Brisket, Bacon, and Better Habits - Community Mac & Cheese (with Bacon)

In a moment which demanded courage, at a time when standing up could cost everything, one woman chose to quietly hold her ground. Her decision was not loud or impulsive, but rooted in dignity, discipline, and a clear sense of right and wrong. That single act became a spark for something far greater than herself, helping to reshape the course of American history. Rosa Parks reminds us that real change often begins with steady conviction and the willingness to stand for something, even when the cost is high.

The Warm Up

Growth is slow in sport, faith, leadership, and life. Form is not perfected overnight. You cannot master pacing in a week. Mental toughness comes from years of being tested and choosing to stay in it. The beauty is in showing up, even when it feels awkward and imperfect, trusting that every honest effort stacks into something stronger down the road.

The first few miles only matter in that they get you moving. How you finish them is not the goal. The real work is learning to be uncomfortable. To lean into the unglamorous stuff. To stay patient when results are not immediate. To get a little better today, then again tomorrow, and again the next day. Live inside the process, not the outcome. That is where growth lives. That is where character gets built.

Show up! Put in the work! Regroup! Put in the work! Don't quit! Believe in yourself! Develop your skills! Process > outcome! Be okay with uncomfortable! Compete!

The Journey

Last week, I mentioned that one of the big changes for 2026 is carrying more inventory instead of relying so heavily on made-to-order. So the obvious question is: why? That shift is really about momentum. Having product on hand allows me to take Reãl out of the inbox and into the real world.

The decision to carry more inventory is driven by one simple reality: I need to get out where the people are. For the past four years, I’ve been communicating with roughly the same 2,000 people on this email list. You’re all great, but one of my primary goals for 2026 is to double that list.

To do that, I plan to purchase a trailer, convert it into a mobile retail store, and hit at least ten events this year. The schedule isn’t locked in yet, but I’m looking at events like Ironman Jacksonville for the inaugural race, Ironman Florida, and 70.3 Florida. Chattanooga and 70.3 Augusta are also possibilities. I’d love to be at USAT Collegiate Nationals and St. Anthony’s, but inventory timing may make that tough. Maybe USAT Nationals instead. Either way, it looks like I’ll be a bit of a road warrior in 2026.

There are also updates coming to the product line. H340 cycling kits and TBH tri kits are getting refreshed from a graphic standpoint along with some technical upgrades. I’ll be adding a second jersey and bib cut to complement the H340, and the same for the tri kits. I’m also going to take a little risk on some new colors. Hopefully you’ll dig them.

On the run side, a men’s traditional 5-inch run short is coming, along with updates to the Negative Split run shirts. There’s a quarter-zip run shirt and a micro-fleece “shacket” in the works, and possibly a lightweight cycling jacket, puffer vest, and even a swim brief.

Beyond apparel, I’ll be launching a new Instagram account called The Extra Mile Collective, where I’ll share lessons learned from more than 40 years competing in endurance sports. There’s also a full website redesign in the works, which will include a home for past newsletters and a dedicated place for all the recipes I share, where you’ll be able to click and download PDFs of your favorites.

All in all, 2026 is shaping up to be a busy year. I hope you’ll join me for the ride.

Community Mac & Cheese (with Bacon)

Yield: Serves 12
Prep Time: 25 minutes
Cook Time: 30 minutes

Ingredients

• 1 (16 oz) box rigatoni pasta

• 8 oz sharp cheddar cheese, shredded

• 8 oz Monterey Jack cheese, shredded

• 4 oz Parmesan cheese, grated

• 2 cups heavy cream

• Salt and pepper, to taste

• 1/3 lb bacon, cut into small pieces

Instructions

1. Preheat oven to 350°F.

2. In a skillet over medium heat, cook the bacon pieces until just crispy. Remove from the grease and set aside on a paper towel-lined plate.

3. Cook rigatoni according to package directions, but salt the pasta water generously. Drain, but do not rinse.

4. Transfer pasta to a large mixing bowl. Add half of the cheddar, Monterey Jack, and Parmesan cheeses, along with the heavy cream. Stir well to combine. Season with salt and pepper to taste.

5. Add the cooked bacon and stir to evenly mix it in.

6. Transfer mixture to a 9 x 13-inch casserole dish.

7. Sprinkle remaining cheeses evenly over the top.

8. Bake for 30 minutes, or until golden brown and bubbly. Serve hot.