Show Low Arizona
With the Whitney Classic only a few weeks away, Michael and I have been dialing up the distance and climbing. Last week we worked in an 85 mile ride from Mormon Lake to the AZ Snow Bowl from the St. Timothy's Father/Son camp out with our Whitney teammate, Daniel Tansill. This week, we put the High Country 200km Brevet on the training plan. Another Whitney teammate, Carlton van Leuven had signed up so we were looking forward to riding with him and getting some distance and climbing in.
We headed up to Show Low Friday afternoon and checked into our room near the start and drove through town looking for a spot for the pre-ride meal. We stopped into the Elements Bistro (tiny cafe that started dinner service on Friday/Saturday nights only a few weeks ago). We had the place to ourselves. They did not have any PKU friendly items on the menu, but Michael, our waitress, and the chef combined the vegetable of the day (zucchini and squash) with the special (spaghetti and meatballs) to make stir fry veggies over pasta with marinara sauce! It was great.
We were up at 5, packed, coffee'd and at the starting line at 5:30. The ground and roads were very wet from some heavy overnight rain. It was cool at the start so we pulled on the arm warmers for the start.
|All smiles at the start|
|Paul Layton - Trail Boss|
|The Lead Group, Kevin, Roger, Russ, Carlton|
|Just outside Show Low after a pull a the front|
|After Carton's flat|
|Paul and Mike at the Top of the Big Hill|
|Most of the climbing is behind us!|
|Mike on the rough section|
The checkpoint is the general store at Big Lake. It had more camping and fishing tackle than food, but we found some Campbell's soup (cream of mushroom for Mike and Carlton, I dined on a can of cream of chicken) in pop top cans that made a very tasty lunch. At about 300 calories per can, loaded with sodium, and served at room temperature they were consistency of pudding. A perfect brevet lunch!
Kevin rolled up as we savored our meal. We took a somewhat leisurely time with lunch and Kevin left just before we decided to get going.
|Lunch at the General Store|
|Big Lake AZ|
|A great day at Big Lake|
Paul Layton was at the finish when we rolled in 8 hours and 38 minutes after we started. Thanks again to Paul, he was ever-present to support the riders and pre-rode the course alone on Friday to support the randonneurs and be the Trail Boss on Saturday. He took care of our paperwork and we packed up. Carlton had an extra O'Doulles for Michael so we toasted our success in the parking lot, cleaned up and headed for home.
We all agreed that this was a fantastic route, in perfect weather, with great friends!