute, and then add cabbage floss into the pan
6. Add sugar, salt, and spice powder into the pan, and continue to stir for 5 minutes to finish

Baked cod with mushroom

Introduction:

It is an easy-to-prepare dish. You can add your favorite spices to adjust the final flavor.

Ingredients:

400g Cod

10 ml olive oil

5g bunching onion

2g mushroom

5g ginger

5g garlic

1g sugar

1g salt

1g black pepper

1g thyme

1g basil

Preparation:

1. Preheat the oven to 400 °F

2. Chop the bunching onion, ginger, and garlic into small pieces

3. Mix the ginger, garlic, and bunching onion into the olive oil in a mixing bowel and stir for 1 minute

4. Add salt, sugar, and pepper in the mixing bowel and stir for 1 minute

5. Spread the mixture on the surface of the cod, and put it in the oven dish together with the mushroom, roasted in the oven for 10 minutes to finish

Fried tofu with celery

Introduction:

It is an easy-to-prepare dish for vegetarians. You can add your favorite spices to adjust the final flavor. The texture of the celery and the fragrance of tofu and celery make it special.

Ingredients:

400g tofu

200g celery

30 ml canola oil

10g bunching onion

10g ginger

10g garlic

5g sugar

5g salt

1g five-spice powder (fennel, anise, ginger, cinnamon, cloves)

Preparation:

1. Cut the celery into 2cm long fragments, and tofu into 2cm X 2cm X 2cm blocks

2. Chop the bunching onion, ginger, and garlic into small pieces

3. Heat the canola oil in a fry pan on the stove over high heat for 1 minute

4. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute

5. Add tofu blocks into the pan and stir for 1 minute, and then add celery fragments into the pan

6. Add sugar, salt, and spice powder into the pan, and continue to stir for 5 minutes to finish

Three-cup calamari

Introduction:

The recipe is copy of three-cup chicken. The taste and chewing is special with the flavor and hardness of calamari.

Ingredients:

200g calamari

10ml sesame oil

5ml olive oil

25ml light soy sauce

5ml concentrated soy sauce

60ml rice wine (Shaoxing 17%)

10g bunching onion

10g Thai basil

10g ginger

10g garlic

2g sugar

0.5g salt

0.5g dry hot pepper

Preparation:

1. Cut calamari into 4 cm x 4 cm pieces

2. Cut the bunching onion into 5cm long fragments, and ginger and garlic into 0.3cm thick slices

3. Heat the mixture of sesame oil and olive oil in a fry pan on the stove over high heat for 1 minute

4. Add the dry hot pepper and ginger into the hot oil and stir for 2 minutes or until they dark and dry, then add garlic and bunching onion, continue stirring for 1 minute

5. Add calamari pieces into the pan and stir for 1 minute, then add the mixture of sugar, light and concentrated soy sauce, and rice wine

6. Heat over high heat until boiling and continue to heat with stir over mild heat for 20 or until the liquid dries

7. Add the thai basil 1 minute before the finish, with the lid covered

Fried potato and pepper floss

Introduction:

It is an easy-to-prepare dish for vegetarians. You can add your favorite spices to adjust the final flavor. The texture of the floss and the fragrance of pepper (hot or plain) make it special.

Ingredients:

300g potatoes

100g bell peppers (or jalapeños)

30 ml canola oil

10g bunching onion

10g ginger

10g garlic

5g sugar

5g salt

1g five-spice powder (fennel, anise, ginger, cinnamon, cloves)

Preparation:

1. Cut the potatoes and bell peppers into flosses

2. Chop the bunching onion, ginger, and garlic into small pieces

3. Heat the canola oil in a fry pan on the stove over high heat for 1 minute

4. Add the ginger, garlic, and bunching onion into the hot oil and stir for 1 minute

5. Add potato and pepper flosses into the pan and stir for 1 minute

7. Add sugar, salt, and spice powder into the pan, and continue to stir for 5 minutes to finish