Podium Training

I never realized how much energy and worrying I did in regards to training. When I missed a workout, or had a bad day on the machine, I went back to the drawing board, spending countless hours revamping the plan. Well, no more. To quote the wise and omnipotent Dr. Humphry, "I don't waste energy worrying about the unknown."

For three months now, I have been working with a coach and elite racer, Tommy Nelson owner of Podium Training. Last year was spent overtraining (15-25 hrs on the bike) with results that were, not up to snuff.
I had a certain criteria for a coach and tommy fit the mold, beautifully (he is an ex model, you know). Below is what I needed to justify a coach for my athletic pursuits:

1. A Coach had to be faster than me. I did not want someone that was some chump in a recliner with a little personal training background telling me what to do.

2. A Coach had to have a background in exercise science, preferably a b.s. or m.s. in the field. I personally, have a undergraduate degree in exercise science, and know how valuable this is in terms of coaching.

3. A Coach had to have an intricate knowledge of training and racing with power. A very critical component in making micro-advances in training.

4. A Coach had to be ACCESSIBLE. Often, coaches can only be contacted 1 X per week, or something silly like that. I think this notion is utterly rediculous. How can one accurately and effectively advise and coach a pupal without knowing his/her day to day progress and trials and tribulations? Tommy has UNLIMITED access.

Other than dedicating a large portion of my free time to cycling, getting Podium Training on the case helping me train effectively and efficiently has been the best investment I have made in my biking career.

Below is a picture of my coach, Tommy, spanking Ben Day from Flying V, Austrailia cycling team earlier in the year.

So Aero

With the help of my friend and teammate Luke from Collin's, I got setup yet again with the specialized body geometry 3D bike fit, this time for my machina de chrono. Fitting a TT rig is always a game of mm, with a improper fit lending itself to sacrificing power for aerodynamics. I think I have finally got the best of both worlds. Here is a pic.

T-minus 7,6,5...

One last big ride today, and then onto the Elkhorn Classic Stage Race in Baker City, Or. Gearing up to go do a large one, and then hanging out with the parents, for a couple more days. Rewind...

I forgot to mention that my folks are here from Iowa this week. We went to king estates for dinner, went to the coast, and saw UP last night.

Wolf Creek Ride

Did some silly ride with my buddy Tim yesterday. I just wanted to show time the oregon biking scene. As well as a prospect race he and some of his teammates may do. Ended up with ~5000 ft of climbing and one tired pavlovich.

Scotch Egg

Recently, my sister came to portland, we laughed, we danced( rot really), and we ate Scotch Eggs.
The scotch egg, pictured below is a little animal with a little more animal, and then deep fried. Delicious. Also notice the length of the hair in exhibit a. nice huh?

Rat Dog

I was on the tail end of a 4 hour ride, kind of tired, legs kind of burning, when I happend upon north bank trail on the willamette river.

To preface this post, everyone has to understand one thing, people in Oregon; they love their dogs. I love dogs too. I don't even mind whe three borzois wake me up at night. I hope to someday have a pup of my own.

While 99 % of everyone on the trail had a dog, and had their dog on a leash, one lady had two little guy that apparently, did not need leashes.

I was winding down from a hard day in the saddle when one of the two rat dogs jumped infront of my wheel. Brakes locked up. Power slide. Near endo. Rat dog aprox two mm from getting spinal cord run over by yours truley.

We don't have leash laws to take away the "fun" from anyone. We have them for safety, and so I don't smush you rat dog.

Sauce Demi Glace

A demi glace is a reduction made of equal parts sauce espangole and veal stock/veal reduction. I had everything in line to perfect this culinary treat that goes with a nice steak. I roasted my mirapioux, mushrooms, and beef bones. Then add water, veal stock, tomato paste, rosmary, thyme, and let the flavors get together, for 6-8 hours.

Things were going great, I was two hours into the process, and needed to step out to eat sushi with friends Randy and Greg. MY though process was a follows: put the stock on low, step out and eat, come back, finish stock. I came back to no stock, dried up burnt bones, and the inability to proceed with the demi glace process. Woops.