Precious Metal – P-51 XR on the Way to the 2014 National Championship Air Races in Reno

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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.

Thom Richard downloading flight plan to "Precious Metal's" on board computer.

Pilot Thom Richard downloads flight plan to his modified P-51 XR “Precious Metal”.

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Embrace the Texas Heat with a Fiery Mesquite Grilled Chicken Salad

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Cool off this summer by using the power of hot chilies to provide you with your own personal air conditioning.

Spicy Mesquite Grilled Chicken Breast on Fresh Salad

Savory Mesquite Grilled Spicy Chicken on Salad

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.

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21 September 2011 – Mom’s Meatloaf – Sort of

Now that it has begun to cool off I begin thinking of different dishes to eat. Hearty belly warming type meals. The other day the thought of meatloaf came to me; probably the change of the seasons. Meatloaf sometimes gets a bad rap but I love it. I should say instead that I love the way my Mom cooked it. We had it a couple times a month at least while we were growing up. She made the ketchup/tomato paste glazed variety and for me it is the only way to go. Continue reading