"I'm making something special for you."
My ears perk up. "A new set of climbing wheels?"
"Don't be silly. Something better. Your favorite," my wife says from the kitchen.
"LEMON BARS?" I yell.
"It's a new recipe."
"Great. I'll be powered by lemon bars at Ride The Gap tomorrow."
So while she works in the kitchen, I head out to the barn and give my bike a quick check. omorrow's bucket ride is Ride The Gap Century in Parowan, Utah. A small rural event on country roads with crystal blue skies, clean air and expansive vistas every mile. I can't wait. Southern Utah is one of my favorite places to ride the road.
As part of my pre-ride preparations the next morning, I pull out the pan of chilled lemon bars coated in powdered sugar. Salivating in anticipation, I take my first bite. It is not what I expect. Far from it. Rather than enjoying a smooth sweet lemony custard sensation delivered on a cool semi-moist crust, all the moisture in my mouth disappears. It feels just like morning cotton mouth after a wild New Year's Eve party. Void of all mouthly moisture, I quickly drink a glass of water before choking to death.
"What do you think?" my wife asks while staring at me.
As I cough, "Sorry, but these are...ummm, un-edible. What did you change?"
"I used coconut flower. upposed to be better for you."
"Better?? I almost died. Do I look like a human guinea pig to test your recipes?"
"Maybe," she says with a smirk.
Not wanting, needing or having anything to do with the pan of deadly desiccant lemon bars, I leave them on the counter, grab a handful of PowerGels and drive over to Parowan.
Like most century group rides we hammer hard for the first few miles. Then it's a gentle 20-mile downhill run south to Cedar City with a big group. The course gets a little more challenging (i.e. not downhill) as we leave Cedar City and the front group quickly drops to 20 or so riders.
Now on Utah Highway 130, we head north for what seems like forever. Desert on the left. Desert on the right. But, unfortunately, no lemon dessert bars in my jersey pocket. It's a simple route. Just stay on the highway over the Black Mountains to Minersville then turn around and head back. Working as a group we motor along at a nice non-taxing pace.
Soon a team of six from St. George decides to tax the group. Make everyone pay. They push the pace up into the Black Mountains with some riders unable to pay the tax. Eventually, the group is just the six from St. George, two from Southern Utah University, Andrew from Salt Lake and me.
After a fast descent into Minersville and a quick u-turn, Andrew and I set pace on the climb back over the mountains. With steady relentless pressure on the pedals the group slowly comes unglued. At the summit, Andrew looks back seeing the two SUU riders just behind. We wait up, form a foursome and begin working a smooth pencil-straight team time trial paceline with each of us taking pulls like clockwork.
Patting each other on the back and reliving the ride in exaggerated detail we head to the food tent. Once inside, I scan the table of good eats. My eyes quickly hone in on a plate full of homemade lemon bars. Could it be? Grabbing one, I take a bite. Oh it's so good. No coconut flower in these lemon treats. I eat another. And another, savoring each bite of zesty lemony goodness until the plate is empty.
Ride The Gap - Great riding. Great people. Great lemon bars. I'll be back for seconds.
John is a former faux pro racer enjoying life as a geriatric cyclist in search of great bucket list rides to keep him in shape and out of trouble - well, at least in shape.
He writes about his Bucket Rides in all their variety and glory for Granfondo.com.
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