Just a quick 15 today. Rode out from Green Lizard heading west and while it was breezy, thought, “no worries, it will be calm going back.”
Turned around at Carolina Brothers and discovered that the breeze was in my face. Again. How is that possible?
On the way back I saw a ground hog. He was right next to the trail so I went into the other lane. They can be really quick. And they’re substantial enough that if he got into my path it could be bad for both of us!
I wonder what kind of wildlife we’ll see this summer on the trip?
I made another batch of trail bars last night. This is a five ingredient no-bake recipe that works really well for a boost about every 25 miles.
- 1 cup packed (200 g) dates, pitted (deglet nour or medjool)* Dried apricots, cherries?
- 1/4 cup (84 g) honey (or sub maple syrup or agave for vegan option)
- 1/4 cup (64 g) creamy salted natural peanut butter or almond butter
- 1 cup (112 g) roasted unsalted almonds, loosely chopped
- 1 1/2 cups (135 g) rolled oats (gluten free for GF eaters)
- optional additions: chocolate chips, dried fruit, nuts, banana chips, vanilla, etc.
- Process dates in a food processor until small bits remain (about 1 minute). It should form a “dough” like consistency. (Mine rolled into a ball.)
- Optional step: Toast your oats in a 350 degree F (176 C) oven for 15-ish minutes or until slightly golden brown. Otherwise, leave them raw – I just prefer the toasted flavor. I toast the almonds along with the oats.
- Place oats, almonds and dates in a large mixing bowl – set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.)
- Press down firmly until uniformly flattened – I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better. I put a piece of saran wrap over the top as I’m pressing. Less messy, and easy to really squish into uniformity.
- Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
- Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn’t necessary.