Ride Schedule: Sunday and Labor Day metric Century

Sunday Ride:

From Barbara Settel’s at 2880 West Lake Road Cazenovia, NY, 13035, Leaving at 9:00 AM. Thanks to Barbara

Labor Day Ride

From: S S. Shannon [mailto:sshannon@esf.edu]
For the heartier souls among our group (not necessarily fast, just determined! J), I have a fairly challenging metric century (100Km/62.8miles) on tap for Labor Day morning, departing from Saxby’s at the Barge Coffeehouse (37 Lebanon Street), in Hamilton, NY. Here’s the route and profile: https://www.strava.com/routes/6331014

The ride has a couple of challenging climbs, but good roads and a fair bit of shade along the route through woodlands and farmland. There’s a number of places to refuel or use restrooms, including New Berlin and Sherburne. Average speed should be in the 14.5-15.5 MPH range, with the whole ride taking between 4:00 and 4:30 saddle time; probably closer to 6 hours including rests, regroups, and refuel stops!

A couple of shorter cutbacks are possible for those who can navigate well, and are looking to ride only 40 or 50 miles.

To give folks a bit of time to make it out from Syracuse, I’m planning to depart Saxby’s at 9:30am .



S. Scott Shannon, Associate Provost for Instruction and

Dean of the Graduate School

227 Bray Hall

Syracuse, NY 13210

phone: 315-470-6599 e-mail: sshannon

Let Scott know if you are coming. Incidentally, there is a .6 KM section at 9.3% average grade; just sayin’.

Mango Tart Recipe

Mango Tart Recipe
(Angi Buckley)
Coconut Crust:
1 1/2 cups unsweetened shredded dried coconut (not Baker’s- get at health food store like Whole Foods Market)
3/4 cup raw pecans
3/4 cup raw walnuts
1/2 teaspoon salt
1-2 cups pitted medjool dates

Place the coconut, pecans, walnuts and salt in a food processor fitted with the S blade and process until coarsely ground. Add the dates and process until the mixture resembles coarse crumbs and begins to stick together. Don’t over process.

Mango Pudding
3 cups chopped fresh or frozen mango
½-1 cup chopped dried mangoes (cut into pieces with scissors), soaked 15 minutes and drained. More dried mangos will result in a thicker filling. The dried mangoes, should be all natural, non-sulfured. Trader Joes is the only place I have found them.

Puree the fresh and dried mangoes in a blender or food processor until very smooth.

Fresh berries and fruit like:
Strawberries, Raspberries, Blackberries, Blueberries, Kiwis

Scoop the crust into a pie or tart pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom and up the sides of the pan. There should be a 3/4 inch lip of crumbs along the sides. After the crumbs are evenly distributed, press the crust down on the bottom of the pan using your fingers and palm. Be sure to press especially firmly where the bottom of the pan joins the sides. Then press the crust against the pan’s sides. Place the crust in the freezer for 15 minutes or up to 3 days.

Remove the crust from the freezer and spread the Mango Pudding over the bottom. Arrange the berries over the top of the top of the tart in any pattern you like. Chill for at least 2 hours before serving. Serve chilled. Covered with plastic wrap in the refrigerator, the tart will keep for 3 days. I have also made a double batch and frozen the pie crust and mango pudding in separate containers and thawed for later use