After last weekend’s Tour de Delta, the team returned to Portland for a few days of training and making the final preparations for the last part of the season. For many of us, our time is Portland and Vancouver was winding down this week. My week in Portland was all about recovering from the hard racing and training that I have done so far, getting the batteries recharged, and preparing for a final push through the end of my season.
Monday and Tuesday saw me spending quality time on the couch with my phone and computer, while managing to squeeze in the odd short easy ride to the coffee shop and even a bit of baking as well. In the last year, I have really picked up on a new hobby, cooking/baking. With the craziness of traveling, racing, and big training blocks, it has been a while since I had the opportunity to spend some extra time in the kitchen. Tuesday finally brought me just what I was needing; a day off the bike, just spending time stretching and relaxing. Also, a perfect day to whip up some tasty eats.
After breakfast, I settled into my favorite reclining chair with a steaming cup of coffee to watch the second of the day’s Tour stage. With the stage completed, I returned to the kitchen. The ever reliable Bob’s Red Mill came through for me again. Guided by one of their many recipes, I set about making up a batch of millet bars. My original intent was that the creation would turn out to be similar to a muesli or cereal bar. What I wound up with was more of a dessert/pastry style bar. Not what I expected, but not bad either. Judging from the speed with which the pan was emptied, it seems safe to say that what I feared was a “flop,” turned out to be a “hit.”
The pan of Millet Pastry Bars comes out of the oven. Not what I was expecting, but not a flop either.
In the evening, several of the guys rolled down to PIR for a little weeknight racing action. The races at PIR have quickly become a popular weeknight sufferfest for many in the Portland area. With an easy day on my schedule, racing was out of the question. However a second round of baking was a sure possibility. Inspired by the delectable peanut butter granola which my host family served up in Vancouver, British Columbia, I set out to create my own version. After consulting a few different recipes and suggestions, I was armed with several great ideas, and a plan to whip up some mighty tasty cereal. The results proved to be immensely satisfying, and after a day of relaxing and baking, it was back to getting the systems sharpened up for the coming races.
Wednesday’s ride was along a route which I can only assume has become Bobby’s favourite loop when he wants to put everyone else in the hurt box. Several hours of climbing, sectors of gravel, and rolling farm roads was just the ticket to get me going again. Since Wednesday, the training has been rock solid. With some specific work on the TT bike, and a few efforts to get opened up for tonight’s Boise Twilight Crit, things are coming along nicely.
Next up on my program is one of my favourite stage races in North America, the BMC Cascade Cycling Classic. I am stoked on the week of racing on familiar roads in and around the area that has spawned my love and passion for bicycle racing. After Cascade, Bobby and I will remain in Bend to contest the USA Cycling U23 National Road Championships before I make my way across the pond for several weeks of racing and training in Europe as a part of the USAC U23 Development Team.
So far, things have been coming along according to plan, and I am looking forward to final push in the second half of this road season. Boise is coming up in a few hours, so now would be the ideal time to top of the fuel tank before getting the bike prepped for some racing downtown tonight.
Keep the Rubber Side Down,
C-
