Pink Shirts and Chorizo the Next Day
Cool and sunny. I took the turn with the other spandex-clad group and rounded the slight decline in a tucked, lovely aerodynamic position. I was ahead and while it was no race, I was enjoying leading the huffy group of men in their tight shorts and their serious mouths. Then all the sudden I hear this woman off to the left say, “Look, there, you got one, the pink shirt.” She was looking at me, pointing at me and talking into a walky talky device.
I stopped since I noticed my fellow shiny clothed friends also stopped and then it dawned on me quickly. I was wearing a pink shirt, a pink lycra shirt. Not my usual color choice but it figured when a police officer stops me for running a red light while on a bike path in Central Park, I would be sporting my bubble gum colored cycling shirt. In fact, it was the only time this year I had it on. When I showed up at Central Park, my riding partner just looked at me and said, “Rose. Pink. Right on.”
So then just about 30 minutes and 12 miles later, I got pulled over by a cop and threatened with a ticket for running a red light in my pink shirt. But I do believe the pink shirt saved me a bit. How do you give someone a slap when they are wearing pink?
I was also lucky to be riding with a native New Yorker and a law student working for Eliot Spitzer who talked me out of the ticket by simply asking the cop not to yell at us, “please.” The cop stopped, thought about it and told me, the pink shirt, to go on my way.
Just after that I nearly mowed down an old man and his dog who were both looking the wrong way as they crossed the path.
I hate to become a pedestrian basher but if I am going to get my peach pie stuffed fat ass out at Central Park at 630 a.m. and don a pink shirt to ride with the serious cycling kids then I should be looked for on the path by this old man and his dog out for their morning walk. They should know better.
Last night’s dinner was a mash of leftovers that turned into a master piece of textural complexity and color. I was all Sarah Moulton in the kitchen. I took Sunday dinner’s leftovers and made a lovely Tuesday night meal.
On Sunday, besides peach pie, I made tacos. Chorizo, beef and bean tacos. Last night, I cut up the leftovers, added some onion, garlic and fresh basil with a generous amount of olive oil and mixed in some cavatelli and parmesan.
Lovely and amazing, just like the first time around.



