Team Darryl Granola Bars

Team Darryl is a group made up of friends and family of Darryl Goss. Darryl is an extraordinary person, who I was lucky to meet while we both were riding our bikes in the 2006 "Tri State Trek" fundraiser for the ALS Therapy Development Institute (ALS-TDI). Darryl has ALS, and has inspired us all by the way he is meeting the realities of this disease.

Team Darryl rode bikes and worked as support crew for the Tri State Trek in 2008. Together Team Darryl will raise over $20,000 in 2008, which goes directly to fund research at the ALS-TDI in Cambridge MA, a non-profit biotech company with the sole mission of finding a cure for ALS. I'm not sure what the total for all riders is, but I think it is more than $400,000! On September 21 2008, some members of Team Darryl met to have some fun riding bikes again, in the 2008 "Hub on Wheels" ride through the city of Boston. I made the Granola Bars using the recipe below.

"Team Darryl" Granola Bars

1 cup rolled oats
1/2 cup sesame seeds
1/2 cup dried apricots or dried mango, finely chopped
1 cup raisins or dried cranberries
1 cup chopped walnuts
1/2 cup nonfat powder milk
1/2 cup raw wheat germ
1/2 cup brown sugar
1 cup honey (use buckwheat for stronger malty flavor)
1 cup almond butter (can sub peanut butter or cashew butter)
Canola oil (just enough to lightly coat baking tray)

Salt

Preheat oven to 350F

Combine all ingredients in a large mixing bowl. Mix well with wooden spoon.

Oil baking sheet (10x14" fit well) with canola oil; spread mixture flat and evenly. Salt the slab lightly, or to taste. (Salt was not in original recipe but I think it helps both in taste and for replacing salt lost during activities like biking or running or biking or hiking or biking. Remember our leader Mat Mendel's advice: "Enjoy the pickles!")

Bake 10-15 minutes, until just showing signs of crispness around edges, or to your preferred degree of toast.

Let cool completely, then cut into bars (but leave in pan). I used a pizza wheel and knife.

Place uncovered in fridge or freezer to harden.

Remove bars from pan and wrap individually with waxed paper or foil (wax paper is the greener option).

This recipe was published in the Boston "Weekly Dig" newspaper, and was attributed there to "Kevin Hays, Category 4 bike racer and speedy metabolizer".

If you like the Team Darryl Granola bars, please consider making a donation to help Darryl meet the extraordinary expenses he is facing to cope with ALS. You can give me (Joe) a check for any amount made out to "FBO Darryl" or mail it to FBO Darryl, 14 Connecticut Avenue, 2nd FloorSomerville, MA 02145.

If you want to join Team Darry, and ride or crew for the 2009 Tri State Trek (July 24-26 2009) just let me know, and I'll ask our mascot bear to pay you a visit!

See http://www.tristatetrek.com/.

Barbequed Shrimp Recipe

Here is a favorite recipe for BBQ'd shrimp, of a style you might find in New Orleans, where sometimes crawfish might substitute for the shrimp. Traditional presentation would be with sauce coating shrimp with shells intact. I usually do the shelling in the kitchen prior to cooking the shrimp in the recipe. Another alternative would be to prepare the sauce only, and then cook shrimp "on the barbie" outside. Don't be daunted by the long ingredient list. Some can be left out, or have fun improvising. Thickness of sauce can be tweaked by chef too.

1/4 cup butter (half stick, cut into chunks)
4 cloves garlic, minced
1 bay leaf
1 teaspoon crushed rosemary leaves (a mortar and pestle is helpful)
2 teaspoon paprika
1 teaspoon coarsely ground black pepper
2 teaspoon fresh lemon juice
1/2 teaspoon dried basil (or 1/4 chopped fresh)
1/2 teaspoon oregano
1/2 teaspoon salt
1 Tablespoon brown sugar
1/2 teaspoon cayenne pepper
2 Tablespoons Worcestershire sauce
1/2 cup dry white wine (Gewurztraminer or Pinot Gris work well but anything tart is fine).

2 pounds large shrimp (can be in shell or peeled, as you prefer).

In a large wide skillet, melt butter and saute garlic on very low heat for two minutes only. You don't want the garlic to brown at all. Stir in bay leaf, rosemary, paprika, black pepper, lemon juice, basil, oregano, salt, brown sugar, cayenne and Worcestershire sauce and cook for 1 minute.

Increase heat to medium, add shrimp and shake to coat with seasonings, about 2-3 minutes. Add wine, heat, being sure to not overcook shrimp. Serving suggestion: in bowls with sauce poured over with crusty french bread on the side.