Medlin Law Firm - August 2020


A Bike Race to Remember

It’s an early summer morning. One of your feet is resting on the dirt as the other sits on your bike pedal. There’s a huge crowd cheering around you—more than 15,000 people — but they’re quickly overpowered out by the military jets flying in formation close above. You grip your bike and lean eagerly toward the road ahead, just waiting for a gun to fire. The 100-degree weather hasn’t hit yet, but oh boy, you know it will. Whether an amateur or professional, moments like these are what bikers across the country look forward to year after year. Texan heat can make you sweat just thinking about it, but that doesn’t stop thousands of riders from participating in the Hotter’n Hell Hundred (HHH) cycling event in Wichita Falls every August. One of the oldest and largest bike races in the nation, it welcomes approximately 10,000–14,000 competing athletes every year. With the recent pandemic, however, the HHH 2020 event has gone completely virtual. How does that work, you might ask? Riders are welcome to continue their desired 10-, 25-, 60-, or even 100-mile circuit tracks — in their hometowns. They’ll still receive all of the usual HHH merch for participating, or they can choose to donate their registration fees to the United Regional Foundation Children’s Miracle Network.

Why ride a virtual HHH? Andy Hollinger, editor of the U.S. racing publication The Racing Post, says, “HHH, as an event, doesn’t make a lot of sense, and I’m being serious here ... But that’s sort of why it’s a great institution and sort of why we do it.” He explains that although cyclists get up “waaay” too early in the morning and “ride [their] bicycles for an insane number of miles,” there’s no better way to celebrate your sense of adventure. We couldn’t agree more. If you’re looking to participate, it’s not too late! Registration ends as late as Aug. 23, 2020, so check out the event’s website at

Peach and Arugula Pasta Salad



1/2 medium red onion, thinly sliced

8 oz penne or fusilli pasta

2 tbsp olive oil

1/4 tsp red pepper flakes

1 pint heirloom cherry tomatoes, halved

1/2 tsp sea salt

Pepper, to taste

1 cup corn

2 tbsp lemon juice

6 cups arugula, packed

3/4 cup crumbled feta cheese

2 large fresh peaches, diced or sliced


1. In a large pot of boiling water, cook pasta for approximately 9 minutes or until al dente. Drain pasta and place in a separate bowl. 2. In a small bowl, whisk together olive oil, red pepper flakes, salt, pepper, and lemon juice. Drizzle the dressing over the pasta and toss with the feta cheese. 3. Add peaches, red onions, tomatoes, corn, and arugula to the pasta mixture. Lightly toss to mix well. Add more olive oil, lemon juice, salt, and pepper to taste.

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