Now available to order—this high-performance, custom jersey from Ascend Sportswear. Specs, fit options, sizing guide, pricing and ordering instructions below:
Elevate Custom Cycling Jersey
Features an invisible zipper, rear pockets, and superior moisture-wicking and ventilation through more premium fabric technology (constructed from 140gsm Tetra Cool™ fabric) and the addition of venting side panels (made from 120gsm Fresco™ fabric), to keep you cool and comfortable in the saddle. Elevate™ jerseys also come with an additional Sweat-Protect™ bonus zipper pocket in the rear, a HV™ Reflective Tag under the pocket for heightened visibility, elastic sleeve hems, and the option of a more tailored Sport Cut.
FABRICS & COMPONENTS
Tetra-Cool™Tetra-Cool™ is a light and cool fabric thanks to its 4-channel moisture wicking knit, which is built to channel moisture away from your skin and to the exterior of the fabric for great evaporative cooling. This excellent design allows it to move more moisture faster than traditional fabrics without adding weight or reducing coverage. This lighter weight brings you additional comfort and its soft feel makes it one of the most popular fabric choices. All in all it keeps you cooler longer even under intense physical activity, making it easier for you to enjoy your favorite hobbies the most in or outdoors!
Fresco™Fresco™ is especially designed to be very lightweight and super breathable to keep you cooler and more comfortable than standard performance fabrics. Its unique knit with star-shaped ducts give it great structural integrity and moisture-wicking while still maintaining solid ventilation to move saturated air out, and fresh air in. More fresh air = better dynamic (evaporative) cooling . Placed in strategic places on garments, Fresco™ makes significant impacts in air ventilation, and therefore your comfort!
The price is sixty dollars
Email your Cut and Size to: RBA "at" NJRandonneurs "dot" org
Jerseys may be picked up and paid for at check-in time for any scheduled brevet.
NOTE—The group order is being placed March 1; email by Feb 28 if you would like to be in on it.
by Paul Kramer
Around 15 PBP2019-Aspirants came to the PBP Prep Talk yesterday held at the Clarion Hotel in Princeton. A seasoned team of Ancienes (including one Ancienne) spoke on a variety of topics, and videos* of these are available—simply click on the speakers' names.
Nigel Green gave a thorough (and thoroughly interesting) Introduction to PBP—its history, important personalities, milestones, and overall character.
George Swain continued the discussion with tips on Training, Qualifying, and Training some more. He stressed the importance of identifying your personal goals and personal weaknesses, and finding a training plan that helps you overcome the latter to achieve the former.
Chris Newman spoke twice—first, giving an overview on Choosing a Time Limit Group (80 vs 84 vs 90) and Start Time; she later took to the dais again to address the question of Food—What and Where.
Paul Shapiro offered advice—culled from much personal experience—on Making a Ride Plan to help you stay on track, and to keep you from getting overwhelmed as you become more and more sleep deprived.
Jon Levitt offered suggestions on Getting There (and Staying There) With Your Bike, including tips on packing your bike box and suitcase.
Joe Kratovil passed on what he's learned from two starts at PBP to give the audience a fantastic guide to What to Bring on the Bike and also shared his wisdom on the subject of Sleep.
Big Thanks to all the presenters!
For those of you who were unable to attend, and must settle instead for my amateur videos—sorry we missed you! And as a next-best-thing-to-being-there consolation for missing the French-themed lunch, here is the recipe I used for the dessert--the classic French Paris-Brest pastry "in the form of a wheel...created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891." [wikipedia]
YIELD: Makes 10 to 12 servings
ACTIVE TIME: 1 1/2 hr
TOTAL TIME: 3 1/2 hr
For cream filling
For choux pastry
Make cream filling:
Make choux pastry:
Halve pastry horizontally with a serrated knife and carefully invert top onto work surface. Remove and discard any wet dough from interior of top and bottom. Transfer hazelnut cream to cleaned and dried pastry bag fitted with star tip and pipe cream decoratively into bottom half of pastry, then carefully reinvert top half over it. Sprinkle top with reserved praline and dust with additional confectioners sugar.
*NOTE: These videos were shot very unprofessionally (by me), holding an iPhone in shaky hands. I apologize for the poor production value, but the content is what's key!