November 23rd, 2014
Due to some lingering illness and freezing weather, Chris and I decided it would be best to skip this weeks ride. Instead, we spent some time working on our bikes and cooking some delicious food.
Both of our bikes are in good mechanical shape, but had gotten dirty thanks to the poor weather on some of our rides. We grabbed the cleaner and towels and got to work out in the garage! Once they were well cleaned, we applied some T9 chain lube and left them to rest.
Now it was time to create the world's best BLT! Chris and I have "plans" to open Spokane's hottest new bar (we're calling it Raise), so we occasionally create menu items for it. After some planning and time in the kitchen, we came up with this incredible sandwich:
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Due to some lingering illness and freezing weather, Chris and I decided it would be best to skip this weeks ride. Instead, we spent some time working on our bikes and cooking some delicious food.
Both of our bikes are in good mechanical shape, but had gotten dirty thanks to the poor weather on some of our rides. We grabbed the cleaner and towels and got to work out in the garage! Once they were well cleaned, we applied some T9 chain lube and left them to rest.
Now it was time to create the world's best BLT! Chris and I have "plans" to open Spokane's hottest new bar (we're calling it Raise), so we occasionally create menu items for it. After some planning and time in the kitchen, we came up with this incredible sandwich:
Raise the BLT: 14
Raise’s spin on the old classic. Fresh from the garden spinach and tomato with applewood smoked bacon on a garlic baked jalapeño-asiago cheese roll. Topped with our famously decadent onion slices lightly breaded and fried in bacon oil. Avocado slices, a fried egg and Tillamook pepper-jack cheese finish off this heavenly sandwich.
Chris putting on a different saddle for testing.
Our workspace
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