Sep 10 2008
Standing in the elevator heading up to work having a monologue with myself: Man, it’s getting dark now – Can’t believe I need the blinkey for the 6:15 ride in – I am so excited for coffee.
Suddenly…sniff, sniff. Sweet Jesus, what’s that smell?
No bike clothes in the backpack (at home in the dryer). No post-shower towels (ditto). Then what? Somebody drop a bottle of vinegar?
Oooo, the helmet.
Time for a little wash. I can’t remember the last time I gave it a shower.
Got new rims (EC 70’s) and tires (Schwalbe Racing Ralphs) orderd. Made a last minute flip-flop after trading emails with John. I haven’t heard if they’ve actually been ordered but I e-mailed my order in. Should be there in time for Alpenrose.
As much as I’d like to, I don’t have the cash to run tubulars for every condition. In an ideal world, I’d have a dry (I’m not sure yet) and super-mud (Dugast) setup. But hey, I’m glad I finally have a cross bike so we’ll just leave it at that.
What else. Workouts are going as planned. 2-3 days of 15-20 minute intervals, aiming for 45-60 min total. 1 day of running. 1-2 days of shorter, higher intensity intervals. I double-up a couple days so rest days are becoming very, very important.
Pain on the peak this weekend. It’ll be my first A/35+ race at the full 60 minutes. Course map was released yesterday. Looks similar to Rainier HS – about 80-100 feet of elevation gain, no run-ups (from what I saw), a few barriers. If the weather holds, it’ll probably be fast.
Not much else for now. Our apple tree in the backyard is shedding apples at a pretty fast rate. We didn’t spray this year so some have worms. But I still have a shitload of good apples left on the tree. So…it’s applesauce time! I’ll leave you with a great recipe I’ve used for years:
- 4# apples, unpeeled but quartered & cored.
- 1/4 cup sugar
- 1 cup water
- Spices – I use 2 cinnamon sticks and 2-4 cloves per batch.
Add all ingredients in a saucepan. Place uncovered on medium heat for 15-20 minutes until everything breaks down. Stir occasionally, especially near the end when it can burn. Process through a food mill and add water if needed. It cans and freezes well.