3 Bikes That Stand the Test of Time
Ask anyone who rides about their favorite bike and they’ll immediately get glassy-eyed and wistful. We’re all eager to talk ourselves blue about our dreammotorcycles, whether it’s a trusty model we’ve been riding for years or a vintage collector’s item that’s way outside our budget. But whatever your personal favorite may be, there are some undeniably vital classic bikes that stand out in the ongoing motorcycle arms race. Here are just three: 1915 Harley-DavidsonV-Twin
II, when the Knucklehead surged into popularity, Harley was looking for new innovations to push their bikes into the future. Though other companies had been using hydraulic telescoping forks in some form since the ’30s, Harley really perfected it with the Hydra-Glide, which offered a new standard of comfort for Harley loyalists. The curved design of the bike, coupled with its large front brake, made it a huge hit in the ’40s and beyond, with imitators still aping its style to this day. 1960TriumphT120 Bonneville
In the early days of mass-produced motorbikes, this bike became the industry standard until WWII
Icons flock to icons. There’s a reason, after all, that Elvis Presley, Marlon Brando, James Dean, Bob Dylan, Paul Newman, Paul McCartney, and Steven McQueen all rode a Bonneville: It’s simply one of the most attractive bikes of all time. It’s been rebooted and imitated over and over again by both Triumph and its competitors over the years, yet it still maintains its classic look. While it may not win any points for outright innovation, it definitely changed the motorcycle industry forever.
came around and the market shifted. With its signature, powerful (at the time) V-twin engine and three-speed transmission, it was the ideal touring bike for years to come. 1949 Harley-Davidson FL Hydra-Glide Bikers that consider the laid- back Harley cruisers the pinnacle of motorcycle design partially have the FL Hydra-Glide and its older ilk to thank. Just after WorldWar
Grilled Leg of Lamb ill f
This recipe is the perfect centerpiece for a late summer cookout or an easy family dinner.
INGREDIENTS
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1 4–5-pound boneless leg of lamb, not butterflied
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2 tablespoons fresh rosemary, minced
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1/4 cup extra-virgin olive oil 8 cloves garlic, smashed and coarsely chopped
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Salt and pepper, to taste
DIRECTIONS
1. On a large cutting board, cut between the muscles on the leg of lamb to divide into 4 pieces, pulling apart with your fingers if need be. 2. In a mixing bowl, combine olive oil, garlic, and rosemary. Add lamb and toss to coat. Marinate for 4 hours at room temperature. 3. Heat grill to medium-high. Season lamb with salt and pepper and grill until lamb reaches an internal temperature of 130 F (medium rare). Cook time will vary depending on size of lamb pieces. 4. Let lamb rest, covered with tin foil, for 15 minutes. Slice thinly and serve.
Inspired by Bon Appetit magazine
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