Rolling into the parking lot of what has become my “go to” place to ride and run, my mind was filled with a sense of wild expectations. The last two weeks were filled with obligatory 5:00 am wake up calls and very little personal time. While I absolutely loved what I was learning and doing for the past few weeks, my riding had to take a back seat, that’s just the way the hand was dealt.
So the fact that I was going for a ride at all was awesome, the fact that the ride was going to be in the snow was even wilder.
I don’t run snow tires; in fact I don’t change a thing. (Sometimes when you sweat the details you miss the point entirely).
The trail was a mix of crunchy fallen leaves, frozen loam, and icy turns where the sun had yet to reach, the well trodden paths were clear, but a quick flick of the bars took me to a few spots where the knobs of tires had yet to leave their mark.
After an hour of “hike a bikes” up the steeper sections and slip and slides back down I was ready to call it a day.
What type of dinner is fit for a post winter ride?
It’s never too cold for grilling out, (as long as you have a good down jacket) and our decision for a Sunday night seafood extravaganza let me run wild with my faithful Weber.
I roasted freshly chopped garlic in olive oil then mixed it with sriracha, which was drizzled over the gulf shrimp with pepper and basil.
Add a pound of scallops with sea salt and pepper to the mix, and it was a perfect grilled compliment to Ash’s
Coconut Curry Mussels.
A great way to start the week.
