2015 Cycling


I’ve been riding bicycles pretty regularly since 2009. Where the cycling relapse, in college around and about Southern Illinois, begun and I have been evolving into a decently average bicyclist since.


EⓋolⓋe –

verb (used without object), evolved, evolving.


to come forth gradually into being; develop; undergo evolution :

The whole idea evolved from a casual remark.


Biology. to develop by a process of evolution to a different adaptive state or condition:

The human species evolved from an ancestor that was probably arboreal.

 I’ve made many Gran Fondo’s, metric centuries, imperial centuries and mudfulness’ towards becoming a better cyclist. Why not have a hobby that menatlly and physically stengthens you. Why not obtain and flourish a sense of adventurism.


Remember when you were a child and you actually remember how enjoyable your days were? Have you ever experienced a sobering permi-smile joy as an adult? There is an ongoing group of peers who (including myself) have had that same childhood sense while riding a Fat Bike. A Fat Bike is a massive sand, snow, creek venturing MTB (mountain bike) machine. In this group I had the first Fat Bike. It may have been low end, but it worked for a few kilometers. Now, I’ve ridden with almost ten differently owned FATBIKES. It is unreal in the snow. UNREAL IN THE SNOW.


I’ve been concentrating on the mental aspect of cycling rather than the physical demands for years. At work, on a walk, in the pool, just anywhere, I try and bring myself to breaking points. I want to have an unbreakable mind. I put myself through extremely aggitating scenerios that I will not prematurely specifically blog all over your face.


I did a Gran Fondo (110 km) Fat Bike ride and it was mentally draining.

Fat Bike Hike

What’s next? 🙂

Be happy. Be adventurist. Be healthy. Live and challenge yourself.


My mother, the wonderful angel she is, made Vegan Chili for me the other night. It was nothing spectacular other than her kindness and simplistically comforting Chili flavor. I decided to try out block Daiya for the first time and prepare Chili ‘Cheese’ ‘Steak’ Fries. I also included a Chili recipe within my Low Budget Ⓥegan concept.

Last night I purchased a used, but basically new FAT BIKE as most components were not used except for wheels and frame. It has been nicknamed Arrogant Bastard.


I often come across things on Netflix that are popular and OK, but not very good in my opinion. I sometimes continue to watch them because hunting for something you feel like watching is the entirety of the battle. And then I came across this and the war has been victorious!

Real Rob


Low Budget Ⓥegan Chili 10/10 ingredients:

  • Celery, diced (13) @ $0.39 = $0.03 per serving
  • Onion, diced (5) @ $0.80 = $0.16 per serving
  • Carrot, diced (12) @ $0.84 = $0.07 per serving
  • Sweet peppers, diced (2.75) @ $2.50 = $0.91 per serving
  • Stewed Tomatoes (6) @ $2.19 = $0.37 per serving
  • Tomato Paste (5) @ $0.58 = $0.12 per serving
  • Broth (4) @ $1.98 = $0.50 per serving
  • Dry Pinto Beans (13) @ $1.12 = $0.09 per serving
  • Dry Kidney beans (13) @ $1.16 = $0.10 per serving
  • Dry Black Eyed Peas (13) @ $1.52 = $0.12 per serving
  • Corn, canned (3.5) @ $0.50 = $0.15 per serving
  • Seasonings: GarlicP/OnionP/Paprika/Salt/Pepper/ BrownSugar/Cayenne = $0.06 per serving
  • Saltines (30) @ $1.78 = $0.06 per serving



  • I decided to cut out the use of any Oil for this Recipe.
  • I pre cooked Beans together for 60-75 minutes.
  • I chopped all Veggies and strained Beans and Corn.
  • Add Tomatoes and Paste. Fill Paste cans with Veggie Broth and add all ingredients with remaining Broth.
  • Add Pasty Broth and Season
  • Bring to boil, cover, simmer and periodically stir


It may be a bit deceiving at a whopping $2.74 per serving for this Chili, but the amount of serving are plentiful.


The block Daiya ‘cheddar cheese’ did not melt as I thought it would, but was extremely tasty!


Chili ‘Cheese’ ‘Steak’ Fries ingredients:

  • Potatoes, sliced and grilled (20) @ $2.99 = $0.15 per serving
  • Vegenaise, mmmm (64) @$9.98 = $0.16 per serving
  • Spinach, sliced (12) @$2.99 = $0.25 per serving
  • Chili, mmmm = $2.74 per serving unless MOM makes it for you 🙂
  • Daiya ‘cheese’ (7) @$5.95 = $0.85 per serving

Barrel Rolls:

  • Grill Potatoes
  • Slice Spinach and Daiya from block
  • Place Potatoes on plate and bake with heated Chili and Daiya.
  • Add Daiya and Vegenaise 🙂



There are most likely numerous things I do miss about a carnivorous and non-Vegan lifestyle, but, for some reason, I miss that sickening full feeling the most. And the subconscious connection between comfort-food and that sickly full atmospheric pressure is in the back of my brain as I’m still attaining to retain that damn sensation.


The conclusion was creating  an awesome ongoing process of constructing Ⓥegan food that is extremely good for you that will never provide a sick-full ambience, like chasing a water-like mirage for 100 kms in a sand-boiling-into-glass desert. After months and months of scientifically creating food ideas like Einstein with an apron on and like Einstein riding a bicycle, there IS NOT a way to be engulfed by that death euphoria without torturing, murdering and consuming animal flesh or animal dairy products.


I will never in my life eat animal flesh ever again. So, it is settled. I do still enjoy creating and consuming Ⓥ “comfort-food”, but I will never experience that deathly ill susceptibility. I will only have an energetic, healthy and LIFEFUL consciousness and how is that a bad thing.


One fact that bothers me is Albert Einstein, the brilliant scientist, believed in vegetarianism his whole life, yet only practiced a vegetarian lifestyle at the conclusion of his life. For someone so smart, why did it take him so long..? I’d truly enjoy asking him that question.


I’ve recently noticed a trend of mothers posting cute pictures of their children and calling them “hams” on various social media platforms. I am biased being Vegan and haven’t stuck a fork in ham for well over three years, but I find it disturbing. All that I can think of is the torture and murder involved in preparing that “cute” dead animal flesh for the holiday. Why is that becoming a fad? I hope for the sake of quality of life that I am not the only one that has noticed and been bothered by this. Maybe I am overthinking this, but felt an urge to shed some light on this. If anyone can explain the reasoning behind this, I’d greatly appreciate it. I can only think of ignorance.

Penguins Kill Polar Bears


A newly found artist, Penguins Kill Polar Bears, are a post-rock scottish foursome that are talented and loud.




I am also gonna, from now on, keep track of prices most of the prices in relation to their serving sizes. LBV is still not finished, also. (Low Budget Vegan)


BREAKⓋAST ingredients:

  • Tofu, extra firm (6) @ $2.98 = $0.50 per serving
  • Eggplant, chopped (8) @ $1.78 = $0.23 per serving
  • Spinach, sliced (3.5) @ $2.98 = $0.86 per serving
  • Shallot, sliced (6) @$0.72 = $0.12 per serving
  • Portabellini, sliced (3.5) @ $3.99 = $1.14 per serving
  • SEASONING: SeaSalt/Pepper/FennelSeed/ DillWeed/Oil = $0.07
  • Lightlife ‘sausage’, crumbled (7) @ $4.99 = $0.72 per serving
  • Lightlife ‘beef’, crumbled (7) @ $4.99 = $0.72 per serving
  • Rye Bread, grilled (16) @ $2.89 = $0.19 per serving
  • Earth Balance (30) @ $4.99 = $0.17 per serving
  • Tortilla, warm – for burrito (8) @ $1.25 = $0.16 per serving
  • Potato, diced (20) @ $2.99 = $0.15 per serving
  • Garlic, minced (27) @ $2.99 = $0.12 per serving

This is definitely not the cheapest meal, at $4.43 per serving, it is well worth it for health and general life benefits. And depending on quality of vegetables, it can cost more. The spinach and Mushrooms are ridiculously expensive for the servings. Not 100% sure those were the serving sizes, but still way more than I normally want to spend.


I do not feel like going into much detail on how I made this. It’s pretty simple. I think I broke my toe last night and I’m going to attempt to ride tonight! I, also, am going to buy a Fat Bike tonight!!!


It’s been quite a few months since I rolled a FATTY!


Happy THURSDAY! Enjoy a good BEER



Tempeh Sandwich 

VeggHead BeerCyclist 2.28

Tempeh Sandwich

Yesterday I awaited the arrival of my new FatBike shirt that I had ordered earlier in the month. I love technology and being able to track a package. You know, to see all of the fabulous places it has seen before finding a new home. The USPS tracking number revealed that it would be delivered the 27th, but when I checked at 4:00pm yesterday it was saying it was in Peoria, IL some 60 miles away. My question is if I have to wait until Monday. Delivery should have a universal law. That if you order a delicious just Cheese pizza, FatBike tires, t-shirt or whatever you might order for delivery and it gives you an estimated time and it is late, you should get a nice discount or credit. Or if it take two plus hours for a pizza to be delivered and I pay with my credit card and have already added a generous tip, but have passed out because I only order pizza if I have been drinking and the two hours is a long time to keep drinking on an empty stomach and then I cannot answer my on-silent phone or (not on-silent) door bell, don’t take my money and the pizza. Just leave the pizza on the porch. It’s cold enough in Illinois winter to basically refrigerate or freeze it. 

Today I used leftovers from things that I have made recently that need to be used up and can’t survive much longer without getting shot in the metaphorical ass with the PED, preservatives. No one likes waste. It’s not cool. I used the Angry Stuffed Habaneros stuffing, various veggies, cheese that I had left, tempeh, thousand island and the homemade Bleu cheese. 

Also, this morning I came across this:
It was clever, hilarious and awesome. I had to share it.

I thought of a new name for the Cheese stuffing, Pepper John Cheese. Jack sounds like a clowns name as it isn’t as common and as serious as John. I like Pepper Jack Cheese, but it is a choking joke compared to my Pepper John Cheese if they competed against each other on the Scoville Scale.

Being vegetarian or vegan equates to a possible black hole equivalent emptiness inside from the personal hot wing boycott. I was never a huge wing fan. Especially after butchering whole chickens a few times. For the record, I have never killed a living animal. And never will. Butchering (already dead) chickens and its disgustingness helped influence my vegetarian transformation. I am also not a huge fan of meatless meat replacements. I have eaten some and will continue to eat some. Some are made right and are organic, Project Non-GMO Verified and preservative free. Most are packed with preservatives and additives. Still very much better than eating meat or fish or aliens, pets and or other humans. 
After the Angry Stuffed Habaneros laughed at me and called me cowardice and other self-esteem crushing names, I wished I had some celery. 
By the way, the band Defeater, has an intensely awesome song Cowardice on their Travels album. Check it out if that’s your thing. It’s a loud to some people song. 
I’ve heard many of times milk is the best thing for you after your mouth is on fire. It will help to literally put out a fire if your mouth has flames on it, but milk is gross. I stopped drinking milk years ago. Also, I have a video of myself eating a raw Habanero and then eating a raw Bhut Jolokia, also known as a Ghost Pepper. This was in 2012 a few months after I moved back in with my parents after College. I almost thought that I needed a Hospital run. My mom actually took the video.
Suck it, Angry Stuffed Habaneros. 
Pepper John Cheese Stuffing ingredients:
-Cream Cheese at room temp
-PLAIN Greek yogurt
-Crushed Sunflower Seeds
-Garlic/Onion powder
-Sea Salt/Pepper
-Dry or Fresh Dill
-Deseeded Diced Cucumber 
-Super Diced Carrot
-Super Diced Sharp Cheddar
-Super Diced Habanero super deseeded
Pepper John Celery ingredients:
-Pepper John Cheese Stuffing
-Additional Sunflower seeds
-Organic Celery, rinsed and cut into thirds
Only two steps:
-Spread the Pepper John Cheese Stuffing onto the celery as if it were peanut butter.
-Slightly push sunflower seeds on Pepper John for looks, protein and texture.
While we’re on the topic of Habanero again, I had a Ballast Point Sculpin IPA this month that was outstanding. It wasn’t the regular Sculpin, but the Habanero Sculpin. It was very well balanced with the habanero and hops with some nice citrus notes. I might have a small tolerance to heat, but it was a delicious Hopanero IPA. I recommend it with a meal. 
Veggie Tempeh Baked Sandwich 
This sandwich was Dry. No oil or butter was used. The wonderful parchment paper offers a peaceful nonstick surface for all of your cheffing needs. I hope no one thought I meant dry like prohibition Dry. 
Homemade Bleu Cheese ingredients:
-Soy Sauce
-Sour Cream
-Apple Cider Vinegar 
-Sea Salt/Pepper
-Fresh Dill
Vegan Thousand Island:
-Celery Seed
-Garlic, caramelized 
-Sea Salt/Pepper/Sugar
-Paprika/Garlic/Onion Powder
-Balsamic Vinegar
-Diced Hot Peppers (I used Habanero)
-Deseeded Cucumber, diced
>Mix while listening to good tunes
I used leftover marinaded Tempeh from Vegan Reuben’s that I made last week.
Marinaded Tempeh ingredients:
-Tempeh, sliced
-Water or Veggie Broth
-Garlic, halved
-Onion, sloppy choppy
-Soy Sauce
-Sea Salt/Pepper
Step One, Step One, Two, Three:
-Add Water or Broth and heat
-Add everything else and create boilage
-Cover and extinguish fire. Let cool completely and save your Tempeh. Depending on how thin you sliced it, it might be flimsy.
Save the remaining liquid if you’d like as it has a decent start to being Homemade Veggie Broth. Discard veggies or eat them. Use your imagination.
Ingredients for sandwich:
-Cucumber, deseeded and sliced
-Radish, rinsed and sliced
-Cheddar, not rinsed and sliced from block
-Mozzarella, sliced from block
-Homemade Bleu Cheese 
-Roasted Onion slices, raw if preferred 
-Avocado, Californian and extra large, sliced
-Thousand Island, made at home
-North American Cheese, I split one slice into equal quantities for three sandwiches
-Tempeh, pre marinaded 
-Rye Bread
-Take two slices of good Rye. I always go the seeded route. On one side spread the Vegan Thousand Island and on the other slice, spread the Homemade Bleu Cheese. And broil for a couple of minutes infusing the inside of your sandwich.
-Get your veggies and Cheese all ready to assemble your sandwich
-I started with Thousand Island side and put down a layer of Cheese including the small amount of American
-I generously put the Tempeh on top of the cheese layer
-More Cheese (I don’t put a lot of cheese just layers of Cheese spottiness)
-Cucumber and Radish
-More Cheese
-Onion and Avocado
-Remaining Cheese and Finish with Bleu Cheese slice, Bleu Cheese side down/inside
-Put on parchment paper
-Bake each side of sandwich at 350* F for 12-15 minutes (implement visual check intervals)
-Cut diagonally and plate
-Grab a good Beer, take a pic and enjoy!
I did not ride yesterday as something came up. Today is the last day for me to reach my February goal of 250 km’s. All being outside in a cold winter month. Strava does a MTS challenge, Monthly Training Series, that I always participate in. I need 30 plus km’s today. The route is depending on the wind, but it’s super sunny! Thanks for reading. Tomorrow, it is March! #RideOn

Vegan Dawgs

VeggHead BeerCyclist 2.27

Vegan Dawgs
I’m excited to receive a t-shirt that I ordered earlier this month, today! It is the very first FatBike shirt that I’ve come across. Thanks, Teespring. Hopefully it’s delivered before the mail as the mail always comes around 3:00 pm. The USPS always has me guessing. We will see. 

I had a really good Sour beer last night. It wasn’t just any Sour, it had great complexity and it is the closest local brewery to me being 50 some miles south in Bloomington, IL. It is the third Sour I’ve had from Destihl brewery that was at least very good. It was pricy and I’m poor so I probably won’t enjoy another, but it was well worth it. 

I’ve always loved hot dogs. I ate them as a kid. I always ate them at Wrigley Field either before or during many upon many of Old Style’s. Before magically transforming into vegetarianism to save the world, I found the best Dawg that I have ever had.  And it just took some time, but I dug up the only picture that I have of this amazing delight, Chicago-Style Char Dawg from Gold Coast Dogs inside the Chicago Union Station. 

Ever since experiencing this greatness of a Dawg, I’ve been trying to recreate it and make it better. Since I’ve taken the vow to save the planet by establishing an Ovo-Lacto Vegetarian lifestyle, it has been a bit more challenging. I’ve created quite a few different dawgs from the basic Dawg to elaborate and creative as possible. I always use Smart Dogs by Lightlife. They have smaller Dawgs and jumbo Dawgs. I like the jumbo Dawgs better, just because they have a greater gravitational pull to keep all the ridiculous toppings close by that I throw on them.
While I’m at it, I’d just like to share a discovery that I’ve made involving Dawgs and sandwiches. I like pickles and relish, but unpickled raw cucumber is where it’s at! I haven’t used relish or pickles in a couple of years. I haven’t even eaten them. And catsup or ketchup is baby food. Which most isn’t even safe for babies with all of the tomato flavoring with the sugar. Tomatoes are so much better and healthier. I could talk bad about catsup or ketchup for a very long time. If you don’t have tomatoes, donate the catsup or ketchup to a diabetic who can’t find their insulin and throw some Sriracha on there and grow some balls. Why is there two different spellings for the same product that is basically the same pronunciation. The whole idea of IT, buying, writing about IT, smack-talking about IT, even consumption, kills my brain cells and is ultimately mentally challenging. I’m done. 
I’m sharing 5 different Dawgs that I have pictures for so I can Strava #ProveIt. I seriously accidentally hashtagged ProbeIt. Haha. “LOL” belongs with IT. It’s dumb, overused, and so 2000. I have a basic Chicago Char Dawg, Experimental Mexi-Chicago Char Dawg, Italia-Chicago Char Dawg, Lentili Char Dawg and the 333 Halsted. I am and have been Vegan on Fridays for a few months now. #VeganVriday. I promise that I’m done hashtagging. It won’t be long before the actual hashtag finds its way into the dictionary and/or the bible. 

I’ve made numerous varieties of Lentili. It’s my usually Vegan awesome creation. Really I just use Lentils instead of beans. But the name, Lentili, rocks and makes me want to do a shot every time I say it or type Lentili. I drank a little Jameson last night. I’d have a pretty good buzz after this paragraph. I usually make Lentili without oil, but in this case I used leftover Back Burner Ragu Marinara that I used for some Chicago Stuffed Pies that was made with a bit of oil. 

Back Burner Ragu Marinara ingredients:
-Oil, not too splashy
-Garlic, diced
-White or Yellow Onion, diced
-Celery, diced
-Carrots, whole and then diced
-Sea Salt/Pepper/Sugar/Oregano
-I usually throw a little cayenne in
-Tomato Paste
-Canned chopped Tomatoes or be a chef and chop your own
-Water or Veggie Broth
-Time to simmer down now
-Sauté Garlic in oil
-Sauté Onion 
-Sauté Celery and Carrots
-I usually add a few splashes of Balsamic Vinegar after the veggies are sautéed 
-Add Tomatoes and Paste and Water or Broth
-Bring to a very brief boil without scorch torture 
-Simmer while stirring for hours. 
-You want it to cook down. Things are better with time. Cheese, Wine, Beer… The consistency you want to start out with is a little runnier than chunky as it will thicken and swell upon timely simmering.

Vegan Lentili ingredients:
-Back Burner Ragu Marinara
-Bell Pepper assortment, Deseeded and diced
-Hot Peppers, deseeded and diced
-Carrot and Celery, diced
-Garlic and Onion, diced
-Go Veggie! “Cheese”
-Balsamic Vinegar
-Sea Salt/Pepper/Garlic Powder 
-Water or Veggie Broth
-I used mush that I saved from previously deseeding tomatoes and cucumbers. Why not. 
-Sauté Garlic
-Sauté Onion
-Sauté Celery and Carrot
-Add Balsamic Vinegar
-Add Back Burner Ragu Marinara
-Add Water or Broth if needed
-Simmer for 60-90 minutes
-Add Lentils
-Simmer 30 more minutes
-Add “Cheese” and turn off your simmer contraption 
-Probably hot, but ready to serve or save for your Lentili Char Dawg.

Vegan Chicago Char Dawg ingredients:
-Good Buns
-Smart Dog
-Organic Mustard is the shit.
-Hot Peppers or Sport Peppers
-Do not disgrace me with IT (Rhymes with Fetch Crup) 
-Char your Dawgs by grilling, broiling or baking
-To somewhat imitate that Gold Coast Dog, I cut the end like they do. It’s not necessary and Smart Dogs are grillable. That is a recent change they’ve conquered. They can withstand more heat. They still bubble a bit, but don’t explode (that I’ve seen).
-Char your bun now or later. One it adds flavor. And two it gives ya a stronger platform, host, boat or Bun as most would say.
-While keeping your charring on your mind, get your veggies prepped. 
-Build your Dawg and top with Mustard and a few dashes of Pepper.
-Add a side and a good Beer and enjoy! 

Vegan Mexi-Chicago Char Dawg ingredients:
     I experimented by slicing the Smart Dogs before charring. It is not necessary.
-Smart Dog, charred 
-Go Veggie! “Cheese”
-Serrano Peppers, sliced (deseed if you want)
-Avocado, sliced (seared if you want. I did it in the pic, just to do it.)
-Onion, diced
-Tomato, diced, sliced or whole?
-Guacamole (store bought or homemade) 
-Cucumber, anyway you’d like
-Mustard, if it’s Organic, all over my face
-I charred the Dogs and then melted “Cheese” on them. 
-Prepare all of your veggies.
-Spread the Guacamole on the Bun and lightly char/toast
-If you build it, he will come eat it.
-Add a side and a beer and enjoy!

Vegan Lentili Char Dawg ingredients:
-Good Bun, charred
-Smart Dog, charred and “Cheese” charred
-Go Veggie! “Cheese”
-Vegan Lentili, heated
-Get your charring inferno completed and don’t toast the Bun too much as you’re gonna double char that punk.
-I charred the Bun the first time with a little “Cheese” on it.
-Throw that meatless tube steak on the cheesy Bun.
-Add some more “Cheese” on top and find a way to balance it for the additional charring. I used a shallower bowl. 
-When charred, plate your work.
-Does it look good?
-Throw some Lentili on it add a Beer and a side and you’re good to go! Enjoy! 

Vegan Italian-Chicago Char Dawg ingredients:
-Good Bun, charred
-Smart Dog, charred and “Cheese” melted/charred
-Go Veggie! “Cheese”
-Garlic, sliced 
-Cucumber, I cut them into strips
-Tomato, sliced or diced
-Onion, diced
-Serrano Peppers, sliced 
-Organic Mustard is worth it.
-Parsley, if you’re gonna take a beautiful picture to share to your friends. It is also edible 🙂

-Char your Dog. I believe that I baked the Dog first before broiling. I achieved great color with these. 
-Melt/Char the “Cheese” lightly
-Put sliced Garlic on the “Cheese” EVER so carefully and then go nuts and char the Soy out of it. 
-Also, char your Bun
-In the meantime, listen to some Helmet. Yeah, from the 90’s! 
-Your favorite thing, veggie prep, should have already been done during the Edible Vegan Charcoal process.
-Throw it all together. Distance gets you much more points. Have a beer, take a pic and enjoy. Then go for a bike ride! 

333 Halsted:
This one is my baby. It took some time to name and complete with the awesome sense of success it gave me.
The address is 333 Halsted St.
Chicago, IL 60661. It is a National Hellenic Museum. It is in Greektown in Chicago in Illinois in the United States of America found in the Northern America on Earth’s Northern Hemisphere inside our Solar System in the enormous Milky Way Galaxy. Just a tiny dot in the vast universe. 
My thought process was to infuse Greek-Style and Chicago-Style into one Dawg. Greektown is an awesome area in Chicago, by the way. This is a Vegan Dawg, but I did leave the “Cheese” away. Add it if you’d like. I’ve been a fan of different types of tapenade for quite a few years now. Maybe not the correct name, but it should have an elaborate name for the awesome ingredients in it. It’s basically a Greek-Style relish. Tapenade is an assortment of capers, olives and oil originated in Provence. Which is France. I’ve never been. I am not an expert and I guess they like anchovies in theirs. 

Greek-Chicago-Style Tapenade ingredients:
-Chicago Hot Giardiniera, super diced
-Capers, super diced
-Garlic, super diced
-Roasted Red Pepper, skinned and super diced
-Hot Peppers, super diced (I used Serrano)
-Onion, super diced
-Cucumber and Tomato, deseeded and super diced
-Green and Kalamata Olives, diced superbly-Pits not allowed
-Red Wine, drink a glass as well
-Oil and Balsamic Vinegar
-Sea Salt/Pepper/Paprika/Poppy Seed
Steps, Wino:
-I hope that’s good wine. 
-Mix everything together just don’t drown everything with a waterfall of flavor. You just want this tasty concoction to swim and relax, having fun with their friends. 
-Let marinade at room temperature for a while.
333 Halsted ingredients:
-Greek-Chicago-Style Tapenade
-Smart Dog, charred
-Good Bun, charred
-Organic Mustard
-I actually forgot to char the Bun in the picture. Too much wine. It was still delicious. 
-Char the Dog and Bun if the wine lets you. 
-Throw it together 
-I recommend trying those potatoes
-Slice and bake for hourish at 400* F seasoning is always good
-Keep drinking your wine or crack open a 2013 Destihl Saint Dekkera Reserve Sour: Excommunie Trois. The best Sour that I’ve ever had. 

Man, writing these posts are time consuming and make me hungry and make me thirsty. On another good note, it’s super sunny outside and I’m gonna take my Trek HulkRip out for an in town road ride. Thanks for reading this, if you did. I bought all of you readers flowers at Aldi! 

Slow Strava Aptitude 

I’m new here on whatever this is. Blognet, blogville, blog your mom. Anyways. I somehow started my long-thought dream of blogging all over you. I went for a night FatBike ride tonight thinking roads were gonna be slightly bad for a cross bike. The roads were actually amazing until I came into parks and a cemetery. 

I’ve been drinking all day. I have been consumed with ‘work’. I pace my drink. I rode hard and it was amazing. Just wanted my shit to sync. I guess I am scared of all of you. 

So, my ride uploads through my wifi or others. It then goes through GarminConnect (bless their souls) where it links to Strava, usually. I’m upset that Strava is blank for a crazy night ride, but it is okay. 

There are two really nice women at the grocery store that used to always ring me up after a super long and awful days of work at my old job before I quit. I am horrible with names. But, I’ll remember their faces forever. It was nice to finally see them for the first time in four months. 

I haven’t ridden the FatBike in weeks. And the air pressure was low. The last FatBike ride I was on was an IVCA (Illinois Valley Cycling Association) Wednesday night I&M Canal ride that had a few ice age apocalyptic  catastrophes. The low tire pressure helps grip the dangerous terrain. I biffed it one and a half times. I’m an excellent biff artist. I put some air in the tires. 

My ride uploaded to Strava this morning. Not sure why there is sometimes a delay. I’m close to a 250 km mark for the month. It is not much, but it is all outside riding in the heart of a cold winter. I have two days left and need 40 km. Every mile or kilometer counts. #RideOn