Rode 23.7 miles around Granite Mountain and Cholla Mountain this morning on my fat tire bike. Strava says my average power output was 56 watts. I wonder if it’s possible to ride any easier.
I rode the Fat Tire again, 20 miles on a slow Sunday visit to the Sonoran Desert trails southeast of our house. Found myself spending more time than I wanted thinking about the stupid crims who riffed me last week. That’s okay, I gave myself permission to be pissed off and ruminate for a week. Then it’s time to move on with Life.
Saguaro cactus pictured right is unusual, the only one I’ve ever seen with this type of segmentation. Local cyclists call this one Michelin Man.
Return trip home took me up Forest Road 2091, a mostly sand and gravel road that is actually a wash. It was a good workout and also a pleasure because that fat tires provided traction and stability making it possible to ride. My other mountain bikes would just sink into the sand, the bike would come to a stop, I would have fallen over and ended up walking home.
- 1 medium Walla Walla sweet onion, chopped
- 6 cloves garlic, diced
- 1 stalk celery, chopped
- 1 – 2 Anaheim Chile pepper, chopped
- 2 cans (14 oz) organic black beans, opened
- 1 qt organic chicken stock, opened
- 1 container (13.5 oz) frozen Hatch chiles, thawed
- 6-12 oz left over grilled pork tenderloin, cubed
- 1-2 tomatoes, chopped
- 1/2 tsp cumin
- salt and pepper to taste
- Saute onions, garlic, celery, Anaheim chile over medium high heat, about 4 minutes until, onion is soft and translucent
- Add Hatch chiles, black beans, chicken stock, bring to a boil
- Add pork tenderloin, tomatoes, spices, simmer for 1/2 hour
- Use potato masher to mash beans and other ingredients. Soup will thicken
- Continue simmering for 1/2 hour or more
- Serve with home made tortillas, or over organic brown rice. Add a dollop of sour cream to the soup if your cholesterol is under 240 mg/dL