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I got an early start today, getting up at 5:00 and on the road shortly after 7.  Following yesterday’s short ride, today was back to full length (70 miles). The forecast was for light (5 – 10 mph) winds from the east, so at my back. Amazing what a help that is. I easily maintained a 15 mph pace for the day. Early on, I was on back roads with virtually no traffic and very nice scenery. When I got back on the main road (SD 14), it was still OK, as the tailwind made riding pleasant despite the occasional large truck. But then at about 45 miles, I ran into a little road work in the town of Miller. They are resurfacing and were grinding off the old road surface. Not a problem, until I turned the corner and saw a sign that said “Road Work Next 33 Miles”. NO! But yes. The surface was ground down into a cross hatched pattern that is murder on a bike, a continuous pounding vibration.

After a few miles I discovered that the margin, as terrible as it was (and discontinuous in places), was better than the main road. I spent the next 10 miles picking the least bad option (margin or road?) and wondering how I could survive the ride. To my utter joy, 12 miles later, in Ree Heights, the road was partially repaved.  A smoother coating of blacktop covered most of the scarified surface.  Though it was not the final smooth pavement. I didn’t care, it was so much better.

Because of the early start and tailwind, I arrived at my destination, Huron, around 1:00. I would have been very tempted to keep going, exploiting the tailwind, but the next motel was 48 miles farther in Pierre. I still might have tried, but at this point resting my tibialis tendon seems crucial for the long term. As it is, I am just 45 miles from the center of South Dakota, with neutral side winds predicted for tomorrow.

The day ended with an excellent dinner.  Food options are limited in Highmore, and I chose the D&K Outpost.  It’s a restaurant combined with a convenience store and gas station.  I didn’t expect much, but I was very wrong.

For an appetizer, I sampled chislic, a local specialty.  It’s spiced, deep-fried cubed meat.  Mine was tender, tasty, and perfectly spiced.

For a main course I had smothered chicken, along with cole slaw, hash browns, and toast.  All were perfect.  The cole slaw was fresh and with an ideal sweetness.  The hash browns were crispy and light.  The chicken was prepared perfectly with onion, mushrooms, and cheese.

Proprietor Darcy gave me the chislic recipe, and son John was the perfect host/server. I can’t wait for breakfast tomorrow.

Weather has been cool, which is nice.  It didn’t crack 70 today:

Today I also saw a cowboy church:

and interesting road art: