Hardin to Forsyth, MT
July 20, 2026
84 miles
Tour total: 1323 miles; Personal miles achieved: 1111 miles
An early start at 5:15am. I woke up at 1:30am and never went
back to sleep before the alarm went off at 3:45.
The advantage of starting so early meant that we got to enjoy
a beautiful sunrise.
The weather cooperated and stayed in the 60s/70s for the first 30 miles.
I rode mostly by myself, but was happy to see others at the SAG stops.
I really wanted to complete today’s ride as it would be my longest
one of this tour, so I paced myself. Got to the end and still felt
fine, but understandably tired.
Got the attention of a couple of pairs of horses along the way (see photos)
and had a bit of fun at the first SAG stop 16 miles in. Cindi, our lead
guide, was wearing a tutu for fun to give us a humorous boost to the
long day ahead. When I arrived, she noticed that the tutu matched the
colors of my jersey, the one we all received on the first day of the tour.
She took the tutu off and encouraged me to step into it. Absolutely!!!
We all needed a good laugh to get ready for the next big climb that
wouldn’t end until mile 24. Carol (another rider and an excellent
photographer) took pictures of me holding a hard-boiled egg in one
hand as I pirouetted around. Rest assured, dear reader, I didn’t
leave the SAG still wearing the tutu with all those wispy pieces of
fabric waving around with the potential of getting caught in something
on my bike. But the thought of that “tutu moment” kept me smiling all day.
The rest of the day was glorious. Gentle climbs and descents.
Beautiful vistas of hay fields and cattle grazing ranges, a train
rolling by with 110 cars.
Four SAG stops in all with good food, including huckleberry cheddar cheese,
and cold water refills. In the last 20 miles as the temperature climbed
into the high 80s I found shady roadside trees to give me a chance to
step down for a minute or two to take a sip of electrolyte water and
take a bite or two of my snacks.
Arrived at the hotel tired, but not spent. Another good meal
(stuffed peppers, apple cole slaw, and watermelon) from Lauren,
our traveling chef, and then off to bed.