The Race I Nearly Quit TRUE GR I T
The True Grit Epic Race, a mountain bike competition, was Saturday, March 10. I prepped for five weeks before the event. Then, on the Sunday prior to the race, I came down with a chest cold. By Friday, I wasn’t feeling much better, but I wasn’t going to let a chest cold get in my way. On Friday afternoon, my son and I loaded up the car and headed for St. George, Utah. We arrived at midnight and had five hours to sleep. I had taken cold medicine and wasn’t feeling the best. Between coughing fits, I tried to get a few hours of shut-eye. At 4 a.m., I was up. I didn’t have much of an appetite, but I managed to eat a breakfast consisting of a banana and a protein shake. Then we headed to Santa Clara, a town just up the road from St. George. We arrived at 6:30, and I grabbed my number plate and got ready for the 50-mile race — 43 miles of which were on a dirt trail. The races started, and we took off down a main street at 25–30 mph. Moments later, we hit the dirt. The trail was rocky shale, and when we weren’t climbing, we were going down. It was also a really technical course. I had tested the trail a month earlier, and it beat me and left my bike broken.
But I got everything fixed and installed new, stiffer, tubeless tires, complete with sealant (Stan’s NoTubes).
I arrived at a particularly difficult section: the “Zen.” It got me. The rock sliced into my tire and I was leaking sealant. I stopped, pulled off the tire, installed a backup tube, and went on my way. About 10 miles later, I realized I was losing air. I had a puncture. Then, my tire pump broke, though I was able to fix it. I was being worn down. Mentally, I had quit. One problem led to another. I decided to pump up the tire again. My game plan was to bike 50 yards, pump the tire back up, and slowly work my way out. But as I inflated the tire, I realized it was holding air. The sealant must have gotten into the puncture. For the next stretch, I biked slow and steady. I asked an official to point me toward a way out, but that led me to another official. Before I knew it, I was at the last aid station where I met a bike repair guy. He got me patched up, and for the next 5 miles, I pushed on at full speed and crossed the finish line. I did it! I was sick as a dog and my throat was killing me, but my legs felt great.
Have You Updated Your Trust Recently?
Roasted Asparagus With Lemon Breadcrumbs
Recipe inspired by Food and Wine Magazine
INGREDIENTS
• 1 cup panko breadcrumbs • 1 tablespoon flat-leaf parsley, chopped • 2 teaspoons lemon zest • Juice of one lemon (not packaged lemon juice)
• 2 pounds asparagus • 1/3 cup plus 2 tablespoons extra-virgin olive oil • Kosher salt • Freshly ground pepper • 2 garlic cloves, minced
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DIRECTIONS
heat. Add garlic and cook for 1 minute. Add breadcrumbs and cook for 5 minutes, stirring frequently. Remove from heat and fold in parsley and lemon zest.
1. Heat oven to 425 F.
Toss asparagus with 2 tablespoons olive oil and season with salt and pepper. Place on baking sheet and
bake for 20–26 minutes, turning asparagus halfway through. 2. When asparagus is nearly
3. Transfer asparagus to
serving platter, drizzle with lemon juice, and top with breadcrumb mixture.
done, heat remaining olive oil in a small skillet over medium
3 909-798-1500
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