No slackers – 508 4X


Riding Furnace Creek 508 as a 4-woman team was a great experience! In retrospect, asking three friends who didn’t know one another to fly to California and spend 96 hours together, including 40 hours with little-to-no sleep, while traveling across the desert in a van crammed full of gear and alternating supporting one another with riding their bikes as hard as possible seems like a good way to lose three friends. Fortunately, they are all still talking to me.

Catherine first put the idea of a team in my head in 2010. I’d said if she ever wanted to ride The 508 I’d crew for her. She’d responded that a team sounded like more fun. After my disappointing attempt at HooDoo Voyager in 2011 I was ready for something different, and asked her if she’d be up for riding The 508 as part of a 4X team in 2012. I thought it might be cool to have other teammates who’d never ridden an ultra event on their own and even better if they were people who’d given up their time crewing for me or other riders in the past. I also had an inkling that since we were planning to crew ourselves, crewing ability might be as valuable as riding experience. Abi and Jen, both cyclists and former crew, signed on.

From the beginning, the goal for me was for us all to have 508 jerseys by the morning of Oct 8. I wanted to do everything I could to make sure that happened. It gave me huge motivation for training all year. Since we’ve each ridden 500+ mile events solo, having Catherine on the team also gave me a lot confidence, and meant I could relax and not lose sleep worrying in the months before the race.

I’ll admit that I anticipated a 4-person team to be a bit like a rolling party, as compared to riding solo. I can tell you now that it’s not. Not that we didn’t have fun, but as a 4X team crewing ourselves, everyone had a job to do the entire 35 hours and 15 minutes we were on the road. Riding, driving, feeding/navigating and yes, sleeping. There’s no room for slackers or anyone who’s not willing to step up and do any job that’s needed. It was pretty amazing to see everyone doing all they could, and using their different skills and abilities to fill whatever the need at the moment. It is also amazing how hard you can push yourself when three other people are depending on you and you see your teammates pushing themselves to their limit.

Photos from Jen. I’ll try to get some more photos up in the next few days.

It’s RAAM time

I hope no one was holding their breath waiting for a blog post from me. If so, I guess we won’t need to worry about them anymore. : ) RAAM is coming through for the next few days. Here are a few photos of T204 Beau & Babe and a short video of Gerhard Gulewicz from this morning.

T204 near the summit T204 near the summit Gerhard Gulewicz and crew

Feel free to copy and reuse RAAM photos and videos for RAAM reports without permission.

Pizza!

Vegan Month of Food Logo

For the last day of Vegan Month of Food: Pizza! Pizza is one of my favorite foods. Probably because when I was a kid, my family nearly always celebrated with pizza. In spite of my love of bread, I like thin crust pizza best. This recipe will make a crust as thin as you can roll it. The problem is getting it to stay rolled out. I usually roll it on parchment paper, which the dough sticks to a bit. Then move the parchment paper with pizza atop directly to the pizza stone.

Pizza with pesto and tofu
Pesto and tofu pizza

I use a crust recipe similar to these two from pizzamaking.com: Pizza Inn Style “Original Thin” and Thin Cracker-Crust. Those pizza makers are much more exacting than I, so you may want to refer to their instructions. I’m just happy to have a crispy, non-sagging, thin crust.

Yield: 8-9 servings

  • 1-1/2 tsp. yeast
  • 3/4 c. + 1 tbsp. warm water
  • 1-2 tsp. sugar
  • 3-1/2 c. high gluten flour
  • 1-2 tsp. olive oil
  • 1 tsp. salt

First put the yeast, warm water and sugar into the mixer. Stir briefly. Then let it sit for a 5 minutes to proof your yeast. As soon as you start to see tiny bubbles, or foam, you’ll know the yeast is good. I am often tempted to skip this step, and I was glad I didn’t this time because the first yeast I tried was dead.

Add olive oil and mix. Then add flour and knead with mixer for 10 minutes or so. You might have to knead longer if you’re doing it by hand. Last add the salt and knead for another minute or two to get it mixed well. Transfer dough to a covered container. Let rise on the counter 1-4 hours. Then move to the refrigerator overnight. I’ve kept it in the refrigerator for up to 48 hours before using.

When you’re ready to make pizza, place pizza stone on a middle shelf in your oven and preheat to 425°F. Place a piece parchment paper on the counter. Pinch off dough the size of a small fist for each serving. (Note: 3-4 small fists worth is probably max for most pizza stones.) Form a ball with the dough and place in the middle of the parchment paper. Unless, you’re an expert pizza dough thrower, use a rolling pin to roll out the dough. I try to get it 1/8″ (3mm) or less. Add toppings. Bake for 10-12 minutes.

If I’m not planning to eat pizza again within a day or two, I separate the extra dough into serving size balls and freeze. Take as many as you need out of the freezer the day before you need them, and let them thaw in the refrigerator.