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Friday, April 29, 2011

Riding Season 2011


We started our 2011 biking season a bit late this year.  I was hoping for some March riding, but the weather hardly cooperated all month.  It rained, nearly snowed and was in general, cold, dark and miserable during March.  In like a Lion and out like a Grouchy Bear.  April 1st became my next start date and that day came and went.  I believe we started our first ride on April 11 - only two of the SueCrew out on the road for the first two weeks, Aaron, aka A Boy Named Sue, and I, Sous Chef.  The Original Sue, Aaron's fiance, is injured.  "Sue"-Ellen came along two weeks later.  Susan Hill joins me once a week or so, but only if I go later in the morning.  We've added another rider to our pack, Carrie-"Sue".  She's one of my mentees from last year's SheRox Triathlon.  She's an excellent rider and good athlete.  If and when the whole pack comes out to ride together, we'll make a motley crew of riders, a deep 6 pack of cyclists.  I think we need our own tech shirts or jerseys to complete the look.


The first few rides were started later in the mornings, closer to 7:30 am than our usual 6:30 am start.  Aaron and I didn't see any of our morning "regulars" out on the Schuylkill River loop.  I look forward to spotting the runners, cyclists, walkers and skippers we see each morning.  These are the folks we've been spotting over the last three years, and we've affectionately given most of the more colorful or recognizable people funny monikers: Skipper - the dread-locked woman who hops and skips along Kelly Drive.  The Pirate - a middle-aged African American man who always wears a bandanna.  The Old Turtle - a really old man who teeter-rides a folding bike slowly along the river. He's old, looks too frail to barely able to hold up his small bike, and yet he rides the entire loop, slow and steady like some old tortoise.   

One of the more unusual cyclists on our morning route is  a woman we've christened Side Show Barb - a very bizarre woman who we see at different intervals during our rides.  "Barb" is tall and lanky with a shock of frizzy hair that sticks out of her helmet - like Side Show Bob's hair, and she's always scowling at us with barely much acknowledgement of any of us, even though we see her on every morning ride.   One morning a few seasons ago, "Barb" rode in-between Sue K. and I on the bike path up to the Art Museum.  Sue  K. and I were about 2 feet apart and Side Show came riding in the gap, not saying a word, not asking us to move.  I turned to her, said hello and asked if she was joining our crew.  I think I got a grunt out of her and that was about it.  After three years, I notice she's making eye contact but not much else.

There's George, aka, Guy Smiley - the happiest cyclist on the road, who we've actually come to know.  He rides a different bike  each morning and it too us a year to be sure he was the same guy we were seeing.  He finally became familiar to us by his Pink Tour Du France Jersey and because he introduced himself to us one morning at the end of a ride.  I guess he was as curious about our pack as we were about him.

There's the duo walkers, two older gentleman who we usually pass as we are coming down West River Drive from Strawberry Mansion Bridge when we cross it at 7:05 am.  The Cute Runner - a very cute girl with short, dark auburn hair.  Towards the middle of last season, we spotted her biking.  She must have been training for a triathlon.  She's a good runner but looked awkward on the bike.  She's meant to be a runner just as I am meant to be a cyclist.  During this week's ride, Cute Runner and the Duo were walking along together, talking.  Since two different elements of my world came together, I felt I could finally talk to the trio.  We all shared a quick laugh at all of us "regulars" coming together and co-mingling.  
This week, I rode 4 times - a personal best so far!  Finally got to the double loop stage, huffing and puffing my way around the Schuylkill river twice - up Kelly, down West/Martin Luther and then back up West/Martin Luther Drive and down Kelly Drive again and back past the Boat Houses.  That's 24 miles round trip for me.  Sue S. likes to say if you're getting up so early you might as well make it worth while! I'm not so sure I'm in shape to do the full 24 miles - the extra 8 miles around the river is killing my knees and lungs.  I don't have the cardio lung capacity yet and my stamina is not what it should be or was.  I'm trying to be kind to myself and make this a better riding season.  My neighbor and friend, Michele, told me I should just let this be my determination to get back into shape and make it a great season.  Since I've only had 2 double loop rides so far, I'm skeptical that I'll get where I want to be physically, but I know eventually, the cardio will come back, just as my muscle tone returns.

Since we started to do the longer rides, we've headed out earlier too, starting our meet up at 6:30.  First day out at the regular time, we saw almost every regular I mentioned above, plus a few more that I've seen but haven't given nicknames to (yet!)  Carrie"Sue" got indoctrinated quickly on who's who out there, as well as having the challenge of riding a fast pace.  Here I am coordinating the morning rides and I'm the one half a mile behind the pack, barely able to keep up a 13 mile an hour pace.  I'll get there, I hope, but man, it's hard to just enjoy the ride.  Thankfully, I have a good crew to keep the motivation going.  

Wednesday, April 20, 2011

Eyes Wide Open - 300th Post!


In honor of my 300th post, I'm sharing an encounter I recently had that's positively impacted on my artistic vision.  About a week ago I was taking my usual walk around Rittenhouse Square.  I had my camera out, ready to shoot whatever Street Art, tree sweaters/yarn-bombing/knit-bombers or odd-ball things I could find.  I was planning on taking a photo of myself holding one of my photos of a tree sweater, against the tree that's been stripped of its sweater.  It's an idea I've seen on one of my Flickr photo contacts — kind of a conceit of "Things that aren't there anymore," or holding an object in your hand that would normally be impossible to do in reality.  My other task was to find a few of the bicycle couriers that I've photographed in the past and give them their photo on one of my Mini Moo Photo business cards.  Neither project came to fruition as I was happily distracted by a Brown Schwinn and another camera; I met a very interesting man and found a kindred creative spirit.  

It was Reuben's bike that I spotted first, a sweet collegiate style brown Schwinn. I have a thing for old bikes, especially Schwinn bicycles. His bicycle is a new but looks like a cool retro ride. The conversation started off with my complimenting him on his bicycle choice and then I noticed that he was holding camera.  From there the conversation rolled from one shared topic to another.  I told Reuben that had I seen this bike instead of the one I currently own, I would have bought it. He told me he bought it at Via Bicycles on south 9th Street, do I know that shop? Do I? Curtis, owner of Via Bicycles is an old buddy of mine. I've been buying bikes and bicycle accessories from him for decades!  After we chatted about our love of old bikes, I realized he too was taking photos of the happenings on Rittenhouse Square. We talked about street art, bicycle couriers, photography, coffee and old signage around Philadelphia. We discovered we have a lot of common photography interests. Within a few minutes I felt as though I found a kindred spirit.  Reuben is a Street Fashion Photographer, a chronicler of fashion trends in Philly.  He's the reason that Mitchell and Ness Nostalgia Company is as huge as it is, and has been featured in Philadelphia Style Magazine. He's a columnist for The Daily News and he has blog called, Street Gazing, though I learned all this after we met.  Reuben is very a gracious and unassuming artist. Our chit chat turned to inspiration and other photographers and artists we like.  Reuben told me about one of his photography idols, Bill Cunningham, the famous Street Fashion Photographer for the New York Times.  Cunningham rides a bike around New York City and takes hundreds of fashion photos every week.  To have been a subject of Mr. Cunningham's lens is one way to have "made it in New York."   There is a documentary that's been made about Bill Cunningham and his work.  I was really jazzed up talking with Reuben and we connected on many levels, all in the span of five to ten minutes. I had no idea that meeting a stranger on the street would change my artistic vision in so short amount of time.  As we were talking, Reuben was snapping his camera and taking photos of all the people walking by us on 18th and Walnut Streets.  He's taking photos of me talking to him while I'm taking his portrait, like a pair of dueling photographers.  Within moments of our meeting, I start noticing people, the fashions and attitudes on the street.  Suddenly it's as though someone has traded out my Ray Bans and put a new pair of specs over my eyes; I'm seeing the City in totally different way.  Prior to talking with Reuben, my photography was focused on street art, odd findings and old buildings.  Now I'm noticing the fashion life that is living and moving all around me.  Thanks, Reuben, aka BigRube, for the new sights your camera showed me.  After researching you and your photography online, I discovered your connections to all things hip and happening in Philadelphia.  I think you are the modern and urban Bill Cunningham of Philadelphia.


Here are a few of the photos that I took immediately after my meeting Reuben.


 Yogies


 Modern vs Classic
 Bicycle Cops
 Mac Daddy




 Low Rider






 It's in her bag
Free Clothes

Monday, April 18, 2011

Food Finds & Product Reviews and a Contest

CONTEST UPDATE! - Contest info first.  I have several samples of the products I'm reviewing in this post, as well as a few other items I would love to share with you.  I ask that you do a few things: Read this post; comment on it and either LIKE my Facebook page, The Bicycle Chef and/or Follow this Blog.  Read on to the details below.  I promise, I'll select a random person and send out the goodies "toot sweet".  Now onto the post and reviews...

Last week was a veritable smorgasbord of food finds for The Bicycle Chef.  FoodBuzz, the lovely sponsor of The Bicycle Chef, sent a few items to the "Tastemakers," aka, bloggers who blog about food and products, for us to try.  I received sample packages of a new dip mix by Tostito's and Lays called Dip Creations, in three very tasty flavors: Country Ranch Seasoning Mix, Freshly Made Guacamole and Garden Onion Seasoning Mix.  A few days later I received a box of Uncle Ben's Whole Grain White Rice.  The next day I received a coupon for Tyson's Grilled Chicken.  Too bad I didn't have the coupon with me when I went to the grocery earlier, I truly could have made my entire dinner courtesy of FoodBuzz and their sponsors.  Using the items I did have allowed me to make an entire meal around the products I received adding in chicken breasts that I already in the refrigerator.

As my readers know, I prefer to not use pre-made products.  Semi-half-assed, Semi-Homemade cooking is not my style  and I rarely make a dish that I don't embellish with my own special blend of Bicycle Chef-magic.  I enjoy reworking a products and recipes to see how I can make it my own.  Case in point — the box of Uncle Ben's Rice.  I wanted to stretch what I had and amp it up with some vegetables.
I almost always use brown rice.  Occasionally I will buy a bag of Vietnamese White Broken Rice, but typically the rice in my cupboard is brown — untouched, unbleached and full of whole-grain nutty goodness.  So, I gamely decided to make a rice pilaf.  I sauteed finely diced onions and carrots in a bit of olive oil and then sprinkled in some of the Tostito's/Lay's Garden Onion Dip Creation, to flavor the cooking water.  The riced cooked quickly and evenly and each grain was separate.  The Dip Creation added a lot of flavor and the addition of carrots and onions helped increase the volume of the rice and added in an extra vegetable to the meal.  Over-all, the rice was fair.  I found it to be too soft, as I am used to a more al dente style rice — rice with some bite and texture.  I will concede that people who prefer white, non-nutritious rice, may enjoy this product.  There are 4 grams of fiber per serving, very little fat and the calories are fine - 170 per cooked cup of rice (as prepared according to the package directions).  I don't mind Uncle Ben's rice — it cooks up foolproof every time.  It just wasn't the right rice for me.  My adult family dining companions weren't too impressed with it either, but our 18 month old toddler, Nate, loves it.  

The Country Ranch Dip Creation Mix was used to flavor a saute of julienned zucchini.  The dip mix tasted great and worked perfectly in the vegetable saute.  All that was needed was a non-stick skillet, several julienned zucchini, a tablespoon of olive oil and two tablespoons of the Tostitos's Country Ranch Dip Creations mix, sprinkled onto the sauteed zucchini once it was cooked through.  This was a tasty hit at dinner.


The remaining Tostito's Garden Onion Dip Creations seasoning was used to flavor thinly sliced chicken breasts and make a pan sauce for the sauteed chicken breasts.  
Here's where the Dip Creation worked best.  I seasoned each chicken breast with freshly ground black pepper, olive oil, white wine and two tablespoons of the Dip Creation mixture.  Then I heated some olive oil in a non-stick skillet and seared each breast until they were golden brown and caramelized — about 5 minutes on the first side and 3 to 4 minutes on the second side.  After I cooked all the chicken, I set it aside and covered them.  In the same skillet, I sauteed a few sliced onions in a bit more olive oil, then I poured in a cup and a half of a dry white wine and reduced it down by half.  I poured in a 1/4 cup of orange juice, whisked in the remaining Garden Onion  Dip Creation mix (there was about 2 tablespoons left) and I also whisked in two tablespoons of Dijon Mustard, stirring thoroughly to combine all the ingredients.  I brought the sauce to a boil, and then immediately reduced the heat just to tighten the mixture.  The combination of the Dip Creation and the mustard made the pan sauce creamy without adding any added fat, butter or cream.  Everyone at dinner was in agreement, the chicken was very flavorful and the pan sauce was fantastic.  

The food find consensus — the Tostito's seasoning mixes are worth seeking out.  A decent product to keep in the spice cabinet, they will come in handy to make dips, sauces, flavor vegetables, meat, fish and tofu, or even rice dishes.  I could see that they would work well in home-made vinaigrette.  The Freshly Made Guacamole seasoning mix worked great in seasoning kidney beans and sauteed tilapia for a fish taco Mexican dinner I made a few nights later.   If you have finicky eaters who won't eat brown rice, then The Uncle Ben's Whole Grain White Rice might be the product for you.

And now for a little contest details - I have extra packets of the Tostito's Dip Creations, an apron that I received from FoodBuzz, and some other goodies I am going to send to a random commentor.   1) Comment on this blog post — nothing too Earth shattering, just a comment acknowledging you read this post, and/or your thoughts or ideas.  And 2) Follow this blog — by clicking over on the top right-hand area where it says,

Ride along with The Bicycle Chef - FOLLOW ME HERE!


OR 3) Go to The Bicycle Chef's Facebook page and become a fan.  

1-2-3 or Two-Six Quick.  I will randomly pick whoever does all three things, comments, follows and likes the Facebook page will get the products.  No fooling!

Monday, April 11, 2011

Tofu Parmigiana

It's my mission to get people like, no make that love tofu.  I'm  good at helping people see the light when it comes to tofu cooking and eating.  Heck, my fondest tofu cooking memory is helping a finicky child I used to babysit eat a tofu stir fry and have her ask for it again.  There are several tofu secrets you must learn: season it liberally, use the correct type of tofu and know which cooking methods work best.  All three are essential and closely tied together.  I have a "friend" blogger, Mary Ellen's Cooking Creations; I thoroughly enjoy her recipes.  One of her specialties is tofu — she writes creative and original tofu recipes.  I have a few tofu go-to recipes, a dynamite tofu chicken salad, and tofu lasagna.  Someday I'll get around to sharing my vegan/vegetarian tofu chocolate pudding recipe — a version I created that mimics a good and very expensive Whole Foods Vegan Chocolate Pudding.  There's a great story to go along with the recipe too, but I'll save it for another post.
Today, I'm sharing an idea given to me by my bestie, Rachel, updated and recreated in the style of my favorite cookbook - Deceptively Delicious, sort of based on the Tofu Bites I made and wrote about in 2008.  Rachel told me she made tofu parmigiana and I was completely taken with the idea.  It was so tasty and easy that I've made it twice now — tweaking the recipe from a simple dip the tofu in flour, egg and bread crumbs to adding a puree of spinach to the egg the second time around.  Both times I discovered that you have to season the tofu a lot, in every step of the process.  Tofu is a blank slate and in order to make someone fall in love with it, you need to jazz up the flavors.  Take my word for it, you have to layer in the flavors.  I'm thinking of marinating the tofu the next time I make it, then do the flour, egg/spinach puree and bread crumb routine, to make it POP! with flavor.  Just a thought.  If you try it and you have an idea, let me know how it works out for you.  I've discovered an organic, low-fat firm tofu, which I enjoy using.  For this recipe, use firm or extra firm tofu; drain it, cut it into several pieces and for the love of processed soy beans, SEASON, SEASON, SEASON it!  I'm writing the version with puree of spinach in the egg batter.  Feel free to omit it if this step is too much for you!

Tofu Parmigiana Ingredients:
  • 1 Pound or 1 Container Firm or Extra Firm Tofu - drained and tofu patted dry
  • Salt and Freshly Ground Black Pepper
  • 1 Cup All-Purpose Unbleached or All-Purpose White Wholewheat Flour
  • 1 Egg - lightly beaten
  • 1/2 Cup Frozen Chopped Spinach - thawed, drained and pureed in a food processor or blender
  • 2 Cups Whole Wheat Bread Crumbs
  • 1/4 Cup Dried Italian Seasonings
  • 1 Tablespoon Garlic Powder (no salt)
  • 1 Tablespoon Onion Powder (no salt)
  • 2 Tablespoons Olive oil or Cooking Spray

For Parmagania topping:
  • 1 & 1/2 Cups Tomato Sauce
  • 2 Tablespoons Grated Pasta Cheese (such as Peccorino, Locatelli or Parmesan)
  • 1/2 Cup Shredded Mozzarella or 2-3 Sharp Provolone Cheese Slices
  • Salt & Freshly Ground Black Pepper
  • Roasted Peppers - optional

Directions:
  1. Preheat oven to 375 degrees fahenheight. Prepare a sheet tray/baking tray by lining it with either a Silpat, parchment paper or tin foil.  Spray the lined sheet tray with cooking spray or brush it with the 2 tablespoons of olive oil.  Set aside.
  2. Prepare three plates or shallow dishes as follows; one with flour — seasoned with salt, pepper and a pinch each of the ground garlic and onion powders; the second with the lightly beaten egg and spinach puree mixture.  Season this mixture with salt, pepper, and a pinch of the garlic and onion powders; the third plate/dish should be the bread crumbs, seasoned with salt, pepper, the Italian seasonings and the remaining garlic and onion powders.  
  3. Drain and dry the tofu and cut the block into thirds, slicing the thickness into three pieces.  Cut each piece into half, on the diagonal, creating two triangles from each third — you will have 6 triangles.  Season each piece of tofu with salt and freshly ground pepper.  
  4. Dip each tofu piece into the seasoned flour, then into the spinach and egg puree, and then into the seasoned breadcrumbs.  Lay the finished tofu pieces onto the prepared sheet tray.  Continue on in this manner until all of the tofu is completely breaded.  
  5. Bake for 15 minutes, then carefully turn the tofu pieces over so that they will brown and cook evenly on both sides.  Continue to bake the tofu for another 15 to 25 minutes — depending on how firm and brown you want the finished product to be.  
  6. When the tofu is done to your liking, remove from the oven and cool for 5 minutes.
  7. To serve, spread 2 tablespoons of tomato sauce onto a plate and place two tofu triangles on top of the tomato sauce; spread more tomato sauce on top of the tofu, and if using, a few small juliened slices of roasted red peppers; sprinkle some grated cheese on top of the tomato sauce, then layer onto each tofu triangle either half a piece of sharp provolone slice or 2 tablespoons of grated mozzarella cheese on top.  Melt in a microwave for either 45 seconds or in the oven for 2 minutes.
  8. Serve hot immediately.  Tofu can be cooled completely and made the next day, heated in the microwave for a minute and a half to two minutes before serving.  Will hold for up to one week, covered, in the refrigerator. Serves three - two triangles for each serving.


Recipe Bonus Extra: with the left-over spinach egg puree mixture, you can stir in some of the seasoned breadcrumbs to make a "spinach burger" patty.  Use as only as much breadcrumbs just to make the spinach mixture hold together and be formed into a patty.  You may be able to make one large or two small/medium patties. Bake, along with the tofu triangles, for about 30 minutes, turning over after 15 minutes.  

Thursday, April 7, 2011

Roasted Asparagus, Salmon and Smashed Sweet and Idaho Potatoes


Salmon is my favorite fish.  Asparagus is one of my favorite vegetables and in the Spring it is THE vegetable on my table.  What you see above is a quick cook meal that takes little effort to make and packs a big flavor punch.  I like to roast the asparagus with olive oil, kosher salt and freshly ground pepper for about 15 minutes at 375 to 425 degrees Fahrenheit.  For the salmon fillets, they are brushed with a Dijon mustard and seasoning mixture — and then roasted or grilled for 12 to 13 minutes at 375 degrees.  Mashed potatoes are made with a combination of smashed sweet potatoes and Idaho potatoes, made a tad healthier by using low or skim milk and a bit of light butter.  I like Smart Balance Light with Flax Seed Oil.  The whole meal takes less than 30 minutes to cook.  It's one of my go-to meals, any time of the year.  The recipe idea is for 2 people, though you will have plenty of potatoes and asparagus for at least 3 or 4 servings.

Ingredients:

  • 2 - 6 ounce Salmon Fillets - Frozen is fine - Wegman's has the best frozen salmon fillets at the best price.  Trader Joe's are okay, and most fish counters in the supermarket sell decent farm raised salmon fillets.
  • 1 &1/2 Tablespoons Dijon Mustard
  • 1 Tablespoon Seasoning of choice - I used Penzey's Barbecue 3000, a blend of Smoked Paprika, Salt, Pepper, Sugar, Cumin, Oregano, Thyme and Garlic.  Any seasoning blend will work well, watch the salt content though.  I was in the mood for  smokey, barbecue taste.
  • 1 Bunch (about 1 Pound) Asparagus - cleaned and woody stem ends removed
  • 1 Tablespoon Olive Oil
  • 1 Large Sweet Potato - cleaned & cut into medium chunks
  • 1 Medium/Large Idaho/Russet Potato - scrubbed and cut into medium chunks
  • Pinch of Salt
  • 1 Bay Leaf
  • 1/2 Cup Milk - low or skim
  • 1 Tablespoon Light Butter
  • Salt and Freshly Ground Pepper - to taste

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.  
  2. Prepare the asparagus — clean and cut or snap off the bottom stems that is tough and woody.  Put the asparagus onto a small sheet tray or baking pan, toss with olive oil to coat well. Set aside.
  3. Place the salmon fillets onto another sheet tray or baking pan.  Season with a mixture of the Dijon Mustard and the 1 tablespoon of your seasoning of choice.  Spread/schmear or brush the salmon fillets with the mustard mixture. Set aside.
  4. Scrub clean the potatoes and cut into medium chunks.  Leave the skins on the potatoes if you prefer — as the skins have vitamins and minerals and add fiber to the final dish.  Peel if you do not like smashed potatoes with the skins on them.  Put the cut potatoes into a 3 or 4 quart sauce pot, cover with cold water and add in the pinch of salt and the bay leaf.  Cover the pot and heat over medium-high heat until the water boils.  Remove lid, reduce heat to medium and cook until the potatoes are knife tender — about 10 minutes.  Drain the potatoes and keep warm.  
  5. While the potatoes are cooking, place the tray of asparagus and tray of salmon fillets into the preheated oven.  Cook both for 12 minutes, then shake the asparagus tray to move the spears around and roast evenly.  Check on the salmon — it should be nearly cooked through, but still have a bit of pink in the center. Remove salmon and set aside, covering lightly with foil.  If the asparagus is not roasted and beginning to crisp and caramelize — roast for another 5 minutes. When done, season the asparagus with salt and freshly ground black pepper.
  6. Meanwhile, heat the milk until it is warmed, in a microwave for 45 seconds or in a sauce pot just until it almost comes to a simmer but not boiling. Smash the potatoes with a potato masher, large fork or heavy-duty whisk.  Pour the warmed milk and butter onto the potatoes and stir to combine.  Season to taste with the salt and freshly ground pepper.
  7. To serve: The asparagus and salmon can be eaten either hot, warm or cold.  The potatoes should be served hot.  Plate the potatoes, then top with the roasted salmon fillet and spears of asparagus.

Tuesday, April 5, 2011

PHILLIES - 2011 SEASON: Opening Weekend


I take a lot of photos - sometimes hundreds over the course of a week.  I enjoy this hobby but occasionally, I get over-whelmed with what to do with them, especially in relation to wanting to post relevant photos to the blog or facebook.  Scrapblog to the rescue!  I use a website to help create scrap book style pages that can capture a bunch of photos in one small space, in order to convey what I want to show and say, without having to do too much work.  
The Phillies opened their season on April 1, 2011.  We had tickets to Opening Day and to the first night game at Citizen's Bank Ballpark.  Great series and the boys played great baseball.  Swept the Houston Astros and put to rest some concerns that we were all pitching and no hitting or offense.  It was yet another cold, blustery April weekend.  
There are few opening day wins that I can remember in the nearly 20 years I've been going on Opening Day.   There are even fewer warm opening day games that I've attended.  Scarves, hats, gloves, layer upon layer of clothes and coats and sometimes, blankets, are thin barriers against the winds blowing in off the river and open areas of the sports complex.  This year was no exception.  We were so cold at Friday's game, sitting out in center field, we had to leave by the end of the 7th Inning.  Well, the cold was one reason and the other was that Liz had to get to work for a show she had running that evening.  We missed the incredible rally the Phils mustered - turning a disappointing game into a nail-biting walk-off hit in the bottom of the 9th inning success.  
Saturday night's game was even colder, coming off the warmer and sunnier day.  I didn't dress in enough layers.  We left this game by the end of the 6th Inning.  This time, though, the Phillies were playing great ball immediately and winning the game by several runs.  
There 162 games in the regular season and I'll be at 18 games, minimum.  Welcome Spring and Welcome Back Home Boys of "Summer"!