A collection of stories, news and information that we thought you might find interesting and relevant.
- The World Health Organization says cycling is encourages for both travel and exercise during the COVID-19 pandemic.
- Cycling is a tool for social distancing – and a way to put our fragmented cities back together.
- Should you wear a mask when exercising outdoors? The Wall Street Journal asked several experts to weigh in.
- Former professional cyclist, Sean Kelly shares his thoughts on Zwift racing, power meters and training for cycling.
- France is offering subsidies to encourage people to continue cycling, rather than using mass transportation or cars to keep pollution levels low once the COVID lockdown restrictions end.
- Are you experiencing mental burn-out? For a refresh, spend time in the woods, as it can reset your brian.
- NICA coach, Anne Rock found the one tool that helps advance kids with learning differences: the bike.
Watch Becoming Ruby: A film about inclusion, identity and hand-drawn heroes. If you can’t find a hero, create your own; for mountain biker, skier and artist Brooklyn Bell, that hand-drawn hero was a comic character named Ruby J. Using Ruby as a role model, Brooklyn set out to “live like her, breathe like her, be unapologetically black like her,” finding her own identity in a mix of dirt, snow, art and inclusion.
A Craftsman’s Legacy, a national television show broadcast weekly on public television (PBS) recently published Oh, the freedom of two wheels! Host Eric Gorges discovers how master steel bicycle maker, Stephen Bilenky, brazes bikes and has made a living for over 30 years doing exactly what he loves.
What to cook this week.
Cinco de Mayo is coming up. Time for a Taco night? There’s no better way to up your taco game than by making your own tortillas. They are easy and quick to make and taste great. Once you make fresh tortillas, your will never go back to store bought tortillas.
Homemade Flour Tortilla Recipe
Prep: 15 minutes. Cook: 20 min. Servings: 24 ( small soft tacos) or 12 (big burritos)
- 3 cups White Flour
- 1 cup Wheat Flour
- 1 teaspoon Sea Salt
- 2 teaspoons Baking Powder
- 2 Tablespoon Canola Oil
- 1 1/2 cups Water
- Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the canola oil with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Fill / Top with black beans, fried shrimp with cajun seasoning, aged sharp white cheddar (grated), Pico de Gallo, Cilantro and Herdez Green Salsa.
- 2 large Avocados: Mash with a fork
- 1 lime, squeeze juice over avocado
- Cilantro: Chop 20-30 leaves and add to lime and avocados
- Tomato: Dice one fresh tomato and add to mixture
- Add Sea Salt (ideally Maldon) to taste
- Mix and eat with chips.