Monthly Archives: June 2011
Not only did I win this time around, but I also used my grown up words (this can be a challenge in the minutes following a race). Click on the link or picture above and check it out.
Now for my own race report. This is the part where I copy and paste what I wrote for the team website:
Day two was a six-corner criterium with a decent hill in it. Based on how the race played out the previous evening, Kori and I tweaked our tactics a bit. Unfortunately, we forgot to take into account that my body would be sore from the crash the previous day. Kori set me up for a solo move with about ten laps to go, but I wasn’t able to hold it. My pedal stroke just wasn’t as smooth as usual. I took a few laps to recover from my breakaway attempt and tried again with two and a half laps to go. It was risky. It was painful. Primal chased and Kori did her best to block. I knew it was going to be close, so close that I didn’t want to risk losing the split second it would take to look behind me. I set my sights on the line dug deep, and managed to hold off the field for the win!
And here’s the podium shot:
I know I promised I’d write about my adventures in Dahlonega, but that’s going to have to wait till tomorrow. Jim, a local cyclist who I ran into on the road today told me I should update more frequently, so keep your eyes peeled for another post soon to come.
I’m going to have to start racing more just so I have more to write about!
Plane tickets for the two stage races in France in July have been booked!
Quinoa flakes were an official “food obsession” of mine (as listed on the right side of this page) earlier in the year. I have since branched out to quinoa pasta, which I also recommend. Basically, quinoa is a grain with a very high protein-to-carb. ratio. It’s gluten-free, and it has a very low glycemic index. It’s an ideal food for the serious athlete, an ideal food for anyone really.
A friend told me about Kini bars back in March before I went over to Europe. I got in touch with the owner and chef, Anthony. Turns out he was looking for feedback from athletes, so he hooked me up with a big batch. I even got to meet him in person.
I took my Kini Bars to Europe with me, tested them, and they definitely checked out. They were easy to digest, natural (made from ingredients from Whole Foods), and they tasted good. These bars aren’t just for the gluten-free folk out there. If you’re just plain sick of bars made with an oat base or just looking for variety, keep your eyes peeled for them when they finally come into production.
I avoided the bars off the bike (like I do with most workout bars) because I watch my calorie intake. I believe Anthony has since made the official bar size slightly smaller and tweaked the recipe a bit so they don’t break too easily.
Anyway…sorry I’ve been slacking on the blogging lately. I have an (oh no, am I really about to use such an overused word in my blog? Yes I am. Here it goes…) epic story to tell about a recent training ride in Dahlonega, but I’ll save it for my next post.