Klage/Fwd: Argyle Insider Newsletter: Let the offseason begin!
Erik Ribsskog
Til: juridisk
Kopi: info@slipstreamsports.com
Hei,
dette er trakassering som følge av identitetstyveri, (virker det som).
(Jeg har ikke kontaktet disse).
Vennligst rydd opp!
Med hilsen
Erik Ribsskog
PS.
Jeg sender fortsatt om identitetstyveri til Datatilsynet, (siden at det ikke
virker helt klart, hvem andre jeg burde sende om dette til, synes
jeg).
---------- Forwarded message ----------
From: EF Education First - Drapac p/b Cannondale
Date: Fri, 26 Oct 2018 21:02:08 +0000
Subject: Argyle Insider Newsletter: Let the offseason begin!
To: eribsskog@gmail.com
It’s the offseason. You know what that means? Weddings, pies, and more...
Argyle Insider Newsletter: Let the offseason begin
View this email in your browser
(https://mailchi.mp/slipstreamsports/argyleinsider-newsletter-2458321?e=3ee167eac0)
** ARGYLE INSIDER NEWSLETTER
Let the offseason begin
------------------------------------------------------------
It’s the offseason. You know what that means? Weddings (see below).
Among other things. Like pies (also, see below). As we wind down our
2018 racing campaign, we thank you for following along at all the
races this year. I still get something stuck in my eye when I think
about Mike Woods’ big day at the Vuelta. But that’s just me…
- Matthew Beaudin,
Communication Director
GALLERY: A FINAL WEEKEND OF RACING
Rigoberto Uran closed out the Tour of Guangxi in sixth place overall
in Guilin on Sunday. The six-day Chinese stage race marked the
official end of the 2018 season for EF Education First – Drapac p/b
Cannondale. Browse the gallery here
(https://www.efprocycling.com/gallery-tour-of-guangxi-stage-6/?mc_cid=4efab75071&mc_eid=[UNIQID])
.
RIDER MILESTONES // Alex Howes gets married!
Our own Alex Howes
(https://www.efprocycling.com/team-members/alex-howes/?mc_cid=4efab75071&mc_eid=[UNIQID])
got married last weekend in Rocky Mountain National Park, Colorado.
There was snow on the mountaintops, but sunny warm weather for the big
event. Congrats to Alex and his new wife, Jessica!
EF EDUCATION FIRST X RAPHA
https://youtu.be/M51qIDjcmaU?mc_cid=4efab75071&mc_eid=[UNIQID]
We're thrilled to welcome Rapha to the #PinkArgyle
(https://www.youtube.com/results?search_query=%23PinkArgyle&mc_cid=4efab75071&mc_eid=[UNIQID])
family. In teaming up with Rapha to share our stories, we'll provide
unprecedented access to the cycling world and widen our collective
worldview beyond the sport.
RECENTLY ANNOUNCED: EF Education First and Rapha's major new
partnership to revolutionize the way professional cycling is presented
aims to take a disruptive approach to the sport throughout the 2019
season and beyond.
Jonathan Vaughters said about the partnership: “Rapha is a great
partner for us, from their world-class kit to the cycling culture we
both want to help grow. We aim to open up cycling to a wider group of
people; we’re interested in exploring all aspects of the community,
from racing and its core fans to the people who just got on bikes. By
bringing some of our athletes to grassroots and mainstream races
across the world, we’re hoping to deepen the relationship between our
team and other riders, and have some fun while we’re at it. We’re also
going to give people more insight into the sport than before, showing
a rare, unvarnished perspective of these athletes’ lives. The human
element of cycling is very, very powerful. And as for the kit… we look
forward to building on the strong visual identity forged by POC and
bringing our style into a new chapter. I can’t wait for everyone to
see it.”
Read more about the announcement right here
(https://www.efprocycling.com/rapha/?mc_cid=4efab75071&mc_eid=[UNIQID])
.
ARGYLE INSIDER RECIPE:
Autumn apple pocket pies
It’s the end of WorldTour racing this year, we’re riding in short
sleeves for the final time of the season, and yes, apples are in
season around these parts. So many varieties of apples. And what
better to do with apples than make pie?
Our recipe this week is a riff on a traditional apple pie that’s
convenient enough to drop in a jersey pocket or sneak into a lunchbox.
Do note that the recipe calls for a crust made with whole spelt flour.
While this is our favorite way to do it, if you’d like to substitute
all-purpose flour just know you’ll need to slightly reduce the amount
of ice water you end up using in the crust. You can even use pre-made
pie dough from the freezer section at the grocery store if you’re
pressed for time.
INGREDIENTS
Whole grain crust
1.5 cups whole spelt flour
0.5 teaspoon salt
1 teaspoon sugar
0.5 cups cold unsalted butter
2-4 Tablespoons ice water
2 teaspoons apple cider vinegar
Apple filling
3-4 medium apples, use a mix of sweet & tart varieties if you can
1 teaspoon cinnamon
1/2 teaspoon allspice
1 pinch nutmeg
3 dashes angostura bitters
juice of half a lemon
3 Tablespoons whole spelt flour (or all-purpose, if substituting)
Egg wash (1 egg + 1 teaspoon water + pinch of salt, beaten together)
METHOD
Begin by making your pie crust ...or defrosting your frozen crust if
you decided to take the shortcut. In the bowl of a food processor,
quickly pulse together flour, salt and sugar. Roughly chop cold butter
into 5 or 6 chunks, and drop into flour mixture. Pulse until you've
got pea-sized bits of butter evenly distributed through flour. Now
drizzle vinegar + 2 tablespoons of water over the mixture and quickly
pulse until the dough starts to come together. Add up to 4 tablespoons
of water if the dough still feels too crumbly to hold together.
Now prep your dough: Turn dough out onto a floured cutting board,
gather together into a ball, then shape into rough rectangle. Wrap
dough with plastic wrap and let chill in the fridge for 30 minutes.
(And rinse out your food processor bowl - you'll need it again!)
In the meantime, core and roughly chop apples, leaving their skins on.
Add them to food processor along with spices, bitters, lemon juice and
flour. Give the filling 4-5 very quick pulses so that the apples end
up finely chopped, not pureed! Filling, complete.
Back to the dough: On a floured surface, roll out dough into a
rectangle approximately 1/8 inch thick. Trim edges to make a clean
rectangle. Using a sharp paring knife or a pizza cutter, cut dough
into eight small rectangles. (This will yield four pocket pies in
total.)
On a parchment-lined baking sheet, set four rectangles of dough,
evenly spaced. Mound 2-3 tablespoons of filling on each, then top with
remaining four pieces of dough. Crimp around the edges of each pie
with a fork (see picture) to ensure they're all nicely sealed up. Make
a few slits in the top of each to release steam as they bake. Set
baking sheet in the freezer for 30 minutes and preheat oven to 400
degrees, Fahrenheit.
Entering the home stretch now: Remove baking sheet from freezer and
use a pastry brush to lightly coat each pie with egg wash. On the same
parchment-lined baking sheet, slide pies into the preheated oven.
After 20 minutes, check for doneness. Pies should should have a deep
golden brown color all over.
Let pies cool for 1 hour on a cooling rack before wrapping them up for
your jersey pocket!
LAST CHANCE FOR THE 2018 TEAM SHOP
Our 2018 shop is winding down for the season. We’ve got limited
quantities left of the best stuff in the Peloton. It’s never too early
to get that special someone (including yourself) a present from your
favorite team. For a limited time, you can still access the team shop
here (http:// https://www.shopslipstreamsports.com/?mc_cid=4efab75071&mc_eid=[UNIQID])
.
CONNECT WITH EF EDUCATION FIRST - DRAPAC P/B CANNONDALE
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============================================================
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Innlegg
