Yesterday I rode my bike for the first time in over a month. That poor bici has been totally neglected, thanks to demands of marathon-training & switching Yoga for long rides. D offered to take me on a new route yesterday, up to Cherry Creek Reservoir, and I happily strapped on the helmet & headed out.
There was potential to make this a 30+mile ride, i.e. my longest to date. I have a lot to learn in this world of bike riding, and I’ve been stagnant in doing so. Just to get to the Reservoir takes ~50 minutes (going my pace), so we automatically had 1 hr 40 minutes to go. Option 2? Ride around the reservoir, for an extra ~40 minutes. Despite being a little tired from some hill-climbing by the time we reached the entrance, I was all for the challenge.
D: Ready to turn around?
Me: Oh no, we’re going around the extra loop!
Sorry to disappoint, but no, that suave rider is not D. Image source.
Totals: 36 miles, 2:25:00
I was exhausted in the best way – not thrilled with how hard some of those hills were…Legs, we have some work to do – and now have a new distance to work towards! 40 miles, I’m coming for you.
While the weather didn’t really call for Soup (still in the high 60s, still sunny), lounging/relaxing and watching Election coverage all night did.
As a newbie to the Butternut Squash Soup idea, I wasn’t sure what would go well with it. I’m not one to just assume a boxed soup will taste great on its own. So, the combination of sweet potato pieces, Apple Pie Spice, and salt/pepper called to me.
Butternut Squash & Sweet Potato Soup
1 sweet potato, sliced & quartered (i.e. cut the above slices into fourths)
1 box Butternut Squash Soup (or one homemade batch, if you have time/energy!)
1 tsp Apple Pie Spice
Hint: The sweet potato pieces, while small, don’t cook as fast as the soup. Don’t assume, as I did, that they will heat up and soften within minutes. Instead, stick them in a bowl to microwave for ~2 minutes. Then add to the soup.
Serve with toast and some greens, for extra nutrients!