šli byste do kina na dokumentární film o profi stáji?

v Austrálii má 24. srpna premiéru dokument mapující prvních 6 sezón Orica-Scott týmu v UCI WorldTour
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Stala se z toho taková trochu tradice. I když je škoda, že se nekoná častěji. A že jeden ze „spoluzakladatelů“ se letos nezúčastnil. Kdyby viděl, jaká rekordní byla letos účast, asi by koukal.

Takže tradičně od krámu na zahřátí Zdejcina, přes Karlovu Ves do Roztok, křivoklátská kostkovaná smrt, druhá smrt ve Zbečně a pak už jen vytočit nohy na tradiční konečnou v Nižboru.

Fotky nafotil Dan a Kuki na mobily, protože fotograf byl tou účastí tak zaskočen, že nechal foťák doma.

Tak zase za rok. Nebo dřív?
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Stala se z toho taková trochu tradice. I když je škoda, že se nekoná častěji. A že jeden ze „spoluzakladatelů“ se letos nezúčastnil. Kdyby viděl, jaká rekordní byla letos účast, as...

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zajímavosti ze života závodníků Cannondale-Drapac týmu...

What do you show on your Garmin during a Tour stage?

Taylor Phinney: Two files only. Distance and cadence.
Alberto Bettiol: Map with distance and distance still to race.
Nate Brown: I keep it simple. Speed, power and distance.
Simon Clarke: GPX map
Paddy Bevin: Three-second power. Distance. Average power. Cadence. Heart Rate. Time. Speed.
Dylan van Baarle: On my first screen: Time, distance, speed, watts. I also look at the altitude map a lot.
Andrew Talansky: I have a lot of screens set up. A lot of times during a long stage, I have a screen that just shows speed so I can zone out and let kilometers pass by and then flip over to a screen with a bit more info as we get closer to the final.
Pierre Rolland: I look at almost everything: speed, watts, cadence, calories, distance, temperature, altitude difference, altitude, etc.

What’s your post-race meal of choice?

Phinney: Honestly a really nice well-cooked, and by well-cooked, I mean al dente, Italian pasta. I’m so hungry at the end of the race, I can eat anything. Fresh rice and eggs are pretty good. Maybe a Japanese omelet. Actually, no. Chicken fried rice. But really fresh. Or a Japanese omelet with rice. Yeah, that would be wicked.
Bettiol: My nutritionist recommends rice with something, but in California we ate burritos, and I like that.
Brown: Pasta. Sean’s pasta. We don’t eat it a ton during races, but when he makes it, it’s amazing.
Clarke: White rice with a can of tuna and some balsamic glaze.
Van Baarle: When the race is over in Paris, I’ll eat a nice hamburger with sweet potato fries. During the race, it’s not that I like rice but I don’t mind to eat it.
Talansky: Sean makes a lot of good stuff, so this one is hard. I love when there’s bruschetta to start. I like a good tartare whether it’s tuna or beef. I’m going to request spaghetti and meatballs at some point, so maybe that.
Rolland: I really like this omelet Sean makes with eggs and rice and cheese and ham. He mixes everything and puts it one cake. It’s really good, really odd but really good.
Uran: Omelets – with only ham.
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