Thursday, July 7 Pelican Rapids, MN 57 miles

First day - looking fresh!

The cycling day dawned early and from the 4^th floor the Radisson, the sunrise was just beautiful. After enjoying WomanTours complimentary buffet breakfast in the hotel, everyone began taking their luggage and bikes outside to the van and trailer. We rode the two blocks over to the Great Northern Bike Shop (housed in the former train station) for our group picture. It was amusing to see all the little cameras lined up as family/friends used each camera for a picture. Ann 

Ann from Meandering Mississippi '07

arrived in time to help with this process. Thanks, Ann. Then, it was time to head out.  The exit through Fargo was gentle, passing through lots of lovely residential areas. We also went through several areas of road construction, once even having to hoist our bikes and walk thru loosely packed sand. Since I wear sandals, the sand left my feet gritty. L ( Ann said that there are two seasons in Fargo, winter and road construction! I was delighted that Ann rode with us for the first 14 miles to the General Store in Sabin, MN. That’s right, we crossed the Red River and are now in the Land of 10,000 Lakes, otherwise called Minnesota. . . . The ride was delightful with just enough rolling hills to get us geared for more difficult days. I must have passed at least 100 of the 10,000 lakes which made today a really pretty ride. Also saw LOTS of soybean and corn fields. The area is known, too, for sugar beets, but I don’t know what that crop looks like.

Here in Pelican Rapids, MN, the town is famous for its Pelican River rapids and for a HUGH plaster pelican named “Pete” which stands in the rapids.  The town recently celebrated Pete’s 50^th birthday. . . . All the WT ladies seem to be strong riders and are just a lot of fun to be with. I believe without exception, we are all experienced cross country cyclists. This should be a big help to our SAG drivers.

Michelle’s first dinner: grilled salmon, quinoa, and Barb’s great salad of Romaine, raspberries and almonds. Are we ever in for some good camp cookin’. J )