New Aerobars & A Dinner Straight from the Farmers

Yay! I finally decided to chip in the money to become Aero. As you can see the two black parallel bars added onto my bike to allow me to be in an aero position if I would like. I got these bars at my local Providence Bicycle bike shop, which as an awesome section in their store dedicated just to triathletes.

I still have issues just being balanced on my road bike, but getting used to the aero position wasn't bad at all! The first couple of times I felt completely off balance, only moving my left arm to the bar while keeping my right on the hood, and slowly tried to bring my right hand to the other bar. It feels like you might not be able to steer at first. But really if you commit to the aero position, the steering will come naturally and I was flying away on some of the flats. Well, really not THAT fast since I was swerving in and out of people on the bike path. Not sure if I'm confident to use them on a good downhill yet.

The one downside of the bars is just the added weight to the bike, but I feel that the aero position will make up those couple extra mph in the long run. Regular Tri-bikes just naturally come with aero bars and bullhorn bars built into the handlebar system...no drop bars and really no hoods. The other downside is if I wanted to switch gears, I would have to move my hand around and that can get a little tricky sometimes.

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Tonight's dinner comes straight from the farmers...everything on my plate I got either at the Farmer's Market, or from a garden. Pardon the blurry cell-phone pics, but I was making a fast dinner tonight.

I am absolutely in love with all the meat from Pat's Pastured. I have come back countless times for this sweet italian sausage:

I know it looks funny coming out of the bag...

Still haven't quite figured out how to properly cooked sausage that has a casing. I've been just chopping it into small rounds but I guess you should just cut a large chunk and slab it on the grill? Or maybe cut the casing off? Either way, it's ballin' sausage.

I also still have some fresh herbs from my boyfriend's garden, which I hoisted back with me on the plane from St. Louis almost a month ago. Can't believe these herbs are still green and fresh! (The oregano hit its last days but the thyme looks amazing). I love throwing some fresh herbs onto sauteed vegetables, particularly zucchini and squash, also which I purchased from Wishing Stone Farms at the Lippitt Park Farmers Market.

Here's the final dinner, after I ravenously dug into a few bites.

Tastes fresh, wholesome and awesome! Oh and the red onions from Wishing Stone Farms as well...love sauteed red onions! I missed my usual Saturday morning excursion at the farmers market but Wednesday evening...here I come for some more awesome meat and veggies!