This 450 gm hunk of broccoli never expected to be dragged over the 1962m Gross Scheidegg on a bicycle. And I wasn't expecting to be its host either. Needless to say when I discovered it in my pannier on the other side I boiled it up and ate the bastard.

My first high Swiss pass was an accident, I didn't have a good look at the map like only 26 kms to see the Eiger. It was steep but spectacularAnd mostly bicycle traffic - the swiss roadies seem to knock over two or three of these passes before their morning coffeeBy the time I got to the top of the pass these gnarly peaks were below me.And on top - a wrestling match and a concert. Sorry I missed getting a shot of the bout but here is another of the concert

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Comment by Neil Alexander on August 7, 2011 at 9:20am

Nice! But from that headline I was expecting a good recipe.

I bet those musos didn't cycle their instruments up there, though.

Comment by Michael O'Reilly on August 8, 2011 at 10:26am
Broccoli ... loads of protein. I cycled up that pass on a racer a couple of years ago. For a while I road with a guy on a full-pannier tourer. I'd prefer the fewer gears to the more weight any day!
Comment by Neil Alexander on August 8, 2011 at 10:40am

OK, if you don't have a good recipe, I will have to give you one.

This one comes from a certain Chiara whose husband is apparently a keen cyclist.

Cut 600g of broccoli into florettes. Boil water in your largest saucepan and add a little salt. Cook broccoli until "al dente" and set aside. In the broccoli water, cook 400g of pasta, adding more water if required. While pasta is cooking, put broccoli in frying pan with some olive oil, crushed garlic optional, and two spoonfuls of broccoli water. Cook broccoli on a low flame. When pasta is also "al dente", mix with broccoli and stir. Add some fresh olive oil, grated Pecorino Toscana (a firm-textured ewe's milk cheese produced in Tuscany) and black pepper.

One large serving will power a cyclist for up to 200km.


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