I have been threatening for some time now to start riding my bike to work and had even done a test ride on a weekend as a proof of concept. Today was day two, and I suppose I should have documented Day one, but apparently was more focused on arriving at work in one place and surviving the day as a productive member of the team. There is nothing earth shattering here. I am just trying to lose some weight, save some money on gas and maybe have less of an environmental impact. I plan on tracking what statistics I can and will check in periodically to see what progress I have made and in turn keep myself motivated.
- Weight is bad. Currently, I am hauling my standard work bag that holds my laptop, some books and notepads, and other electronics, odds and ends; a pannier with my work clothes (including shoes); and a pannier with my workout clothes. I also ride a twelve year-old Specialized Rock Hopper that has a steel frame and those lovely mountain bike tires. All told, this is not a light set-up and I feel it as I strain mightily to get up to speed as streamlined road bikers fly by me. I will be lightening my load very rapidly.
- Padding is good. I have a pair of bike shorts, but I got them for the occasional spinning class and they just don't cut it on the road. My seat and handle bars are not much better, so I foresee some upgrades in those two places as well.
- Let cars adjust for you. Drivers suck. They tailgate you and get annoyed. Whatever you d, don't feel guilty and try and compensate to appease them, that will only end in disaster. Claim you space on the road and be assertive.
- You need water. No matter how short the ride, you are going to need some water. I have been parched to the point of severe annoyance on every trip so far. Take water and drink liberally.
I like to cook. I even consider myself to be a good cook. I have a lot of friends who consider me to be a good cook. They say "You should open a restaurant!" or "You are a great chef." Lexicographic issues aside, I generally just shrug it off or say something about the fact that 85% of restaurants go out of business in their first year. In the back of my mind I do occasionally kick around the idea of throwing everything into the wind and going to culinary school or (after a few cocktails) dream of opening a restaurant - preferably somewhere tropical where I could drink more cocktails and live the easy life. Yeah, right, I don't think I have ever heard the life of a chef being equated with being easy. Inevitably, self doubt rears its head and I return to the real life only to have the thoughts crop up again.
