I have never biked more than 20 miles on any given day. However, I want to take on the 60-mile trip up the Hudson River to Bear Mountain State Park. If I maintain a speed of 10 MPH (which I will probably end up averaging, considering that I’ll be trekking up hills and mountains by the end of the day), it should take me about 8 hours to get there, including rest stops. Once in Stony Point, NY, I can get a room (and a shower) for the night and begin the trip back down early the next morning.
There already exists a mapped out bike path from Chinatown to Bear Mountain in Bikely.com. All I would have to do is:
- ensure that all roads still exist,
- buy a map and outline the route, and
- consider buying a separate GPS device (for peace of mind)
Of course, I would also need the appropriate gear (but first I would need to find out what constitutes “appropriate gear” for a trip of this magnitude) and supplies.
In the meantime, I’ll have to build up my endurance by taking progressively longer trips on my bike. Unfortunately, the temperature is getting lower and I’m finding fewer excuses to get out there in this weather. (Somehow, my 3-hour commute to work and back is becoming less appealing and more crazy sounding.) Therefore, I will have to wait until it starts warming up in the spring to begin “training” for this 120-mile trip. I’m planning on taking this trip in late May or early June, before the humidity sets in and smothers New York.
You know, I bought my bike from a guy in Stony Point. I drove the 60 miles up there on my car and hauled my new [to me] bike. This time, the bike would be taking me there and back.
I’ve always loved the pumpkin muffins offered year-round at Panera. Now that it’s autumn, I’m also enjoying the Starbucks’ take on this seasonal goody. However, I’m too lazy to go to Starbucks or Panera and too cheap to pay for muffins… so I’m baking my own batch. The following is based on Julie’s Pumpkin Muffins II recipe on Allrecipes and incorporates suggestions from user ALLYN61, as well as a couple of my own twists.
- 1 15-oz can Trader Joe’s organic pumpkin puree
- 2 cups whole wheat flour
- 1 cup rolled oats
- ¾ cup white sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cloves
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ¾ cup Trader Joe’s Gravenstein unsweetened applesauce
- 3 eggs
- 1 0.4-oz packet of milled flax seeds
- 1 handful walnuts or pumpkin seeds, chopped
- Preheat oven to 350°F (175°C). Grease 12 muffin cups or line with paper muffin liners.
- In a large bowl, stir together flour, oats, sugar, baking soda, baking powder, cloves, cinnamon, nutmeg, allspice, salt, and flax seeds.
- In a separate bowl, beat together pumpkin puree, applesauce, and eggs.
- Stir pumpkin mixture into flour mixture until smooth (or as smooth as it will get).
- Scoop batter into prepared muffin cups.
- Sprinkle chopped nuts on top of the batter.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5 minutes before digging in ;)
18 regular-sized, guilt-free muffins (150 calories each, compared to Panera’s 530kcal pumpkin muffin and Starbucks’ 430kcal pumpkin muffin)