Cooking for Twenty

With the third Hammer Camp of The Cycling House season beginning today I thought I would try to show what it takes to cook for twenty hungry cyclists and triathletes.

It starts with a grocery list like this:

Which leads to a grocery cart like this at Trader Joe's:

And another cart at Sunflower Market:

Not to mention the cart at Costco, but I don't go there.  I pawn that job off to someone else. Oh, and this is only enough food for 2.5 days.  I'll be back to the grocery stores on Wednesday.

Then it's into the kitchen.  Sam and I cook the dinners and we work like a well-oiled brotherly machine.  Little is said to one another, we communicate through special channels that only brothers have.  We each know what we need to do and when it needs to be done by so it will be hot at the set dinner time.

So what's on the menu for tonight?  Three different types of salmon, the house specialty being Sam's Maple Soy Glaze Salmon, wild rice with wild mushrooms, sauteed kale, and a spinach and edamame with a lemon dressing.

We talked a lot about putting together a Cycling House recipe book but really it probably isn't going to happen.  The problem is, Sam and I don't really follow too many recipes, we just make it up as we go and have never bothered to measure anything out so it is tough to write down recipes.  But if you are interested in some recipes I have started putting together some for Endurance News, Hammer Nutrition's newsletter.  In addition to recipes like "Crank Crackin' Quinoa", you'll also get a chance to tap into the wealth of knowledge that Hammer has on nutrition and training.