We tore this recipe out of a Costco magazine, and we really liked it, so I’m saving it here. I was worried it would be really spicy after licking some Chipotle chili sauce off of my finger, but the honey did a great job making the spiciness completely manageable. Also, they say 4 fillets, but we got through 9 fillets with the amount of salsa that this made, and I even forgot the black beans (I did end up needing to double the glaze, though). We served it over rice.
As we mentioned before the trip, we carry a SPOT tracking device with us, both to generate a nice map of our route for family and friends at home to see, as well as for safety. If one of us gets hurt, we can use the SPOT tracker to call for help, allowing us to stay together instead of the uninjured person having to bike for help. Most racers who do the Tour Divide carry a SPOT.
On our very first rest day of the trip, in Eureka, MT, Chris and I received an unexpected gift. We were sitting in the laundromat, reading our books as we waited for the wash cycle to complete. The door swung open, and a head of strawberry blonde dreadlocks sitting atop a long-sleeved flannel shirt and torn jeans strolled in. He was carrying a basket full of clothing, and, as he scanned the room, he spotted us.
Our eighth week of pedaling along the GDMBR began at Sweetwater River just outside Atlantic City, WY, and brought us to Lynx Pass Campground, northwest of Kremmling, CO. We finished our push to Rawlins, WY early so we would have time to relax in town before resuming southward with friends Andy and Silvia. That final push included crossing one of the harshest, most unforgiving stretches of the entire GDMBR, Wyoming’s Great Divide Basin.
We acquired this tube on our last long tour, across the US. Chris’ bum developed sores very quickly, and he used excessive amounts of butter, stopping frequently to reapply and give his rear a break. Finally, he got a new seat in Buffalo, NY, and his Chamois Butt’r usage sharply decreased.