Just Words

I feel obligated to try and describe my day yesterday. And I feel pictures will not necessarily suffice.

My buddy (a paid employee of mine acting as my ‘friend’) told me about a gravel ride being a “tough ride” via text and I responded, “Send me a link, Zelda”. So, yesterday has me in goofy high spirits, today!

I had a trifecta Breakfast including Tempeh, Soyrizo & Tofu for lunch and dinner. The sense of accomplishment of creating food as delicious as I did, is very hard to explain. Especially when it consumes your entire morning. I then joined a few other cyclists for Beers and Bikes to an outstanding and highly motivational Bicycle meeting. After making a last stop, the night was topped off with a few battles of Galaga. I played Galaga on Nintendo back in the day. It has always been an amazing game. I do not play video games and have not since the first Play Station. This is exactly how video games need to be. They need to be social games in a social setting, not locked away in a dark closet for days drenched in sweat and urine.

I had a shoe problem with losing one of the screws to my cleat and literally had to take my right foot out of the shoe to be able to release myself from the bicycle. A problem overcome with quick thinking and actions. #RideOn

2015 BS Gravel Ride

Great things follow hard work, quick decisive thinking and teamwork! And with 60 minutes of Galaga at the end of the night, it was as if the planets aligned with a solar eclipse and a meteor shower magically painting the sky all at once with as much power as a massive volcano explosion shaking the Earth with a numbing rumbling vibrations. It’s such a vast universe and we’re such a tiny spec to the ever expanding, exponentially big science that we will never understand as just a tiny flash in the universe process, but when you (me) have such a perfect day, things aligned correctly in the universe allowing such a great day as a truly perfect day is hard to come by.

Mexican Breakfast Ⓥiesta

I’m going to attempt to blog this blog in one day, today! Do you think that I can do it!?

 It’s Friday and it’s going on 0830. It is also September 4th, 2015, incase you didn’t know.

I took this whole week off of work. I needed to get some things done and I wanted to do some serious riding. I requested these days off in early August when I thought for sure it would be a nice low 20 C degree days, but good ol’ Illinois has been in the 30s C ALL WEEK. Which in our ridiculous style of USA measurements, it has been in the 90s F ALL WEEK. There, in my mind, is nothing more simplistic than zero degrees being freezing.

I might be one of the few Americans who rides kilometers and gets their weather in Celsius. Celsiuses? Celsius’s? Celsius’? Google has helped me vastly in the transition. Anyways, I haven’t been getting a lot done and it’s a little too hot for massive riding, so I’ve been cooking more this week. I’ve been enjoying good beers too 😉

I did ride a Strava Gran Fondo on Tuesday with temps in the 30s. I ran into a few really awesome roads, being exactly what I needed. It was a very mixed surface ride. The ride diversing from Road, soft gravel, hard ocean-like gravel, dirt, loose dirt, grass into small rocks. Truly being a large variety of riding surfaces.

I’m doing an organized metric century in a few weeks. It’s my very first organized ride and I’m actually somewhat training for it. I will never be a just road cyclist. Where is the fun?

I do have 200+ kms already for the month of September, so I’ve been riding a decent amount.

Gran Fondo #ProveIt Strava 

 I started this Breakfast around 9:45 and went about it at a casual pace. And eating the breakfast for lunch around noon was still amazing and well worth it! And for the first time ever, I had a Ⓥegan Trifecta of Tofu, Tempeh and Soyrizo.

Mexican Breakfast Ⓥiesta ingredients:

  • Lentils, cooked
  • Split peas, cooked
  • Brown (REAL) Rice, not instant-cooked
  • Corn Kernels, canned or frozen-slightly warmed (especially if frozen)
  • Blackeyed Peas, canned or dry-cooked
  • Celery, dicely sliced
  • Onion, julienne sliced
  • Habanero, diced
  • Garlic, diced
  • Tomato, diced
  • Carrot, sliced
  • Cilantro, chopped
  • Kale, I used NONGMO frozen 🙂
  • Potatoes, stringy hash brown-style (I used already prepared frozen)
  • Lime, just the juiciness
  • Tofu, strained
  • Soyrizo
  • Tempeh, sliced & grilled
  • DAIYA, mmmmm
  • Rye Bread, Grilled and cut at a 45 degree angle 30 or 60 degree cuts are acceptable
  • SeaSalt/Pepper/Sugar/OnionP/GarlicP/BayLeaves
  • BalsamicVinegar/Honey/VeggieBroth/Oil


 The Decent with a Tailwind:

  • I first prepared the Lentils, Split Peas and Rice. I cooked them together for around 25 minutes and seasoned with Sugar, Sea Salt, Pepper, Onion and Garlic Powder and a couple of Bay Leaves. I added the canned Corn and Blackeyed Peas for a few minutes before straining and setting aside. REMOVING BAY LEAVES. I’ll never forget that nightmare that I had of eating Bay Leaves…
  • I used a machine to dice the Garlic and Habanero together. Habanero on the hands is asking for discomforts…
  • Sautéed the Garlic and Habanero in Oil before adding Celery, Onion, Carrot and then covering sautéing for a few minutes.
  • Saute Soyrizo with everything. Add Lime Juice, SeaSalt/Pepper & Balsamic Vinegar and stir.
  • Add Beans/Rice/Corn, HashBrowns, Kale, Tofu, Cilantro, Tomato, Honey and cover and simmer for a good 15-20 minutes
  • Add VeggieBroth (not a lot, but a decent amount), stir and Add Daiya on top. I baked in pan for 10-15 before Broiling
  • Garnish with Tempeh and Toast, and Cilantro (if you live life on the EDGE)

I made enough to eat a heaping serving for lunch and for dinner. Simply, yet complex, BUT Ⓥegan greatness all the same. Food and Cooking is fun and should never be taken seriously unless it is your job. Recreational Cheffing is a hobby that everyone should partake and enjoy. Whatever your level of cooking, it’s fun, others enjoy, it’s HEALTHIER and it provides excellent photo criteria. And when you throw in a good Beer or glass of Wine and progressively make it an art, it’s a Lifestyle. A FEEL-GOOD lifestyle.

 Just be careful when using Hot Peppers and Drink responsibly. It is easy to get carried away with confidence while chopping Romain after one too many Beers. Still better me than any animal:)

Happy Friday!

Comeback Kid

Ⓥegan Fall

As most of you should know, Fall is upon us, being almost September. This is when I am in my cycling prime and the weather is usually outstanding. That is, in Illinois, anyways. Sometimes it’s literally freezing in November. The month September is always great.

(I also, as most should know, I suck at finishing my blogs as it is now September third:)


(Also, this week has been in the 90’s F or 30’s C, but that’ll be in the next blog)


Along with the amazing cycling weather brings Fall-style beers. Whether it be Oktoberfest or Pumpkin/Yam beers, I am a big fan.

I am not a fan of short days and “Daylight Savings”. “Daylight Savings” does nothing other than waste electricity. People do not wake up like they used to. Farmers are just about extinct. I can’t even get myself started on factory farming-I will go on forever. The majority of people are awake and about in the evening. Let’s cut our electricity costs?

 In later September, I will partake in my very first organized ride. It is basically a metric century (110 km) of gravel and rough/tough terrain. I’m super excited! I’ve been kind of on the fence about Veganism… Not, on the fence, maybe it’s just not been as easy as I thought it would be. Consciously, it’s easy, but it’s when you’re not checking ingredients when ya (me) fuck up.

  • Chipotle BBQ Sauce containing anchovies
  • Chewable Vitamin C tablets containing Lactose/Milk

I’m not a beer prude who reviews beers like I can distinctively taste and smell the different notes. I’m not a poser and I only bullshit about things I do know.

Go listen to the album High Country by The Sword. It’s basically New Age Classic Rock? 

Mammoth Ⓥurger


Mammoth Ⓥurger ingredients:

  • Mexican Concoction
  • Morning Star Roasted Garlic & Quinoa, Vegan & NONGMO baked and diced
  • Hash brown patty, baked and diced
  • SeaSalt/GarlicP/OnionP/Pepper
  • Corn Starch, starchy
  • Sriracha/BalsamicVinegar/PeanutOil/Honey/Broth
  • Go Veggie! “cheese”, non-dairy
  • Daiya, mmmmm
  • Tempeh, grilled
  • Zucchini, grilled


Mexican Concoction ingredients:


To the best of my knowledge Mexican Concoction ingredients:

  • Brown Rice
  • Lentils
  • Split Peas
  • Potato
  • Carrot
  • Scallions
  • Cilantro
  • Eggplant, iThink
  • Onion
  • Japonica Rice
  • SeaSalt/Pepper/GarlicP/OnionP/Cayenne
  • Parsley
  • Pinto Beans

Slightly overcook everything.


Colossal Mammoth footprints:

  • Mix everything together to a nice consistency.
  • Save Daiya, Tempeh & Zucchini for later usage.


I decided to take a different approach to a sandwich. I basically wanted to make a cake and turn it into a sandwich.

  • I sprayed a pan with some oil. Which when it claims to be fat free, it’s complete bullshit. It’s fat free with the serving size being basically nothing.
  • Cake formed the tasty mass and baked, flipping with a inverted pizza pan over top after a good 12 minutes.
  • If the 12 minutes were not good drink a beer in three minutes and then flip with the pan science.
  • Bake another 10.


I do not not keep times, timers and measurements in mind. I’m basically bullshitting these times 🙂

  • Sprinkled with “cheese” and broiled.
  • Add grilled Tempeh and Zucchini
  • Cut like a pizza and stack on bottom bun
  • Broil Daiya over top and enjoy

These are the recent Fall beers that I’ve enjoyed. They were all tasty. The best being the Pumpkin Smasher from Big Muddy. Go for a ride, enjoy a beer and take a few pics! Be healthy 🙂