Well, I had the first flat tire of the year. For both of us, actually. Over 1000 miles on the season before that happened, so not bad.
I was riding yesterday morning and turned a corner and did a fishtail skid, which is pretty unusual – and alarming. I luckily didn’t fall, but then I felt that unmistakeable shimmy of a flat. I always carry a spare tube with me and am pretty proficient with changing flats ever since a few years ago when I had something like 12 flats in the season. So, I found what gave me the flat:
A staple. You just never know. I was going to change the tube, but then I saw this:
Bald tire. The skid must have scraped it down. These tires are old and have probably 5000 miles on them, so it’s time for new ones. However, this is not safe to ride on and I didn’t want to change a tube only to have it flat again. I was only about 2/3 mile from home here and I was going to walk home, but then I realized I didn’t have my lock with me to lock up the bike. One thing with a flat is that you don’t want to wheel the bike around on the rim, so walking it home was not an option, really. So, I made a call and got a ride.
I have some spare old tires at home that I use on the trainer, so I was able to change that out and the tube and was back on the road today! Now to order new tires.
I also wanted to share this good recipe. I am probably the last person to find Skinny Taste, but these lasagna rolls looked good. It’s basically lasagna done individually. We did not use fat free ricotta – I never use fat free cheese! Anyway, they are easy to do and look fancy. Once you cook the noodles, pat them dry and spread the filling on them:
Then roll them up and put into a baking dish, add sauce and a tablespoon of cheese on top.
The recipe says it makes 9, but the filling only was enough for 8, even measured out with a 1/3 cup measure, so not sure what happened there.
Anyway, these were so good! About 250 calories per roll, as well.
And check it out – a different veggie! I stopped at the farmer’s market and got some snap peas, which I just sauteed.
This recipe will definitely be in our rotation. They are fancy enough to serve for company, but the best part is the portion control and the easy freeze and serve options as well.