Stiglitz86

Have you read the graphic novel, the series deviates alot from the graphic novel but its not bad.

So my problem with low baller`s is that I have done my research and know what the market value of my second hand bicycle is and then placed it for sale for close to market value, yes my price is R400 higher than what I am willing to settle on but that`s because if you state your settling price people will try and get your price lower, so hence the room for negotiation. I have just had someone offer me half of my settling price if they collect it today? WTF! I sorry I might not have ridden the bicycle in the last year as road riding in Gauteng has become too unsafe but I am not in such a hurry to sell it that I would accept it for half its value.

I am O+ and always willing to contribute a few pints...

All the best for a quick recovery Tumbles...

Soon we will be able to ride electric dirt bikes where we ride MTB`s...

Abit of a punk rock vibe...

Any hunters wanting to sell some of their game meat this year let me know..... Just bought a hind quarter of a blesbok from a work mate for R 22 a kg(Willing to buy it on the bone as I butcher it myself). Biltong has been polished already only have some stewing/currying meat left...

Eish.... my bad.....Many apologies for the bad mojo passed on with the punctures... Well you can feel good as I was cycling so hard to try find you i ended 5th in the EL batch.....

@ Gerald - Thank you for such a well organised event. Bar mother nature with the rain and wind, this was a awesome event.... Yeah no punctures this time. @ Scotty - Where were you... I searched for you the whole ride...Nada. Am pretty chuffed with this attempt, still waiting for the final results(Championchip site down), I was really hoping to break the sub 3 mark but all in all with the weather been such a cow I am happy.

First time in 3 years that this has happened to me.... Maybe time to change the tires???

Please discribe in detail what bike you will be riding(Clour & Make) and kit so I know which wheel to suck the hell out of(I am also in EL).... I am 2 for 0 with rides and punctures and thus been 20 to 30 mintues off the pace I should have been(I lost 20 minutes at Logistics fast one due to two slow punctures & I lost 30 minutes at R4sight due to a flat rear tire and then a faulty valve on my spare tube). I have officially decided that if i get another flat/puncture this weekend my road riding for the year is over and I will not enter another ride as I landed up pulling a group of IL toppies last weekend and none of then wanted to help in the last 36km of the R4Sight & the cost of Tubes is getting out of hand......

.

Absolutely K@K - Stayed with EL 2nd break away group till about the 40km mark then realised I had a slow puncher, took 10 minutes to fix that, gave it horns once I was up and running to catch the FL lead bunch and burn`t everything I had in the tank, needed to refill one bottle at the last water point so that I could limp home and the final nail in the coffin - a slow puncher again on the front tire at the 80km mark, pushed through to 88km, repump slow leaking tire and hope to hell to make it home. Eventually crossed the line 3:19. According to my gps tracker my actual moving time was 03:00:02. I am surprised that I was able to hang on for so long considering I last cycled on the road April last year..... But at the end of the Day I am still very disappointed that I haven`t managed to break the sub 3 hour mark.

Is you employer to be in NZ looking for an accountant by any chance??? (I am taking a chance here ) I am looking to immigrate too, but finding a job that will assist with the immigration process is not easy....

Try www.Sportsworld.co.za they stock decent well priced bibs and its delivered to your door....

This collection of just your number the whole way in Fourways is starting to get ridiculous, they need to start with the morning of the ride collections. I drove 50km one way during my lunch break just to collect a flippen number plus 4 safety pins that needs to be pinned to my jersey - THIS IS INSANE..... This process needs to be re-evaluated as it is not feasible to Joe soap riding for fun....

@ Myles & Frankie - my cured pork belly has been in my biltong dryer for almost 2 weeks now(tomorrow will be 2 weeks exactly),I have however noticed a little bit of white colouration on one or two edges, its not slimy or powdery. It looks like the white that appears on biltong if you have over salted it and dried it out for to long(Really dry over salted biltong). Anyclue as to the cause of this, is this safe, it looks dry or has the meat spoilt? Your input is greatly appreciated....

EL for me, abit of a surprise considering I have done sweet bugger-all rides since last years Tour de`durban..... Hope I can hang on and finish with a acceptable time.

Lunch - Small basic salad(Lettuce, onion, tomato & 1 slice cheddar cheese diced), half a tin tuna and one teaspoon mayo + 1 rice cake...... Snack - 1 x Chopped up carrot, 1/4 chopped up cucumber and 3 x baby cabbage leaves... O and 1 x Apple...... Wow my lunch sounds as depressing as it looks.....

Entered......

Two chicken drum sticks and 4 thin slices of roasted butternut with skin on. Snacks during the day are 1 whole carrot and 1 stem of celery, one apple and two small plums.....

Eish haven`t ridden since Tour de Durban last year... Should I bite the bullet and just do the 96km(hopefully not to much of a suffer fest)....

2kg like Myles - R 25 rondellas..... Gonna last me years.... I need to go back and look for the Prague powder #1 though....(I hate their shop, always walk out with more than what I intended)...

This should have started at the beginning of the year as I weighed in start of last week at 104,54kg`s and when I weighed this morning I was already down to 102,6kg`s.... Have fun folks and good luck to all that take part.

So I went to Crown in modderfontein and bought some Prague Powder... All I could find is the Prague Powder #2(has Sodium Nitrate & Sodium Nitrite) which is for dry curing, I was also looking for Prague powder #1 for a wet cure as I would like to make my own Corned beef and Pastrami. @ Myles have your made corned beef or Pastrami? O my Pancetta is curing in the fridge and will be hung on Saturday Morning....