On Saturday dad headed to the ride start area to get checked in and I tagged along to see what the situation was. I did not make it very far because there were a bunch of people, bikes and you had to be checking in to get into the area, so I just headed back to the hotel to rest some more. This morning I headed back to the start area to check in and was somewhat surprised that there was no line whatsoever,
This is largely due to the fact that all the 80hr, 90hr and special bikes (5,000+)were checking in yesterday to start today and today was just the 84hr riders (less than 1,000?)Here is my WW, for the most part PBP ready,
With a little treat on the back for after the ride,
I like porto which is usually red and when I ask about white porto people usually look at me like I'm crazy. I saw a bottle of it when dad and I were getting lunch at a small grocery store since most restaurants are closed on Sunday's and the store closed at 1pm as well, so I picked it up. I think, in general the white porto is less bitter and dry, not that the red is bitter or dry compared to most regular wine to begin with.
With a little treat on the back for after the ride,
I like porto which is usually red and when I ask about white porto people usually look at me like I'm crazy. I saw a bottle of it when dad and I were getting lunch at a small grocery store since most restaurants are closed on Sunday's and the store closed at 1pm as well, so I picked it up. I think, in general the white porto is less bitter and dry, not that the red is bitter or dry compared to most regular wine to begin with.Anyway, time to head down to get dad off to the start. He starts tonight, Sunday sometime around 6pm here 6-9hours ahead of the US and I start tomorrow, Monday morning at 5am. PBP has rider tracking and we will be wearing ankle bands that will record our presence at each check point, you can follow at this PBP site, dad's frame number is 4459 and mine is 8224.
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