More rides, both in Zwift and out on the streets; got a tiny bit of sunburn on my legs yesterday when I went out for a 50k/31mile ride because I forgot that that was a thing that happens. ![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
dphilli1's allergies were acting up, while I wanted to get some more miles & hills in. Plus knock off a 50k for George Swain's virtual brevet series, although I doubt I'll finish the challenge as I'm not sure I really want to spend an entire day doing loops from home to rack up 150k or 200k, and I started too late to manage 8 50ks before the end of May. But 50k is generally a nice ride length, and needs no water refills, so I'm sure I'll do a few more of those.
I headed out to Walden again, the hilly way (Belmont Hill/Concord/Trapelo), and then made the way back a little less flat this time. Legs feel good; set a few PRs and silvers on Strava, which means that I'm probably ahead of where I was last year, hill-wise, even if by this time last year I'd ridden most of a SR series. I do think the climbing and intervals indoors are helping -- I dragged myself up the Zwift replica of the Alpe d'Huez in just under two hours, which I was proud of (although if I'd gone just over I'd have a better carrot to strike for next time, oh well):
Mostly, it was just gorgeous out, with New England being its lovely spring self:
Today, instead, I rode indoors with friends and then cooked and baked -- made some enchiladas (no photos) for dinner for the week, and since I ran out of the lovely hipster english muffins I had been eating (Stone & Skillet), I made my own. These came out phenomenally well, to be honest; I wanted something edible and these far surpassed that. I did singe the first few I grilled but not too badly. And my sourdough starter is definitely not active enough; great flavor, no lift, so you'll see notes in here on how to either salvage this recipe halfway through, or how to just give it some yeast to begin with and just use sourdough for flavor.
( Sourdough Cinnamon Raisin English Muffins )
dphilli1's allergies were acting up, while I wanted to get some more miles & hills in. Plus knock off a 50k for George Swain's virtual brevet series, although I doubt I'll finish the challenge as I'm not sure I really want to spend an entire day doing loops from home to rack up 150k or 200k, and I started too late to manage 8 50ks before the end of May. But 50k is generally a nice ride length, and needs no water refills, so I'm sure I'll do a few more of those. I headed out to Walden again, the hilly way (Belmont Hill/Concord/Trapelo), and then made the way back a little less flat this time. Legs feel good; set a few PRs and silvers on Strava, which means that I'm probably ahead of where I was last year, hill-wise, even if by this time last year I'd ridden most of a SR series. I do think the climbing and intervals indoors are helping -- I dragged myself up the Zwift replica of the Alpe d'Huez in just under two hours, which I was proud of (although if I'd gone just over I'd have a better carrot to strike for next time, oh well):
Mostly, it was just gorgeous out, with New England being its lovely spring self:
Today, instead, I rode indoors with friends and then cooked and baked -- made some enchiladas (no photos) for dinner for the week, and since I ran out of the lovely hipster english muffins I had been eating (Stone & Skillet), I made my own. These came out phenomenally well, to be honest; I wanted something edible and these far surpassed that. I did singe the first few I grilled but not too badly. And my sourdough starter is definitely not active enough; great flavor, no lift, so you'll see notes in here on how to either salvage this recipe halfway through, or how to just give it some yeast to begin with and just use sourdough for flavor.
( Sourdough Cinnamon Raisin English Muffins )
