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Following Hugh Carthy's progress at Vuelta Andalucia as I raced (well was on the same start line) as him last year. 108th on the first stage and 135th in the TT. Not exactly lighting it up, but hoping he'll go well in the hillier stuff. Would love to see him deployed in a break

75.4 kg post ride, 76.5 kg this morning. Race weight is approaching. Also think this is the lowest i've been in my adult life.

Dry and still for weeks and now there is sleet and strong winds forecast for Sunday and my first race. Crabonz or no crabonz is the question?

Mailed mine off yesterday, fingers crossed i have it back for Mallorca (6th March)

Think he said 7 quid, which isn't unreasonable.

Fat?

I have been using almond milk a fair bit, it's obviously more expensive, but for going on muesli/porridge it definitely tastes better.

Garmin 510 just showing a blank screen, have tried hard and soft reset. Computer picks it up. Any ideas?

Apparently they've had it in and sold it all! PSBH had some i think.

First race next weekend, Handicap, i have no doubt we will be caught by the scratch group. Will then be a case of trying to cling to the wheels. If i could squeeze into the top 20 i'd be very pleased.

http://www.velouk.net/2015/02/10/news-49th-spring-classic-handicap/+&cd=5&hl=en&ct=clnk&gl=uk

Hate that they have spelt my name wrong

So doing this.

Went in NB outlet in Birchwood this eve, 3 pairs for a oner. Including 2x Made in USA national parks editions. Nice.

Scales are currently good as they tell me i'm still at 77kg and apparently 8% bodyfat. However this has just excused the scranning of a bag of tangfastics. Sugar crash imminent.

I'm not sure if london is quite the same, but i assume you are racing with a smiliar group of people each week?

I learnt within a few races that there are only a small number of people willing or capable of forming a break. Making sure you are aware of who these are, and where they are, is pretty crucial to getting in a sucessful break. They attack, you go with. Alternatively, you attack, they come with.

This, though i appreciate making splits and moving up is a lot more difficult in crits/closed circuit stuff.

That looks amazing,

The Panades mallorquines kept me going in Mallorca last year, fantastic little things

Out with one of the One pro lads today, their Le Col kit looks really nice.

Got told the same, got some AM:PM, which was pretty average, and a halcyon, which i'm a fan of. Also got some White Swan, definitely the best beer below 4% i've had.

GF got me one for christmas, surprisingly it's shit. Park tools one looks much better

I recall buying a console when I was a few years younger to save money on going out, figured 4 or 5 weekend nights spent in would cover the cost of the console.

Got about 8 minutes in to something and decided to go the pub.

Utter shite.

Personally, i'd get the strength and some of the group skills needed for racing from riding a fast chaingang, rather than racing.

Less risk of broken things, more chance of old hitters passing on tips.

Tiny's normally stock a good selection of Thornbridge, if it's not in there already it should be soon. they will also get stuff in if you ask nicely.

76.9kg this morning, Down from 79.1 after Xmas. If i can get down to 75 or less by the time my first target race comes round (15th March) I will be extremely pleased. Have traded snacking on flapjacks, for snacking on protein bars. Think it's the fact that they are so dense that they actually bend light is helping, as i can only eat half at a time.

Cat 4 closed road crits are always gonna be full of choppers. (Though by the sounds you got taken down by a 3rd cat.) If you are still allowed to enter them by mid season because you haven't moved up. Then i'd give up. Refocus on training more/smarter.

After managing more hours/miles and intensity this jan than last, and getting the good feelings on a team camp in wales last weekend. I've slightly adjusted my targets for the season;

1. Win a 2/3/4
   
2. Move up to 1st Cat
   
3. Top ten in an E/1/2
   
   
   

Avacado and pancetta go well together,

Stilton, apple and walnut, or prosciutto, hazelnut and fig were my favourites.

Oh and anchovy, always anchovy.

Also had a go at a fiorentine with an egg, spinach and asparagus on, which was pretty sucessful.

No pan technique? I have a huge, le creuset esque pan, which works really well for them.

Looks pretty awesome, though with that much cheese/tomato does the centre retain any crispiness?

Made pizza for around 20 a few weeks back for a mates bday, was eating the leftovers for days.

Forgive the slightly wilted rocket.

http://instagram.com/p/yFbWeXBXbh/