I caught up with Precious Metal and Pilot/Owner Thom Richard this morning as they made their way across Texas in route to Reno Nevada for the 2014 National Championship Air Races. They will be competing in the Unlimited Warbird Racing Class (UWRC) during the event which runs September 10-14, 2014.
Cool off this summer by using the power of hot chilies to provide you with your own personal air conditioning.
I learned, some twenty plus years ago, an important tip on staying cool during the hot, muggy Texas summers. I was working on a landscape crew down on the Texas coast and while the temperatures hovered close to the century mark during the summer, it was the 90 plus percent humidity that took its toll on me.
One of our crew members, Javier, almost always had a fresh jalapeno in the lunch his wife packed for him each day. I finally asked, “Javier – Why the jalapenos?” and his reply was something like “jalapenos are air conditioning”. I sat for a moment, taking it in, when he went on to explain that the chilies make you sweat and when the air moves across your wet skin it helps to cool the body. He of course was right and I was given one more reason to love chili peppers, each and every one of them.
Just a quick post about a power packed pick-me-up that can be made any time of the day and with little fuss.
Trent Latshaw’s beautiful North American P-51D Mustang, the “Millie G”, was briefly on display at the Cavanaugh Flight Museum in Addison, Texas when I visited in February of 2014. This aircraft is a replica of the original Millie G* (44-72123) flown by Maj. Edward Giller.
Around seventeen years ago Cavanaugh Flight Museum’s F9F-2B Panther jet became a little more precious, some have said she became priceless.
In was 1993 when the museum acquired the Panther, Bureau No. 123078, and then put it through a 25,000 man hour restoration bringing it back to its original flying condition. Since the restoration the Panther received “Grand Champion Warbird” titles at the 1995 E.A.A. Sun-N-Fun Fly-In at Lakeland, FL and the 1995 E.A.A. Fly-In in Oshkosh WI.
Cavanaugh Flight Museum has a new membership tier that is likely to please amateur and pro photographers alike. The CFM Photo Squadron membership gives photography enthusiasts opportunities to photograph key aircraft from the collection when the light is right.
From Cavanaugh Flight Museum:
“The Cavanaugh Flight Museum is one of the nation’s premier aviation museums with over 50 aircraft from WWI through the Vietnam conflict. The museum houses some of the rarest examples of warbirds in the world including combat veterans like the P-51 Mustang, “Brat III” and the B-25 Mitchell, “How Aboot That”
The Cavanaugh Flight Museum Photo Squadron is an opportunity for photographers and enthusiasts to have exclusive access to the museums aircraft in unusual settings outside of the normal aircraft positions in the hangars.
For an annual membership fee, you can become a part of an alliance of enthusiasts dedicated to preserving historical aircraft and memorabilia while having the ability to capture images not possible as a regular visitor to the museum.”
Visit their site for all the details – Cavanaugh Flight Museum CFM Photo Squadron.
It has been about twelve years since I have seen this combination of ingredients before me. Twelve long years. Recently a taqueria opened up down the block … Taqueria la Candelaria is the first authentic taco joint I have been to in the Far North Dallas/Richardson area. Heck, the last time I went to any taqueria was back in the late ’90’s early 2000’s when on business to Edinburg, Texas, down in the Rio Grand Valley.
This is no Tex-Mex taco house, no sir …. this is the real deal.
I was talking with photographer friend Jeff Spirer the other day. He usually comes up with interesting food ideas, often dishes I have never tried before. He mentioned that he made a spin off of shrimp and grits that night. Basically he married Chef Paul Prudhomme’s Shrimp Diane recipe with good old fashioned creamy grits and Parmesan cheese. I’m going to have to give this a try.
Somewhere along the way polenta was mentioned which led to me looking it up and then picking up a bag from the grocery. That night I made a cup of the polenta to just get the feel for it. I liked it and got the feeling that I would be able to make good use of it in future meals.
Having grown up in the South this was the first time polenta ever hit my plate but it was not an altogether unfamiliar taste or texture to me since we had grits growing up and for me grits are breakfast food. Continue reading