Friday they finish near the top of Dickson Street after 110 miles through the wild Ozarks.
It's an awesome sight when they round the corner.
Sight for sore legs..FINISH LINE.
Let's eat! When on Dickson...eat at Bordino's! Portobello Mushroom Lasagna Ricotta, Bechamel, Mozzarella, Smoked Gouda, Basil Pesto. It's better than gooooood.
The Saturday Ride. Working are way over to the race course.
Rolling enclosure #1.
Rolling enclosure #2.
Rolling enclosure #3.
Rolling enclosure #4. High five from the moto ref.
Turtle on a log. Sunshine! Almost a proper bike lean on
Green Woolsey bridge (that's for you Jason).
Big thanks to Steve & Natalie for hooking us up with cowbells & t-shirts. CHURCH HILL!
Steve, getting warmed up!
"That's too much bacon," said no one -- ever! Bacon hand ups on Church Hill.
More cowbells please...
Pro men..getting the business end of cowbells.
The snake is about to strike.
When operating a cowbell or multiple cowbells it is important to lean properly and focus on your form. You want to reduce the risk of injury as much as possible. Natalie showing us how it's done. Yeah!
The break with 12 eternal seconds on Church Hill.
The hill is not complicated. You just have to go up it so many stinking times.
Finish line at the top.
Props to Tom. He was on the front most of the time coming up the hill. Riding for his teammate who leads the general classification.
Let's eat! Cod, Brussels Sprouts and Risotto. Paige added butternut squash to the risotto. It was killer good. That grrr can cook!
perfect weather + great food + front porch + Paige = lucky