This late, late morning I pedaled 22.5 more miles on my Schwinn 170. Only about 220 more miles to hit the 20,000-mile mark. My totals stand now at 19,780.3 miles; 31,3833.4 kilometers.
In my virtual world I am now located at the Hotel VIME La Reserva de Marbella on Av. Yunquera in Málaga, Spain. My next two goals and destination points are about a total of 110 more miles to the northeast.
Wonder if there may be some sort of interconnections with my biorhythmic cycles? Don’t think I’m looking for something to blame. Just trying to focus. Hell yes, focus.
And today’s loaf of bread, #34, is Flax Seed and Rye Flour. My recipe – 2 cups White Bread flour, 1 cup Rye flour, ½ tsp Yeast, 1 ½ tsps Salt, 1 ½ tsps Sugar, 1 ½ cup Water, and ½ cup Flax Seeds.
I’ve also started a new venture. I’m making my own sourdough starter; 1 cup White Whole Wheat Flour and 1 cup Water. Mix and stir, cover, and let sit for 24 hours. That’s Day 1.
Pizzette di San Gennaro – Little Pizzas of St. Janarius?
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Be healthy and enjoy your day.