We got all the way to Ridgeway, 10 miles down:
And headed back:
To make a 20-mile ride...
... which seemed about right.
What made it especially nice? Llamas...
... and, on return home, pizza, Meade-made:
So beautiful!
Setyembre 4, 2010
A Saturday ride on the Military Ridge Trail.
We began in Blue Mounds:
We got all the way to Ridgeway, 10 miles down:
And headed back:
To make a 20-mile ride...
... which seemed about right.
What made it especially nice? Llamas...
... and, on return home, pizza, Meade-made:
So beautiful!
We got all the way to Ridgeway, 10 miles down:
And headed back:
To make a 20-mile ride...
... which seemed about right.
What made it especially nice? Llamas...
... and, on return home, pizza, Meade-made:
So beautiful!
Mga Post
24 (na) komento:
All I Really Need to Know About Cooking I Learned From Chip Ahoy.
Cuidado!
Llamas!
Beautiful day for a ride. I've kind of wondering when you were going to hit the MIlitary Ridge Trail. I road it, last fall (and loved it), and hoped to, toaday, but got sidelined with migraines. I'm felling better now, cuz that pizza looks pretty good.
That looked like a gorgous ride. The llamas are fun and the pizza/flat bread cheesy thing looked yummy. Especially with a quality lager really cold.
I had the kids stack a few cords of wood. They complained but they did it. Then we picked wormy apples down the road which we brought back for the chickens.
Aw, shucks.
The beer that made Ridgeway famous?
You are SO lucky to live in an area with such pleasant bike trails.
Peter
Does this one need a "mosquitoes" tag?
Well Meade's pizza seems very nice but it doesn't hold a candle to Garage Mahal's Roadkill pizza!
Meade,
Got to agree with you. I can get lost in Chip's recipe blog and get so many great ideas. Of course mine never look as good or turn out quite so well but the originals are wonderful.
I went through all the channels twice and ended up on Lawrence Welk.
The secret of bike riding - go in a straight line and you'll wind up surprisingly far away.
Most people cruise the neighborhood and never get anywhere.
Looks like you had a very nice day. Still chilly up there?
Ann Althouse said...
What made it especially nice? Llamas...
You and The Blonde have a thing about them.
The Last of the Red Hot Llamas.
(Argghhh...)
You guys are just good for each other.
Ann lives in a beautiful wonderland--or at least, she goes looking for the best it has to offer. Only thing missing from these photos are unicorns.
"A beautiful wonderland" full of bars with names like Porky's and Uncle Miltie's, serving Pabst Blue Ribbon.
I was just going to comment that you probably did not get the pizza at Porky's.
But if you did, well that is a fun surprise.
Of course, the pizza was Meade made. No culinary surprises at Porky's tavern.
A perfect day (cue Lou Reed). Seriously, you two are as good an example as I can think of for 'people who have figured out how to live.' I actually feel vicarious happiness!
(I'm not discounting how lucky you both are to have found each other. Though of course, much of the charm of your love story is that it involves a series of events-- which we your readers can reconstitute as a "narrative"-- much more dense than just sheer luck.)
Anyway, qua love story or not: inspiring! So many euphoric adventures within reach of most of us-- all that is required is just a dash of local wanderlust.
It's Uncle Milt's and not Miltie's. Ridgeway also has a "ghost". You probably rode past a Pagan Retreat yesterday too.
Nice to see the pics. You are a good photographer.
Those pics remind me of Ireland. (The pizza however reminds me of beautiful Firenze.)
Sooo ... what is the Meadester's crust recipe? Looks like a moist, high-gluten flour job. Sourdough, too?
That pizza is making me hungry.
I need a new stand mixer. But guess what? I have a birthday coming up in a month or so. Just gotta figure out how to plant the idea discretely.
My pizza dough is from Mark Bittman, tweaked by Chip Ahoy (semolina) and me (garlic):
2 cups semolina flour + 1 cup all-purpose flour
1 teaspoon instant or rapid rise yeast
2 teaspoons salt
1 to 1 1/4 cups tepid water
1 tablespoon olive oil
1 or 2 cloves pressed fresh garlic
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