I wanted to talk about my bike ride a little more, since it was my furthest ride yet! While I was riding, I was thinking about ways to be safe on your bike. Since I was riding 30+ miles, I didn’t want to just loop around a 5 miler 6 times, so I mapped out a route ahead of time. This was a solo ride, so there was a little more planning to be done than if Chris would have been with me.
Here are planning tips I came up with to share.
- Map your route [I like mapmyride.com] ahead of time. Write down directions, twice! I kept one set tucked in my shorts and in fear that it would blow out of my hand while riding, I tucked a 2nd set of directions into my little bike pouch. You WILL need directions. Unless it’s an insanely easy loop, or you really know your town.
- Write down how long you’ll be traveling on each road. This will help if you start to get freaked out that you’ve missed a turn. Especially if you have a mileage tracker on your bike. You’ll know exactly where you need to be looking for the next street.
- Let someone know you’re going out, where you’re headed and when you’ll be back. I emailed Chris while he was at work with the details of where I would be.
- Take your cell phone. [DUH!]
- Water + Food! Make sure you have enough water and some food. Right before the ride I ate half a LARABAR and a handful of almonds. I put the 2nd half + more almonds in a bag, in my bike pouch. You will definitely need fuel on a ride this far.
- Drive your route. I didn’t do this, but should have. It will help you familiarize yourself with the route so you know what to expect.
- Extra bike tube + pump. I also failed to have this on hand, but when you’re out by yourself on a long ride, it’s pretty important to have a spare tube and a way to pump it up.
- Check the weather. This is really important!! You don’t want to get caught in the rain…well, I at least don’t want to get caught in the rain!
- Sunscreen. I wear sunscreen every single ride, even if it’s cloudy, and still have crazy tan lines.
- Emergency money. Just in case, I always take $10-20 with me on my ride. You never know.
- Drivers License. Maybe this is too much…but it’s a good thing to have with you.
- Sunglasses!! Sometimes, the sun is SO bright, even with my sunglasses it’s hard to see.
Do you more experienced riders have anything to add? All in all, I felt pretty good on this ride. My quads were tight, so I did a lot of stretching afterwards. I wasn’t too sore the next day though. Can’t wait to get out there more!
Total ascent – 550 feet
Total descent – 600 feet
Total Miles – 37
Total Time – 2hr 40min [I got stopped at some lights, by a train, + to stretch and eat a few times. I would say total stop time was about 10min]
If you would have told me 8 months ago that I would have a road bike, ride it 30+ miles, and love it, I would have laughed in your face. I was totally freaked out by bikes and hadn’t been on one in at least 10yrs. If you’re nervous about starting just dive right in!!
Now if only I could suck it up and attach my clipless pedals….
Has anyone read Thrive by Brendan Brazier? I’ve had it for a few months and haven’t read all the way through but am loving it so far. I made my first recipe too. After my bike ride, I threw this together in about 5 min. It’s his almond-flax burger, which sounds totally strange.
The ingredients were – almonds/flax meal/oil/salt/balsamic vinegar/garlic. All you do is throw it in the food processor and blend. Then you can eat it raw, cook in a pan or in the oven. It didn’t really hold together well but the taste was awesome! However, it was not the best thing to eat after a long ride. It was way too flavorful [garlic]. I needed something a bit more bland after such an intense workout.
I ate this + my butternut squash/curry soup. What was I thinking???? Total stomach ache!
Yesterday, I mentioned hanging out with Laura and getting a tutorial on how to use the flash I rented. We also went out to a fabulous lunch at Le Peep. It’s a chain-type of restaurant but not really a franchise. Each owner gets to decide what they want on their menu, so each location is totally different. The location in Boulder rocked. The owner grows all of the veggies they are using in their food right now.
This coffee cake was insanely delicious. It was moist + had a great crumb. It’s been a long time since I’ve had coffee cake. Layered in between the cake, were thin slices of pear from the owners pear tree. YUM!
I got the special of the day, which was a veggie skillet. I think everything was local, except for the cheese. There were a few different kinds of peppers, onion, squash, kale and the best breakfast potatoes I’ve ever had. I ate up every last bite!
I had such a fun day with Laura! Boulder is an hour away from us now, but it’s totally worth the drive to hang out with her. :) She’s just so lovely.
Tamale Peter’s Refried Beans
- 1lb dried pinto or black beans
- 1 yellow onion, diced
- Take your pick of the 3 below depending on how healthy vs. delicious you want it...I prefer the first or second option...third never tried, but I imagine it'd work just as well:
2 quarts water + 2 T bacon drippings (or lard)
1 quart water + 1 quart veg stock
2 quarts veg stock
- Clean the beans in a strainer, remove any pebbles.
- Add beans to liquid of choice and bring just to a boil.
- Put diced onion (and bacon drippings if going that way) in slow cooker.
- Add boiling bean/liquid mixture to slow cooker and cook on high at least 6 hours. I usually go 8-10 hours though...more of the liquid cooks off that way.
- Add salt (more/less depending on if you used stock, bacon,etc.) once cooking is done. At this point you just have "brothy beans".
Can serve now or refry them...
- Heat some olive oil (or more delicious bacon grease if you want them muy authentico) in fry pan.
- Once hot add some finely minced (or pressed) garlic. I usually do 1 T oil/grease to 1 clove garlic to 1 C brothy beans.
- Fry the garlic about 30 seconds then add beans.
- Stir beans around while smashing them with back of fork. Get plenty of bean broth in...it thickens up considerably.
- Serve immediately to avoid the crusties with some queso fresco crumbled on top.