Ride a bike, share your experience and love. When I go biking, I repeat a mantra of the day's sensations: bright sun, blue sky, warm breeze, blue jay's call, ice melting and so on. This helps me transcend the traffic, ignore the clamorings of work, leave all the mind theaters behind and focus on nature instead. I still must abide by the rules of the road, of biking, of gravity. But I am mentally far away from civilization. The world is breaking someone else's heart. ~Diane Ackerman

Picture Policy, Etc

Photograph Use Policy - If I photographed it and you would like to use it, go ahead, just give me credit if possible.

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Thursday, January 22, 2015

The Ride - with Tom Ritchey

The Ride - with Tom Ritchey from Tom Ritchey on Vimeo.
Take a spin with living legend Tom Ritchey on roads and trails which inspire him.

Wednesday, January 21, 2015

Specialized Venge






Tuesday, January 20, 2015

Mt. Baldy to GMR

Saturday we did something different.  Mike Y., Mike K., Eric G., Rommel J., and I met at Euro Cafe and headed UP Mt. Baldy to Glendora Mountain Road. 

Pictures by Mike Khoe.





Monday, January 19, 2015

Four Power-Packed Soups

Four Power-Packed Soups
Bicycling.com
Jessica Girdwain
Link: http://www.bicycling.com/training-nutrition/nutrition-weight-loss/four-power-packed-soups?cid=NL_BIK_1985936_BIK_01162015_4_soups

"Lentil and Black Bean
This vegan stew is thick and superfilling thanks to the beans and lentils. Both are good sources of protein and fiber-rich carbs. "The body absorbs these nutrients slowly, keeping energy and hunger levels on an even keel," says sports nutritionist Monique Ryan, R.D. One cup of lentils contains almost all of your daily need for folate, a B vitamin that's key for the formation of energy-supplying red blood cells. Chili powder, cumin, and paprika punch up the flavor while providing a dose of anti-inflammatory antioxidants.

To make: Chop half a large onion and saute in a pot on medium heat until soft. Add 1 minced garlic clove, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon paprika; saute 1 minute. Add 2 cups vegetable broth and 1 tablespoon tomato paste; bring to a boil. Add 1/2 cup red lentils; cook until tender, about 25 minutes. Partially mash 1 cup drained, rinsed canned black beans; add to soup with 1/4 teaspoon salt, juice of one lime, and 1/4 teaspoon black pepper. Cook five minutes. Garnish with cilantro."

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Saturday, January 17, 2015

Ride a Bike


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