A collection of stories, news and information that we thought you might find interesting and relevant.
- Milan announces ambitious scheme to reduce car use after lockdown, which includes transforming 35km (22 miles) of streets over the summer for an experimental citywide expansion of cycling and walking space to protect residents as Covid-19 restrictions are lifted.
- If you are missing the Spring Classics, here are links where you can get a quick fix.
- Read a feature from the Rouleur archives on classics rider, Juan Antonio Flecha, written by Michael Barry. Photography by Timm Kolln.
- In a recent blog post, Sean Kelly shared his concerns for the current generation of professional cyclists.
- Building your mountain bucket list? For inspiration, explore 100 Climbs Better Than Alpe d’Huez.
- With no cycling events on the immediate horizon, this is a great time to reassess your training regime. Periodization is not a new concept, but this recent study explores Integrated and Multifactoral Approaches to Periodization for Optimal Performance
- At home? You’ve made it through another week of our strange new normal, working remotely, not working remotely, schooling or ditching school, zwifting or riding solo or no riding, cooking for family or cooking for yourself… Please take some time to appreciate all the joys of a world that may be gripped by fear but that nonetheless offers art and beauty, style, deliciousness and hope. NY Times reporters and editors have a lot of ideas where to start.
- Looking for inspiration to stay physically active through these challenging times? Watch
For The Love Of Mary.
- Feeling lonely? Regain a sense of community by Watching Choir! Choir! Choir! Rufus Wainright + 1500 singers sing Hallelujah!
What To Cook This Week:
Maple Walnut Scones
- 3 cups whole wheat pastry flour
- ½ cup rolled oats
- 4 teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup Butter, cut into cubes
- 1 cup walnuts, coarsely coarsely chopped
- 1 cup dates, pitted and coarsely chopped (we use Medjool but use whatever type you like)
- 1 cup almond milk
- Zest of 2 oranges
- ¼ cup cane sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions: Preheat oven to 375° Fahrenheit, and line a large baking sheet or pan with parchment paper.
Combine the flour, ground oats, baking powder and salt in a large mixing bowl, and stir to combine. Add butter and cut in with your hands, a pastry mixer or a fork until the mixture becomes uniformly grainy.
Add the walnuts and dates and stir to combine. Finally, add the almond milk, orange zest, sugar, maple syrup and vanilla, and knead into a soft dough.
Using a large table spoon, scoop out equal sized balls, placing each on the parchment and flattening into a disk or into a triangular shape.
Bake 15-18 minutes until golden brown on the outside.
Maple glaze is a nice touch after they cool:)