Why the Marji Gesick 100 Is on My Bucket List AN ENDURANCE EVENT FOR THE AGES
When you spend as much time mountain biking as I do, over time, some races that you once found challenging become little more than routine. Sure, you think, there’s a bit of elevation climb, a steep rocky slope turning the last leg of the course — same ol’, same ol’. But every once in a while, you hear about a race so diabolical, so difficult, that it gains a reputation for its brutality. Those are the races that I can’t resist.
What’s more, unlike most races, there’s no race-operated aid stations, no volunteers along the course, no concessions made to safety or ease. In a very real way, as the site says, “You are on your own … In the event of an emergency your best bet is to call 911 and hope for the best.”
In order to claim the race’s signature hand- forged belt buckle, which is created by a local blacksmith, you have to finish all 100 miles in under 12 hours. That’s a long window for most 100-mile races — according to Active.com, an average century race takes riders around 8-9 hours — but only a handful of racers have ever claimed that honor.
One of these that I just recently put on my bucket list is the Marji Gesick 100, way out in Marquette, Michigan. On MarjiGesick100.com, it’s billed as “100 miles of rocks, roots, punchy climbs, jump lines, flow trails, and soul crushing grinding that DNFs nearly 60 percent of the field each year.” The course climbs a
Sign me up, I say. Though I’m not sure if I’m ready for such a daunting course right this
whopping 12,000 feet, winding through knotty woods, vicious up- and-down hills, creeks, and a devil’s snare of obstacles that would discourage most riders from even thinking of participating.
second, come September when the race rolls around, hopefully my body and bike will be up to snuff. If not, maybe I’ll put it off to next year — or organizers will be scraping my exhausted frame off the sidewalk next to the finish line. Balsamic Chicken With Bacon and Apples
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INGREDIENTS
• 1 1/2 pounds chicken breast, cut into pieces • 1/4 cup balsamic vinegar • 1/2 cup olive oil • Juice of 1/2 lemon • 2 cloves garlic, crushed • 1/4 cup rosemary, finely chopped 1. Blend balsamic vinegar, olive oil, lemon, rosemary, and garlic to create marinade. Pour into bowl or sealable bag and add chicken. Marinate for at least 5 minutes or up to 12 hours. The longer you marinate, the more flavorful the chicken will be. 2. Heat oven to 375 F. Spread DIRECTIONS
• 10 ounces Brussels sprouts, halved, stems removed • 2 apples, cored, peeled, and coarsely chopped • 6 slices bacon, cut into squares • Kosher salt and fresh ground pepper, to taste
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sheet. Add chicken and pour any extra marinade over the top. Season with salt and pepper. 3. Bake 20–25 minutes until
chicken is cooked through. For extra crunchiness, turn the heat up to 425 F for the last 5 minutes.
4. Transfer to platter and serve immediately.
Brussels sprouts, bacon, and apples on a baking
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