Goals

My cycling and fitness goal for the year is to ride 3000 miles. That’s nearly double what I rode in 2005, but I know I can do it, I’ll just have to ride a lot more this winter. Last year, I got back in to cycling quick, giving myself only about three weeks to train up for Chain Reaction’s Dam Ride of 65 miles. That ride was pretty difficult for me, but I made it, and was in good shape afterwards.

A few weeks after the Dam Ride, I had my gall bladder problems, and I let them stop me from riding from mid-may until nearly the end of June. After that, I joined in on the Chain Reaction Tuesday/Thursday rides, and often managed to get a ride in on the weekends as well, so I was doing at least 70 miles a week of maintenance rides.

Since I don’t ride that much year-round, those numbers aren’t going to get me to my goal of 3000 miles for 2006, so I need to step it up!

I’m going to plan on one event-type ride every six weeks, plus training and recovery in between. An event ride, to me, is anything over 60 miles that I do in addition to the normal training rides. The calendar is a bit sparse right now, but I know it will contain two centuries: the Tour de Columbia (THANK YOU Lance for bringing a little French to Georgia) and the Claxton Century. Last year, the mid-April Dam Ride had a “Hammerhead” option of 85 miles, and that sounds like a good first real goal for the season.

I’ll fill out the schedule as I learn about more good rides!

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First ride, Bartram Trail

I had my first extended trail ride on the new mountain bike this morning. Jeff and I left for the trail about 9:30, just as it was warming up a little bit and the frost was melting off the cars. Since we were leaving a little bit later due to the winter light and cooler temperatures, we decided to do a mountain bike ride on Bartram Trail. We road the yellow-blazed main trail 7 miles from the West Dam parking lot to Petersburg Campground, then back along the same route. About halfway back, we followed the white blazes of the Lake Springs trail down to a pier in a quiet inlet, then back to the Bartram Trail to head back to the car. Neither of us have bike computers on our mountain bikes, but it was probably around 16 miles. It was a gentle introduction to mountain biking, as there were no sections of trail that seemed technically challenging.

It was a really nice ride, and we passed a few campgrounds I’d like to try out with Andrea, Elizabeth and Finley sometime this spring.

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A Perfect Day?

I left Andrea outside holding two bicycles, one of them attached to a trailer containing Elizabeth, who’d been chattering away in there for the hour as we rode our way downtown along the Augusta Canal Tow Path. We’d parked our car at Steven’s Creek Elementary and ridden along Steven’s Creek Road. That stretch was very cold and we worried we’d have to turn back before we’d ridden very far along the Canal Trail, but once we got down by the river with either the shelter of the trees or the bright sun, depending on the section, we all warmed right up. Of course Elizabeth had it the best, as she was in a nice wind-proof enclosure — she even managed to nap a bit! I got to try out maybe half a mile of the Augusta Canal Trail, aka the Pump Station trail, depending on who you ask, and it has me very excited about getting the chance to try these mountain bikes on a longer trail! But this day isn’t about long or fast rides, it’s a beautiful day out with my family, so I’ll save it for another day.

I was wearing biking tights, a blue vest, and several layers of yellow jerseys to help keep out the cold. I refrained from looking in the mirror to verify this, but my helmet head must have been ferocious. I began to understand why a lot of cyclists wear a light cap or do-rag under their helmets. As I stood there talking with the hostess about where we could sit, I heard one of the kitchen staff burst in to laughter.

A few minutes later, when we’d parked our bikes and trailer on the other side of a glass paneled garage door from our table, had sat down and were choosing which of the many draft beers we’d use to wash down our pizza, I told Andrea about the kitchen staff laughing at me.

“Why did they laugh at you?”

I pause, then look down at my attire. If you walk through a store or restaurant in Augusta wearing biking tights and a bright yellow top, I can pretty much guarantee every person in the place will at least look at you, and most will stare, but it didn’t bother me.

“I didn’t stop to ask,” I replied.

We spent an hour or so eating our pizza, entertaining Elizabeth, and sipping our beers before we loaded back up for the return trip back out to Evans.

Pulling Elizabeth in the trailer up the hill in the parking lot of Savannah Rapids Pavilion, I had the brilliant, hare-brained idea that I could pull Elizabeth up Brasstown Bald for the Tour de Georgia this year! She’d probably love it: there are crowds lining both sides of the road, waiting for the race to come through, and it would give me both a great workout and plenty of encouragement! I’ll have to be in great shape to make it because it’s a brute of a hill. I pushed the jog stroller up it last year and I’m pretty sure I’d have had to walk my road bike for part of it.

As we finished our ride in the warm afternoon sun, I realized how lucky we are to be able to go on a family bike ride in early January.

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Ten minutes to a good cappuccino with 1/3rd the mess

A typical process for making a cappuccino, say at a cafe or a Starbucks, goes like this:

  • Foam the milk in a special milk-steaming vessel
  • Pull the shots of espresso in to special espresso shot cups
  • Pour the milk in to a mug or cup
  • Spoon the foam on top of the milk
  • Pour the shots through the foam and milk
  • bliss!

I see several downsides to this approach for in-home cappuccinos, especially when making them for only one person. In a multiple-cappuccino setting, you gain efficiency by re-using the milk vessel and the espresso shot cups, but for one cappuccino, you’re just dirtying a lot more accessories than you really need.

My modified process:

  • Foam milk in small coffee mug
  • Pull shots of espresso straight in to coffee mug containing foamed milk
  • bliss!

No spoons were harmed in the modification of this process.

The downsides to this approach are it’s difficult to see how much crema you’ve gotten in your shot of espresso, which helps me know whether I need to adjust the grinder or the amount of force I used to tamp, and that the travel mugs are all too tall to fit under the portafilter. I could solve both problems by using a clear measuring cup instead of a mug for everything; I should be able to tell from the colors whether I’ve got it right.

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How about this coffee for work?

Seems like the coffee at work is often either too weak because someone started with crappy mass-market grounds and only used half a thimble of them per cup, or it’s too bitter because they don’t clean out the coffee pot between uses. If the ibrik would work on an electric stovetop, Turkish Coffee might be a good bet.

I could use the Gaggia MDF to grind the beans at home, then dose the grinds in to a storage container and carry them to work. I’ll definitely have to look in to this idea!

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