Shocking Results From My 75K in Big Bear SURPRISE, SURPRISE, SURPRISE
As many of you know, I’ve been training for a 24-hour solo mountain bike race on Oct. 14 and 15. The race is in beautiful Los Olivos, California, located near the Dutch tourist town of Solvang. As I was getting ready for this race, I entered into a 75K race in Big Bear. This 75K was part of the NUE Mountain Bike Series (National Ultra Endurance). The series consists of 15 mountain bike races across 13 states that make up the national championship. Each race ranges from 50–100 miles. For the 75K, I entered the masters class, which is the male, 50- plus category. I came into the race feeling strong, but I got to the race late, and there was a good 40 people in front of me. When the gun went off, we started the race. I started off at my normal pace, and, the next thing you know, I had passed 30 people to get into about 10th place. Eventually, we hit the 5-mile climb up Radford, a 9-degree incline on rough terrain. This year, I cut my climb up Radford by 10 minutes. My best time was 1:17:00 last year. This year, it was 1:07:00.
was in. I just heard my name called, put my bike away,
got some water, and grabbed a bite to eat. When I saw the results, I was surprised. I was No. 1! This was my first podium. I had beaten guys who had come from as far away as Colorado and
Massachusetts! The following Saturday, my legs were sore. On
Sunday, I was a little tired. Then on Monday, I got back to it and trained for the 24-hour race.
Now, what the heck does bike racing have to do with being a lawyer? It’s about building your intestinal fortitude. When you’re getting kicked and you feel like quitting, you just keep pushing. You’ve got to be able pick yourself up, put on your boxing gloves, and get back in the ring to fight for your next client, no matter what. With Sausage BRUSSELS SPROUTS
After we hit the top, it was nothing but a single track back down. When I came down to the finish line, I didn’t know what place I
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• 1 1/2 pounds Brussels sprouts • 1/2 cup water • Salt and pepper
• 2 tablespoons olive oil • 3 1/3 ounces fresh, hot Italian sausage
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DIRECTIONS
4. When sprouts are just about done, remove cover and raise heat to medium-high. Cook, stirring just once or twice, for a couple more minutes. The liquid should evaporate, and the sprouts should start to brown. 5. Add more salt and pepper to taste. Serve hot or warm. Serves 4.
1. Trim sprouts and cut in half. 2. Heat oil in a large skillet over medium heat. Add sausage and cook, stirring occasionally, 3–5 minutes. 3. Add sprouts to skillet. Add ½ cup water. Add salt and pepper. Cover and cook 10 minutes or until just tender. Check them periodically and add a bit more water, if necessary.
3
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