Surviving a Segway Trip


Today, we talk about segways and Nashville because my first experience of both will always be intertwined.



If you haven’t yet tried a segway tour:

a) just do it

b) it is scarier than you would think

c) the video they show you at the start is actually the scariest part (think stick cartoon figures segway-ing off mountains, etc)

d) there isn’t a brake… or a handbrake… or a floor brake… like not 1 brake

e) tons of fun

The Nashville segway tour was loads of fun, and I learned a lot (A LOT!) about Nashville. I also learned how to do cool moves on a segway, like one handed forward, one handed backwards, no hands forward, and flip jumps. That last part is not true. I didn’t have enough time to learn arial tricks. Next time…

We finished out our day in Nashville by eating some good food, touring the downtown shops/bars, and doing yoga moves at the replica parthenon. (because doing replica yoga at a replica parthenon feels right)


Thanks for a good trip, Nashville!

The food today is a little bit rice-y, a little bit spice-y, and a little bit sweetish. It’s got tang, spice, crunch, and everything nice. Sweet pineapple, salty soy sauce, crunchy snow peas, spicy chili… it’s a mouthful. Enough of the jibber jabber. It’s a keeeeeper.


Pineapple Fried Rice with a Thai Kick
Source:  Vegan Eats World
Printable Recipe

1C Jasmine Rice, cooked according to and chilled in fridge for at least 4 hours
1 recipe savory baked tofu (see below)
3T peanut oil
6 scallions, chopped with white and green parts divided
3cloves garlic, minced
2 Thai chilis, minced
1″ piece of ginger, minced
1 1/2C fresh pineapple, diced into 1/2″ chunks
1 red bell pepper, seeded and diced
2C snow peas, sliced into 1/2″ pieces
3T soy sauce
1/2C Thai basil leaves
1/4C cilantro, chopped
Lime wedges, for garnish

Heat 2T oil in a wok or large sauté pan over medium-high heat. Add scallions (white parts), garlic, chili peppers, and ginger. Stir fry for 30 seconds, until fragrant.
Add pineapple and red bell pepper. Stir fry until edges begin to brown, about 3 minutes.
Add additional 1T of oil.
Crumble cold rice into the hot pan, continuing to stir as you add this. Stir fry rice for about 2 minutes.
Add the snow peas and stir fry for about 2 minutes, until peas are bright green.
Add in soy sauce, basil, cilantro, tofu, and the additional scallions (green parts). Stir fry for additional 2 minutes.
Remove and serve immediately.

Savory Baked Tofu
1 (16oz) extra-firm tofu, drained and pressed
3T soy sauce
1T canola (or vegetable oil)
1T lemon juice
1/2tsp garlic powder
1/4tsp cayenne pepper

Mix soy sauce, canola, lemon juice, garlic powder, and cayenne pepper together. Pour over tofu and allow to marinate for 30 min to 4 hours.
Remove from marinade and pat dry. Slice into 1/2″ cubes.
Preheat oven to 375.
Arrange cubes of tofu onto a parchment lined baking tray. Bake at 375 for about 15-20 minutes, stirring once or twice to ensure even cooking.

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