Blog :: 04-2019

Get Outside: Rules of the Road for Biking

We're so happy it's finally bike weather out there. 

Our area provides a plethora of opportunities for enjoying the scenery, and hopping on our bike is one of our favorites. But before you head out for a ride in our beautiful Northwest Corner of CT, it’s important to know the rules of the road, they were designed to help keep cyclists safe. 

If you are riding on the road, behave like a car. Sometimes there can be animosity between drivers and cyclists, perhaps because some cyclists take liberties with their bicycles by riding two or three wide, ignoring traffic lights, or switching between the road and crosswalks. Yes, cyclists have a right to the road, but most laws state they must follow the rules that apply to cars, including riding with the direction of traffic, stopping at stop signs and lights, and yielding to pedestrians. Be sure to stay as far to the right as safely possible, maintain as straight a line as possible, and avoid swerving around objects.  Be predictable so cars know what to expect.

Safety is crucial, especially if you are riding with small children. Wearing a helmet and being highly visible are most important - wear bright/reflective clothing and be sure you have front and back lights and reflectors, particularly if you are riding at dawn or dusk (these can be fantastic times to get out on the road). A little caution will help you to stay safe while sharing the road.

Check out the Harlem Valley Rail Trail for some great local routes.  


    1. No comments. Be the first to comment.

    Recipe: Arugula Avocado Salad + Classic Vinaigrette

    Warm weather, sunshine, and fabulous salads are a few of our favorite things. 

    This is one of my favorite recipes to celebrate the abundance that is all around us this time of year. This truly awesome arugula avocado salad that doesn’t feel anything like deprivation. 

    Arugula is full of phytochemicals that can help prevent cancer, along with Vitamins A, C, and K. Avocados are full of healthy fats and fiber to keep you full and feeling good. This recipe also contains strawberries to help boost immunity, pine nuts (which are actually seeds) for added energy, and olive oil to help stabilize blood sugar and cholesterol levels. It’s great as a side dish or topped with grilled salmon or chicken for a super healthy meal.

    Serves 2


    Salad Ingredients:

    2 cups baby arugula
    1 avocado, seed and skin removed, sliced
    6 strawberries, chopped
    1/4 cup pine nuts
    1/4 lemon
    1/4 cub shaved parmesan (optional)

    Dressing Ingredients:

    1/2 cup olive oil (extra virgin)
    1-2 cloves garlic, chopped
    1 tsp. dijon mustard
    1/4 cup balsamic vinegar
    Salt + pepper to taste



    1. Make the dressing by combining all ingredients in a mason jar (or something like it) and give it a good shake. Set aside (extra dressing can also be kept in the fridge for up to two weeks).
    2. Toast your pine nuts: heat oven to 350 and place nuts on a baking sheet. Roast for approx. three to five minutes. Watch them very carefully, you don’t want them to burn! Set aside.
    3. In a large bowl, combine arugula, strawberries, avocado, toasted pine nuts, and parmesan. Squeeze lemon on top.
    4. Add your dressing a little bit at a time until you reach a satisfactory salad/dressing ratio.
    5. Sprinkle a little sea salt and pepper on top, and enjoy!

    Originally posted on


      1. No comments. Be the first to comment.