A Staple of the Ultra-Endurance Scene Prepping for the Cohutta 100
Lately, I’ve been studiously training for one of the staples of the ultra-endurance mountain bike race scene: the Cohutta 100. While the race is renowned in the mountain bike community, and has been around for over a decade, this April will be the first time I’ll be riding the Cohutta circuit. As perverse as it sounds when contemplating a 100-kilometer slog with more than 12,000 feet of elevation gain, I’m looking forward to it. The race kicks off with a three-mile climb up the pavement of Highway 64, giving everybody the opportunity to pull ahead or fall behind according to their ability. Then, the racers meander through a snaking mess of fire roads, taking sharp turns for the next 20 miles. Then comes the real attraction of the course: the huge gravel loop affectionately known as the “death march,” where we’ll climb more than 12,000 vertical feet, alternating between densely packed gravel and smooth, slippery soil. The course is dotted with small but very steep climbs, which over time, threaten to exhaust and demoralize even the toughest riders. Have You Updated Your Trust Recently? • Need to change your trustees? • Adjust percentages for beneficiaries? • New marriage? Recent divorce? • Have your children turned 18 years old? • Acquired new assets? • Just need a trust review? Give us a call today!
Inspired by foodnetwork.com Looking over the race notes, I can already tell it’s going to be a beautiful ride, with gurgling mountain streams interlacing the intricate paths and a massive view from the top of the climb. But that’s not what I’m focused on as I’ve been doing intervals on my bike. Instead, I’m bracing myself for the sheer challenge of the course, getting my body ready for that insane climb. Every once in a while, I wonder what I’m doing on these crazy ultra-endurance races, but then I complete another 100-kilometer gauntlet, and I’m reminded of the insane thrill you get after pushing your body to the absolute limit and coming out of it better than you were before. Colcannon When you think of St. Patrick’s Day cuisine, corned beef and green beer are probably the first things that come to mind. This year, consider adding colcannon to your March 17 menu. It’s basically mashed potatoes on steroids, and it’s utterly delicious. INGREDIENTS
• 1 pound cooked bacon, chopped into small pieces • 4 scallions, finely chopped • Parsley, for garnish • Salt and pepper, to taste 3. Boil cabbage in water. Add 2 tablespoons of butter to tenderize. 4. Add cabbage, bacon, and scallions to mashed potatoes, gently stirring to combine. 5. Serve garnished with parsley and a pat of butter.
• 3 pounds potatoes • 2 sticks butter • 1 1/4 cups hot milk • 1 head cabbage, cored and shredded
1. Steam potatoes for 30
minutes. Peel skins and mash flesh thoroughly.
2. Chop 1 stick of butter into
small cubes and add to warm potatoes. Once melted, slowly add milk, stirring constantly.
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