WHEN CHALLENGE AND SPEED COLLIDE THE DIFFICULT FONTANA SHORT COURSE RACE
The second race of the Kenda Cup, a mountain bike race series running from February to late June, took place in Fontana, California. You may not think Fontana has any mountains to bike, but right in the middle of Southridge, there’s a huge quarry mountain sticking out of the earth like a giant green thumb. The Fontana track is one of the toughest short courses around, with difficult technical climbs littered with ruts and rocks — and an even more challenging descent. When it came to race day, I was battling it out with some other older guys, right in the middle of the larger pack of races. These 20 guys are the type that train five to seven hours a week — not exactly small-time. The course has a couple long straightaways before you hit the single, narrow track. The strong guys immediately get on the gas and get to the front of the group, but often, somebody will miss one of the following hairpin turns, bunching up everybody behind them. After the turn, the track narrowed drastically, until there was room for only a single, maybe two, bikes. It’s a constant climb up to about 1.1 miles. Then, we began a series of extremely technical descents, with over 100 turns, avoiding ruts that are 6–12 inches deep. Guys are
wrecking left and right, bikes slipping into the ruts and throwing their riders off. Not a pretty sight. Half the battle is staying up and staying alive. On the back of the technical descent, we got down into the flats, leading straight to the starting line. The entire course was about 4 miles long, and the race involved three laps. It’s one thing doing a single lap at all-out breakneck speed, but it’s another doing three. But I was happy with my time. My laps were pretty consistent, though I did spill off my bike for a minute or two. I moved up from the bottom two finishers last year to being in the bottom 25 percent — I’ll take that.
SUMMER CRAB ROLL
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• 8 ounces fresh or canned crabmeat • 2 tablespoons mayonnaise • Kosher salt • 2 tablespoons unsalted butter, room temperature • 2 soft rolls, split down the center like hot dog buns • Green leaf lettuce leaves (for serving) • Freshly ground white pepper
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DEFINITION AND USE
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1. Mix crab and mayonnaise in a small bowl and season with salt. 2. Heat a large skillet over medium heat. 3. Butter opening of buns and cook until golden, about 2 minutes per side. 4. Place a large leaf of lettuce in each bun. 5. Add crabmeat mixture and season with pepper. 6. Enjoy!
Recipe inspired by BonAppetit.com.
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