General: Things that rock

- chocolate soy milk and bananas
- tailwind
- other cyclists who are cordial, and actually wave back rather than snubbing you in passing

-Riding in the cool morning air when there's no traffic, no people, just nature
-A good long climb with a longer downhill
-The tuck that makes your eyes burn and the wind in your ears the only sound
-Vail Pass, Colorado in the hairpins where you outrun the cars, touch your knees to the pavement and go as fast as you have the nerve to eyes tearing so much you can barely see

Cycling Rocks.

The Chicago Cubs!!!

This rocks

http://www.youtube.com/watch?v=Ip3hs6nRwWI

Posted By: bensonisajewThis rocks

http://www.youtube.com/watch?v=Ip3hs6nRwWI

This one to...

http://www.youtube.com/watch?v=yrDzWmIcJuI&feature=fvst

making a freinds little bro who youve just met belive that your his half brother and you have the same dad. the look on his face will be epic.

bombing hills whilst sipping 211 on a pursuit frame.good times

Posted By: iron jaidenFinally getting a babysitter on a Friday night...

Wait, wait. What?

Posted By: suicide_doorsFinally baking the bread I have been working on for a week. That rocked. Or.. It is A Rock, to be more accurate. Shit could hammer nails.

Um...dude? If it takes a week to get a loaf of yeast bread from start to finish, then there's something wrong with that bread, by definition. If it's a sourdough, a week isn't enough to get a decent mother going; if it's any other kind of yeast bread, the yeast will be dead about 24 hours after you kick it off. You have to bake the bread while the yeast is still working, or the dough doesn't rise and you get lumber.

You might start out with the Frugal Gourmet's baguette recipe, from his first cookbook. It's easy: Limited ingredients, doesn't take a lot of time, dirt cheap, perfectly worthwhile eating if done properly. And if you mess up, you can make another one. There's bound to be 5 copies of the book in paperback at any and every used book store you go to. Save the Julia Child recipe for when you've gotten the knack for yeast doughs; hers is much more involved.

And of course, if you're baking your own bread, it goes stale in about a day anyway...'cause you didn't put all those magic chemicals in it.

Posted By: eaglerockUm...dude?

Ha, I was working from a recipe for pain Poilâne -- I sincerely doubt that it can really be attributed to Poilâne himself -- which I found in one of my mother's recipe boxes. She had never tried it and I was looking for something to really work on, as I am not working at the moment. That said, I do understand how packaged and local yeasts work. But seeing as the recipe was right there, I gave it a shot.
I have made the JC French bread several times and have been fairly happy with the results. Still looking for ways to make my oven more like a bread oven. We used to have a great local bakery here, but the owner/baker sold out a while ago and now we're back to doughy baguettes which have the consistency of a tampon.