The weekend started with a short ride to Mukilteo after work on Friday to catch this cool sunset.
Saturday Morning we started with doughnuts at a local favorite Karls Bakery here in Everett before we headed north through the Tulalip reservation. We stopped for lunch in LaConnor and ate at the brewery, would pass it up in the future and hit up Calico Cupboard Cafe, it smelled great. We left out of there and continued north to Deception Pass State Park.
After the quick photo op on the bridge we pressed south down Whidby Island. Almost timing it perfectly we hit some light ran about 2mi from the ferry. Another successful 185mi on BigBoi.
Sunday Morning we got up and headed to Ballard for breakfast at Portage Bay Cafe. AMAZING. I would pass on the smoked salmon hash do to the abundance of carrots, weird to me for breakfast, and get the baked French Toast.
After we ate we strolled over to the locks where they were cleaning, pretty cool sight.
Short clip on the ride into Port Townsend from the Kingston Ferry. Riding past Port Gamble, Port Ludlow and ending in Port Townsend. On the way back we stopped and toured and tasted fresh farm cider at Finn River Farm. Great Veterans day ride. Still working on a good video set up for a long trip down the coast this summer, any tips for bike mounts/techniques are appreciated. Thanks
2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
7 ounces Flagship cheese, grated (about 1 3/4 cups)
1 ounce Just Jack cheese, grated (1/4 cup)
½ teaspoon coarse salt
¼ to ½ teaspoon chipotle chili powder
1/8 teaspoon garlic powder
6 ounces penne pasta (about 3 ¼ cups)
1 ounce (1/4 cup) Flagship cheese, grated
1 ounce (1/4 cup) Just Jack cheese, grated
¼ to ½ teaspoon chipotle chili powder Instructions
To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.
Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.
Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.