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Paris-Brest-Paris pregistration complete!
May. 3rd, 2015 06:58 amWell, the subject line says it all, really.
I signed up for the 90-hour start, with a 6:15 pm start time. I will probably wonder for forever about the 84-hour start, but I'm okay with that.
On my third try, I finally figured out how to make pretty good homemade whole-wheat tortillas:
The basic recipe is below the photo (click the photo for the link). I read good things about coconut oil as another fat source, but for some reason I'm more comfortable with butter as my saturated fat. Midwesterners appear to be satisfied with bready, low-flavor flour circles, but good flour tortillas in Arizona and Texas have spoiled me.
I used some of the tortillas to make black bean, rice, and kale burritos for the 400k next Saturday. I'm grateful to have the time to plan out food in advance like this, and I'm also glad to have figured out that burritos work so well as an on-bike food for me. I can eat them while I ride, they don't taste like the garbage from convenience stores, and I can make and carry multiple different kinds of burritos so I don't get tired of eating them. I'd like to be enjoying more meals like the ones described here, but I suspect that will be easier to accomplish in France compared to the U.S. I'm still pondering exactly what I will do for food while on the PBP itself. I know there will be heaps of mashed potatoes and omelettes in there. Maybe I should pack some Cholula for myself, ha! Last time I brought along a squeeze bottle of peanut butter, which was good for adding protein to the multitudinous croissants that we ate (also a squeeze bottle of jelly). Hmm, maybe I should bring along an entire roasted Tofurky, heh heh heh...
I signed up for the 90-hour start, with a 6:15 pm start time. I will probably wonder for forever about the 84-hour start, but I'm okay with that.
On my third try, I finally figured out how to make pretty good homemade whole-wheat tortillas:
The basic recipe is below the photo (click the photo for the link). I read good things about coconut oil as another fat source, but for some reason I'm more comfortable with butter as my saturated fat. Midwesterners appear to be satisfied with bready, low-flavor flour circles, but good flour tortillas in Arizona and Texas have spoiled me.
I used some of the tortillas to make black bean, rice, and kale burritos for the 400k next Saturday. I'm grateful to have the time to plan out food in advance like this, and I'm also glad to have figured out that burritos work so well as an on-bike food for me. I can eat them while I ride, they don't taste like the garbage from convenience stores, and I can make and carry multiple different kinds of burritos so I don't get tired of eating them. I'd like to be enjoying more meals like the ones described here, but I suspect that will be easier to accomplish in France compared to the U.S. I'm still pondering exactly what I will do for food while on the PBP itself. I know there will be heaps of mashed potatoes and omelettes in there. Maybe I should pack some Cholula for myself, ha! Last time I brought along a squeeze bottle of peanut butter, which was good for adding protein to the multitudinous croissants that we ate (also a squeeze bottle of jelly). Hmm, maybe I should bring along an entire roasted Tofurky, heh heh heh...
