
THE UTREKKERS!!!!

snapped a shot on ride to work yesterday
rode to work every day.....in the cold........rode the bike sat and sunday.........mountain and road and cyclocross....ride ride ride ride..
nuff said
T minus 1 week to Utah roadtrip


2 full ski runs on the old telemark boards!!!! Yeah the knee is solid. I must admit I felt like day 1 for the season even though it is Feb….but then again it was day 1 for me and the ski legs. I felt a little quad burn with just two runs…..i guess the biking and running helped but the training for skiing is still skiing.
Also today was day 1 of riding the bike to work. So I aired up the tires on my cyclocross bike and got all my gear ready. Warm clothes, nitrider helmet lamp charged up. Studded tires in place and mud guards set. I set out at 6 am to beat traffic to the office and was doing fine until I hit a glassy frozen patch in my own neighborhood and down I went. At least I was going slowly. The rest of the way was pretty well worn by cars and had sand on the roads so not a problem. Nice crisp morning and a run via the river trail to the office. A nice 25 minute ride. Now full sunshine warm day and the same ride back. That should start shedding a few pounds as I get in 4 daily commutes a week ( I work from home one day a week).
I would say the excuses are gone and let the workouts begin!!!!!


No-Knead Bread 2.0
From Cook's Illustrated Jan/Feb 2008
Whisk flour, yeast, and salt in a large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
Lay a 12-by 18 inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into middle. Transfer dough seam side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy bottomed Dutch oven (with lid) on rack , and heat oven to 500 degrees. Lightly flour top of dough and using a razor blade or sharp knife, make one 6-inch-long, ½-inch deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.





25 degrees out and the adventure continues. Riding by bike 6 miles is not that bog a deal but riding to work with all your work crap and its 5:30 in the morning and its 25 degrees out can be a challenge at times. I made the big changeover to studded tires this morning and the traction on those things are the best. I am on season three with them ( Nokian W106 studded cyclocross tire) ands they still have a ton of tread. I am using a niterider headlamp as well as my bar end led lights and a flasher ob my messenger bag…but of course I still ride like I am a ghost because I assume they do not see me. In
http://www.portlandtribune.com/news/story.php?story_id=33300
so be careful but I will keep riding my bike to work for health and sanity in the workday.









