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Have trained for the TCR when living in Tokyo. About 50km of riding through the suburbs to Saitama less than ideal. I ran round a running track and did burpees during the week

Great thanks, gamma isn't very far away so I'll go there

Places or people to get a wheelset re tensioned?I'm beyond a quick true.

A pair of Danner Mountain light II on the way, I'm excited! Hopefully I'll start to leave the house more often and be able to use them

Equally if you do a couple of these races you would maybe save yourself a few days of racing by being a bit fitter. On one of these races I think I eat about £40/50 a day and maybe a hotel on top of that so it might pay for itself pretty quickly!

I'm not sure you're riding enough to include much ultra specific stuff. But the cyclist's training bible is a good place to start.

Be efficient - crappy just spend more money advice coming up - buy a power meter, reasoning being is, if you are going to spend 20/30 hours on the bike a week you might as well make the most of the training.

Weekly periodisation (easy>medium>hard>recovery) and daily periodisation (recovery>hard>easy>hard>easy>hard>easy)

Consistency is key, every day grind. Avoid the 300km Saturday ride and a couple of short rides in the week. It achieves very little

I can manage one hard longer interval session a week, later in the year there would be between 40min and 60min of work at around FTP something like 5x12min with 3min rest or 2x20min with 5 min rest. The rest would be long steady cycling at 75% FTP. Sometimes I can manage 2 of those sessions in a week but I'd be running on fumes and everything else suffers. I also know that for me it is not just the case of make the easier sessions easier to let myself do more harder sessions. I'm yet to be convinced of the value of VO2 work for ultra racing, plus it ruins me and everything else suffers.

Lots of questions! Do you mean riding or racing? What's your idea of volume? Do you have a full time job and is it predictable hours?

As it's your first one you would probably get a more accurate result doing a MAP ramp test as pacing doesn't come into play.

I tried the SBP077 on the other day and was quite sold on it.

I just got an email from bullit about a double children's seat.

No, I had a little look for it. I've seen a couple of people online said that havarti is quite similar. I think you can get it from waitrose, but I haven't tried it myself. I've just been using a block of mozzarella from Costco.

At Tony's Pizza Napoletana in San Francisco, owner and pizza savant Tony Gemignani uses cheddar around the edges. The cheddar comes out reasonably lacy and crisp, but the flavor reminds me more of a crisp-edged grilled cheese. I tried sliced and cubed low-moisture mozzarella and young, soft Jacks. I even gave Havarti a go. In the end, the closest substitute I could find was a 50/50 mix of low-moisture mozzarella (which provides some of that clean, buttery dairy flavor) and Jack (which has plenty of fat and also tanginess).

From a serious eats article, but I am yet to find Jack around us.

The Detroit ones are a bit deeper, you would probably be fine with 3.8cm but that's the only difference.

https://whites-foodequip.co.uk/accessories/detroit-style-pizza-pans-two-sizes-available/

Small one is good for 2 people or 1 hungry person.

I haven't tried it in the Ooni and I don't think it would improve it. The dough is thick enough that it needs about 20/25 minutes in the oven so I'm not sure what it would offer. We have a very basic oven I think it was about £100 from Argos

As a side note I have tried a normal baking tray in the Ooni and it 'pringled'

Tips / advice I have so far

• Using a big block of mozzarella bought from Costco, cut into 5mm cubes. Grated cooks too quickly and it goes a bit too brown.
  
• Cook on the lowest rack in the oven, I have also tried a baking stone on the base of the oven which also works well.
  
• Dough, (you could add some toppings here too), cheese, tomato, toppings seems to work best as it avoids the cheese getting too burnt. (The one in the photo had a few cubes of cheese on top but I think they are a bit too far gone)
  
• for a 10x8 pan 200g flour, 150g water, 2.5g instant yeast, 5g salt, I've tried a sourdough recipe with a long prove but I think that the dough becomes a bit gummy for lack of a better descriptor.
  bulk proved for 1.5 hours then pressed roughly into the pan, left for 30 minutes and pressed out again, then left for an hour before topping. I've also been using the magimix to mix the dough, ingredients in for 30 seconds, a couple of coil folds to get into a ball and leave. It's been working well.
  
• There was a big improvement in the crispy base from a square cake tin to a Lloyd pans pan. They're expensive but I'd definitely recommend them to improve results.
  

I've found the description. Written in 1866, our house backs on to 'his workshop' which has long since gone and is now a housing association building from the 60s I guess.

These are ours, the measurements are in the deeds but don't describe the cut out on the south east corner. We asked our lawyer about this and she basically said it's been like this since 1919 so I wouldn't bother arguing with your neighbours.

I've been making some Detroit style pizza at the moment. So far I've tried a perfect pan pizza recipe at 80% hydration with a cold overnight prove and a 73% hydration serious eats recipe with a 3hr prove. Serious eats one is giving me a much better fried base which I like.

Any advice for good pepperoni or other recipes to try?

I've have an ultegra lh shifter leak. a few people online seemed to have similar problems. This is with about 40k km of riding so I can't complain

Alden \ Context boots, they're very nice!

I imagine front of a cargo bike?

I'm having second thoughts on this and would like to pass it on. It's now in Edinburgh but I'm happy to box it up and post. PM me if you're interested.

What are the compromises? This is now a year out of date but we were in a similar position and asked the mortgage broker to ask for some extra money, to his and our surprise they offered it and more.

Definitely closed. Some not locked if the caretaker lives far away. Still shouldn't be using them.

From the mountain bothy association which is the charity which maintain and run them. https://www.mountainbothies.org.uk/

Dough is quite good too, and civerinos will deliver to new town

There was lightening like I've never seen in Edinburgh last night, it was just non stop. It would have been a horrible bivvy