Prepping for Paris-Roubaix

All is quiet now...

This Sunday all of us who are suckers for a great bike race will be sitting down in front of the TV (or hunkering along a roadside in northern France if we're lucky) to witness one of the greatest single day races on the calendar.  For cycling connoisseurs this is the greatest month in cycling.  Sorry, July.  Last Sunday we had De Ronde van Vlaanderen, Paris-Roubaix this Sunday, and then the week of the Ardennes Classics beginning on the 20th.  It's the height of the Spring Classics season, and there isn't a better time of year to be a cycling fan.  I love the Spring Classics, particularly the ones in April, more than anything else on the schedule.  I love how unpredictable they are.  I love the landscape.  And, I love the intensity.  It's really hard to pick a favorite race.  Even after spectating almost all of them last year, I still couldn't pick one.  You can't beat the atmosphere at the Tour of Flanders.  Paris-Roubaix is hauntingly gorgeous.  The legacy and unique nature of the Ardennes can't be denied.  But, for many Roubaix is their number one.  It's a pretty big deal.

This week the teams are out on reconnaissance rides, prepping their bikes and minds for the Hell of the North.  Meanwhile, we fans have our own prepping to do.  We certainly shouldn't arrive on Sunday ill prepared anymore than the riders should.  How does a fan prepare, you ask?

First off, it doesn't hurt to review the events of last year's race.  You can watch the entire broadcast of the 2013 Paris-Roubaix here.   Of course, it wouldn't hurt to catch up on the 2012 edition either and relive Tom Boonen's famous solo ride.  Next, there are the documentaries.  The most well-known is Jørgen Leth's A Sunday in Hell which documents the 1976 edition featuring The Merckx, Roger De Vlaeminck, Francesco Moser, and Freddy Maertens.  This is one of the greats in cycling documentaries, but a little difficult to get your hands on.  Snippets are available online, but if you want to watch the whole thing you'll have to buy a copy.  Those aren't too easy to find either.  The next great documentary is the 2009 Road to Roubaix.  Lastly, you can catch the CBS broadcast of the 1988 edition which not only covers the race, but provides some great behind the scenes footage of Team 7-Eleven.  And, if you don't mind an amateur's attempt, here's my quick video of the Arenberg from last year.  


Trouée d'Arenberg from CG Inlux on Vimeo.

As for reading material, I have two recommendations.  First of all, the write up on The Inner Ring website is a fantastic, quick read on the history of the race.  They also feature some beautiful photos.  For a more lengthy story of L'enfer du Nord, check out the recently published book The Monuments by Peter Cossins.  I haven't gotten to the Roubaix section yet, but the Liege-Bastogne-Liege chapter was very well done.  

With all that under your belt you should be pretty well prepared for Sunday.  As for Sunday itself, all you have to do is find the least dodgy feed (unless you live somewhere that will broadcast in English), sit back, and watch the drama unfold.  Of course, all of this would be more enjoyable if preceded or followed by a bike ride (depending on your timezone).  But, you're guaranteed a successful Roubaix if it includes a great menu.  I've spent most of the week focusing on my Roubaix Day dinner and I'm pretty pleased with the final lineup.  For those who are interested, here's what I've come up with:

Starter

Deviled Eggs de l'enfer

Main

Poulet avec Pavè

"Punctured" Flat Noodles with Herbs

Classic Spring Classic Salad

Dessert*

Cinnamon-Sugar Dusted Shortbread Cobbles

or

Nutella Mud Pie

*Dessert Menu dependent on Sunday's weather.  I'm hoping for rain.

Drink pairings have yet to be determined.  I'm taking recommendations, as long as it's something I can find in a German grocery store.  

Anyway, Sunday will definitely not disappoint in regards to the racing.  Will Cancellara pull off a fourth win?  Will Boonen set the new record for the most wins?  Or, will another contender take the glory?  We'll find out on Sunday.  See you there!

The One About Chocolate

We all love chocolate.  OK, some of you out there don't, which I find very perplexing.  Anyway, most of us out there love chocolate.  Some of us, including myself, have rather strong feelings about it.  Except for special exceptions, dessert isn't dessert if there is no chocolate involved.  Now, in the quest for a more healthy lifestyle, the love of chocolate can be a bit of a hang up.  Tragically, one must pass on the delicious ice creams (sometime let me tell you about the glory of Mövenpick), in favor of healthier desserts.  Thankfully, chocolate can still make an appearance in the dessert bowls of those who love it dearly.

Chocolate, and when I say chocolate I mean Dark Chocolate, is known for its health benefits.  According to the Cleveland Clinic, consumption of dark chocolate that has not been overly refined in the production process can help lower bad cholesterol (LDL) and lower blood pressure, which increases blood flow throughout the body- which decreases the chance of heart attacks and strokes.  Dark chocolate is also rich in antioxidants which combat inflammation and it helps to raise insulin sensitivity in the blood, which helps your body process carbohydrates with more efficiency. For those leading an athletic lifestyle these benefits are particularly attractive.  Of course, you can't stuff yourself with it either.  The Cleveland Clinic recommends eating just an ounce (28g) a couple times a week. You also need to keep an eye on the label.  Sixty to seventy percent dark is where you want to start, if you can tolerate a stronger percentage that's even better.  Go any lower than 60% and you're mostly just getting other additives and not the ingredients you're after.  Don't even bother with Milk or White chocolates. Thankfully, several high end chocolate manufactures produce bars within these requirements.

One widely available brand, Lindt from Switzerland, produces a range of bars under the Excellence label that begin in 70% level and go all the way up to the 99% cocoa level.  Lindt is my personal go to choice because I can usually find it everywhere I go, from the American Midwest to Alpine Villages to the coast of Spain.  Other brands, such as Green & Black's, aren't as widely available.

http://www.lindtusa.com/index-exec/

The Excellence line can be found in nearly every grocery store in the United States and Europe.  Of course, this line also includes a wide variety of flavored bars- everything from wasabi paste to strawberry.  These flavored bars have a reduced percentage of cocoa, so they don't have the same level of healthy ingredients as the pure bars.  However, with many of the flavors coming from natural, non-sugary sources, I don't have a problem enjoying them from time to time too.  Sea Salt, Chili, and Mint are my personal favorites.  The flavors come from including the natural ingredient directly into the chocolate, instead of using synthetic syrups.  For example, the Intense Orange bar contains dried orange bits.

The Lindt Excellence line can take care or your chocolate fix in it's preferred, healthful form.  Two squares are 20 grams, your recommended serving.  So, if you love chocolate and want to make it apart of your diet in a healthy way, I recommend keeping an eye out for Lindt's Excellence.  No doubt you'll find something to relish amongst the selection.