Believe it or not, I have not been on a bicycle since my children were very young. I have seen so many people outside biking, that I’ve been feeling that it’s time for my husband and I to get one too!  I was a little scared to get on a bike after so long, since I thought for sure there would be a learning curve that would involve falling repeatedly. We decided to keep the bikes at our beach home because the land there is very flat, making it easy to run, walk, or bike.

Off to the bike store we went. I had been searching the internet for bikes, so I had somewhat of an idea of the style I would like. Since we live so close to the beach, I wanted a basket on the front, and a basket that would attach to the back where I could put towels and other beach implements. Maybe I would look like the wicked witch of the west, but I don’t care– it’s useful, right?

I looked around, and there I saw what I thought was the perfect bike for me. It wasn’t my first choice of color, but it was a very pretty mint green with all the bells and whistles I wanted. The salesperson told me to get on the bike and give it a try. There were quite a few people in the store, and all I could think of was falling in front of them and making a total fool of myself. Even still, I put on my adult pants and took the bike for a ride. To my surprise, just as everyone says, riding came back naturally. In fact, I found the bike so easy to ride, and I even started to enjoy it right there in the parking lot.

When I got back to the store I told the salesperson how easy it was to ride the bike even though the parking lot had a small hill. She smiled and told me that it was actually a motorized bike. I was shocked. Motorized? I never even knew they existed! I told her to turn off the motor and took the bike back up the hill in the parking lot. Sure enough, it was as hard as I remember! I thought the motor on the bike was one of the best things I ever tried, and I told my husband as much. He purchased a regular bike, and I’m sure I will leave him in the dust on the way to the beach. 

They delivered the bikes the next day and although I did not get a chance to try it out, I can’t wait to go back and take it for a ride as soon as the weather cooperates.  I am looking forward to riding all around town in the summer. I am sure I will be using the bike with and without the motor. It will be fun to be with my husband and explore as we take on this new challenge together. 

When I am not riding this summer, I am sure I will be cooking, and this is one recipe I will be happy to make. I love beans. Especially the fresh ones that you have to wash and soak overnight. I am not a bean snob, however, so if you don’t want to take the time to do this, I am sure canned beans will work fine, although Ina Garten would not be happy. This is such a refreshing recipe, and the fennel is the star. This licorice tasting vegetable adds a delightful flavor that is unexpected and so aromatic. The sage, garlic, and rosemary are the savory here, giving it rich, wholesome essence. The carrots give it sweetness, and the cheese is the perfect topping for this full-flavored side dish. One of my favorites for sure.

This recipe is courtesy of Ina Garten and will serve 6 people, hungry after a long bike ride.

Ingredients for Tuscan White Beans:

1 pound dried white cannellini beans
¼ cup good olive oil
4 cups chopped fennel, stalks, fronds, and core removed (2 large)
2 cups chopped carrots (4 carrots)
1 tablespoon minced garlic (3 cloves)
1 cup chicken stock, preferably homemade
1 tablespoon minced fresh sage leaves
1 tablespoon minced fresh rosemary leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Pecorino Romano cheese

The night before, soak the beans in a large bowl with water to cover by at least 2 inches.

Cover and refrigerate overnight.

The next day, drain the beans, rinse them well, and place them in a large stockpot.

Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender.

Skim off any foam that accumulates.

Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.

Add the fennel and carrots and sauté for 8 to 10 minutes, stirring occasionally, until tender.

Add the garlic and cook for 1 minute more. Drain the beans and add them to the vegetables.

Add the chicken stock, sage, rosemary, salt, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy.

Stir in the Pecorino, season to taste, and serve hot.

Don’t add salt or anything acidic to beans while they boil; it makes the skins tough.

It’s that simple!