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:email@example.com]
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
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.
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
How to boil water
Below is my old family recipe. Hope you enjoy it. (From Paul Silverstein)
Ingredients needed: Water
Follow these instructions
• Select a large pot and fill it with water
• Go select a different pot, because the first one was the wrong size
• Locate the stove top (it is probably in the kitchen under the recyclables)
• Place pot and water on stove and turn heat to high
• (This is one of the key steps) Carefully watch the water for signs of boiling. This step really hurries the boiling along
• Get impatient and place in microwave.
• Give up and order take out
This recipe is nearly foolproof; it has always worked for me. Bon Appetite