A Peach of a Century, Finale

If you missed part 1, you can read it here.

After the first rest stop, the route wound through the town of Scio, over some bridges, across the Santiam River and into farm land. It was miles and miles of corn fields and recently tilled land. There were very few trees in this part of the route and because it was down in the valley there was just WIND. Wind, head wind, side wind, unfortunately no wind at our back making it any easier to ride!

This was the most difficult part of the metric century for me. I was feeling slow, lethargic, my lower back was starting to ache, I was getting a bit saddle sore, my neck felt fatigued. It was just hard. We were working so much harder than we had to because of that damn wind. I stopped a lot during the next 15 miles. I just had to. If I didn’t, I think I would have felt the mental fizzle and lost all of that excitement and fire that was motivating me to the finish line.

We were riding in the middle of nowhere, ironically not too far my aunt’s farm. I recognized a lot of the landmarks and road signs because of summers spent down on her farm when I was a kid. We rode over a covered bridge, which was really pretty.

Mentally I used the tactic of denial to get through this stretch. I refused to let myself dwell on the discomfort or pains I was feeling. None of it was so bad that I was miserable but it was definitely difficult and uncomfortable. Michael and I stopped under a tree in the shade to reload on water and apricots and just rest for a few minutes. I asked him how close we were to the last rest stop. “Have we at least gone 30 miles so far?” Yes we had. But not by much more. Okay. I can do this.

The last ten miles or so to the rest stop were hard but I made it. I was ready to eat lunch, too. The last rest stop was at the Pioneer Park in Stayton, at mile 43.5. That meant we had about 20 miles to go to the finish.

The food was set up in another covered bridge in the park, right next to the creek. They had the same food that was at the first rest stop, but also the sandwiches for lunch, too. You had to pre-order them and I’m glad we did. I needed something more substantial than trail mix, bagels and cream cheese.

I ate most of my ham sandwich, which wasn’t exceptional in any way but who cares at that point? I’d burned around 1900 calories by mile 43 and was ready to EAT. It came with Sun Chips and I ate 3/4 of the bag, and a Snickerdoodle cookie which I devoured all of. We let lunch sit a little bit (but not long enough for my liking) and then got back on the bikes. The thirty minute lunch break was a good rest. I felt like I got a second wind after lunch and the last 20 miles were MUCH easier for me.

DON’T GET CONFUSED! Make sure you take the right route! That could be awful! Like I said, I was feeling much better after lunch (despite a too-full tummy) and made better time. My body felt better, too.

There was still a heavy wind but it wasn’t as miserable as the other part before lunch. The back roads were pretty quiet and it was such a scenic route that I just enjoyed myself. I thought about how happy I was that Michael and I were able to do the event, and how happy I was that my body was relatively good.

See! I’m smiling! More cornfields. More farms. GENTLE rolling hills…at least for awhile. Then we saw came around a bend and saw this:

I think my exact words were: “Are you kidding me? COME ON!”  I mean really, who puts the hardest hills at the last 10 miles of the event?! That’s just mean. I saw the hill coming so I had plenty of time to dread it, anticipate it, and get nervous butterflies in my stomach. I huffed and I puffed and I made it up that hill without feeling awful! I was really proud of myself. Michael and I took a little break at the top.

Thankfully, the next part was a downhill coast. I’ve never been more happy for a downhill descent. We were so so close to the end. The next part of the route was on a really busy road. The bike lane was pretty wide but the cars were going really fast. It made a little bit nervous. Luckily there weren’t any crashes or anything (that I am aware of) during this event but when we first started out I did see a car almost clip one of the cyclists and that was scary.

We arrived at the starting point happy and accomplished! Michael reached out and held my hand for a second while we rode into the college parking lot. I had a big smile on my face and I felt SO HAPPY that I ended my summer on a high note. We did it!!! 5.5 hours of actual riding time! (I didn’t stop my watch during our lunch break.) It was a little slower than I had predicted we’d be but that damn wind slowed us down.


Time: 5.5 hours
Miles: 64.2
Calories Burned: 2768

How was I feeling? Awesome! I felt even better once we changed out of our spandex! My body felt really great after I got off the bike. I was expecting to be stiff or sore but I wasn’t. After we changed and locked up our bikes, we grabbed our pie reward. You could choose Marionberry or Peach. It’s been years since I had Marionberry pie so that’s what I got. Michael got the peach. (I won’t lie, I was tempted to go back for a slice of the peach, but I resisted).

That pie was to-die-for.

Doesn’t that look good? After relaxing for a bit, we drove home. I was sweaty, sticky, sleepy and ready to be home. I took one of the best showers of my life, second only to the post-Hood to Coast shower–slathered on some Biofreeze and put on my compression tights while I relaxed. I felt awesome.

Dinner was simple. Michael grilled up some steaks, I steamed the last of our broccoli and made salads.

I also opened up a nice bottle of red wine that we got the last time we went wine tasting. I figured a nice bottle of wine was a good way to celebrate a good day! I had one glass of the red with dinner and it made me want to sleep. I may or may not have been in bed by 7:30 p.m. Sunday night!

This is what I wanted. I wanted to finish the summer with a happy fitness memory. Sure, it wasn’t the full 100 miles like I had hoped to do this year, but that doesn’t mean 64 miles is anything to sneeze at. I am proud of myself. I’m proud of Michael for doing it with me even though he wasn’t really in cycling shape (he’d been golfing and using the kettle bell more than cycling this summer). I was happy he was at my side to do the bike ride and that we both felt pretty good at the end!

QUESTION: Did you have a fitness event this summer? How did it go?

Rebel Turkey Day

Michael and I are definitely not traditional in a lot of ways. In the past we sometimes skipped Thanksgiving all together. The first Thanksgiving we celebrated together we ate pork chops with mashed potatoes and asparagus. Not exactly traditional, right?

Last year we actually hosted a real Thanksgiving dinner. It was our first. I am really happy about our first bird and we made some really nice dishes that were healthier alternatives to the “norm.” For example, we sauteed green beans and zucchini instead of making the high calories green bean casserole. It was good!

This year neither of us really had the desire to go nuts with Thanksgiving. We weren’t hosting anything, we weren’t going anywhere and it was just the two of us. So I planned out an alternative Thanksgiving feast for just the two of us. I also saved us a bunch of money by using things we already had on hand.

I had a nice day: I slept in and went to the gym (where it wasn’t crowded, shocker) and then started cooking. First, I made the same stuffing we had last year–a Cornbread Stuffing–that is amazing. I added a handful of cashews to the stuffing to make it fantastic!

Cornbread Stuffing

1 lb. fresh sausage, browned

1/2 cup softened butter

1 cup chopped onion

1/2 cup chopped celery

5 cups dried bread cubes

5 cups crumbled cornbread

1/4 tsp pepper

1 tsp poultry seasoning

1/2 cup milk

1 can cream of chicken soup

Directions- Melt butter in skillet and cook onion and celery until barely tender. Set aside with cooked sausage. In a bowl, combine cornbread, bread crumbs and seasonings, then stir in the milk and chicken soup. Add onion, celery and sausage, mix it up. Bake in a casserole dish at 325 degrees for 25 minutes.


I used leftover Texas Toast from the French Toast we made a few weeks ago, and leftover baguette from the dinner party.

They worked great and I used up stale leftovers! And several cans from the pantry. I made a quickie cornbread, from a box shuddddder! for the stuffing.

No Turkey?!

Nope, we didn’t do a turkey. I’d had some Cornish Game Hens in the freezer for a few months and I decided that they would work perfectly for an alternative Thanksgiving. I defrosted them both in the fridge for a few days and when Thursday came around they were ready.

I wanted to try out a recipe I found for turkey that sounded amazing: Roasted Turkey with Herb Butter and Roasted Shallots

I adapted that recipe for the Cornish Game Hens and it turned out wonderfully.

Roasted Cornish Game Hens

by Lisa (adapted)

3/4 cup softened butter

3 T. chopped fresh sage

3 T. chopped fresh thyme

Salt and pepper

Shallots, peeled and cut in half through the root

1 carrot, unpeeled

1 large celery stalk, cut in half

1 medium onion, peeled and quartered

3 cups vegetable broth (or chicken)

Preheat oven to 350 degrees. Mix together the butter and herbs. Wash and dry the Hens. Season cavity with salt and pepper and then stuff with carrot and celery. Smother the Hens with the butter herb concoction. Place Hens in roasting pan with shallots and onions.

Roast for 1.25 hours or 1.5 hours depending on the size of the Hens. Every 20-30 minutes baste them with the broth. The hens are done when the sauces run clear. Remove carrot and celery and discard. Serve.


It was difficult to get the butter to stick to the skin of the Hens. Eventually I gave up and used two knives to kind of spread it around. I did the best I could and flipped them over and did the other side.

I basted them every 20 minutes. I used vegetable broth because that’s what was leftover in the fridge. It worked great.

During the last 30 minutes of the Hens cooking, I added the stuffing to cook. I picked up an organic turkey gravy from the store for $2 (because Michael hates gravy and I’m so not picky). It turned out that one Cornish Game Hen was plenty for two of us to split, but that’s ok–we have leftovers now.

The Cornish Game Hens turned out lovely! I am so glad I tried the herb recipe because the flavors were delicate and delicious. The hens were a lot juicier than regular chicken ever is.

Michael “carved” the bird for dinner. 🙂

And of course, for dessert: you gotta have pumpkin pie.

All of the food turned out really delicious. And while it wasn’t really traditional, it was still warm and happy. I’m glad all the recipes I did turned out and I’m happy I got to spend it with Michael. I didn’t go crazy with my portions and I’m happy with my choices. I’d say Thanksgiving was a success!

QUESTION: What was the highlight of your holiday?