September 22, 2008
Ultra-Crazy!
In this newsletter:
1. Washington Ulta Series Final Results
2. New Oregon SmartAss!
3. Sustainable Trails Training Weekend
4.Crazy Tips
- Good buns!
5. Past issues and how to subscribe
Please pass this newsletter to a friend!
1. Washington Ultra Series Final Results
Congratulations to Gwen Scott and Aurther Martineau for winning the overall age groups for the first Washingtion Ultra Series! Alan Duebner earned the Forest Gump award for finishing all the races in the series. Check out Results for all the age group results.
2. New Oregon SmartAss!
Here's a brand new 50K race in the Columbia Gorge. It's promoted as a SmartAss and is a point to point race. Looks like alot of fun. check it out at Bunker-2-Bonneville
3. Sustainable Trails Training Weekend
October 18 & 19, Olympia- A great opportunity for classroom and or field training for anyone interested in learning more about leading sustainable trail building and maintenance techniques. The weekend seminar will be hosted by the partnership of Washington State Department of Natural Resources and The Friends of Capitol Forest. The IMBA Trail Care Crew will be teaching the most current standards for design, construction and maintenance of multi and single use recreational trails. For more info and to preregister, go to Trail Training
4. Crazy Tips
- Good Buns!
Try these Whole-Wheat Walnut-Raisin rolls- 1 package active dry yeast
- 3 cups warm water
- 3 cups whole-wheat flour
- 1 cup high-gluten flour(bread flour)
- 1 tbsp.salt
- 1 cup dark raisins
- 1 cup golden raisins
- 1 cup walnuts
Dissolve yeast in warm water. In separate bowl combine the flours and salt, then pour onto a work surface. Make a well in the center and fill it with the yeast mixture. Slowly blend by pulling a little flour into the liquid with your fingers until all is incorporated. Knead dough five minutes until smooth and elastic. Knead another 5 minutes, combining rasins and nuts. Cover and let rise on counter until the dough doubles in size, or overnight in the refrig. Cut into 24 pieces. Shape each piece into a round by pressing it against your work surface with a circular motion. Place each roll on floured parchment paper on a sheet pan. Cover and let rise for 1.5 hours or until double in size. Bake at 450 degrees for 15 minutes or until light brown on top and bottom. Yum!
5. Past issues and how to subscribe
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