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Cycle Oregon invites women of all ages, abilities to bike on June 22 in Joyride

COURTESY PHOTOS - Cycle Oregon will hold the fourth-annual Joyride for women bicyclists of all ages and abilities June 22. Sign up now.

Ready to start planning summer fun?

I am, and I discovered an event that has my name written all over it: Cycle Oregon's Joyride. It's a one-day, women-only cycling event taking place in the heart of Willamette Valley wine country.

Now in its fourth year, this is a ride for all ages and levels of experience, with routes to take riders through the countryside near Independence, Oregon to view scenic rolling hills, vineyards, orchards and wide-open farmland. This celebration of women and bikes includes locally-sourced food, beer and wine and live entertainment.

Care to join me?

"Joyride gives women a great taste of Oregon wine country — literally and figuratively — but the best part of the event is the amazing energy that exudes from the whole group. The vibe is different than any other event we host," said Steve Schulz, Cycle Oregon executive director, in a release about Joyride. "We're thrilled to partner with Independence, Oregon, for the first time, and they'll be rolling out the welcome mat, showcasing all of the famous things about their community to our riders on June 22."

The release said the fully supported ride includes rest stops for refueling, sag wagons for emergencies, and bike repair assistance. Upon the return to Independence's Riverside Park the event shifts from cycling to celebrating, with live entertainment by Karyn Ann and The Colin Trio, a feisty blend of blues, jazz and rock music. There will also be a beer and wine garden featuring several local wineries and breweries.

You have options of ride lengths:

¦ The short course is 17.8 miles, with 188 feet of climbing.

¦ The medium course is 39.9 miles, with 1,080 feet of climbing.

¦ The long course is 63.6 miles, with 2,113 feet of climbing

¦ There is an optional six- or seven-mile gravel stretch you can add to the medium or long-distance rides.

Cost is $100; register online through June 11 at cycleoregon.com.

You can do this. It's going to be fun, so join me.

It's Memorial Day weekend and that calls for a barbecue or grilling event. My friends at Red Duck Foods sent an email promoting their new Sweet Mustard Peppercorn Barbecue Sauce (redduckfoods.com) and a link to Girl Carnivore's annual list of burgers for Burger Month (girlcarnivore.com).

Barb Randall was impressed with the grillfackelin bacon garnish on the Canadian Rocky Mountain Burger she found on Girl Carnivores annual burger list. View the recipes online at girlcarnivore.com.

I share a recipe from the list — and have to admit it was the grillfackelin bacon that caught my attention. To make these bacon skewers simply wrap thinly sliced pork belly or bacon tightly around a skewer and cook it. It makes an impressive garnish.

Bon Appetit! Make eating and adventure!

Canadian Rocky

Mountain Burger

The directions for this burger call for panfrying, but feel free to slap these burgers on the grill — after all, it's Memorial Day!

1½ pounds ground beef

½ cup ale or stout beer

1 tablespoon Worcestershire sauce

1 tablespoon grainy mustard

¼ white onion

Salt and pepper

2 tablespoons olive oil

4 slices pepper Jack cheese

4 buns split and toasted

2 tomatoes, sliced

butter lettuce leaves

pickles

8 slices Canadian bacon

8 skewers Grillfackelin bacon

¼ cup grainy mustard

1 cup mayonnaise

In a large bowl add the beef, beer, Worchestershire and grainy mustard. Grate your onion over top of the beef allowing juices to fall in and carefully mix together ingredients. Separate into 4 equal balls and lightly press on each ball to form your burger. Put an indent in the middle of the burger and season generously with salt and pepper.

Heat a large nonstick pan over medium-high heat and add a drizzle of olive oil. When the pan is hot add the burgers and cook 4 to 5 minutes on one side, flip and cook for another 4 to 5 minutes. Top each burger with a slice of cheese for the last two minutes of cooking, covering with a lid or aluminum foil to help melt the cheese.

Mix together mustard, mayonnaise and a pinch of salt and pepper to make the burger sauce. Spread on top and bottom of burger buns.

Place lettuce and tomato on the bun, top with Canadian bacon, a burger and pickles. Add a bacon skewer to the top of the bun and serve.

Barb Randall ..............


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