Another Glance at Final Bout
I do like drifting. But the real reason I still go to these events has little to do with the cars, or the driving. To Me, camping is the good life. Out under the stars, the sounds of wind, sweeping through the trees, the lack of sirens, which never stop at home in the city. Race tracks aren’t exactly what most people think of when You say camping, but they’re a great alternative to the many popular parks, which are often booked full, or only offer a gravel parking lot full of other people and claim it’s a camp site… Usa International Raceway has, for many years, been My go to camping track. I first pitched a tent here in 2006 and have been happy to do so at least once a year since. It’s not a secluded hike in camp, nor is there a waterfall to soothe the senses. Though it is pretty sweet waking up to wailing engines and screaming tires.
Naturally, I took the time to shoot the stars on both nights this Final Bout weekend. This after all, is what I love to do most… Don’t mind the terrible video quality, tis the way of things when You get free hosting. If You watch it on Vimeo’s site, it will look a little bit better. Just don’t expect it to be great.
I would like to point out how lucky we were, or how lucky this guy was anyways. To survive without a fiery melt down. There was once a Hyundai Genesis that went up in flames and burned til it was no more than a pile of metal at this track. Though it would’ve made great pictures to see this s14 burn, I’m happy it didn’t. Please note, the flamable liquid flowing from behind the door for the gas cap!
Though My goal for the weekend was to capture as much carnage as possible, I didn’t get any. I even missed Tim slamming his car in to the back of Fish. Which looks to have ended the life of Tim’s s13 and delt a fair amount of damage to Fish’s freshly built Boss Datsun Camaro Rocket Mustang Silvia Bunny, or whatever the hell You’d call it. And so, in the absence of destruction of whole cars, here are a few more views of tires being ravaged by horsepower and tarmac. Among other things.
A Tale of Two Feasts
Thanksgiving, the gathering of foods and families that many of us look forward to year after year. Followed by Turkey Day, which is the Saturday following the traditional American holiday, as observed by My family and a few friends. While others are still picking over their left-overs, We proceed to make another whole Thanksgiving style meal. This works for us, since Thanksgiving is often done at other relatives houses and many have 2 or 3 gatherings to attend on the ‘Thursday of Fattening.’ Fortunately, just about every one in our extended family is a cook. There are a few chefs as well, so no matter who’s home You go to for the holidays, the food is always amazing!
On Thursday, I woke up, plucked My second of the five lemons from My little tree and the one next to it dropped down into the pot below. So I brought two lemons with, as My contribution to the feast to be enjoyed. As such, We rounded up the immediate family and headed across town to My Aunt and Uncle’s, where We consumed a delicious meal. Anchored by a fresh turkey, as juicy and tender as can be, wonderfully done. Happily, They already had a bit of a citrus theme going. My Uncle rapidly applied one of the freshly picked lemons to the asparagus He had going, then placed nice, thin slices into water goblets, to be filled with sparkling water, using the last bits to garnish the asparagus. It went well with the sweet potato and pear casserole type thing and it’s very citrus laden flavor.
Among the rest of the meal, was a ginger, orange chutney sauce. A nice suprise, as I loathe the canned cranberry sauce so many of us encounter on such a day. This may have looked like something similar, I assume it had cranberry as well, but was so much more. Thanks, given.
My Mom did all of the cooking for Turkey Day this year. Brining and then smoking the turkey, as has become the method for Us. Proper mashed potatoes, boiled, buttered and hand beaten to a chunky, but mashed state, skin on. Homemade gravy, thick and delicious, to tie everything together. The traditional green bean casserole, with crunchy fried onions atop of it. Along with one of Her best recipes, STUFFING, or dressing as some call it. Piles of intentionally stale, dry’ish wheat bread and cornbread, a mound of chopped mushrooms, onions and celery, many bowls worth of stock(or broth?) and several handfuls of herbs, mixed up and baked.. Then, two pies emerged, can’t leave with out a slice of that in My belly, right? Pumpkin, or apple? Both? Yeah, yummy stuff!