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一包多用的 WOTANCRAFTPionner 拓荒者腳踏車包，下車後還可以當作側背小包，多用途的背法，真實用。
騎車時也不用背東背西，不是小布的腳踏車也沒差，我的捷安特小折也可以用（當然配小布真的無敵帥）。
另外還可以客製化銅牌（不用參加奧運也有），有圖案或是字可以選，讓包包看起來更帥！
#menstyle #streetstyle #lookbook #fashionblogger #outfitoftheday #dailylook #fashionpost #styleoftheday #ootd #gshock #tattoo #facemask #summervibes #summeroutfit #giant #bicycle #bicyclelife #brooks #halfway #giantbicycles #exercise #bicyclelove #leatherbag #bicyclelover #bicyclephotos #bicycleporn #腳踏車 #wotancraft #wotancraft4bikers #wontancraftbag
疫情關係
把好久沒騎的小折拿出來
還是很好騎
帥氣滿點
再不運動
肚子都越來越大了
怎辦
小折快跑
今晚可以多喝杯啤酒了⋯⋯
#menstyle #streetstyle #lookbook #fashionblogger #outfitoftheday #dailylook #fashionpost #styleoftheday #ootd #gshock #tattoo #facemask #summervibes #summeroutfit #jeansda #denimcap #giant #bicycle #bicyclelife #brooks #halfway #giantbicycles #exercise #bicyclelove #wotancraft #leatherbag #bicyclelover #bicyclephotos #bicycleporn #腳踏車
I would like to thank all my English speaking friends and supporters in the US and world abroad for all the support of the past 6-7 years. It’s been a tough journey and I appreciate everyone who messaged me words of encouragement and congratulations.
As most of my audience are Chinese speaking, I apologize for not always posting in English. I’ll try to be better about that in the future. Below is a my short race recap of my 3:58:54 record breaking performance that went down back in Taiwan.
Nervous international fights, dismantled and reassembled my bike 3 times, 14 days of quarantine in un air conditioned heat chamber LOL (Taiwan is kind of hot), and my best 70.3 half Ironman race ever, here we are! Enjoy.. thanks again
Last year at Elsinore 70.3 in Denmark I underestimated the race courses’s difficulty, thinking for such a flat course I can easily break 4 hours. The bike leg didn’t go well, but running off the bike, I did some quick math and thought a 1:15 half marathon will be enough. During that time I still wasn’t very confident of my own endurance and was petrified of bonking halfway through the run. Nervous to push during the run, I held back until the last 5k. When I entered the finishing chute I saw the clock and it started with 4....I knew I had failed.
I was very regretful of my mentality and attitude for that race. Ever since then every single training run I do where I start to feel my legs go weak and felt the same fear at Elsinore 70.3, I would stay calm, endure the pain, and keep moving forward at the limit.
After more than a year, I took the risky flight from pandemic hard hit California to my home country Taiwan and then quarantined for 14 days. Thankfully I made it to start line for Ironman Taiwan 70.3 safe and healthy. I told myself at that moment, do not waste this opportunity.
I knew I couldn’t keep up with Sam during the swim, but I was quietly confident in my form, after a whole year of band work and technique help from my wife, I didn’t get any jello arms through the swim and was able to push full gas.
After I got to the shore, I got on my trusty Giant trinity (the dragon that changes color) and started my most confident sport of cycling, chasing after Sam. The first lap my old injury in my left hip came back to haunt me so I stayed conservative, though still able to average 42 kph. Second lap my left hip warmed up and the pain went away so I went full gas, enjoying the nice rolling course averaging 45-50kph on the 11 highway along the coast. I passed by many other competitors who cheered me on giving me a lot of energy.
Getting off the bike, I felt really good and started off averaging 3:30/km. I thought to myself a 1:15 half marathon is definitely doable. As I passed Sam at 4km mark my pace kept dropping and heart rate kept climbing. All of a sudden the clouds went away and the sun came out to play. I thought crap, this is bad. Every aid station I would grab two cups to drink and two cups to pour on myself, not wanting to slow down to waste anymore time. Every kilometer my pace would drop by a second and by halfway I did the math and realized breaking 4 was not going to happen. I started to feel very depressed and wanting to cry. I thought about How I spent the whole year training for this one race, left my family and my wife at home for a whole month, quarantined for 2 weeks, what the hell am I doing? I snapped out of that and slapped myself mentally and said if I’m not going to break 4 hours today I’m going to at least run until I got nothing left to give myself some closure. I wanted to finish the race not breaking four hours knowing I did my very best and didn’t have it, and not because I was scared. I had blisters underneath my thumb toe nail and it was extremely painful but I carried on. I slogged
Through the last 10km and found myself back in the finishing area. A friend yelled you still have two minutes til 4 hours! I still had hope and accelerated like crazy. I crossed the finish line and couldn’t believe my eyes... 3:58:54
This is my most satisfying race ever. I realized you really can’t let off until the finish line, because anything can happen. This race was very special since I basically time trialed alone from start to finish. To break 4 hours, the Taiwanese nations record for 70.3, and to share the race course with Sam, the pro athlete that inspired me to chase my dream , I couldn’t be more grateful.
天婦羅炸蝦 Deep Fried Shrimp Tempura
材料:
草蝦10尾、天婦羅粉漿2杯、麵粉適量
Ingredients:
10 giant tiger shrimp
2 cups tempura batter
Sufficient amount of flour
調味料:
鰹魚醬油1大匙、味醂1茶匙、高湯1大匙、蘿蔔泥1大匙
Seasoning:
1 tablespoon of smoked fish soy sauce
1 teaspoon Mirin rice wine
1 tablespoon of clear soup stock
1 tablespoon of grated radishes
天婦羅粉漿:
麵粉40公克、玉米粉20公克、蛋黃1顆、冰水75公克
Tempura batter:
40 grams flour
20 grams corn flour
1 egg yolk
75 grams ice water
作法:
1.將草蝦頭及身上的殼剝除，留下尾部的殼；調味料調勻成沾汁；將天婦羅粉漿材料拌勻，備用。
2.將蝦子腹部橫劃幾刀，深至蝦身的一半，不要切斷。再將蝦子攤直，並用手指將蝦身擠壓成長條。將蝦子表面沾上一些乾的麵粉。
3.熱鍋下約400CC沙拉油，大火燒熱至約160度後關小火並用手撈一些天婦羅粉漿，撒入油鍋中使麵糊形成小顆的脆麵粒。
4.用長筷子將浮在表面的麵粒集中在油鍋邊，一面迅速的將蝦子沾上天婦羅粉漿後放入麵粒集中處炸，使其沾上脆麵粒。
5.開中火炸約半分鐘至金黃色表皮酥脆，撈起後瀝乾油裝盤，沾沾汁食用即可。
Preparation Instructions:
Strip off the head and shell leaving the tiger shrimp's tail; evenly blend the seasoning dip and tempura batter and set them aside.
2. Make several transverse incisions halfway into the shrimp's belly without severing anything. Lay the shrimp out lengthwise then squeeze with your fingers into strips then coat the shrimp's surface with some dry flour.
3. Heat up a pot with 400CC of salad oil to about 160 degrees and then reduce to low heat. Fling small drops of tempura batter into it to form little grains on the surface.
4. With long chopsticks, concentrate the grains into one area of the pot and quickly dip the shrimp tempura into it so as to coat the surface with the crisp grains. It will spatter.
5. Turn up the flame for about half a minute and deep fry until golden brown and the skin is crisp. Pick out and move to a plate, draining the oil and afterwards dip into the sauce and enjoy.
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