Shorts weather down here, not so much up there.
May is lurking around the corner like a thug with a fistful of pipe. I rode in shorts and short sleeves today, watered the trees fore and aft, even mowed what passes for a lawn in Dog Country. It was 75 degrees and sunnier than the smile on the face of someone who hasn’t been paying attention.
Naturally, tomorrow the temps will drop like an elevator full of fat bastards and there’s rain, snow, and rain mixed with snow in the forecast.
Whatever. I don’t care. Our Canadian red cherry is showing some blossoms, and I had a wonderful ride today, just goofing around in Palmer Park, trying to stay out of the wind. I was on the Voodoo Nakisi drop-bar 29er and rode like I knew what I was doing for a change, kinda sorta, even cleaning a couple rocky bits that have been setting me afoot. Plus I stumbled across an entire gym class of young folks riding mountain bikes at the behest of their teacher, which as an industry observer I call good news.
One, on a loaner bike, was having trouble with parts of the Grandview Overlook trail and just a tiny bit lost. “It gets easier,” I promised, lying shamelessly through an encouraging smile, and showed her the way to the paved road that leads to the overlook parking lot.
I took a shortcut and advised teach’ that one of his students once was lost, but now was found, and then got the hell out of there while things were still going good. I’m not greedy, and I’d already had more than my share of good news.
• Late update: I capped the day off with a simple new recipe, ale-braised sausages with bell peppers, from Williams-Sonoma. I dicked around with it a bit, having neither apple cider (I used organic cranberry-pomegranate juice instead) nor fresh thyme (due to a persistent case of brain damage I have three or four jars of the dried stuff cluttering up the kitchen). And surprise, surprise, it turned out just fine. I used Deschutes Brewery’s Red Chair NW Pale Ale and Niman Ranch bratwurst, for anyone tracking my movements. The mashed spuds were your basic organic russets with chives, parsley, butter, heavy whipping cream, sea salt and freshly ground black pepper.