Saturday morning the crew headed up to the Santa Anas for the mtb ride had shrunk alot. It was just me and Jason headed up to Harding to start the ride. We began by climbing Harding, and at 730am the sun was already out. We were shooting for 4hrs on the bike and we got almost exactly that. We climbed Harding at a steady pace up to 4corners, then took the main divide to motorway. Along the way we saw that someone had too many Natural Ice’s and lost control of their Tacoma, looks like everyone made it out ok judging by the open doors. Pretty nice truck to be abandoned there without plates though, I am sure it will be gone soon though.

We made it to Motorway/Silverado descent and Jason was on his game today! He was definitely nailing it compared to just one week ago, riding some of these Santa Ana descents will improve your skills quickly thats for sure.

After the descent we trudged along the paved section of Maple Springs and were fighting swarms of gnats and horseflies climbing up in the heat, it was brutal. That paved section is a energy/motivation zapper that is for sure. This ride back in February would be a walk in the park, but the heat takes a toll on you in August, and its not even “hot” as it usually is this time of year, its a cool summer so far.

After making it up Maple we flew down Harding and back to the truck. It was a nice jaunt out there and a way to earn our beers and enjoy a day up in the mountains, even if the bugs tried to attack at every moment. Ride was 4hrs, 35 miles, and 6,600′ of climbing.

After the ride we BBQed pizzas with Keevin and the Fletchers. They opted for a road ride (BOOOO) instead of our mountain route that day but we wrangled them up for beers and pizzas and hanging out with those guys is always a good time.

Sunday Monique, Slater, my Dad and I decided to battle the brutal Huntington Beach/US Open crowds and get in some road miles. Slater had some good out of the saddle intervals I tried to keep up with, and after that ride my legs felt pretty zapped from the mtb ride on saturday. Good ride with the fletchers and dad even though we all narrowly missed some crazy possible accidents out there, be careful people. After some errands and watching some triathlon/swimming on NBC and fueling a bit, Slater and I hit the “ghetto trails” for some fun on the cyclocross bikes. It was an awesome afternoon, light winds and the sun was out, felt great. It always makes me feel lucky to ride with friends and mess around on the cyclocross bike right out the door. Luckily Slater had probably put in 15hours already on the bike/run/swim over the weekend so he didnt crush my dreams too badly on the CX bikes.

Capped the weekend off with some more burgers and beers with Sarah at home, soooo nice

But I am going to be getting afternoon rides in daily or as much as possible after I get home, and still cooking healthy and good. Enjoying some good beers and also every once in a while a Makers+Diet.

Sarah has been busting her butt getting her business off the ground and drumming up work, and I am really so proud of her. She is so talented, and has a growing knack at being even more able to work with customers and friends, and produce awesome results for an incredible price. Ever need anything design or web related, you know you need to contact Great 8 Creative. She even just went on her first mountain bike ride in almost a year, today with her brothers, and had a blast, multi talented to say the least.

I even got my Traverse award in the mail from the race I won my age group in back in May. What a cool handmade award from the warrior’s society. They put on amazing races, are awesome people, and have cool awards. I always love their races and will be back for them next year too.

THE FOOD:

Here is some of the stuff Sarah and I have been cooking up for dinners and next day lunches at work. Always making leftovers is key to a good lunch the next day! Always keeping it simple and learning and experimenting, we love food.

Kosher Ground Beef Burgers on the grill. Avos, Yellow Potatoes, and Asparagus.

Chicken Tenders Marinated in Hickory BBQ Sauce and Honey, and Grilled. Then fresh avacado and mozzarella in Corn Tortillas. This time instead of dicing the chicken tenders, I kept them whole in the tacos, and it kept them warmer and juicer and different. I like it!

Kogi beef short rib tacos with black beans and red bell peppers. Served with red quinoa cooked with part fat free veg. broth and water, and steamed broccoli.

Got these steaks after the Rocky V. show on Friday. 12oz New Yorks, thick cut, from Farmers Harvest. This place is great too, all local grown produce, and mix and match your own craft brew six packs and 22s, great selection. But this was the most perfectly grilled steaks I have done, I was so proud, they were awesome. I have been thinking about that dinner this whole weekend.

Baked pork tenderloin, with asparagus and some amazing wine. All these shots seem to have asparugus. I swear we eat Brussels Sprouts, Broccoli, and tons of other green veggies too!

This is one of my favorite wines. Second time we have had it and it does not dissapoint. We love the blends!

Post Ride Fruit smoothie in the morning. Rainier Cherries/Blueberries/Bananas/Ice/Peaches. Very summer fresh.

THE RIDING:

Been getting in rides in the afternoon on the new mountain bike, getting it tuned in and the fit right. I picked up the new bike after I sold the top fuel to “downgrade” a bit and save some money, even though I ended up with a really cool bike in the end and achieved my money goal. This is my 3rd 29er, the first two I wasnt real big fans of a couple years ago. But this is light, carbon, and has an awesome fox fork….so far I am impressed.

Saturday was the first real mountain bike ride on it, headed out with the DreamCrush crew in the Santa Ana’s. We did a different route, even dropped into Corona on the other side and climbed back up. It was a hot day, realized the tires and saddle were not feeling or working the best for me, but it was still a great ride with friends. I love these types of rides, always look forward to them, and are the main motivation to ride and train. and happy birthday to Jason!

The blackstar climb, entry into the heat cave.

Slater and his new friend Brian climbing bstar.

The new rig, so far, 29ers are pretty cool, especially for a tall guy like me.

dirt boy.

THE BEERS:

I didn’t talk about it in the title, but how could I skip out on the good stuff. Been trying some good stuff lately and thought I would share some samplings. I am stoked to see Allison even getting into the IPA’s lately too, even making a blog post about it.

This is an awesome one of a kind beer. It is like a dark and flavorful IPA. So perfect for colder fall post ride recovery, but I can celebrate with one of these no matter the weather. Every time I have this I like it more, slowing growing love for this beer, its good stuff!

Waited for a long time for this release. It was a really good Imperial IPA, had your typical northwest malty flavors to hide some of the hoppiness a bit, but was a good all around beer. Likin the Big Ballard.

Nope, not an IPA. I have had samples of this on draft but wanted to try a whole 12ozer. It was really a nice summer belgian beer, alot of flavors, definitely different from IPAs. I have started to like some of these golden type belgian beers alot, especially in the summertime and to keep things different.

Here is what he posted:

From my friend David Kelly’s FB posting from Yukon River Quest
.

MORNING COFFEE DIALOGUE (aka “With enough coffee I can explain my world”)
A recurring theme of questions has come up over the last few days: “What does it take to really compete in, rather than just complete, a multi-day event like the Yukon River Quest.” I’m offering up a synthesis in writing of what I shared in conversations.

Years ago when I was deep into my adventure racing career, I wrote what I saw as the elite Adventure Racer’s Manifesto. As I’ve transitioned into other ultra-experiences (where the sun both rises and sets at least once in the same event) the Manifesto still seems to hold true.
The same holds as much or more truth for a solo competitor as it does for a team.

THE MANIFESTO
If you are not hungry, you’re carrying too much food.
If you’re not thirsty, you’re carrying too much water.
If you’re not cold, you have too many clothes.
If you are not frightened, you have too much gear.
If you are not drag-ass tired, you’re going too slowly.
If you are not drop-down sleepy, you’re getting too much rest.
If you’re not wet, scratched, and bruised, you took the long way.
If you finish the race on schedule, it was too easy anyway.

COMMITMENT
If you’re into multi-day ultra-distance racing of most-any type, you have to spend much of your time being wet, cold, tired, hungry and occasionally frightened. In order to get through the demands, you have to have a deep burning passion to do so. (Like the old Nike slogan that went something like: “You’ve got the clothes. You’ve got the shoes. You can dribble the ball. But have you got the love, Baby?”). Ultra races are too long – and the reasons to stay home are too many – to not be driven by “the love.” When you commit to getting to the finish, you need to decide how to overcome the obstacles along the way. You choose the right teammates to give you the best chance to succeed. You learn the appropriate technical skills, and select the right equipment and clothing for the disciplines and conditions. You train enough to know your physical limits. You plan the best route to get you through safely, methodically, and efficiently. And you realize that whatever you planned on will likely fall between “Not-as-Good-as-Hoped-For” and “Not-as-Bad-as-Feared.”

ADAPTABILITY AND FLEXIBILITY
And you have to be flexible and adaptable enough to deal with the unplanned. A team, aware of its weaknesses and its strengths that also has the ability to be malleable, flexible, and adaptable to the inevitable change in plans can outlive and outperform an otherwise stronger team which proceeds without discretion.

RISK
Competing also requires embracing risk. In that quest, sometimes luck is with you, and sometimes not, but the important thing is to ride the edge and take some risks along the way, rather than turning safety and comfort into your personal zip code. It’s become increasingly clear to me over the years: It is not variety that is the spice of live. Variety is the meat and potatoes. Risk is the spice of life, and it’s definitely a part of competing at the upper echelon.

Martin Luther King said: “The ultimate measure of a man is not where he stands in moments of comfort and convenience, but where he stands during challenge and controversy.”

So to really compete, you have to commit to it. You have to be willing to take some risks. And you have to be adaptable and flexible – all in the midst of challenge and controversy. And you have to be willing to fail occasionally. That means stretching your comfort zones and flirting with the elasticity of your own limits. That doesn’t mean you have to seek out do-or-die situations. To understand the situation, to know your limitations and to keep within them – that’s the essence of good decision making and good sense.

A sled dog racer shared with me his belief, “In order to make a young dog a good race dog, you have to get them past the point where they think they’re going to die, and then look for the dogs which thrive on it.” To really compete in ultra-racing, sometimes you have to push past the point where you think you’re “going to die.” For some racers, the 2010 Yukon River Quest offered up a few of those moments – more than a few racers quietly expressed the belief they were “going to die.” Those with “the love”, pushed on.

Admittedly, this is all a lot easier to intellectualize in the rear view mirror.

I really have tried to cut out as much processed stuff as possible, but definitely still have some in our diets as well. I have done a good job improving that for sure, and I cant explain how great I think both of us feel and I can definitely tell a difference on the bike. It does take alot more time and prep and shopping time 2-4 times a week, etc. but it is well worth it. These are just some of the many different things we have been cooking up lately:

Keta Salmon with two kinds of Sweet Potato. Kale+Bell Pepper Salad  w/evoo/lemon juice/balsamic dressing

TJs Buffalo Burger w/Blue Cheese and TJs Chicken Burger w/Applewood Smoked Bacon

Baked Tritip steak, Diced Brussels Sprouts w/Corn+Bell Peppers (cooked with TJs Island Soyaki), Russet Pots

Steelhead Trout, pan fried Scallops, Asparagus

Pizza #1: Avocado/Portabello Mushroom/Applewood Bacon/Roasted Eggplant Sauce.

Pizza #2: Spinach/Artichoke Hearts/Mozarella Cheese/Fire Roasted Tomato Sauce.

Fresh Boysenberry Smoothie, Multi Colored Potatoes, Eggs

Ground Beef Tacos in Corn Tortillas w/Corn and Avocado and the magic hotsauce: D’Elidas

Almost too good to be true: On skewers in the oven…Bacon Wrapped Salmon Fillets w/Garlic Oil.

The Climb up Blackstar, all socked in with overcast haze.

The look back down the first 1/4 of the climb or so.

Cattle Crossing.

Shot just below “the ball.” Many batches of white flowers here and there.

Looking onwards towards more Main Divide climbing.

Shadows and San Bernardino Mtns. in the background. Low Clouds covering everything in between.

Sequence 1

Sequence 2

Sequence 3

Big Bear in the Backdrop

Motorway descent

Motorway was real loose today, took it easy.

Downed tree at the bottom of motorway.

Um, where???

This is the Noble IPA, and was picked up from a new beer “garden/den” I have found near my office called Farmers Harvest. The ABV on this is 7% from this beer out of Anahiem. Anahiem for those who arent familiar is also home to the best baseball team on earth. This is supposed to be a West Coast IPA and has alot of positive, a nice darker color, IBUs if I had to guess around 70-80, and a nice smell with citrus and floral scents. The brew is fresh tasting, and its always cool to get a good fresh and properly handled batch from a real local brewing company. Just a real solid IPA, very drinkable and the alcohol is nicely hidden but still there. Not a huge hop monster or tons of different citrus or floral flavors but very well balanced and a nice carbonation, maybe a little too much. Anyways, great fresh beer, gotta keep it fresh! Grade: B-

It is that time of the year for Stone’s 14th anny release! Courtesy of James for giving me my first 22 of this bad boy. I had a “good time” with the 13th but this one really went to another level for my tastes. Not to discredit the 13th, just a different beer and totally good, but the 14th as an “Emperial” IPA is way more my style. They say this is has its roots in the English IPA, and it is definitely different, but WAY better than any English IPA I have ever had. It is light color, really light color for a 8.9% beast, due to its white malt and “Burtonised” water, with its multiple english style dry bodied hops, this is a beyond solid. This beer just gives you a great feeling, and was enjoyed after a solid day of hard riding, the best way to do it! One bad thing: if you have this beer 1st of the night, its a tough one to follow up, it definitely is a DreamCrusher. The malts are so nice and sweet and complement the hops perfectly. Stone is so on top of their game, and this is unlike any other “Emperial” IPA I have ever had, it definitely gets an Grade: A (this was an easy A, like that easy A grade Usain Bolt got in running 101, no brainer!)

Port 4th Anniversary packing a serious ABV of 10%. This was a big old hop bomb but….. Good balancing with the malts. This one in comparison to other awesome IPAs from Port like Mongo, Booya Steeze, High Tide, etc. is too malty and not enough good old fresh beautiful hops. Although to their credit they do call this a Strong Pale ale not an IPA, and I think they hit the nail on the head with that characterization.  This one was thicker and “chewy” with alot of good hops too, just “masked” out a bit by the malts. No complaints here, was an awesome beer and would be perfect for a colder day after a good ride. Maybe they should start releasing this in December/January! Grade: B+

This beer is my first intro into Rye IPA’s. I first had these beer a year ago and loved it. This and the Nelson Rye IPA from Alpine Brewing Company are the only two I have ever had, and theyre both knockouts. Bootlegger’s is a brewery located in Fullerton, CA which is about 30mins from my place, one day I will go when I can get a growler-full of this stuff. Sometimes Beeradvocate blows it, it may be American but its more of a Rye IPA than just American, people don’t appreciate the Rye enough to give it its own division! Only a 6.2% but this beer is just fresh and still packs 85ibus, and its a sneaky one! The rye grains give it a whole different bitterness to the hops and its awesome, check this stuff out if you can find it, totally worth it. Grade: A-

And I will leave everyone with a couple completely random and off-the-wall (c’mon van’s)
) photos:

Story: Randomly on a whim she went out and crushed 3 hrs and 45+ miles on the road bike without riding for atleast 3-4 months. I did indeed marry an athlete, cause I couldnt ever do that in my dreams. Sarah definitely had a couple celebratory brews after that ride, so awesome! And I am pretty sure she can create/design/obliterate all other web designs with her new company, amazing ideas and creativity in a beautiful and completely affordable package.

Story: Galaga, I dominate it! Anyone wishing to challenge me should apply here at the COME SEE ME BOOTH! (Yes, I also dominate Wack a Mole and win Jackpots)

Cruising away from the coast, and into the sun.

Elfin Forest, the beginnings of a tumultous rear derauilleur day!

I hit a little traffic on the way down (you gotta love how caltrans decides to repaint some lane lines during the summer on a weekend, as if traffic wasn’t enough of a nightmare already). I had a pretty light week of riding so legs were feeling fresh and we headed out around 9:00am. Looped up and into Elfin Forest, then around Hodges and out near Highland Valley.

Heading up back of Vandy Canyon

Off the front!

Some good steep climbs, out of the saddle in the granny gear for some portions, and my shifting issues weren’t helping me! James and Allison were crushing my dreams on any incline, this ride was shaping up to be a little more “tempo” than the “steady” I had envisioned before! But it was definitely good to push it at times, and riding with these two ensures youre not soft pedaling much.

Some good descending and we were headed back towards the coast, stopping for some water and coke at about 3hrs into the ride. I rarely drink coke, usually only some diet with my makers, but one a hot summer ride a ice cold coke really is unbeatable (I only drank half the can, didnt want the whole thing).  And these Clif C bars are really awesome. I really love the bonk breaker and lara bars but for a shorter ride or just to mix it up a bit the Clif Cs are awesome. Fueling went well on this ride and always felt like I had enough in the tank. Still loving the Prolong too for longer rides like this.

James and I cruising back on the coast near the end, triathletes sucking our wheels…typical

Ride Stats: 4hrs even, 67.51 miles, 4,354′ elev. gain

Photos courtesy of Allison, thanks!

Ballast Point Sculpin has had an epic aura for James and I in our IPA quest over the past year. I have always liked their Bigeye IPA and their Yellowtail Pale but this is on a completely different level for Ballast Point brews. This is apparently a 7% single IPA and in terms of single IPAs it is top 3 without a doubt. It is super fresh and hit you with all kinds of hops but balances with some good citrus flavors and just tastes awesome and is way to drinkable. It also seems they are getting better too, the newest batch I got from James was insane, still have it on my mind from a few weeks ago. Grade: A

This is more of a winter IPA type in my mind, alot like one of my favorite stone beers (Sublimely Self Righteous) which I will have in the next review probably. This is a darker IPA, and with the name 1000IBUS (most Triple IPAs are around 100-120) you would expect a complete hop punch in the mouth. But that didnt happen, this is a european take on American IPA but evidently they arent factoring the California IPAs as much into the “American” part. It has a great hop flavor but it definitely doesnt take a starting role, shares it with some great malts and flavors, and feels great after some hard riding on a gloomy drizzly day. Beware of the $12 price tag, I had to try it and glad I did, but it will be a single occurence purchase for me. Grade: B+

Wine time! Bargain Purchase from traders for $5, this is a pretty young wine for sure and has the taste of young wine to boot. Sarah and I arent really savers or cellar-ers. We have our small wine “fridge” which holds 8 bottles, most have been deemed savers for special occassions so we usually pick up and have them when we are in the mood. This one is a blend of 3 grape, 3/4 petite sirah, the rest half zin and half syrah. I really love the blends and this one was darker purple, inky and had a great smell or “nose.” Had a great light feel and good with lighter dishes and salads but will get drowned out with burgers, meat, and certain pizzas for us.

This wine totally came through. The label caught my eye and then found it was from the Dry Creek Valley (famous for old vine zins especially) and where we spent some of our honeymoon time. This was a nicely spicy one with good fruity flavors backing it up and smoothing it out. One of the top Zins we have ever had!

It was margarita time for us the other night. We blended some of these up with some of the Traders Joes mix, some lime, and some Jose Cuervo Gold. They were awesome and a cool change of pace from our usual wine and beers. We have to do these more too, becuase I could really use the practice on getting these better, I need the secrets! I think one secret would be to pour the Trader Joes mix out and go a different direction for starters, not that good!

We headed up the climb to the restaurant/store and it was a pretty mellow nicely groomed trail to the top. We started at about 3,700 elev. and got to the restaurant in about an hour with atleast 1,500′ elev. gain. Was feeling good, but just trying to hang on to this really fast group filled with pro mtbers and easily could be pro mtbers. Awesome weather, couldnt have asked for a nicer day up there.

the crew an hour in at the restaurants

There was a good amount of downed trees, stream crossings, loose DG, overgrowth, and plenty of exposure! But boy the singletrack did not dissapoint. Being up in the mountains and riding and exploring new adventures is something I have been missing out on the past couple months, this was awesome! Here is the crew hiking around a big downed pine.

Big river crossing here. Brent and James took this route and I followed across, making it safely (the second time coming back from the out and back I wasn’t so lucky. These guys are cyclocross experts and danced across this log with their 29ers like they were auditioning for dancing with the stars!

They were waiting for me! Stopped for a bite and drink on the trail here, overlooking the backside of big bear mountain. Always looked at this range while snowboarding up at big bear and now riding some amazing singletrack. It was definitely a harsh reminder if you did not focus on the trail. Skinny singletrack and gnarly rocky exposed mountainsides just off it made it risky and fun. Something different and really cool and scary at the same time. Risk is always rewarding in the end, I just remind myself to take little doses at a time.

A cool shot of my front wheel with San Gorgonio mountain in the backdrop. This mountain is higher than big bear, and if it has legal mtb trails I am going to put that on my next to do list!

A shot of James and Tom. Rare that I got ahead of them to actually get a shot (notice no shots of Brent or Chris) but obviously I was barely ahead because I almost didnt get the camera out in time and cut off Tom’s head a bit.

The crew leader Luke, thanks for showing us around out there.

Neat little waterfall on the fireroad climb back up to the restaurants.

After we hit the 4hr mark Tom and James headed back to the cars and I headed out with Luke, Chris, and Brent for a different slightly longer and more technical route back to wrap up the day. Exposure was definitely on the menu for this section, and easily the gnarliest trail I have ever ridden. Was overgrown mostly with alot of big drops and stuff, with some really fun singletrack whipping through meadows and trees in the middle, that kept me smiling.

Here is one example of some exposure/drops around the singletrack.

The best way to finish a good day of riding. This was the carrot in my head the whole time, a nice cool and refreshing beer when I get home. After scarfing down some good food here and fluid on the way home, well earned!

This was a really great ride, and for a 5+ hour ride, at elevation, with 6k’+ of climbing I have never felt this good and ready to go afterwards. Of course I am fatigued a bit, but there was no bonk during the ride, felt great throughout and was just enjoying it. It always helps to have great guys to ride with that push you and that is a huge point in how I have gained so much fitness in the past half year or so. I always have races to track my improvement and that is definitely a good way to do it, but good long rides and feeling it is something I consider as well. Today was a day when I really noticed the difference in how I felt and was riding from training rides a while back. It felt good, and I am thankful for being able to put in the time, ride with friends, and continue to make these types of improvements in the future! I look forward to many more rides out there and other new places with this crew and others, it IS truly, what its all about!

-Has a nice clean taste, light flavor, easy to take down.

-Good clean feeling energy and no quick ups, feels constant

-No stomach distress/GI stuff/or cramping at all.

I have used the stuff for all my endurance racing and long training days this year, and I have never had any issues and the stuff does make me feel great.  Anyways, I thought I would share some of these funny commercials I found after seeing one on Facebook.